One of the truly frustrating things about following a gluten-free diet is how much more expensive the gluten-free version of anything is. I know, ideally I shouldn’t be buying and using packaged foods in the first place, but every once in a while I want bread, dang it. Both prepared gluten-free bread loaves and the boxed mixes are pricey, so I couldn’t afford to have them all the time even if I wanted to.
I love cornbread, and even though it’s not at all difficult to make from scratch, I decided to try some Pamela’s Gluten-Free Cornbread Mix when I saw that it was on sale. When I mixed and baked this cornbread the first time, I was not impressed. The muffins were thick, dry, heavy, and tasted more like grits than cornbread.
I was not looking for a grain-free bread recipe when I found this one posted online, and I apologize for not taking note where I spotted it, because now I can’t remember. Nor do I recall what recipe I was originally looking for (it most likely involved chocolate), because once I discovered this easy recipe for a loaf of grain-free bread, I decided to try it right away. Especially since I had all the necessary ingredients.
I grew up in Tennessee, so my taste for southern fare like grits, cornbread, and buttermilk biscuits is understandable. While grits and cornbread can be made without gluten, biscuits are bit trickier. I’ve tried subbing various gluten-free flours and baking mixes for the all-purpose flour in my favorite buttermilk biscuit recipe, but with unsatisfactory results.
Back before going gluten-free, I ate a LOT of bread and craved starchy carbs often. Since giving up the gluten, I find that I don’t need bread, but every so often I still enjoy having it. I particularly miss cheese and Branston Pickle sandwiches and cinnamon toast. Unfortunately, gluten free stuff can be really expensive, and it rarely seems to go on sale, but I recently picked up a box of Gluten Free Pantry’s Favorite Sandwich Bread Mix at a decent price.
Recently I made a loaf of bread using a bag of Namaste Foods Gluten Free Bread Mix. I bought this on sale at some point, and it subsequently sat in the pantry for a while. I’m not sure how long, but there’s another 8 months to go until the use-by date, so I’m not worried.
He who fears indulgence misses out.
That’s a banner slogan on the Pamela’s Products website, and I quite like it. We all benefit from a little indulgence every once in a while, especially when you consider all the definitions of the word. I think it’s right up there with “He who dares, wins!”
Here’s another recipe I made from the Gluten-Free Baking cookbook I’ve been using. This time I tried the Lean Rolls. You can also make this as a loaf, but I prefer rolls. They’re easier in my opinion, and it helps me with portion control as I tend to overindulge.
It turns out potato starch and potato flour are 2 distinctly different things, and subbing one for the other is not good idea. I found this out the hard way, despite the fact that the book does specifically say to NOT use potato flour. In my quest to find potato starch, I neglected to remember that key detail and grabbed the first bag of powder that had the word potato on it, which happened to be potato flour.
The other day I went to the Library, and I found a new gluten-free cookbook: Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World’s Premier Culinary College.These recipes are unlike any other gluten-free cookbooks I have in that they use different flour blends, which I’m supposed to mix ahead of time and keep on hand.