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This has better texture and taste than any other gluten-free breads that I've tasted. I've always preferred hearty, whole-grain style breads, and I really don't like rice-flour based options - this is a great alternative. I also add salt and, like zaar junkie, I find that its taste and texture become less 'eggy' as it cools. I keep all of the ingredients on hand, so it comes together very quickly. Great for sandwiches and burgers.
Even though I am a recent GF convert, I have to say this is has the best flavor of any of the breads I've tried yet! I REALLY like the taste of these! They are light, but grainy. I ended up using almond butter instead of PB, and adding a bit of salt. I also baked them in a 450 degree oven for about 8-10 min. I'm hoping to use it as a burger bun for my lamburger tomorrow. We'll see how it holds up overnight!
This was surprising good considering it is made of seeds. It was a little sticky to work with (and spread), but 90 seconds in the microwave and it came out beautifully. Warm, right out the microwave it was eggy and tasted kind of weird, but once it cooled and got to sit a bit, tasted a lot better. The roasted/toasted seeds are key as that is where most of the flavor for this recipe is coming from. Be sure to eat what you make, because I found it to dry out pretty quickly. I will probably make again.
awesome! great texture and taste..... and so easy to make! Will surely become a staple in my house . Thanks for the great recipe.
This is a great alternative and good for you too!
ok, I made this knowing full well it could not be good. OMG!! I have found my new favorite bread. It does taste like whole grain. with great texture. I love that I can make such a small amount and in a very short time. I have done it with almond butter and it was great, too. Finally, a great piece of toast in the morning. Not to mention healthy. Thanks and thanks again. Peggy