Gluten-free

[Fiddle-Faddle]

gluten-free

[purple]

Wondering...is this a revised recipe from the one posted during the summer? It had 1 egg.

[Fiddle-Faddle]

Yes, I've been revising that flax skillet bread recipe over the past few months.

I doubled it, used buttermilk instead of milk, used a rice flour mix instead of the flour/starch combination, added yeast for flavor, and cornmeal for dusting.

Doubling the recipe gave it 2 eggs, not 4. I experimented with adding 2 stiffly beaten egg whites to see if it made it lighter--it did! Then, one day, I added the yolks by mistake. Rather than try and scoop'em out, I just added the whites 2--and it was just as good as when I beat them separately, so I now use 4 eggs.

You do get more volume if you beat the eggs, but I'm making this for school lunch sandwiches, and my kids don't care about volume.

It's a very forgiving recipe--I've left the oil out, and it still works.

[purple]

Yes, I've been revising that flax skillet bread recipe over the past few months.

I doubled it, used buttermilk instead of milk, used a rice flour mix instead of the flour/starch combination, added yeast for flavor, and cornmeal for dusting.

Doubling the recipe gave it 2 eggs, not 4. I experimented with adding 2 stiffly beaten egg whites to see if it made it lighter--it did! Then, one day, I added the yolks by mistake. Rather than try and scoop'em out, I just added the whites 2--and it was just as good as when I beat them separately, so I now use 4 eggs.

You do get more volume if you beat the eggs, but I'm making this for school lunch sandwiches, and my kids don't care about volume.

It's a very forgiving recipe--I've left the oil out, and it still works.

Thanks for the info. I made hamburger buns with the first recipe. I used the large muffin pan (not the cupcake size). I need to make some again. They are so cute. My dd loved them.