Being a gluten-intolerant owner of a world-renowned bakery sounds like a challenge.
But for Elisabeth Prueitt, who owns San Francisco's Tartine Bakery and Bar Tartine along with her husband, Chad Robertson, her diagnosis of Celiac disease more than 20 years ago actually opened creative doors.
At the bakery, the couple and their staff experiment with alternative grains and flours, using rye flour for their popular chocolate crackle cookies and kamut flour in carrot cake. Robertson is currently working on a cookbook about such grains, which is slated for publication this fall.
Prueitt shared her recipe for flax muffins (see the recipe), which were a soft, fragrant revelation: Tasting Table staffers swiped the confections--made with molasses, coconut milk, oat flour, cinnamon and grated tart apple--shortly after they were pulled from the oven.
For our lucky SF readers: Yes, the muffins ($3.25) are being sold at the bakery today. Get your hands on them before they disappear there, too.
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