Bread is something that you miss when you go wheat-free. Especially in Italy, where bread is part of every meal.
The Gualano’s explained that when they all were kids, in the house of the not wealthy families, since the food served was not enough to fill the tummies, kids were forced to eat bread to feel full.
In Europe, Celiac disease is increasing and yet only a few places and countries offer gluten-free produce.
In Italy, gluten free products have a high price and are not found in every supermarket. In the bakeries, you can find soy or corn bread but they are always mixed with wheat flour.
So Saturday night I made marinated goat cheese as an appetizer. But I really didn’t want o buy bread fo it. So I started thinking a way to make a bread.
So I prepared a savoury plum cake cut it into slices and toasted it.
I always taste my food before serving it to my guests, so I cut a small slice and it literally blew my mind. It was fluffy and tasted really delicious. Once it was toasted it was crunchy and flavourful. You can prepare for bruschettas or you can have it for breakfast with a bit of jam.
I will soon start preparing it with other flours and post the recipes.
Wheat free buckwheat flour bread
By July 22, 2012Published:
- Yield: 16 slices (4 Servings)
- Prep: 10 mins
- Cook: 25 mins
- Ready In: 35 mins
Buckwheat and egg based
- Separate the egg yolks and the whites.
- In a bowl mix the yolks, with the salt and oil. Add the flour and beat well until it is all combined.
- Beat the egg whites with a pinch of salt until stiff.
- Combine the flour mixture with the egg whites. Mixing by moving your spoon from the bottom to the top.
- Put the mixture in a plum cake stamp. And bake for 25 minutes at 180°C.
- Let it cool and slice it. You can either eat it like this or you can toast it.
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