Dan Lepard’s gluten-free recipes for focaccia and Japanese fried chicken buns

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Dan Lepard

Guest
A rice-based version of the classic Italian bread, soft, moist and bursting with flavour, and Japanese-style fried chicken in a gluten-free bun

Adding subtle background flavours to gluten-free bread is the easiest way to lift the taste and get results you’re really proud of. These double-sesame burger buns, with sesame oil and sesame seeds on top, are now our house go-to and equally as fine as the best wheat ones – perfect for a fried chicken sandwich with crisp, grated vegetables, pickles and mustard mayo. Then, to dazzle your guests, make my crusty, cornmeal-flecked focaccia your centrepiece on the table, with a soft crumb that’s flavoured gently with fresh rosemary and balsamic vinegar. Time to get baking.

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