don’t even get me started on my “p-trap” horror stories…
fml
What is pepita in English? In Spanish it means the seeds of cucurbitaceans (melons, peppers, cucumbers, pumpkins).
When the first “hypermarket” (huge supermarket) opened in town, it was also the first one to have security guards. Usually it’s two guys standing at the entrance; information is also there, and usually unmanned (the girls from information hide in their office if there aren’t any customers waiting). First time I got there, a woman walked up to one of them and started asking him where to find some product or other. The guard tried to explain that this wasn’t his job; she wouldn’t listen. Since I don’t work there and she wasn’t my mother, I could afford to be impolite, so I walked up to her, put my hand on her arm, said “ma’am, ma’am” until she screeched “what? I’m talking to this gentleman here!” “Yes ma’am, but he’s not information, information’s over there” “There’s nobody there!” “No in sight, ma’am, you have to go there and ring the bell” “Ring the bell?” “Yes ma’am” “Stop calling me ma’am, I’m not your mother” “Right, here, let me show you where the bell is…”
I think it was the first time I saw a segurata smile 
They copied the technique.
Err… I think pepita is pepita in English.
So a pumpkin and pepita bread would be a “bread simulacrum made with pumpkin without taking out the seeds”?
Specifically, roasted pumpkin seeds. Don’t know when or why the word got borrowed from Mexican Spanish, but that’s what I’ve heard.
Have you tried tapioca flour? I used to make light, fluffy breads using a blend of tapioca and soya flours - it even tastes just like bread.
In order to make it rise properly, it needs to be mixed quite wet and soft - more like cake batter than dough - because of this, it’s difficult to make proper loaves with it, but it makes really good pizza bases - I actually pipe it into a big tight spiral on a greased baking tray and half-bake it before adding the toppings. I took some into work and nobody guessed it was gluten-free, in fact the person there who had Coeliac disease (she was the reason for my gluten-free baking experiments) was very suspicious of it, because it seemed just like normal, wheat-based pizza base.
Oh my goodness what a can of worms I have opened!
Pepita; we use the roasted pumpkin seeds. The quinoa we use is milled into a flour and mixed with tapioca and soy flour. We use no preservatives or additives, and organic stuff where we can.
For any other information, my email is in my profile and I’m happy to give information.
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