adjusting.
Oct. 1st, 2006 12:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rootofnewtAwhile back, I was feeling bad for the trouble my dietary issues inflict on our household. Boy is voluntarily gluten-free, simply to reduce exposure for me.
Anyhow, I was lamenting that he had to eat gluten-free bread. One day, I tasted the China Black Rice bread he likes so much. He toasts it and spread nut butter on it. That day, he had cashew-macademia butter.
It tasted like cake, like dessert. It was decadent and fabulous and rich. And here I'd been feeling guilty for months, while he had an incredibly tasty snack every single day.
Recently I was feeling the guilt again.
Boy's a good guy, he pointed out that I bake bread for him almost every week. When I don't bake bread, he gets his black rice bread treat.
I hadn't tasted the bread I make for him because it goes in our old bread machine, which is a gluten-contamination source for me. Last month, I finally baked it the old-fashioned way, in safe ovenware. He's been getting incredibly good, wholesome bread from me. It tastes like real bread. He considers it a treat. It doesn't require toasting to be edible.
I didn't bake bread every single week back in the gluten days. It was reserved for special moods and holidays. Now he gets almost every lunch with homemade bread.
I suppose this isn't such a hardship for him, after all.
Anyhow, I was lamenting that he had to eat gluten-free bread. One day, I tasted the China Black Rice bread he likes so much. He toasts it and spread nut butter on it. That day, he had cashew-macademia butter.
It tasted like cake, like dessert. It was decadent and fabulous and rich. And here I'd been feeling guilty for months, while he had an incredibly tasty snack every single day.
Recently I was feeling the guilt again.
Boy's a good guy, he pointed out that I bake bread for him almost every week. When I don't bake bread, he gets his black rice bread treat.
I hadn't tasted the bread I make for him because it goes in our old bread machine, which is a gluten-contamination source for me. Last month, I finally baked it the old-fashioned way, in safe ovenware. He's been getting incredibly good, wholesome bread from me. It tastes like real bread. He considers it a treat. It doesn't require toasting to be edible.
I didn't bake bread every single week back in the gluten days. It was reserved for special moods and holidays. Now he gets almost every lunch with homemade bread.
I suppose this isn't such a hardship for him, after all.
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no subject
Date: 2006-10-02 12:15 am (UTC)Here's how I make it:
Walrus Bread
Ingredients:
2 1/2 cups flour
I use a mix of whatever I feel like. Usually brown rice, teff, and sorghum.
1/2 Cup tapioca starch
3 Teaspoons Xanthan Gum (I use four tsp for bread which goes in the oven)
1 Teaspoon Sea Salt
2 Tablespoons Sugar (frozen juice concentrate also works)
1 Tablespoon Yeast, Active Dry (this is at least *two* packets, though I often use bulk yeast so I don't have to deal with the teeny envelopes)
2 Eggs
2 Tablespoons Oil (olive oil)
1 Teaspoon Vinegar (been using palm because I have it and need to find a use for it.
1 3/4 Cups Water (should be warm, not hot nor cold)
I have a liquid-first bread machine.
Dump beaten eggs and liquid and oil into the bread machine. Mix dry ingredients together, then gently pour into the machine. Make well for yeast, sprinkle it in. Press start. Scrape sides once or twice during the initial mixing cycle.
It works well with my breadmaker's rapid cycle (one hour rather than three). Gluten-free bread doesn't need two rising periods, so this is handy.
no subject
Date: 2006-10-02 09:24 am (UTC)