By cold cut I just mean something savory and better eaten cold, full in texture. I would prefer tofu recipes over seitan because I want to put these in bread and seitan in bread feels like too much wheat.
By cold cut I just mean something savory and better eaten cold, full in texture. I would prefer tofu recipes over seitan because I want to put these in bread and seitan in bread feels like too much wheat.
Somebody shares my struggle.
Is it taste or just the knowledge that you're eating a wheat sandwich with extra concentrated wheat? (because if it's the taste, tons of acid xor tons of base seem to really mellow out the gluteny flavor for me)
Just the knowledge. Feels like I'm eating so much gluten that I'm going to develop a gluten sensitivity.
Idk how available it is where you are but is it possible to make/buy bread made from alternative flours?