Gluten-Free Banh Mi
I've never had a "real" Banh Mi. They became hip way after I went gluten-free and by then it was too late for me to try one.
I figured I would never be able to replicate one at home since there hadn't been a good substitute for gluten-free baguettes in years. Schar came to the rescue when I discovered their crispy gluten-free baguettes.
I found an amazing recipe for Banh Mi meatballs from Bon Appetit that looked so tantilizing it had me drooling at my keyboard. I set to work compiling the list of ingredients, with my trusty Schar baguette at the ready to welcome the little balls of flavorful pork.
Having made a "regular" banh mi using pork tenderloin and this pork meatball option, I have to say I like the meatballs better. They are juicy, packed with flavor and yummy enough to eat on their own if, like me, you're a fan of leftovers. Plus, they require zero grilling, unlike the standard tenderloin version.
The Schar baguettes are quite good as well. They crisp up nicely on the outside, when you bake them in the oven for a few minutes, while the inside stays soft and chewy. I keep them on hand whenever I can because they make for fabulous sandwiches any day of the week, like my summery Chicken & Grape Salad sandwiches.
Have you tried Schar Baguettes before? What did you think if you did? Share your thoughts in the comments.
For the recipe, visit Bon Appetit.