This morning Im up early again baking gluten free bread for a cooking segment on Charlotte Today with my buds Colleen Odegaard and Ramona Holloway. Ill be on betwen 11 and noon today. The bread is a favorite yeast bread recipe of mine using two local ingredients, both of which have been featured in several Competition Dining battles: High Rock Farm chestnut flour and Harrell Hill Farms Sorghum Molasses Syrup - The recipe is already op on my blog so check it out - under the recipe tab Jan 20,2014 - I added 1 Tbsp. the molasses to today to my original recipe give the finished loaf a richer flavor and it works like a charm! Enjoy! While you can use a packaged gluten free flour mix, tune into the show today and I can show you how to make your own! its all on WCNC-TV between 11 and noon this morning - see you then!
Posted on: Tue, 09 Sep 2014 12:55:20 +0000