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:
holy crap eva!! Your hair is crazy long!
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?
I made this again a few days ago with the same approximate ingredients, and the loaves were a little puffier and biscuit-like.
Post a Comment