Cook. Eat. Travel. Grow.

One of the things I really missed when eating gluten-free for 3 weeks was freshly baked bread. I’m used to baking my own bread a few times a week using the Artisan Bread in Five Minutes a Day (ABin5) method so of course one of the first things I did when done with the cleanse diet was make a batch of dough. For those of you unfamiliar with the ABin5 method, it is a “no-knead” bread dough, made in a batch large enough for 4 loaves, and stored in the refrigerator for up to 2 weeks. Since discovering this method last year, I have not bought one loaf of french bread because I always have dough ready to go in my refrigerator. Now, I’m starting to make my own wheat sandwich bread too.

I was fortunate to receive a review copy of Healthy Bread in Five Minutes a Day (HBin5) a day, but unfortunate in that it arrived on the first day of my diet. I looked though it longingly and was thrilled when I got the chapter on Gluten Free Breads. However, those recipes contained eggs and sugar, two things which I could not have. I did try to make them with egg-replacer and a bit of agave syrup, and while they were the best of the GF breads I tried, they just weren’t as good as they would be using the right ingredients. I do intend to try some of the gluten-free recipes (now that I have all the special flours) as they were written, especially when I have family who are gluten-free visiting.

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