We are a bread centered country. For breakfast we eat toast, for lunch we eat sandwiches and with dinner we have dinner rolls, pizza or French bread. It’s ridiculous how dependent on bread we are! So when needing to go gluten free, what are you to do? Add to that the complications of needing to be dairy free and egg free and things get really gnarly! What is worse is all of the other food sensitivities to different grains that are popping up, which makes buying commercial gluten free bread downright impossible and usually, frustratingly non-tasty!
With all of the food allergies and sensitivities that abound, making a purely allergen free bread is nearly impossible. For all the people that have a sensitivity to rice, an equal number can’t do quinoa or buckwheat or coconut (heaven forbid). This makes personal experimentation key. And yes… kitchen disasters inevitable, but who cares? So, what you make isn’t perfect or the desired holy grail of bready slicing goodness. Make tweaks, make changes and try again… and again… and again. Learn to relish experimentation, learn to seek out the right texture, learn to anticipate the changes in humidity and how that will affect your bread’s rising. Every mistake is a learning opportunity–in life and in bread making.
This bread was my favorite for a time–gluten free, vegan and tasty. I’m on to new experiments, but I share this one as a starting point for you to create your own allergen-free masterpiece. I dedicate this bread to Joanne Thompson, owner of Yoga For Self in Denver, who is starting her own gluten free bread odyssey.
May your yeast rise, your flours bind and your digestion be calm, strong and a beacon of energy and life force… Cheers!
It’s almost summer here… okay, not really. It’s been raining day in and out and I need a little somethin, somethin that makes me feel like it’s almost summer in Denver. Nothing does that quite as well as ice cream. The thing is, the gluten free, dairy free ice cream at the store is just too darn expensive and even the healthy coconut ice cream at the store still includes ingredients like agave and preservatives that I would rather avoid. The thing is, I want to devour the ice cream, I want it dripping from my chin, I want to practically swim in it and you can’t do that with a little pint carton and you shouldn’t do it with some of the ingredients they add.
That said, I have a secret. A secret that every dairy free, egg free, gluten free food lover should know…. A secret that will make satiating your ice cream needs a snap.