Jumping back in...

I'm just going to pretend it hasn't been well over half a year since my last post here. Just go with it.

So I started experimenting with adding protein to the mix, with fabulous results. I've now got a basic flour mixture that I use for most things. It's based on a mixture of white rice flour, tapioca starch, potato starch, and millet flour, with xanthan gum for binding and soy protein powder for proteiny goodness. I've managed to make bread that actually looks and tastes like bread (though there's still plenty of work to be done), and just about everything else I've tried has worked, at least decently, with this mixture.

I've even found that adding rice bran isn't half bad for mimicking whole wheat flour, though I still have to go easy on the potassium (which rice bran has in spades).

Tonight, Housemate Jotan and I came up with a brilliant idea. We call it: <b>Alphabet Quiche</b>.

The ingredients, in no particular order of course:

Asparagus

Broccoli

Chili pepper

Dill

Eggs + egg yolks

Freshly ground pepper

Granulated sugar

Heavy cream (or half cream and half milk)

Italian mushrooms (aka Crimini)

Japanese potato starch

Kosher salt

Large onion

Millet flour

Nutmeg

Olives (on the side)

Parsley

Queso (aka cheese, preferably Gruyère)

Rice flour (white)

Soy protein powder

Tapioca starch

Unsalted butter

Vegetable oil

Water

Xanthan gum

Yellow bell pepper

Zucchini

I also opted to add some bacon. And, of course, the potato starch doesn't have to be Japanese. Mine just happens to be.