Millet Focaccia: Fresh, home made focaccia, baked with fresh herbs, olives, or whatever you prefer on your focaccia. The heady smell of fresh baked focaccia guarantees it will not last long. This is delicious!
Most of the work I have done making gluten free bread has has been focussed on making bread like real bread. Bread that tastes, looks and feels like bread. But, what if there were distinctive, gourmet, gluten free bread varieties?
Let me introduce 'Emperor's Batard'! Ok, the name is a bit corny, but this Black Rice Bread is really set apart from everything else I have made. The crust is light brown, with hints of its royal heritage (black rice was traditionally grown and served to the royalty). It has the texture of other rice breads, but the flavour is an exquisite blend of flavours: the smokiness of Lapsang Souchong tea, with overtones of chocolate and licorice.