Thursday, March 14, 2013

Fresh Bread


It tastes good. Nobody is more surprised than I am about that. In the two years that I have been learning how to bake, cook, and eat gluten free the possibilities have improved. Most grocery stores carry the basic GF flours and mixes these days. Take heart all you newbies to the GF world. It ain't so bad after all. :)

4 comments:

  1. Care to share your recipes, Arla? Of course, if they have dairy, eggs, and other allergens they will be out for my children. But I would love to have some tried and true recipes.

    Wendy

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    Replies
    1. Hi Wendy, I guess I have it easy because it is only wheat that I must avoid. Taking dairy away would certainly make baking and cooking much more challenging. I'm sorry, you are out of my league I am afraid.
      The flour substitutes that I don't like to use are the tapioca flours and white rice flours. Fava, sorghum, brown rice flours have much more substance and act like more like the real deal in baking.

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    2. Thanks for the tips on the flour. I do very little baking, because it just doesn't turn out very good. However, my daughter is getting old enough to want a cookie or bread when everyone else has it. So I am trying to do what I can. Thankfully, she doesn't know what the "real" thing tastes like.

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  2. But I like making bread the real way the real kind. I like the smell and the way it puffs up big and pretty and the kneading of it all. And that bloppy goop that is gluten free makes me sad. I miss my bread. Sad Shilah sobs.

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