Lost Weight Really Fast
After a little tinkering in the kitchen, I created a gluten-free version of Rosie's spicy, sweet bread. While developing the gluten-free version of the recipe, it was important to me that the pumpkin and spice flavors came through. I didn't want to mute the flavors of the bread with strongly flavored gluten-free flours. To help with this,They did the job nicely. Not only does the flavor of the bread shine, they also combine to create a great texture. The crumb is damp and soft, like a good quick bread should be. If you prefer to bake with brown rice flour, however, you can substitute it successfully in this recipe. Brown rice flour adds a slight nutty flavor and a bit of a coarser texture to the finished loaf.
My wife’s said that insects are the food of the future. But some are embracing that future voluntarily already. San Francisco-based “chef and artist” Phil Ross is bringing insects and worms to fine diners in San Francisco and New York, with unexpected results.