Use ~1/3 gram:2/3 AP flour in muffins (sweet or savory) or quick breads with baking soda in the leavening. (soda reduces the bitter/metallic taste) You can add gluten and use it in recipes that require some elasticity -- make sure you let it rest for a few hours, overnight is better. Season as desired and use for crust on oven-baked chicken, chops or fish.
I know there are a bunch more, but would need to hunt up in (presently packed) recipes. It's been a cookoff ingredient in a number of venues I've seen recipes I would never have imagined.
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Use ~1/3 gram:2/3 AP flour in muffins (sweet or savory) or quick breads with baking soda in the leavening. (soda reduces the bitter/metallic taste) You can add gluten and use it in recipes that require some elasticity -- make sure you let it rest for a few hours, overnight is better. Season as desired and use for crust on oven-baked chicken, chops or fish.
I know there are a bunch more, but would need to hunt up in (presently packed) recipes. It's been a cookoff ingredient in a number of venues I've seen recipes I would never have imagined.