I’ve decided to give baking gluten free bread another try. I have been Wheat intolerant for many years, from when I was quite young I think, only to get worse as I got older. I was advised that I might have a wheat intolerance almost 20 years ago and so I omitted it from my diet and gradually it started to feel like I was a different person. I have other intolerances but wheat is the main one.
I am conscious that most things we buy are wrapped in plastic, with Some GF bread in very heavy plastic, I presume to give it a long life. I’ve been thinking for a while that if I made my own it could reduce my plastic use. I know it’s very difficult to get a good texture with making GF bread but I’m going to give it a try.
This is today’s bake, made with white rice flour with some seeds. To my surprise it doesn’t taste of rice, it is very spongy, a bit like a fine crumpet. I tried a bit while it was warm and it was ok, but I’ll see how it toasts and if it makes a nice sandwich.