Posted: 27 May 2014 - David Lebovitz
I’m not gluten-free, but I am a
bread-lover. (fyi: I also like boulangeries,
too.) And am happy to come across any kind of bread packed with grains.
But I don’t think all bread needs to have wheat in it. Other grains and
starches – from buckwheat and rye, to cornmeal and rice flour – all make
excellent breads, in the right hands.
In addition to being The City of
Light, Paris is also The City of Bread, yet another boulangerie has opened. But this one is making
breads without gluten. And the one I bought, riddled with seeds, was terrific.
The dense quarter-loaf was made with
a combination of buckwheat and rice flours. The baker told me they’re milled in
a dedicated moulin
(mill) in the south of France. Because these kinds of flours don’t lend
themselves to free-form loaves, the breads are baked in molds. And for those
missing the traditional baguette, while you won’t find them here, the various
breads offered are baked in slender molds, because everyone – even those
avoiding gluten – deserves crust.
Continue Reading Chambelland
Boulangerie (Gluten-free)...
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