Teff Sandwich Bread at New Cascadia Traditional

If you haven't been to New Cascadia Traditional yet, you should go.  If you have gone but you haven't tried their teff sandwich bread yet, you should try it!
It was the first full-sized sandwich I made in a long time.  I really liked the texture - it was very spongy and not at all dry.  The flavor is a little different, and very pleasantly whole-grain.  The bread has flax seeds on top which gives it an even earthier flavor.  The best thing about this bread is that it stays good for several days.  It doesn't get completely hard like most gluten-free bread products.  I've heard that it also freezes pretty well, although I tend to eat the whole thing once I get a loaf.

Have you tried the Teff Sandwich Bread at New Cascadia?  What did you think?

Comments

Post a Comment

Popular posts from this blog

Gluten-free Sourdough Discard Bread

Image
You’ve made your gluten free sourdough starter . What now?   The discard, or unused portion of the starter can be repurposed in a number of ways.  It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes.  It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my  Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread?  This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like?   Depending on the ingredie
Read more

Mild Country White Sourdough Bread

Image
I gave up on producing a showy loaf a long time ago.  I always rolled my eyes a little when I saw photos online of perfect bloom or wide-open crumb.  "The mustard is going to just fall right through," I would think to my self disapprovingly, shaking my head a little. It turns out, I was just jealous. After a decade of gluten-free bread baking and recipe development, and through a collaboration with some other bakers, I've come up with a gf sourdough bread recipe that produces an open crumb, a large bloom, and sometimes, if I'm lucky, an ear.   The bread has a very mild, pleasant sourdough flavor and is very light in color. The crumb is very open but not too delicate.  It has a chewiness to the texture that I associate with a good sourdough bread.  The crust gets a nice browning and it toasts up nicely. And I don't mind the mustard falling through as much as I thought I would. Many thanks to Michael Hollesen who came up with the original version of this recipe.  We
Read more

Homemade Classic White Sandwich Bread

Image
I've been baking since before I met my husband ten years ago.  He eats gluten but appreciates my baking efforts and gives me feedback on texture compared to gluten products, which he consumes regularly on his lunch break at work in the form of sandwiches.  I'm a photographer too but he graces the wall of his office with blown-up cell phone shots of half-eaten sandwiches and burritos from his favorite shops.  He likes my baked goods, sure, but who can blame him for going for gluten? This last few weeks as I was testing this recipe, however, something shifted.  I finally heard these words: "you can make me this every weekend for the rest of my life."   I know my husband likes a bread I made when he immediately plans what sandwich to make from it.  Well, he's done that for every test loaf I've made for this bread.  A few days ago, in fact, he ate a breakfast sandwich with this bread, got catered burgers for lunch at work, then came home and requested a steak sand
Read more