We had family visiting last week. It was busy and crowded and lovely and I'm glad we had some time together. We cooked a lot, which wasn't unusual but I note it here because we don't usually cook for four.
I wanted to supplement one of our dinners with some bread that I could eat. I haven't eaten bread since July, when I went gluten-free. I don't miss it, but I had just read the recipe in the Gluten Free Girl book and felt inspired.
For one thing, when I ate gluten I made lots of bread, and particularly loved the No-Knead Bread recipe. Loved. It.
I knew that the GF version wouldn't be the same, just as soy milk is not the same as cow milk.
It was good, though, and in the end I had a loaf of what we agreed was more akin to a dense & crusty cornbread than, say, a french loaf. That isn't surprising, since it's the gluten that makes a french loaf what it is.
I was happier with this cornbread-ish result than one might think, because while I haven't missed regular bread, I dearly miss cornbread (my favorite way of eating corn). This loaf was a close enough approximation that I could almost taste my Sopa de Lentejas (Lentil Soup, Spanish style) with my first bite.
Yum. Especially with honey slathered on it.
For the recipe, go visit Shauna.
Comments