hey there GF-ers.

does that sound super derrogatory to anyone else?  just me then?

i've been eating gluten-free for a little over a year now, which is how long it has taken me to get comfortable recommending anything at all in regards to products or recipes.  there's kind of a sharp learning curve (at least there was for me) and yet you're supposed to figure all this stuff out when you're carb-deprived and therefore delirious from starvation.  what's fair about that?

most people i talk to who have eaten this way say that after a while they get pretty used to it, except there are a couple of things that they still yearn for.  this has been true in my case, as well.  i would say my strongest nostalgia comes at the thought of a krispie kreme or a chocolate chip cookie.  desserty, cakey things.

also, chewy bread.  chewy, chewy bread....dipped in oil and vinegar...

now that my mouth is entirely filled to capacity with saliva, let's move on.

so i set out to find a recipe for GF bread that actually tastes - and feels - like regular-people bread.  and i have to say, it took quite a while because GF bread mostly STINKS.  it's all crumbly and dirty feeling and generally tasteless.  and in all reality, it's a slap to the face because it seems like the world is saying, 'so you'll never get to eat real bread again? sucks for you.  and also, the best bread we can come up with for you instead is actually worse than the prospect of never eating bread again."


i found this recipe online, and set about making it.  and y'all, i have been making it nonstop ever since.  i will even admit i make three loaves at a time and freeze them because it's SO NICE to have real-people bread on hand.  (i even made it into rolls and served them to my real-people family for thanksgiving, and they really liked them! not in a, "this is good for gluten-free" kind of way, but in a "this is good" kind of way.)

likely-unnecessary logistical information about this bread recipe:

i will say it calls for A LOT of maple syrup, which is really expensive.  to get around that i've cut it with some water, or substituted some or all of it with honey.  i wouldn't cut either of these too much with water, though, because it gets a little bland if it's not sweet enough.

also, it's kind of expensive to make, especially if you don't typically cook/bake gluten-free and don't just randomly have millet flour and xanthan gum laying around your house awaiting use.

my friend marnie successfully substituted apple cider vinegar for the white wine vinegar because...well, who really has a bottle of white wine vinegar just sitting in their cupboards?

i knead mine in my kitchenaid (the dough is indescribably sticky) then bake it in bread pans.  i'm pretty sure you could use a hand mixer to knead it instead.  i don't know if it would work in a bread machine or not.


well, there you have it.  my first official GF recipe-share.  anyone else have any surprisingly successful attempts at cooking gluten free in a way that doesn't make you want to kill yourself over the blandness and weird-texturiness of it all?

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