that interesting bread recipe
I made bread from the recipe Miss D linked to a week or so ago, and did not find it as awesome and lifechanging as the original posting person claimed it to be. The texture is quite interesting and I like how it hangs together without any of the gluten of bread; I just find the taste rather bland and disappointing, even when toasted with some ghee on top. However, I have some ideas for changes...for example, I have a lot of frozen bananas, and making this recipe into a banana bread might work well. I would also add more sweetener and more salt, particularly if I were to make no other substitutions. Nevertheless, the combined use of chia seeds, flax seeds, and psyllium husks for binding is a great idea that I would use again in making any gluten-free bread-type recipe.