Our Weekly Bread: 14 of 36

For this baking project, I went back to gluten free baking. I have to stay away from gluten as much as possible, you see. And I found this amazing website with great recipes that are both vegan and gluten free. It belongs to a friend of a friend.

Gluten free bread

Gluten free bread

Check out this gluten free bread recipe. Mine did not look exactly like it when cut, but it looked and tasted great. Of course, there could be many reasons why you don’t get something to look exactly like the picture in the recipe. For one, I replaced guar gum with xanthan gum.

Bread Pans

One large bread pan, one medium

Not sure if that had anything to do with it. Then, oven temperatures vary. Gluten free baking is very fiddly. You keep something in the oven five minutes too long and the result can be disastrous.

Or, you keep it in five minutes too short and the inside is not done, although the outside looks fine. So anyway, I can live with what I got. But my problem is with the amount of sugar. Too much sugar. I already questioned the quantity before I measured it. Whoever heard of a bread recipe with 2/3 c of sugar?

Baked Bread

Fresh out of the oven, gluten free bread

Granted, it’s for two loaves, so each gets 1/3 c sugar. Still… That’s just too much sugar. I come from the Old World, where bread is this chewy, savory, salty affair. Americans eat so much sugar, even their sandwich bread tastes sweet. So, let it be known, if you want to make this recipe, I have warned you about the sugar content.

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