You are viewing a single comment's thread from:
RE: Ayote Bread, Costa Rica Style: Fruits and Veggies Monday
Oh well, me and my sweet tooth would definitely not be able to make this spicy squashy chocolaty bread stretch over a couple of days, looks really yummy @puravidaville plus it's gluten free!
We couldn’t either :) hence the 10 extra pounds. Haha. You know, I need to play with the gluten free flours here because I’m not so happy with the one I have now. The problem is that I never have much of a selection if I can even find it in the grocery store. It probably better just to stick to almond flour 🤷🏼♀️ Thanks for swinging by @lizelle :)
Gluten free flour is hard to come by here as well.
I read an article by an artisan baker who believes that sourdough bread prepared the old fashioned way could be the answer to gluten intolerance, quite an interesting read on that here: https://www.theguardian.com/lifeandstyle/2016/mar/23/sourdough-bread-gluten-intolerance-food-health-celiac-disease.
Many bakers also profess that it's the chemicals in today's flour that cause the discomfort of what everyone believes to be gluten intolerance and not the gluten itself, so that is food for thought if you have that problem!
But then maybe I shouldn't be telling you all these things, I mean you don't want to start eating bread now with the 10 extra pounds not so ;);)
Oh @lizelle, lizelle, lizelle, I eat bread everyday, potatoes too. It is torture for me to abstain from those things. Usually flat breads don’t seem to bother me as much and I just limit the amount of gluten I do consume. If sour dough bread is the answer than I have to believe that my assumption was correct, bread is God’s food 😉. I’ll check the article out in a minute. If only I can get some good ole San Francisco sour dough down here in Costa Rica then you would be answering all of my prayers. Haha.