After that bread cooled and was refrigerated over night, it became a bit crumbly, leaning a bit more towards the yeast-free cakey texture. With the maize flour, it’s a drier bread than the potato flour bread, so I guess it’s to be expected… Maybe a corny bread needs more oil? Not sure! But too much moisture and the bread won’t rise… tricky! Although I did toast it for breakfast as well, and drown it in baked beans… that could also be a factor.
In other news, I’ve lost weight recently. I think I’ve been eating a little better, but not much. I put it down to a combination of eating gluten-free and getting more exercise. I think I’ve (a) been getting more good carbs and more fibre with all the test baking, and (b) I’ve been burning it off!
The interesting part is that I don’t run out of energy rockclimbing anymore – instead I graze my too-soft-for-climbing hands until I can stand it no more, and that’s when I quit climbing. My muscles recover quicker as well, and don’t pump up too much – or, rather, they don’t stay pumped up as long… This vegan diet (+ gluten-free) has given me much better endurance.. When I build up harder skin on my hands again, it will be interesting to see how many hours I can climb for before I need a rest.
Carbs + fibre = win + ENERGY. And I see no bowel cancer in my future! Haha. *hugs veganism*