I've been experimenting by eating spelt flour now and again. It's going well and for it I am grateful, but I am especially grateful that the honey brioche buns I've been playing with are turning out so well and so tasty.
What I've done is adapt a brioche thin crust pizza dough. I've made these a few times, some even with gluten free flour, but the last two spelt flour batches have had honey in the place of sugar.
Not only do they turn out well (so far) they are easy to make because they are a simple pizza crust in a different shape. The sweetness in them cries for the missing love of a good, sharp cheddar or other cheese. That day will come because we only eat a few per batch and freeze the rest. They will be dedicated to hiking lunches as soon as we can get out for mountain picnic season.
I am grateful they are easy to make, that I like them, that I am tolerating the gluten fairly well, and that mountain picnic season is all but here.
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5 comments:
It's good to hear that adding gluten back slowly is working out for you. Mountain hiking season is a great reason to be thankful, i am closer to beaches, but that doesn't mean i don't want to get to the mountains someday!
They sound lovely. I am currently back to a vegetarian life and kitchen experiments will be ongoing. Grateful for my skills in the kitchen!
Thanks, Messymimi. I hope you make it to the mountains soon.
Kimberley, always good to be grateful for those.
You're killin me with the baking thing! Your creations always sound insanely tempting. Warning: one day I'm showing up at your doorstep, better make extra!
I hope that happens soon, Crabby.
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