I have a few tweaks to make before I have the final recipe. However, I did it; I made a gluten free flat bread. I made a wrap sandwich with it. It was great. I couldn't believe it. It took inspiration, unusual technique and boldness. I can't imagine too many others have stumbled on what I did. I'm so impressed with my innovation, that I don't quite know if I want to post my recipe here for free. I may hold back and publish it otherwise.
I was amazed to discover I had a use for amaranth. I have struggled with what to do with my amaranth flour. I knew that others have had success with amaranth tortillas. Tortillas are the traditional recipe for eating amaranth. Somehow that didn't work in my kitchen. The texture was all wrong. They were too difficult. The flavor was too strong. Then, I had a revelation. Amaranth does not need to piggie-back on maize flour. Amaranth can be its own star. It doesn't need to be an add it for nutrition on another dish. It takes approaching it with a different eye, though.
That's enough of a tease for one post. However, I would love to see some amaranth inspiration out there. I wouldn't want to be the only one rediscovering just what this food can become in brave kitchens.
