A mother-daughter conversation on food and cooking (mostly)

Sunday, February 8, 2009

Cooking Fish with Eva

Here's another meal we made together last week: red snapper with charmoula, green beans, and gluten-free flatbread.

I liked this flat round of unleavened bread made of brown rice flour, gluten-free baking flour mixture, egg, yogurt, and baking soda. It didn't try to mimick yeast bread, but was flavorful and slightly crunchy. It's from The Wheat-Free Cookbook by Jacqueline Mallorca.






3 comments:

Mary b said...

holy crap eva!! Your hair is crazy long!

Eva said...

It looks a little longer because I'm tilted forward, but yeah, it's long! Mom, weren't there anise seeds in that bread, too? It was amazing...I can still taste it, all biscuity-short with light anise flavor. Could you post the recipe sometime?

Kris said...

I made this again a few days ago with the same approximate ingredients, and the loaves were a little puffier and biscuit-like.