I just read your paximeda recipies. if I want to make them gluten free, use mainly oat flour, with some maize and buckwheat flours... do you think that would work?
how something this humble became so trendy is amazing. everyone thinks Cretan "dakos" is the only version of these amazing rusks, paximeda all around the Aegean is a way of life. seafarers and villagers all alike consume it regularly. I love paximeda. In Turkish it is "peksimet"
Probably, but I never tried it. It would result in very hard paximadia, I guess. Barley has very little gluten so use more of it.
Please, send some rain here, towards our extremely dry and hot island…
I just read your paximeda recipies. if I want to make them gluten free, use mainly oat flour, with some maize and buckwheat flours... do you think that would work?
how something this humble became so trendy is amazing. everyone thinks Cretan "dakos" is the only version of these amazing rusks, paximeda all around the Aegean is a way of life. seafarers and villagers all alike consume it regularly. I love paximeda. In Turkish it is "peksimet"
Sunshine on a plate! Lovely post, Aglaia - particularly since it's been cloudy and raining up and down the UK for weeks...strange times.