So many of my friends and colleagues - not to mention teh Jordan - are cutting back on gluten, or removing it from their diets entirely. I love baking, whether it be bread or cakes or cookies, and so I've been a bit reluctant to give up all I know about such things in order to try my hand at gluten free baking. However, when we celebrated early Christmas with Viki, Quincy, and Abraham in Indiana, Viki gave me a gift card to my favorite baking-related shop, King Arthur Flour. So now I am the proud owner of multiple gluten-free baking mixes, and I'll try my hand at this craziness when I'm back home!
Despite my nervousness, it is a little exciting trying something new - I've been in a bit of a baking rut recently because I've been focusing on keeping us stocked with homemade bread, and consequently thinking less about fancy stuff like experimenting and trying new things. So yeah, it's probably good timing for me, so I can practice keeping us stocked AND expanding my horizons. Yes? #hopefully Regardless, it's a little strange to go from "in a pinch, I can make bread with flour, water, salt, and yeast, even if there's no recipe", to "I HAVE NO IDEA WHAT'S HAPPENING" and "What the hell is xanthan gum, anyway?!" Oh well - with KAF's baker's hotline, I'll just call if I feel like bursting into tears or throwing the dough out the window. I'm particularly eying KAF's Gluten-Free Whole Grain Bread, and/or their Sandwich Bread recipe - after all, we mostly use the bread for sandwiches.
One new recipe I plan to try was recommended by a colleague at Sector67: a traditionally gluten-free Brazilian cheese bread made with tapioca flour. So something like this, maybe? Naturally, I didn't get tapioca flour from KAF, so I'll have to make another trip for that... It's worth it, though - any time I can have carbs and cheese together, I'm full of happy!
So wish me luck - once I get a good-looking loaf, I'll post a picture =D