I want to make grainless bread, that tastes similar enough to normal bread to act as a complete substitute without exhibiting the same health detriment. Above you can see the latest result of experimentation in the form of a bun used in a pulled duck burger.
This mission began, when a client – Maria for the purposes of this article – found and adapted a pretty phenomenal grainless bread herself. We've made that first iteration of the grainless bread, and it's really good, but it's also denser and drier than brioche. Not that most normal bread isn't like that as well, but it's been a pet peeve of mine.
I like soft and crispy bread. If you don't you can just use the bread Maria adapted. I'll share the recipe, if I happen to get permission from Maria until then, you'll have to contend without.
