Here’s the gluten-free bread I’ve been telling you about. It really is nearly perfect. It doesn’t sink or collapse. It doesn’t fall apart the next day. I tastes great. And, it’s healthy, refined sugar-free, and dairy-free too.
Joe loves his sandwiches. He brought home a loaf of Jewish Rye the day before I made a loaf of this bread. I walked into the kitchen and saw him slicing my bread for a sandwich. When I asked him why he wasn’t eating the rye bread he smiled and said, “Honey, I love your bread.” Then he kissed me on the cheek.
Earlier today I told him we were having soup and salad for dinner. Immediately he asked if I was going to make my bread.
Of course I am.
A Little Flour Science
One of the things I love most about being in Pastry Arts School is that I learn things about baking that otherwise I’d never figure out.
Yes, it’s mostly gluten-full but often I can apply most of what I learn to being a better gluten-free baker. Take this, for example:
- During World War II there was a flour shortage and French bakers added fava bean flour to their mixes because it increased the strength of the dough.
If you don’t believe me you can read it in Daniel T. Muzio’s book, Bread Baking: An Artisan’s Perspective. It’s the textbook for my Breads & Rolls class, and there’s nothing gluten-free about it.
Still, it helped me understand why my flour mix works so well.
I used my flour blend for all the recipes in my new book (which should be released very soon!). I’ve shown you here before how you can substitute it one for one in just about any recipe with spectacular results, like in this Red Grape Olive Oil Cake.
So, if you’re up for a lot of fun and really good loaf of bread get out your measuring cups and start baking. (Or your digital scale…you’ll notice I included the weight, too. I’m back in school and thinking like a professional baker again…though I’m no where near professional!)