Citizens, one of the finest 2 Michelin-starred restaurants in the San Francisco Bay Area is Coi, an establishment whose artful cuisine I have enjoyed several times with my wife in the last year!
Sadly, she suffers from a severe gluten intolerance that has severely curtailed her enjoyment of many things she used to enjoy, including bread and pasta.
Most gluten-free breads suffer for being – at best – a lackluster imitation of the real thing. However, we both underwent a revelation at Coi, where they served her these truly delicious gluten-free delights!
I was so impressed, I begged the Chef for the recipe so that I could share it with you, my loyal and most tastefully-gifted Citizens! You can if you wish leave out the seaweed flakes (crumbled nori works very well), but do try it with them if you can. It is based on Cup 4 Cup, the gluten-free flour replacement developed by Superstar Chef Thomas Keller, founder of “The French Laundry” 3 Michelin-starred restaurant in Yountville, CA.
The key to the recipe’s success isn’t so much the ingredients as the precise techniques used for baking – be sure and follow the recipe exactly and use all the baking implements specified and you too will be blown away by this no-compromise recipe triumph! 🙂
Battle on – The Generalissimo