Wednesday, 28 September 2016

Nutritionally, a complete bread

Aarina has constantly been innovating and improving the Gluten free bread that she bakes. Today's bake was one such lovely innovation and I could not help but post a few photographs of it. Made of four whole organic flours (Buckwheat, Sorghum, Rice and Pea flour), which we ground at home and garnished with five herbs (Basil, Thyme, Oregano, fenugreek leaves, and sage), cheese and cashew nuts, I felt it was nutritionally a complete package. Now who would think a bread would do that.
Also, despite the lack of gums or egg white, the bread has got a nice spring and texture - hats off to the baker.

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