In a previous post, I made bread with bakers flour and rice flour. I had no idea at all what would come out.
The result was a texture of coarse sponge, strangely elastic, and a crust reminiscent of Rice Krispies®. Toasted, this would almost be like a crispbread, me thinks.
Conclusion: success.
Published Sunday, 5th June 2005, last updated on Monday, 25th September 2006.
