Give your bread a name and tell us about your recipe.
Chives flatbread was borne from a gluten-free recipe. We were planning to have a quick supper of buffalo chicken wraps with ranch slaw but lacked a GF tortilla for Daddy. Being a hot summer day, we cooked them on the grill on cast iron. Yummy and pretty!
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
We prefer starting with a recipe to get the gist, but can rarely follow it to the letter.
Tell us about how you added a Wisconsin twist to your bread creation.
While we prepared the grill, we decided to add some of the chives that grow within arms length of it. They reliably come back every spring. Can’t say that of many herbs!
How did you do?