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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.
