I made a whole
wheat version based on this recipe from the kitchn and OH MY GOSH was it ever soft and fluffy.
Not exact matches
Maybe the lightness of the white
wheat flour could be the key in getting the
wheat based versions of this bread to rise?
This healthier
version calls for raw pecans, maple syrup, coconut oil, whole
wheat pastry flour and salt for the
base, and brown sugar, salt, cornstarch or arrowroot, nutmeg, cinnamon, cloves, ginger, pumpkin puree, vanilla extract, eggs and coconut milk for the filling.
The irony, however, is that most gluten - free
versions of traditional
wheat -
based foods are actually junk food.
Over the years, I've developed my own
version of this dish with a
base of quinoa instead of
wheat, lots of parsley, and whatever else I have on hand.
«I used to do a
wheat -
based version of this many years ago when I worked professionally as a chef and I'm pretty happy with this gluten - free
version that I've come up with.
The irony, however, is that most gluten - free
versions of traditional
wheat -
based foods are actually junk food.