I've spent more than an hour reading my new gluten free cookbooks since they have arrived the other day. It was time to tackle one of the bread recipes in the Flying* Apron*. Missy was calmly surveying her life from her time-out corner by the window, while Buster worked on his phonics worksheet.
I'm quite aware that gluten free bread cannot ever be just exactly the same as bread with gluten in it,
but I had high hopes,
after all, the picture in the book looks good enough to eat...
Well, doesn't it?
The girls and I had made sure we had all the ingredients the night before,
but when we found out it takes 2 hours to bake the bread we opted to wait until morning.
So here's my fancy loaf going into the oven.
An hour later it's really looking like an 'artisan' specialty crafted in some
European bakery somewhere.
Yet another hour later,
we have the final product:
Okay, so there's nothing fluffy about it.
This is the
staff of life
~ victuals of sustenance ~ of major substance~ .
Now for the real test:
"Wow, Mom, that's the best gluten free bread, yet! It has wonderful flavor."
Me thinks it passed... just hoping there's some left for Steve to taste when he gets home from work.