I have a lot of rye flour. Now that I can not eat yeast, any suggestions as to what I can use it for? Is there a good rye bread recipe using no yeast that anyone has?
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Ok, I have to admit I did not know what this was, so I looked it up. Then I tried it. Well.... either I missed the boat on the recipe or this stuff tastes like cardboard. So I did it again, putting in seasonings, onion, garlic, etc. I got something I might use for appetizers with a spread or dried out for croutons. Is this typical ? Maybe it is just my tastes. Any other ideas?
Well, and it does taste something like very nicely crisp cardboard with a smear of butter and a slice of lox...