After many (mostly) delicious and nutritious experiments with leavening lentil flour to make bread, this is by far the best result. One of the ingredients, methylcellulose K4M, might seem a little unorthodox, but it makes all the difference. Methylcellulose, better known as Metamucil, has different gelling properties at different temperatures, enabling it to capture yeast…
Previous attempts to make leavened lentil bread were kind of failures. It’s hard to get any kind of a rise without anything to capture the gas bubbles without gluten or gums. I decided to try letting the dough ferment a bit first to break it down and make it more elastic. The end result was…
Yesterday I wrote an intro to my experiences experimenting with lentil flour. Today the pizza recipe, start to finish, roughly 20 minutes. 1/2 cup lentil flour 1/4 cup H2O 1/4 tsp salt 1 tsp baking powder 3/4 cup spaghetti sauce reduced in half Cheese to cover Mix flour, salt, baking powder together Add water, mix…
I’ve never met a lentil dish I liked – until I started experimenting with lentil flour. I have issues with digesting gluten and food gums (carrageenan, guar, agar agar etc…). There are plenty of gluten free flour mixes, and products out there, but most of them have gums to replace the gluten, and are fairly…