I have been LOVING being back in the kitchen lately.
Now, don’t get me wrong. I will readily admit that I am a MUCH better cook than I am a baker, so I am not usually excited about ‘baking’ anything because it rarely works out well, but I’m learning… and maybe getting better??
After sitting down and REALLY reading through Ellen Brown’s Gluten Free Bread cookbook and doing a little more research on my own, I’m slowly realizing that baking without gluten is a very temperamental thing, but doable when you have the right resources and ingredients. Even though we have been living a gluten free lifestyle, for going on over 3 years now, I’m still learning a bunch of stuff.
Via Ellen Brown and the Gluten Free Bread Cookbook, I learned:
- That you can think of gluten as small bits of Styrofoam; you don’t gain any nutrition from them, but they don’t inflict harm.. UNLESS your intolerant to it. Than the body attacks the gluten protein as something that needs to be destroyed, just as it would attack a virus. This can do damage to the small intestine, which in turn hurts the digesting of nutrients.
- In the 1950’s scientist began crossbreeding strains of wheat to make it heartier and shorter. It’s not proven, but some doctors believe that “new and improved” wheat might be the culprit in the rise of celiac and other gluten intolerant issues.
- You need a mix of Protein/fiber flours and starches to make a nice gluten free bread.
Ellen also has put together a list of different types of gluten free flours that she uses in her recipes. I loved this part because she explains the taste, the nutrient content, and what kind of baking each flour is good for. This is a great help for those who may want to be adventurous and try different flours in different recipes.
So far, I have tried a few different types of bread recipes and have loved the taste and texture of each one.
My VERY favorite so far is the White Sandwich Bread. Using garbanzo bean flour, which I probably would have never tried, and other wonderful ingredients, this bread has become a HUGE hit in my house. I’ve been making a new loaf almost every 3 days or so.
The Hubster especially likes the knooks and crannies, as he calls them.
I definitely recommend this cookbook to anyone that is just starting out with a gluten free diet or even to those who have been baking gluten free for a long time.
Tons of great information and delicious recipes are packed in this cookbook.
See Part One of my review Here.
** I received a copy of this cookbook in exchange for this review. All opinions and thoughts are 100% all mine **