From time to time I the question is asked: 'How do you get such good gluten free bread?' or a variation might be: 'What else are you using in your bread?' It is as if I have a secret ingredient that I won't disclose unless I'm paid absolutely huge amounts of money. Well, no there is no secret ingredient. The truth is I hate the idea of using anything that cannot be bought in a local store, or produced in a home kitchen. So, what does it? How can I make such good gluten free bread?
When I had to go gluten free I was disappointed at the taste and texture of gluten free baked foods that were available. Packet mixes were very disappointing. So I started to develop recipes that are good to eat.