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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