Friday, June 28, 2013
Lacto-Fermenting Gluten Free Crepes
I tried lacto-fermenting my gluten free crepes overnight. As with the gluten flour, it is sublime. I made crepes just as delicious as the French do. It is absurdly easy, as well. All I had to do was blend the flours with the milk, and add a tablespoon of live-culture whey poured off the yoghurt. I set it at room temperature overnight. Then, in the morning I added the egg and melted butter, and made the crepes. No need to let it sit for at least twenty minutes, as I would if I were starting first off in the morning. Crepes are faster this way. Both steps seem easy-breezy, when broken down into these two parts. The texture is amazing. My only regret is that I added sorghum flour. I should have kept it to millet and rice. Next time, I'll try that. Either way, I have my final version of excellent crepes.