My new GFCF cookbook, Cooking for Isaiah, has a recipe for bread slabs. I had never baked anything referred to as a slab before but they looked like a great alternative to buns or sandwiches made from slices of gluten free bread so I made some. The recipe is incredibly easy. It uses the flour mix recipe given in the cookbook and a few other ingredients that include yeast, egg whites and olive oil.
You simply stir together the dough and then let it rest for 30 minutes under plastic wrap before cutting it into 4 squares. Meanwhile, heat a baking stone in a hot oven (450 degrees).
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