2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.
27th November 2016 Update: Just a quick note. You can toast these and they do get a nice crunch to the exterior, though as they cool they will soften, but still retain that slight crunch. They freeze fine too.
Quinoa Flour always seems to have a slightly yellow tinge.
Okay, why a bap? Well, I can only draw from the well of my own recollections and from what I remember of breadables, which is less and less as time keeps to its inexorable pace, a bap was soft, all but crust-less and fairly light but with a bit of chew. So, yeah, this is a bap. I could call it a roll, a dinner roll, hey, I could call it a trombone and you could still be as well off. The more observant, or those with seniority, or the ravingly devoted, may notice that this recipe reads familiar and HOW DARE YOU! I mean here I am, robbing from my own recipes, whoops!, yeah this is Buns Redux. Now instead of the slightly crusty light sweet bun we have a slightly chewer bap. I’ll get to the nitty gritty in a moment, first I’d like to confound and confuse you, dearest reader, what’s left of you that is, we seem to be hitting a rough patch in regards views, any mentions appreciated as always. What is most difficult in describing texture is out shared pool of knowledge. I usually judge these recipes by extremes. You have gluten free breads that are almost mush, baked but unappetising, I’ve made and eaten them in my time, but these days I prefer a firmer, less sodden texture. Of course you also have the other extreme: The bone dry bread. I’ve danced along the spectrum in my time, taking what I need from each end to reach a happy middle ground. But as I say it’s hard to get the idea of what texture to expect. What can be done? Nothing much really. You just have to do what you can, be descriptive and hope that the reader has enough of a grasp of how the flours used taste when baked. Again, we’re relying on them being able to use their own knowledge and if lacking to build it up. I’m a bit under the weather, my hand seems to be moving independent of my brain, so I’ll sincerely hope this makes some sense.
I knew they reminded me of something. Not as mushy or bitter though.
I just had to empty the compost in the cold, didn’t I? I won’t even recall this post in a few hours. Okay, onwards, ever forwards, dear reader. So, what the difference between this and the Buckwheat and Quinoa Flour Bread? You know how to be a pest, imagined reader. The simple answer: Speed. Gotta go fast and all that. This rises fast and that changes the texture. There is more egg and fat too, but the quick bake changes how it turns out the most. It’s one of the reasons I wouldn’t just do a single loaf with this, I’d be weary on the inside cooking enough. You do end up with the usual risen top, but it’s just as soft as the rest of the bread, so it’s just an aesthetic consideration. Other than that it hasn’t got many downsides. It’s firm, not dry and only tastes faintly of quinoa flour, though that might be me getting used to it. It is very close to the buns, but the sugar being ditched and flaxseed added for extra liquid retention and softness changes it into a different experience. It really shows the important of balance in these kinds of recipes. A little change creates something new when the understanding of ingredients is there. Man, that’s smug, I’m sorry, but it’s true. Just simpler than it sounds. Keep grinding away in that kitchen and you’re bound to level up. One heads up: The batter will be extremely thing, just a bare hint of resistance, that’s the way quinoa breads seem to work for some reason. I dumped in the 100ml of water, but it needed a little more, hence the odd instruction below. Now, what you’ll use this for is up to you. I do have to plug another recipe, not my own, it’s here. I did once toy with travel sandwiches, but I bow to better experience and skill contained three in. The buns are really wonderful too, I’ve made something similar with another of the site’s recipes. Check it out and see what you’ll find to try. I have one in the freezer that’ll probably just become a peanut butter and jam sandwich. I’m just not fancy, but much beloved regardless, right? That’s why you’re here, for me, not the recipes. Shhhh. Don’t say anything or I might cry. Okay, all joking aside, I’ll be somewhere. You’ll see me when you see me. Go eat your baps and be good.
P.S I didn’t bother with salt as I’ve heard, maybe erroneously, that it breaks down eggs when resting, I didn’t want to risk it. You can season them as you see fit.
50g Buckwheat Flour
50g Quinoa Flour
12g Ground Flaxseed
1 Tsp Baking Powder
60ml Olive Oil
2 Medium Eggs
Makes 2 Baps.
Can be Frozen.
1. Pre-heat the oven to 175c (Fan). Grease, with Butter or Olive Oil, and line two 4 1/2 Inch Spring-form Tins.
2. Add the Flours, Flaxseed and Baking Powder and add in Olive Oil and Eggs. Mix everything together. Add about 100ml water and then keep adding water, a little at a time, until a runny batter has been formed. Let rest for 5 minutes. The Batter should be stirrable, but not thick.
4. Pour Batter into Tins, about half full and bake for 20 minutes, turning half way if needed, until light golden and a skewer comes out clean. Then remove from oven and cool for 15 minutes then remove from tins and transfer to a wire-rack to cool completely.