wow... I have never heard of cornbread made that way... partially cooked first huh. I am from the south and we just mix it up and put it in cast iron and put it on the fire
I know this. This recipes was also made at the same time as the Cornbread one. The Cornbread one is based on a indian recipe, then later on someone got the idea of using Rice since it was, at the time, more abundant than the corn. In relation to Cornbread it has about the same texture as Cornbread but just a finer grind. It can have whatever you want added to it for taste like Salt or even Nutmeg, sugar, and cinnamon. It can be topped with Honey or butter. Also jams and preserves or even things like Honey butter or even things like Gravys. Like Cornbread , it has many uses.
During the 15th and 16th centuries, when the wheat crop failed the cities of Northern Italy would often distribute bread made of other grains to the poor. It was noted in the official records of Genoa at the time that you shouldn't use rice for this bread; the poor liked it and would eat more.
But this would have been whole grain rice flour back then, not white rice flour. Also, they did not have any commercial yeast back then either. This matters because when you use white flour (mostly starch) and commercial yeast, you will get almost no flavours (same is the case with white wheat flour). The flavours come form the outer parts of the grain and from the long fermentation with wild yeasts or sourdough. Last but not least, in the 15th and 16th century, no poor human alive would ever have been eating white wheat bread. This was a luxury, reserved only for the rich and powerful. Ordinary folk would eat whole wheat bread and with the milling technology of the day, the bran was very tough and rough which causes a very unpleasant mouth feel. Also, wheat bran disturbs the gluten development in wheat dough and therefore the wheat bread the poor ate back then would not have been anywhere close to the kind of wheat bread we find today. By contrast, rice bran is softer and less rough and leads to a more pleasant texture. Thus, if you compare 15/16 century rice bread with 15/16 century whole wheat bread, the rice bread will likely be more tasty. But if you compare 20/21 century white rice bread with 20/21 century white wheat bread, the wheat bread will win. A skilled artisan baker will however be able to beat an industrially produced white wheat bread with an artisanal whole rice bread.
You can improve the structure by adding a teaspoon of psyllium husks. Those contain the same kind of long chained sugars that are responsible for the rise of rye doughs but they are gluten-free. They will soak up a lot of water and form a gel that will trap the CO2 and form bubbles in the dough. You will get a more pronounced rise and a more open crumb as a result. As for the lack of flavour, this is not the fault of the rice flour, but due to the very short fermentation time. Ideally, you want to use long fermentation, say overnight in the fridge. That will develop flavours. Using wild yeasts like you do in the video is preferable to using commercial yeast because the commercial yeast acts too fast. Ideally, you make a sponge first by mixing a small portion of the flour with the yeast water and let that rest for several hours until it becomes spongy. The cooked rice flour is called a water roux or a jelly and the process is called gelatinisation. For that, you should only use 5% of the total flour then add 1/5 of starch (potato starch works well) and then mix this with five times the weight of water, stirr well, add the salt of your recipe, then bring the water to a boil while constantly stirring. At about 65 Celsius the mixture will gelatinise. Take it off the heat and then continue to stirr for one or two more minutes, then put the casserole into a cold water bath to cool it down. Last but not least, you want your flour to soak up all the water well and get some enzymatic activity going before you add the yeast sponge and the psyllium husks, so mix the remaining flour with the remaining water and let it rest for 45 mins to an hour. This is called autolyse. Then add the yeast sponge and psyllium husks and mix, let it rest for 45 mins to an hour before adding the rice jelly with the salt in it. Then mix well and put the resulting dough into the fridge to ferment over night. The next day, form a loaf and bake in a dutch oven, or in a cast iron loaf pan. For the last 10 minutes remove the loaf from the dutch oven or loaf pan and bake plain to get a nicer, browner crust. Adding a tea spoon of sugar or honey to the dough also helps to get a nicer, browner crust.
Hi trihezdi, could you share a rice bread recipe. I tried a mochiko (glutinous rice flour) banana bread but the texture is not what I am looking for. What do you think about using 1/2 rice flour and 1/2 glutinous rice flour?
@@TheFLOPY3032 @Milin Lim Here's a recipe for rice bread that turned out best in a series of experiments: (1) Main Dough 66% base 19% pre-gel 15% starter sponge (2) Pre-Gel 66.7% brown rice flour 33.3% potato starch 500% water 33.3% salt (3) Starter Sponge 100% brown rice flour 100% wild yeast water (4) Base 60% brown rice flour 15% glutinous rice flour 25% sorghum flour 2% fleawort (psyllium) 6% okra pesto 60% water Except under #1 (main dough) which are actual percentages, all percentages are baker's percentages: The sum of rice and sorghum flours in each section are 100% for that section. Let the dough ferment for 10 hours at 14 Celsius in the fridge. Then bulk ferment for 4 hours at 28 Celsius. Then form a loaf or loaves and proof for 90 minutes at room temperature. Then bake at 250 Celsius in a preheated oven, ideally with steam. Baking duration depends on the weight of the individual loaves. For 450 g (net) loaves in tin pans, I baked the loaves for 45-50 minutes. When baking in tin pans, take the loaves out of the pans for the last 10 minutes of baking. For extra crust browning add 0.5%-1% (of total cereal flours) honey or molasses.
@@milinlim5211 I don't know what kind of texture you are looking for but I am pretty certain that 1/2 glutinous rice flour will be overkill. I ran a series of baking experiments with 12.5% and 25% glutinous rice flour and the loaves with the 12.5% glutinous rice flour turned out better. Even with only 12.5% glutinous rice they were still very moist and chewy, or as the Japanese call it "mochi mochi". On the other hand, the loaves with 25% glutinous rice collapsed somewhat after cooling as they had too much moisture and too little structural integrity.
All that 'jazz' is available for purchase at the website. I'm sure Jon would be happy to set you up with your own collection of bowls and other kitchenware. ;) I have Townsend pieces acquired back in the 1980s that are still going strong today, and would not hesitate to purchase more from them. My experiences in calling customer service to ask questions about the products have been great, and the staff know what they're talking about! (Unsolicited testimonial is unsolicited.)
THANK YOU!!! Can't believe it's taken 23 years to discover how easy it is to make rice bread!!! My son is HIGHLY allergic to wheat rye and barley. Found out when he was 10 months old. Been buying rice bread and the market has really opened up with people's gluten sensitivities!!! But, sometimes you want to try to make homemade food, so can't wait to try this and tweak it!!!!!🙏
I've been baking a lot of gluten free items at home! So much better than store bought. Trying to get a bunch of videos loaded to help other people do it too!
I have been experimenting with this recipe a lot. It is now the one I use for a pizza crust, just place on a shallow pan, cinnamon raisin bread etc. I even use it like a pizza crust and add cooked onion, garlic, and spinach on top when it is almost done and it vanishes every time I make it. So thank you for making my gluten free lifestyle much easier. Most gluten free breads call for eggs which I can't have so this has been a major change to my daily life.
In Asia it's common to make a steamed bread using rice flour. Even though it's just as basic as this recipe, the steaming makes it so moist it is so good I can't stop eating it, even just by itself! But of course, they like to stuff their steamed bread with all kinds of things: meats or bean paste or other goodies. I expect that bread you made there would probably work really well as a side to a beef stew!
The cooking of the rice flour in the beginning created the structure for the yeast bubbles to hold on to. That's why it works as a gluten free raised bread.
I was thinking cooking the rice flour helped convert some of the starches into sugar to feed the yeast, similarly to mashing barley malt to make wort in beer brewing.
That wasn't a butter knife. It's more of a common 'utility' knife, effective at cutting up your food, spreading butter, and a variety of other tasks, including a few less savory.
my mother makes this recipe with rice and black gram, it is soaked in water and a few hours later grinded to paste and left for a few hours more to rise. it rises quite a lot and it is then cooked in a kadia with a few coconut pieces. it is called poda pitha in odia.
Thystaff Thywill - I see the idiots are out in force again. Please shove your confirmation bias where the sun don't shine and stop endangering others with your reckless neglect of medicine.
Don't forget polio. Good times! Especially for the ones who survived the initial infection and had to spend the rest of their lives in a wheelchair (if they were "lucky") or an iron lung.
This wasn't heard of 40 years ago because people with allergies just withered away and died young, and people never knew exactly why. But please, take your chances with polio, measles, and other diseases! I'll watch.
@@witardedphuc I'm South East Asian (Indonesian), we do have rice bread/cakes, but they are considered as snacks. The main dish would always be rice. But I myself always prefer bread/noodles since childhood instead of rice and I don't know why, my whole family, friends, and neighbors eat rice.
that's because this rice recipe didn't originate from North America. LIES. how? because Rice needs "lots of sun". do you have lots of sun at North America? NO.
I am a huge history buff in this time period and I have celiac disease sadly so I'm gluten free and that's an issue but this has made me so happy that I will be able to follow this recipe I will definitely try this
Yay, some South Carolina Lowcountry cooking! My mother and I both have this particular cookbook, and it is an excellent resource. Because of the climate, South Carolinians couldn't grow enough wheat to make proper bread - the wheat always went bad. So, the rice planters improvised. Rice breads, especially the little cakes, took the place of white wheat bread across the Lowcountry. (Though, personally, I confess that I tend to agree more with my North Carolina and Virginia ancestors, who took a dim view of rice breads and rice flour when they were packed off to assist South Carolina during the Revolutionary War. They preferred - and demanded - their more familiar corn meal.)
Ycharea He mentioned "gelatinous" so I was wondering if he was using sweet (glutinous) rice flour (like for mochi) or just a regular rice flour. Since you're from the area where the recipe originates, which rice flour do you use?
I use rice flour from Carolina Plantation Rice. (I also buy their Carolina rices for my rice dishes - the gold rice tastes wonderful with the "poor man's" rice pudding recipe Jon covered recently.) You can visit CPR's site at www.carolinaplantationrice.com. The rice is grown in Darlington County, SC, and it is actually the same kind of rice that was grown in SC in the colonial period. It is produced in small batches; so, it's not easy to find even in local stores. Around Columbia, it's only sold at the SC State Museum, the State Archives, and Fresh Market, but both the flour and the rice itself can be ordered online. Carolina rice (especially the gold) has a different taste from the rice you buy in the store. I've gotten very spoiled on it.
I was just thinking about this! I remember hearing that rice farming was big business in South Carolina during the 18th Century, and that wealthy South Carolina plantation owners were known as "the rice kings". As I was watching this video, I was wondering if this was common food in SC. Glad to see that my hunch was correct. Thanks for the info!
Geechie Boy Mill (on Edisto Island) has started growing Carolina Gold as well. People in and around Colleton county might have more luck finding theirs starting next year (they've shipped all their stock already). While we're talking about them, they have a great variety of corn grits as well, though not all historically accurate to the Low Country.
John, in this day and age, where it often seems the whole world has gone mad, I find your channel to be such a soothing source of joy and solace. Thank you
As someone who is sensitive to gluten, I was surprised by this title. Who knew a recipe this simple existed back then? I didn't. It actually is simple enough I could try it! :D Anyway, I have to say, I didn't expect to binge watch a bunch of your episodes this week. You are engaging, humorous, and direct. Genuine. Keep on doing what you do!
Here in Thailand if making rice flours from 100% hammer milled rice it is best to give the flour a significant rest time after introduction of the yeast to let it rise and form some internal structure upon baking. I've found that rice flour performs better for smaller pieces not so much by weight by but by dimension, about 5-9cm really is the maximum from the centre I've found to work well. Of course if you can introduce either wheat flour or some pure protein flour, you'll get a much more traditional baking experience.
Yes it would very well for Bao buns, which are steamed, you really cannot go wrong with them, they are quick and easy, and you can stuff them with just about anything.
Yes it will, here in the east, rice loafs are not really a thing, more often it would be very much like Banh mi a baguette. Though you can do so without using say 50% wheat flour, it is better than straight rice flower. If you are trying to avoid gluten, the best methods I know to get a less dense result is (and these are relative) is size, and yeast, aggressive yeast with a good rest time, will give you a good roll with lots of voids inside. I'm not too experienced with 100% rice flour, bit this has worked for me well. So I think yes, a shallower tray would work well, I'd let the dough sit for about 12 hours, or overnight. Just remember low temperatures slow down the yeast and reduce the rate of leavening.
Its must be hard if you live on culture that eat wheat daily. I am an asian, and rarely see people with celilac problem. maybe because we rarely eat wheat.
Novel Nouvel actually there’s plenty of places where gluten can come in-and it’s not just wheat either, but that is the main thing in diets that has gluten. That said, and idk your diet, it’s still found in plenty of Asian dishes (soy sauce, for example, uses wheat). It’s more that celiacs is more common in white people than it is a difference in diet (and a severely low diagnosis rate to an already fairly uncommon disease).
@@leeswiggity6162 I am from Java, Indonesia, we use rice as our main food. We eat wheat product like bread, but not daily. We actualy loves soy sauce, even uses Soy Sauce in many dishes. But i rarely hear (i am 23 Yo) people with Gluten allergy here. Maybe many people dont even know have Gluten allergy in the first place. So Gluten allergy is still uncommon in my place.
Boa Boy I cook for a celiac grandchild. Experiment with combinations of flours. You can't exactly replace wheat, but each flour has different qualities. Eggs and milk help texture, too, along with guar gum. Best wishes.
Reminds me of a snack sort of thing from the Philippines. It's called palitaw (cuz it's cooked in water and floats to the top once cooked, and the Filipino word for float is litaw). It's coated in sugar and coconut and just tastes sooo good
Spiral, I agree! And the almond and coconut flour I have too! The almond flour I can use. Wonder if I can adapt almond flour to this recipe, but think it's not finely ground enough.
shashakeeleh I bet that they would work, just the texture of the finished product might be a little different. The general premise of the recipe is not so different from potato bread.
Another gluten-free option is chickpea (garbanzo) flour. Used some to make a batter for pakoras the other day, and it works like regular batter. Not sure what kind of structure it would give to bread since I can't even get regular bread to have good structure, but there ya go.
This is absolutely fascinating. The "hasty pudding" step is exactly like the tangzhong step in Chinese breadmaking, but I think the purpose must be different - the tangzhong adds gelatinised starch to the wheat-based bread, which softens it and improves keeping. In this case it seems more like the gelatinised starch is creating a structure to trap the gas from the yeast, which in the absence of gluten would usually be a problem. Corn has the same issue with lack of gluten, so the technique would translate directly. I will absolutely try this. I have never heard of a functional rice flour yeast bread that is sturdy enough to make a loaf - only the flat rice crumpets (appam) of South India.
Love the way they found so many ways to fill stomachs, food was fuel to get you through a working day for most of the population and bread is the staff of life in all it's forms. When all they had was rice they found a way to make bread.
Adding sugar makes it rise _faster,_ but not necessarily _better._ It also shouldn't be placed in a too warm place; the ideal temperature for bread yeast is about 20-30°C - if the dough is too warm, you'll get uncontrolled fermentation and a yeasty flavour.
It's not the sugar or lack of it, it's the lack of gluten. Gluten helps the bread dough become stretchy and holds in the CO2 to make that fluffy loaf we all love. It's hard to make a good fluffy gluten free bread.
Just want to say to anybody who thinks this guy is stuck in the past, he isn't. He's quite possibly further into the future than most of us. He's kind, informative, educational, unbiased, realistic, he repeatedly acknowledges the facts of the real world more than most youtubers who just want views.
I agree for a different reason, say at some point in the future we experience some sort of civil collapse, he'd likely be one of the most prepared to survive in that sort of situation. He's who I want on my side in the zombie apocalypse lol
Once a Carrington event strength solar storm hits us and takes out our electric grid, because that's not important enough to prepare for apparently, he'll be doing just fine. These skills will be invaluable. People are scared of asteroids, but we've cataloged every asteroid big enough to threaten civilization, and there's none even close to a collision with earth in the next 100 years. We can't predict solar storms though, and we'd only have 2 days warning. We could harden the grid to prevent a disaster too, gotta love human priorities.
Have you had Idli before? It uses dosa batter, but in a sort of 'flying saucer' shape, and steamed. There are special tiered pans for making idli in the traditional shape, but you can just use muffin pans. We've always used sour dough starter and let it sit in a warmish location over night so it gets nice and sour.
Yes I am a mangalorian frrom South karnataka in India. We make neer dosa with only rice paste n salt to taste the consistence will be as liquidy as water so the name neer meaning water. if fry it in a pan.
I totally forgot you Americans have a different temperature-scale. When you said "blood temperature, about 100°" I was questioning you being a human (maybe a dragon?) ;)
Melvin Klein I’m from America and I was questioning that as well. normal blood temperature is 98.6 degrees and anything higher than that is a fever. 105 degrees could land you in the hospital.
@@personananymous231 at the time the Fahrenheit scale used 100 as the body temperature of a healthy young man and 0 as the freezing point of sea water, but since they didn't have super accurate measuring tools a humans body temperature was actually slightly lower at 98.6 but read as 100. So "blood temperature" would have been 100 degrees.
It's easy to forget, but the US _does_ form roughly 2/3 english as a primary language speakers globally, and drops down to about 40% when you count English as a second language speakers. It's better to use both measurements since they dont teach the metric system much in US schools so most people dont understand it well enough to remember the conversions off the top of their head and the US would make up the lions share of english speakers.
@@arthas640 I don't know if you're American or not from your comment and I don't want to assume. We do learn the metric system in the US though! We don't use it day to day, but most of us know it pretty well. We can measure in meters and weigh in grams with little to no trouble. The thing that throws us off it temperature though. For us, 100° is extremely hot and 0° is extremely cold. It doesn't work like that for Celsius...
@@arthas640 We actually do get taught the metric standard in _every_ US school as that's the scientific standard. I use both the metric system and the customary system in my household :)
I’ve been wanting to make a light GF cornbread, maybe substitute corn flour for half of the dry rice flour would work really well. Thanks for the idea!
@@iac4357 what relevance is my nationality? just curious :) i'm a beef fed mid western boy with normal 'merican' mixed heritage. . . my wife on the other hand is mixed native and french creole, her intolerance started around 30 yrs old which shocked a lot of the doctors. so we immediately went on a dietary change crash course and thanks to resources like @townsends we've managed to build a better dietary repertoire than i would of developed otherwise.
When you're Asian... Rice-based breads and pastries are an everyday thing. :) I'm actually craving some right now. :) Thank you for your clear instructions and for sounding so welcoming. :) I love your kitchen and enthusiasm. :)
Great video!!....I had no idea rice bread existed in the the 1700's, or that rice was so popular. That's what so important about this channel. Thank you.
they had nut milks like almond or walnut milk back then too, they used it as a replacement for real milk when it wasn't available. just about every food we have today could be found somewhere in the world back then
Is that your actual kitchen or a set? I love it, reminds me of Howl's Moving Castle. I also love Liziqi's kitchen, so much beauty in the simplest kitchen designs.
Idea to make this a dessert kinda bread. Nutmeg, cinnamon, and vanilla. Allspice usually has nutmeg and cinnamon so that would work also an alternative. You could technically add sugar to but idk sometimes some spices and maybe an extra egg is all you need.
Sort of related, but I must mention- I'm partially Chinese and I remember eating dim sum and having some light, semi sweet rice bread. I would probably love this one!
McDucky yes, it's steamed and semi sweet. Again, very different than this. But the idea of the recipe took me back to 95', compelling me to look it up🙂
Some places call it "white cake" or "Chinese rice cakes". It's steamed with an oily coating. It was one of my favourite things as a kid. Nowadays it's pretty rare to find a Chinese bakery that make them well. They were common here in Toronto in the mid 80's. Within Chinatown, I mean. Now when I do get them you can taste the corner cutting. Really good white cake back in the day had the slight yeasty tang to it. Now they use baking soda or baking powder.
Christina Tom LOL! I have no problems with carbs myself. If you ever make it to Toronto Canada then you need to visit the Mississauga area. They've got a Chinatown area there with a few bakeries where white cake's made in the traditional way. The texture, smell and taste are on point. "white sugar cake". That is a more modern name I'm certain. I had never heard or seen that used until the mid 2000's and believe me, with the amount of visits to Chinese bakeries I make, I would notice. lol. It was always labeled either "white cake", "Chinese rice cakes" or "steamed rice cakes".
I just recently subscribed and have been watching your videos when I can. This video is so very unique! Thank you for your videos, wisdom, and passion!
Charlestonian here! Rice is extremely common and used to be eaten with every meal back in the day. I always heard that rice from the Lowcountry during that era was the emperor of China's favorite, a little tall tale I've heard all my life, not sure if true. I had no idea they made bread with it!
As far as gluten is concerned, if your ale was made with barley, wheat or rye, it would obviously contaminate the loaf with gluten, HOWEVER, I loved this recipe, the cooking of the rice to activate the starch in the beginning is absolutely brilliant!
Jennifer L. Wilson Not necessarily bacteria love gluten depending on the length of fermentation it could be rendered safe. I've read where some sourdoughs have tested as being safe for celiacs
Even today, with modern filtration, a small amount of beer made with barley would have enough gluten to make my husband and our two children very ill. An illness that takes weeks, sometimes months to recover from. So, I will not be a guinea pig for your flagrant disregard for others health. Reminds me of the chef who was purposefully feeding people gluten foods claiming they were gluten-free because he thought it was a fad. Incidentally, I have a wheat allergy, which can even be triggered from distilled whiskey. So, I find your reply both off-based and demeaning.
wow.... get off your high horse. She simply said that it may be safe for people with gluten sensitivity, not that it absolutely was. Further, she did not suggest you be a Guinea pig for it, nor was her comment in any way flippant, condescending, dismissive or rude. Your comment, however, is a large part of the poor perception of gluten sensitivity. I respect the difficulties that you must encounter due to being so sensitive to gluten, I can only imagine how careful you must be to avoid illness, but that does not excuse your boorish behavior to someone who did absolutely nothing to you and was simply offering up an observation.
We are on a stay-at-home order nation-wide and your channel is one of the many that is gonna fill my time and make me feel happy in these trying times. Thank you~ I hope everything is okay for everyone~
There are many ways to make breads from rice flour. I never really knew that much about it until I lived throughout Asia for five years. With rice growing in the Carolinas back then there had to be recipes for breads too. Thanks for presenting one today.
Looks so good!!! So plain. Love watching this channel. Relaxing and peaceful and I love the set or an actual re-enactment place - I’m not sure. Whatever it is it’s so peaceful. And I love the white light coming in the simple windows. Even if it’s a set I don’t care - I love it anyway! And the host too!! So nice and genuine. Easy to imagine being back in time.
Rice recipes were abundant in South Carolina due to the rice plantations around the coast. Many of the "receipt" books in the area at the time, not to mention letters written, include rice recipes.
I cannot stop watching these videos. I am going to try some of the recipes I see here. The filming is great, your presentation is warm and genuine. The background music is present but not overwhelming. Fantastic and informative historical information. Great job!
Your videos are such a delight to watch My knowledge over this isn't very broad, but the content and passion put into these productions is really an art in itself and I'm absolutely beside myself that this channel exists
As always this is so fascinating! Rice is the staple crop where I live and cornmeal almost impossible to buy, so this recipe was especially interesting. Thank you so much for these videos.
Or even a little vanilla extract and some honey... Or you could whip up some butter with some cinnamon or some honey and make a compound butter to spread over the top of the bread at its conclusion...
I have never heard of 17th century rice bread. I thought that was a strictly modern thing because of the rising number of people who are allergic to gluten. It's amazing how we have lost so many recipes to history that used to be so common to our ancestors. In re-learning these recipes and sharing them, we are regaining a bond with history that you can't find in a book. I love the idea of trying these recipes out and thinking about how everyday people might have eaten the same thing hundreds of years ago. It must be a really cool feeling when you try something out for the first time and it works (and hopefully tastes good!) and you think to yourself, "I can't wait to share this with our RU-vid community!" Thank you so much for all you do. It's always a joy to watch your videos.
Not a criticism but a correction. Celiac disease is not an allergy. It's a genetic intolerance of gluten. I have desensitized systematically to some ( not all) allergens, but you can't fix a genetic intolerance to gluten, unfortunately. Separate, some people are allergic to wheat specifically.
Depending on what you used in the ale, the barm might not be gluten free. Still if I stick to the regular yeast (as long as it is a gluten free variety), this would be a cool recipe for my gluten-intolerant girlfriend.
ILoveFilm247, you are correct. I have Celiac Disease and wheat allergy, so I must eat gluten-free. If the barm is from the ale, where barley hops are used, then what he made is NOT gluten-free, because that barm still contains elements of the barley. Gluten is found in wheat (all varieties), barley, rye, triticale, and all of their derivatives, such as hops and malt. However, if the store-bought yeast packets of today are used with water, then it would be. The funny thing is with wheat, only the head of the plant contains gluten. The stalk and the starch are gluten-free, so a product can contain wheat and still be declared as gluten-free. People with wheat allergy must be careful as a result, because gluten-free and wheat-free are not exclusive.
Jon, I know u have previously said ur no cook - but *man* I love ur descriptions 🤣 “blood temperature”, “gloop”, “ *slightly* warm”. U make it sound so appetising... Wot a crack up 🤣🤣 I’m still gonna try this cos it looks delish 👍🏼👍🏼✌🏼
I love what you guys do and how you live. I couldn't ever do it, but a part of me wishes I could. Love the content, the music, the food, all of it. Although I have know way to actually know, John seems like a genuinely nice guy and a real pleasure to be around. Keep it up Townsends!
She would cook the rice down until it was a porridge like consistency then she would add some Yeats or some sourdough starter to it and then flour or cornmeal depending on what she had and mix it together like something similar so what he had like a doughy mix she will put it in a Loaf pan and let it rise and then bake it who would know me had have it with Sunday breakfast
chentiangemalc Technically at the time, no. But he mentioned most people will using prepackaged yeast and water to make this now, which would make it gluten free. Some folks might find it silly, but people with Celiac disease are usually quite happy to find something new they can eat :D
