Recently our little family has gone (for the most part) gluten free.
The first challenge you face (or the first thing you miss) is the bread. Soft, crusty, yeasty, wheaty... mmmmmmmm.... need I go on.
To make it worse every evening we drive home past a major bakery and the smell fill the air (and the car).
...but somehow we have managed to crack it...
The bread mix we use is called 'Simply Wise'. According to the directions you're meant to make the GF dough, roll it out and roll it up like a scroll, and then cook. Not bad if you like scrolly bread full of gaps.
Then I tried the loaf baking pan. GF bread tends to work better in smaller pans, so I used the smaller one, but that didn't quite work out 100%. The bread didn't rise enough and had a strange looking hold all the way through.
Finally I opened the pack of french-bread pans I was given some time ago (thanks to Auntie D for those!).
What a fantastic result! Crusty, soft, fluffy, no weird holes.
One of the best part was the yeasty bread smell the kitchen filled with during cooking. The 'bread' toasted very well, and oh yes there was the bacon on the side.
Happy (gluten free) cooking!
