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.
When I had to go gluten free I was disappointed at the taste and texture of gluten free baked foods that were available. Packet mixes were very disappointing. So I started to develop recipes that are good to eat.