When I found out I was gluten intolerant I assumed that the worst part of the transition to a gluten-free diet would be cutting cakes and cookies out of my diet. Not so. There are a surprising number of good gluten-free sweet mixes on the market, and now that gluten intolerance is becoming more mainstream, a lot of them can be found in normal grocery stores (even Betty Crocker makes gluten-free cake mixes now). This is not the case with bread. Store bought gluten-free bread inevitably has the same texture as drywall and slightly less taste than a communion wafer (without the added holiness). It's completely inedible unless toasted, and even then it's pretty bad. Individual slices are too tiny to make proper sandwiches out of, and even if you do manage to make something resembling a sandwich the brittle nature of the bread means that you'll be cleaning crumbs off your floor for weeks to come.
So, in short, I really, really miss bread. I miss French bread with butter. I miss peanut butter and jelly on wheat. I miss English Muffins, and baguettes, and garlic bread. I miss tuna melts and bagels with cream cheese. I even miss sourdough, and I don't even like sourdough.
It didn't occur to me that I could actually do something about the lack of bread in my life until I moved in with two new roommates, one of whom owns a breadmaker. With her permission, I am starting the quest to bake the perfect loaf of gluten-free bread. I've been at this for a few weeks, but since this blog is mostly a project in keeping track of what I've cooked I'm going to play catch-up and then try to post new recipes (plus pictures, if I don't break my camera/forget about it's existence) as I make them.
Wish me luck. I'm going to need it.
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