I am disappointed to report that false advertising exists, even in recipes.
Here is the recipe (and picture) from their website:
- ½ cup walnuts, ground
- ½ cup flaxseeds, ground
- 1 teaspoon sea salt
- 5 eggs, separated
- ¾ cup zucchini, peeled and grated
- 2 tablespoons walnut oil
- ¼ teaspoon cream of tartar
- Line a 10-by-15 inch pan with parchment and grease with olive oil or butter.
- In a separate bowl, mix walnuts, flaxseeds, and salt.
- In another bowl, blend egg yolks, zucchini mixture, and walnut oil.
- Beat egg whites until soft peaks occur. Add cream of tartar and continue beating until stiff but not dry.
- Fold dry ingredients into egg-yolk mixture. Fold egg whites carefully into egg-yolk mixture and pour into prepared pan and bake in a preheated 350 degree oven for 15 minutes.
- Cut into 3 ½-by-4 inch squares. Can be frozen for later use.
This makes 7-8 slices.
In reading the recipe, right from the start you can tell that it may not look like the picture posted. First off, where are the chia seeds? (or are those poppy seeds?) And what about the sunflower seeds? Yes, walnuts are called for in the recipe, but that’s about the only similarity with the recipe and the picture.
Then in the recipe directions it says to use a 10”x15” pan. A loaf pan, about 4”x8”, is what you normally make bread in. Of course you can make it in other shaped pans, but generally those are flat bread-style breads like focaccia. This recipe is essentially calling to use a baking sheet. Using this type of pan tells me that the ‘bread’ isn’t going to rise very much, and the pieces will be flat and square.
Finally the directions contradict themselves when it says “cut into 3 ½-by-4 inch squares”, yet at the end it says it “this makes 7-8 slices”. Square and slices are very different, especially in reference to the outcome of a bread recipe.
Why did this recipe bother me so much?
Because gluten free ingredients are expensive. Trying out new recipes is time consuming, and it’s extremely frustrating when all the time and money you’ve put into something turns out inedible. Yes, inedible. For me, it tasted awful. And finally, the picture shown in the recipe was obviously from a different recipe.
The texture was spongy, and reminded me of fried tofu – of which I am not a fan. All I could taste was eggs, and with that amount of walnut oil it had a slightly ‘off’ taste (like after you’ve had an omega-3 vitamin and you can taste the fish oils). The color inside was grey and anemic looking, and it didn’t really rise at all… if anything it deflated.
Gluten free bread that tastes like ‘real’ bread is hard to make. Its texture is extremely hard to duplicate. But that’s what we strive for in the Gluten Free Club. We never post a photo for a recipe that is not from the recipe we made. If a recipe we created didn’t turn out, or tasted terrible, we just won’t post it.
Here would be a perfect place to post a recipe of our no-grain bread, however we don’t have one. At least one that tastes great. We’re working on it though, and when it’s perfected and tastes great, you can be sure we’ll let you know!