>> Sunday, January 24
Today I had a mad craving for something doughy, so I hunted around for a while for a good minimalist gluten free bread recipe using chickpea flour, which I have right now. I tried out the simplest one I found, one for Walrus Bread from Bob's Red Mill, a flour mill from northern Oregon which I visited last year with my family. Though the title has a mischievous ring, the product is a sumptuous, classic brown bread. I enjoyed mine most with molasses on it, though I didn't complain about the avocado and zatar...or the apricot jam...or the tahini.
My variations were to toss some pumpkin seeds on top before baking, to sue some millet instead of all rice flour, and I used raw sugar.