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November 27, 2013 1 comment

A gluten free loaf that really works

Preparation Time: 30 minutes Baking Time: 35-40 minutes Yield: 1 loaf

cn rh GlutenFreeBreadTake a close look at the loaf of bread in the picture. Looks just like a fairly rustic loaf of farm baked white bread, doesn’t it? The kind of loaf you’d expect to be baked from stone-ground wheat flour, not so? Well I’ve got news for you, it is anything but.

After discovering a few months ago, that I have a gluten and bran intolerance , I cut all foods out of my diet that contained either. This meant of course, that I could no longer even eat the sourdough rye bread that I have baked for the last few years, so that too came to an end. Any grain with gluten or bran was taboo, and this of course includes wheat, rye and even spelt, all of which inflict upon me varying degrees of acid indigestion.

The attendant benefits aside (no acid indigestion and remarkably easy weight control), I really did miss being able to cut a slice of bread, toasted to perfection, buttered while still hot and spread on a thick layer of fish paste, peanut butter or marmalade depending upon what took my fancy at the time. Read more…

Categories: Food