Pain de campagne from Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home by Jennifer Katzinger
- cornmeal
- maple syrup
- active dry yeast
- ground almonds
- teff flour
- potato starch
- arrowroot flour
- xanthan gum
- flaxseed meal
- quinoa flour
- millet flour
- chia seeds
- amaranth flour
-
EYB Comments
Correction on the author's website: "In step 4: Once the oven door is closed, decrease the temperature to 350 degrees F and bake for 1 hour and 10 minutes. Decrease the temperature to 300 degrees F and bake for an additional 1 hour, until golden brown and crusty."
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.