A combination of gluten-free grains makes this my favorite
new gluten-free bread recipe. Hands down.
As promised I've been experimenting again with my favorite gluten-free bread recipe. This latest incarnation is my husband's new favorite. Why? It features cornmeal. I learned a long time ago that cornmeal (and polenta) warmed the cockles of his heart. So I bake with it every chance I get. This bread was tender and soft enough for sandwiches. Delicious flavor. The cornmeal
gives it a mild and almost grainy texture without overpowering it. It's not heavy. And it toasts up like a crunchy golden dream.
gives it a mild and almost grainy texture without overpowering it. It's not heavy. And it toasts up like a crunchy golden dream.This part- the crunchy toast part- is why I perseverate in gluten-free baking. Because no matter how old I get (and I hate to tell you, I've got a milestone number waiting for me in June that is scaring the juniper pollen infested daylights outa me!) I crave the simplest of foods.
Like toast.
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