Original Quinoa Flour Bread Recipe here.
For the low low price of: FREE!
Neener Neener my bread is golden hued and delicious.
A Dear Reader, yes, there are a few of you, happened to name me as part of their inspiration for a wonderful recipe, which you can see for yourself here. They also set my brain in motion. See, one of the things that I’ve found in my style of cooking and baking is that I’m very much out of the norm. I’m not getting into this in a big way, but I have often wondered what it would’ve taken for me to, well, fit in. I honestly think it would’ve been detrimental to my recipes, my readership and just generally to the blog. See, if I had followed the idea, erroneous idea, don’t care too long at this, that all free-from baking requires gums and starches, well, I’d have starved, end of. See, I also thought that that was the “correct” way, having learned in time it’s the common way. Is it correct? Depends, nutritionally lacking foods made from bits and pieces that photograph well or can be sold commercially are so ubiquitous that I can take a shot at them and hit everyone. They’re bad, but there are so many shades of grey that it would take a lifetime to go through them all. But what’s important is that if you made Jack’s style a brand say. Jack’s Diet! From Fat To Jack! Etc. Then you’d see it differently, no longer an aberration, but actually a contender. But, that’d entail gatekeeping, lying, sponsorships, shady ones, some are fine, not complaining here just saying, because that’s why the gum and starch side is seen as the only side. It’s not that good, but a starving coeliac isn’t fussy and brand loyalty builds a great defensive line of buyers. I’m hitting the tinfoil hat threshold here, but it’s backed up simply by the blog here. You see recipes made with skill and craft that no one else has. I’m not bragging, if I was I’d be doing a much better job. I’m just reiterating for what feels like the millionth time that there are many kinds of free-from baking and cooking. Try different things out, write posts differently, be yourself, Dear Reader. I no longer care about acclaim or glory. With my scar came a sense of freedom. The free-from world is a mess, the fact I struggle to find recipes, to find ingredients to just find clear information speaks to that. What can be done? Yeah, that’s a huge order, just be open-minded and really look at what you’re eating. I’m not going to wreck my good mood breaking this down again and again. Nor do I want to attack anyone. Let’s talk bread. Let’s enjoy these posts, what more needs to be done?
Pain my my…whoops! Family friendly blog.
I went half again to get a third bap.
Baps are here.
Fluffy, light and so good.
You know I can never understand why quinoa flour is so ridiculously expensive. I keep an eye out on Amazon hoping for a new start-up, which is what this was, that has a cheaper bag of flour in stock, marked as Gluten Free, not naturally gluten free, containing no gluten ingredients or any of those sneaky terms. Not to say that it’s that cheap, but by comparison to a bag less than half the size for more I’d say it was okay. It’s actually a really nice flour, not paid for this, but I have to mention it for anyone struggling to find any. Oh, it’s gone. Sorry. It lasted a few days at least. See? I wasn’t kidding when I said it’s difficult. I’ve found that free-from flours can vary, but rarely by a great deal. Sometimes you get one that’s off colour or just doesn’t work as well. This one is, as I’ve said, a really good quality flour, no bitterness coming through either. Grinding your own leads to a very uneven texture without a very good grinder. So, once every few months I splurge and then bake up a storm. The reason I have so many of these recipes is that I bought a batch of six bags for a pittance that were going out of date very quickly.
Fried in butter with a poached egg…which is invisible.
You know what irks me? Every bags says how it replaces wheat flour, no, no, NO! And that they have a lot of recipes, which they never do. Seriously, how daunting is that to someone trying these out for the first time. You know, way back in the beginning, when I bought quinoa for the first time it had no clear instruction on how to cook it. Ditto amaranth, kaniwa and, I think buckwheat was rough too. Even rice tells you to boil and drain and that’s just wrong. Steam it, always perfect. But complacency is a dangerous thing, Dear Reader, I was miserable in the beginning and I was damned if I was going to eat terrible food forever. Yes, I too ate gummy loaves and loved them, more fool all of us, Dear Reader. Here I am, with crispy quinoa loaves and springy buckwheat baps. See? What the companies rely on is the idea that you can really only get this kind of bread with some kind of special ingredient or by buying their brands. I figured out all of this myself, through stubborn determination and by eating a lot of nasty bread. I’ve talked about the breads in numerous posts so I won’t rethread old ground again. These turned out really, really well.
I’ll just re-pot this and oh…
It turned out to be a rather pleasant day, hence my buoyant mood, I am so buoyant , you shut up! So I went out filling potato pots, getting them ready in advance and decided I should move my poor exposed Canna Indica to a larger pot as it really needs the space. A bulb that cost a Euro and thirty nine cents, yes, I remember, I rooted through a bulb bin and found it in amongst tiny plants, should’ve been easy to move. As you can see the solid mass of roots and new growth argued otherwise. So, I re-potted it by literally placing the whole mass, moved by those nigh unbreakable stems, they’re like ropes, into a pot lined with a little soil which I filled in. Tedious and will be repeated for other established plants like the strawberries. Still, it’s amazing what can be grown in a pot. You’ve seen the sunchokes. You just have to try, I suppose, Dear Reader, you really never know what you can accomplish if you never start. Okay, I’ll pop off to hope for good weather, there are still pots to fill, empty and work to be done. Until later.