GF Bread

While eating gluten-free seems to have become popular lately since gluten-free (GF) carbohydrates do not seem to contribute to a feeling of post-meal bloat as significantly as glutenous carbs, there are many individuals who become dangerously uncomfortable and ill from gluten.  Celiac disease, leaky gut syndrome, and real allergy to certain grains may exist among your friends and/or loved ones.  And chances are they might like to walk through this world feeling like they can partake in the same things as "everyone else", which sometimes means having a piece of bread.

In my professional experience, I have found GF baking to be challenging.  Gluten is the magic something that holds your dough together,  allows it to form a thin and flaky crust, or a familiar-looking loaf shape that rises up and creates those enviable little air pockets that keep baked items from being horribly dense.  I think other cooks find GF baking daunting, too, which is probably why there is a dearth of GF baked goods on the commercial market, despite the real (and necessary) demand that exists.

I woke this morning to an email from the Culinary Institute of America featuring a recipe for GF Bread.  I have not yet tested this recipe, but if anyone's recipe is going to be reliably successful and tasty, it is the CIA's.  Certainly, there are more ingredients and steps than you'll find in a glutenous bread recipe (that is, water, salt, yeast, and flour), but the effort may be well worth it and this might really be a welcome treat for the GF person in your life who can't remember the last time they had a decent piece of bread that didn't make them ill.

Here is the link...hope it helps someone out there.

http://www.ciaculinaryintelligence.com/2013/01/gluten-free-lean-bread.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+CulinaryIntelligenceFromTheCIA+%28Culinary+Intelligence+from+the+CIA%29