One of the hardest things to replicate with gluten-free products is the stretchy, chewy texture of bread. I have experimented with many different methods of recreating the feel without the gluten protein (some of which went straight into the trash), but after all of the trial-and-error I think I have finally figured it out! Ground flax seed.
When mixed with hot water, ground flax seed forms a gelatinous slurry, and is often used as an egg substitute in vegan baking. I’ve been trying to incorporate flax seed into my diet for a variety of reason (click here for more about the health benefits of flax) by throwing a few tablespoons into my baked goods, so I thought, why not try a flax seed slurry instead?Continue Reading