Rural Route Lupiac is one of our favorite gluten free recipe sites – especially when it comes to breads and pastries. Often she uses Expandex in her recipes which we can’t get here in Alberta, so we were thrilled when she converted her brioche dough to omit the modified starch.
As you can see, the results are fantastic. The crumb is tender and rich – chewy but not gooey. It reminded Geoff of the texture of a cruller. And the taste was slightly sweet with a hint of yeast. See below for more of our review and for a link to the recipe.
We love our crusty breads but we have been searching for a really great recipe for gf sandwich bread. Then Geoff’s massage therapist – the BEST massage therapist – told him about this recipe she’d found on the Gluten Free Real Food website. IT IS FANTASTIC! The crust is crusty but not hard and the crumb is soft and malleable with lots of good air pockets. It produces a good size loaf (bigger than our old bakery wheat bread), slices thin or thick, freezes well and can be lightly thawed in the microwave. Oh, and it tastes great too – sweet, salty, and a bit nutty. As for shelf life, it’s still good on day two and just starts to lose its flavour and fluff on day three – not bad for a no preservative bread of any kind!
Find a link to the recipe and more information below.
"The thing about eating the Black and White cookie, Elaine, is you want to get some black and some white in each bite. Nothing mixes better than vanilla and chocolate And yet somehow racial harmony eludes us. If people would only look to the cookie all our problems would be solved." - Jerry to Elaine (Seinfeld, Season 5, The Dinner Party)
Expat family, living with Celiac. Our little girl also has Ehler Danlos Syndrome, Osteopenia and hypereosinophilic syndrome. Ongoing investigation for Lupus & RA. Involuntary homeschooler and spoon collectors.