Gluten Free Bread Experiment | Allergy

Gluten Free Bread Experiment

by Allergy Guy

Gluten-free bread, good bread, is a truly amazing food if you haven’t had any bread at all for over 20 years.

That’s the situation I’ve been in – I only just started eating bread regularly about a year ago. What passed for gluten-free bread 20 years ago was so bad, that I decided I was better without bread entirely.

Now things are different. New breads have been developed for the ever growing gluten-free market. The quality has increased dramatically. Modern bread for a gluten-free diet is just as good in taste and texture as what I remember wheat-based bread being.

The main problem with gluten-free bread is the expense. At $7 or $8 per loaf, it adds up. I’m out of the habit of eating bread on a daily basis, but my consumption has increased since I found good bread I can actually eat.

A few weeks ago, Mary Mazzullo very kindly gave me several packages of gluten-free bread mix that her husband had secured at a food trade show. She didn’t know this, but I’ve been thinking about making gluten-free bread for a while. With this bread mix sitting there on the counter, I’m inspired to finally doing something, I’m looking forward to trying this out!

I just bought a bread machine. I didn’t feel I had the time to make bread the old fashioned way. The bread machine should make all the difference. I’m hoping for bread with great taste and consistency, just like what I’ve been buying.

I’ll share the results of my experiments with making gluten-free bread.

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