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The Secret

Cooked tapioca flour helps bind a big ol' bowl of gluten free flours, flaxseed, soymilk powder, soy protein isolate and chia seed in today's bread. I've been working on a GF, dairy-free and corn-free bread that didn't taste like cardboard and was nutritionally dense for a client of mine, and I think I have a winner in this one! No gums in this baby either, and I beat in some soaked quinoa for extra texture and flavour.

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Uploaded on September 7, 2010
Taken on September 5, 2010