Green Options

Gluten free baking is not for the faint of heart or the timid of soul.  The tried and true baking results that come from the familiar use of wheat flour are substantially difficult to reproduce without our old friends, wheat, rye, and barley.  With some experimentation and a little tenacity, you can find a good gluten free flour mix, and still have some of the same baked treats you once enjoyed before you relinquished all gluten related items.

In my three years of learning to cook and bake gluten free, I’ve tried numerous combinations of flours and prepackaged mixes.  Some were pretty good, but most spanned the spectrum between OK and outright terrible. I looked for gluten free flours in recipe books, in online searches, and throughout the blogosphere, and finally found the best all purpose flour mix in a cookbook - Gluten Free Baking Classics by Annalise Roberts.

Our family includes food allergies, Celiac disease, environmentalists and animal lovers.  As a result, we have a diverse diet which includes, organic, natural, gluten free, wheat free, dairy free, vegetarian and sometimes vegan meals.  I’m always on alert for new foods and recipes which will fit into our diverse and different diet.

I think we’ve finally found just about the perfect bread.  I got the recipe from Karen over at Only Sometimes Clever and then I modified it to fit our families dietary needs and what I currently had in the pantry.  The end result?  Yum-O.