Did Somebody Say Bread?!?!

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Ah, bread. How I miss thee. One of the most difficult aspects of living gluten-free is having to give up wheat bread. Crusty bread dipped in olive oil and balsamic vinegar. Fresh, homemade sandwich bread with peanut butter and jam. Grilled cheese sandwiches. My pocketbook and my taste buds agree that commercially available alternatives—typically frozen loaves of rice bread—don’t make the grade. Expensive and dry pretty much sums it up. Being the stubborn determined person that I am, I decided that I would have to make my own, and find a way to make it tasty. First on my list: a new bread machine.

Why new? I have a bread machine with some mileage on it tucked away in the basement. In my readings on celiac disease (which I think I have but am waiting on the medical tests to confirm—I should know in a month or so after the biopsy), I’ve discovered that even the tiniest bit of gluten can trigger the autoimmune reaction in my body. Even tiny bits of gluten hiding where the paddle attaches to the pan in a used bread maker. So time to replace the old bread making thingy (and a new toaster too—four slots: two for wheat and two for gluten-free only).

Say hello to my new kitchen helper:


The Breadman Professional Bread Maker BK1060BC

Awareness of celiac disease and gluten intolerance is growing. This baby has a gluten-free baking cycle! And includes gluten-free recipes in the instruction manual/recipe book. How could I leave the store without it? Well, I could have, but I didn’t.

Following the recipe was easy, once I managed to acquire the ingredients that is. Shout out to Bulk Barn for their amazing selection of gluten-free baking supplies. Note: I saw gluten-free yeast for sale, but nothing I’ve read about gluten-free cooking indicates that yeast is a danger food. I bought a jar of bread machine yeast and skipped the alternative, gluten-free version.

What were the results? See for yourself:

Gluten-free Bread 2-lb

Gluten-free Bread

Okay, so it’s not the prettiest thing in the world. The top kind of collapsed and you can see in the second photo that it’s not as fine-crumbed and even as one would like in a sandwich bread. The inclusion of three eggs in the recipe gives it a distinctive yellow tint. All of that aside, I had to beat off Mr. B and Li’l Miss B, who tasted it and clamoured for more. And they don’t have to eat gluten-free! Yes, this bread is certainly tasty and it is soft. I can report that even the next day, kept in a plastic zipper bag overnight, it toasted up beautifully. Toasty/crispy on the outside and soft inside, the way toasted bread should be. Li’l Miss B even asked me to send this bread in her lunch, instead of the store-bought loaf of wheat bread that she usually has.

As with all bread makers, recipes do need to be adjusted. I hope that I can, with a bit of fiddling, figure out how to fix the collapsing top problem. I also have other recipes to test and share with you in the months and weeks to come. I rate this bread four stars!

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