Gluten-free has been chalked up to a trendy new diet fad but for some it’s the way we have to eat for the rest of our lives. Finding good wholesome gluten-free recipes is key to emotional survival when you’re committed to a gluten free diet. Our household is completely gluten-free which is nice because there is no threat of cross contamination but difficult because feeding a family of 5 gluten-free is expensive!!! This recipe is relatively inexpensive and easier than most.

I find it pretty easy to add stuff to this bread like nuts and seeds, sharp cheddar cheese shredded, 1/4 cup honey but you must add 1/4 to 1/2 cup extra GF flour play with it it depends on your elevation. He says he likes to use a spoon to mix but I use a mixer because I’m lazy (this is a reoccurring theme in my life) although the spatula at the end is prefect don’t try anything else.
The whole letting it rise in a box thing is a little too much work for me because, you guessed it…..I’m lazy and don’t want to buy a box just for rising bread so I put parchment paper in a large size bread loaf pan and loosely covered it with cling wrap. He says it will rise in 30 mins, 30 to 45 mins seems about right but most of the real rising movement happens in the last 10 minutes so if you don’t see anything just keep waiting, if you still don’t see anything at 45 mins move it to a little warmer spot to rise. This is not the kind of bread you can leave untended for hours while it rises, it will explode and make a colossal mess. This is a bread to make and let rise while you’re doing dishes and cleaning up the kitchen.
When you pull this out of the oven let it rest, fresh warm bread is hard to resist and everyone wants to dig in but this one really needs to meditate and come to terms with the fact that its now a loaf of bread, 30 mins at least. Cut the bread upside down it will save you from smooshing it too much, trust me.
You can except the bread’s freshness to last about 3 to 4 days after that it really starts to get a vinegary taste so if it won’t be eaten in that amount of time consider cutting it up and freezing it. Like I’ve said before baking gluten free anything is tough, you are defying physics so give your self time to get the rhythm of each recipe. The 100th loaf will be so much better than the first.
Quick note – Save the left over egg yolks in a bag in the freezer. Mark the bag with how many are in it, you can use them for custard or tanning sheep hides we will talk about both another day.





