Hey you! I bring good tidings of joy!!
I’m so excited about today’s recipe that I’m doing a little dance!
Can you tell? Can you tell?
The reason I’m so hyped up and happy is because after a few tries at gluten-free bread, I’ve finally found a recipe that works! Hip hip hooray!
This is a recipe that tastes and looks like normal bread! It’s a gluten-free recipe that doesn’t have to be toasted to be eaten, isn’t tough, and best of all, produces a lovely loaf of homemade bread!
You see, baking gluten-free bread is not the same as baking normal wheat bread – the fundamental reason being that the former’s ingredients do not contain gluten – the special ingredient that is necessary to give bread its elasticity and allows bread dough to rise when combined with yeast. Xantham gum is used in gluten-free recipes to replace gluten, but still, most gluten-free bread recipes just aren’t good.
The general compliant by celiacs or people who choose a gluten-free lifestyle, is that it is almost impossible to find good gluten-free bread. Even store-bought loaves are dry and tend to be tough to eat, and not to mention, these loaves can be quite expensive too!
I’m not celiac and can tolerate gluten, but since choosing to live a mostly gluten-free lifestyle, I’ve been experimenting with gluten-free foods and grain-free foods (as you can tell from my blog). The one thing that had been frustrating me no end is that I hadn’t been able to find a good gluten-free bread recipe that I actually honestly liked.
My last few attempts at gluten-free bread produced rock-hard loaves that tired my jaws just from chewing them.