I just baked a batch of savoury curryish-type muffins with lentil flour (for gluten-free purposes). I’d post the recipe, but it needs further refinement before I’ll feel comfortable doing that. I’m not the sort who lets unrefined recipes loose on the internet. That’s just irresponsible.
The reason I was baking with lentil flour was because of my friend Melissa. She is a superb cook and baker. Much of her waking mindspace is concerned with things like food, ingredients, making and eating. She confided to me a couple weeks ago that she fantasizes about having a fellow bring her “flours” like up-tight IRS agent Will Ferrell did for “anarchist” baker Maggie Gyllenhaal in Stranger than Fiction.
So for my birthday on Friday, she brought me flours! A collection of four gluten-free ones: corn, lentil, pea and rice. Packaged nicely in round glass canisters. I’m the type who likes to start using up comestible items ASAP (lest they go rotten or stale! Tragedy!), so I dipped into my new stash this afternoon.
