Whenever I start to second guess my ideas for tweaking recipes, I remember my friend Chef Andrea Potter advising that there are no tweaking rules and I can do whatever I like.
With that in mind, I decided to bake my favourite gluten free beany bread with ground flaxseeds as a substitute for eggs.
The bread didn’t rise as high, had a stickier feel to it and was more chewy. I liked it and am in awe of how versatile these seeds are. Read more