A passion for food + fashion

Flour Power

In Baby Love, Food on August 12, 2010 at 10:29 am

In the spirit of friendship, I won’t reveal the source but suffice it to say that if you should come across a recipe for Brown Rice Sandwich Rolls that purports itself to be “better than anything you can buy,” I’d take it with a grain of brown rice flour. It’s not that the resulting bread is bad. It’s just that it’s not that great. You know, it was perfectly fine but not mind-blowing. Maybe I’m just sore that I had to go to four stores (Whole Foods, Ralphs, Surfas, Erewhon—in that order) to buy $34 worth of assorted gluten-free flours, gluten-free rice milk and xanthan gum (note, if you need potato flour you WILL have to brave Erewhon and that whole freaky juice bar scene)…

And this in addition to all the ingredients I already had in the pantry (warm water, fine salt and baking soda, not pictured).

Still, I liked the idea of it—a high-fiber, high-protein gluten-free bread to send to school with Tiny G. And truth be told, Tiny G gobbled up a roll spread with hummus for dinner last night, so in a sense it’s a victory??? And as bread recipes go, it was pretty easy to make.

But I don’t think this is EXACTLY what Mr. Foodinista had in mind when I said we’d be having leftover grilled steak sandwiches for dinner…

And so, add to my tab the postprandial $19.27 that I spent on amazon.com for Kim Boyce’s new Good to the Grain: Baking with Whole Grain Flours, in hopes of using all those bags upon bags of whole grain flour staring at me from my kitchen counter. Boyce is a former pastry chef from Spago and Campanile, so I’m super excited to try her recipes. OR—if you have any favorites that call for brown rice flour, white rice flour, buckwheat flour, tapioca flour, potato flour, vanilla-flavored gluten-free rice milk and xanthan gum, I’m all ears.

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