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After subjecting our family to a gluten free diet for almost a year it felt good to sink my teeth into something with a hard crust and soft fluffy interior. I'm not saying it tasted as good as a regular artisan loaf but only reassuring it can be done.
We discovered a few of our children were gluten intolerant last year, so ended our Happy Homemade Bagel business . So ended homemade pizzas, cakes, cookies, cinnamon rolls, soft pretzels, tortillas, pita bread, baguettes and everything else that I had mastered under the mentoring of my talented sisters.
Transitioning to a gluten free life style has been stressful. It is hard enough to feed children but the new restrictions added a huge layer of complexity and there were no mentors to teach me the art of gluten free baking. Instead I've been spending way too much money at Whole Foods and other specialty grocery stores.
Gluten free baking has been the challenge I have been avoiding - I mean come on, who wants to spend time cooking something that is not even going to taste that good. But I set it as a New Year's resolution so it was time to research and experiment.
Above is our gluten free 5 minute artisan loaf which I could not have done without these instructions . The book has other great gluten free recipes and techniques that I can't wait to dig into as soon as my reserved copy shows up at the library. Until then we'll keep practicing on this one loaf because it actually did taste good.
al - i just made the mormon whole wheat bread, and as i was adding all that extra gluten wondering if any of my kids can't tolerate it. who knows, they all have a little junk in their trunk so they are probably ok.
ReplyDeleteso i clicked on the link and am wondering what the heck are all those ingredients??? can you grind rice in your wheat grinder??? this is very interesting.
Ha! suz, I always have the same thought as I ADD more gluten in my bread. It looks good Al! You are the trail blazer!
ReplyDeleteAl -you can all teach us once you master it. Looks good.
ReplyDeleteGluten or no gluten. I'd make it if it only takes 5 minutes. Can I sample sometime?
ReplyDeleteIt looks yummy! I imagine it would be a challenge! There does seem to be a lot of resources out there for gluten-free recipes and products.
ReplyDeleteLower-gluten flour for baking cookies, muffins, pancakes etc (pretty much anything but bread): grind equal parts brown rice, pearl barley, spelt. Gluten-free flour: grind equal parts sorghum, amaranth, brown rice. More info: go to Chefbrad.com and click on "Wonder Flour."
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