[Click here to go straight to the recipe]
Since removing all the gluten from our home, I now have a new appreciation for our “daily bread.” At first, I was the only one not eating gluten, so I tolerated the Pamela’s Products mix
and decided that it didn’t really matter if my bread tasted great or had a nice texture. The Pamela’s mix wasn’t bad, but it was very dense and quite a bit sweeter than I liked. Soon, however, we realized we needed to take all the gluten out of the house. Our “daily bread” suddenly became a big issue.
For the first couple of days the boys didn’t complain too much, but it wasn’t long before two-year-old Hosea just decided that he wouldn’t eat it. The other two boys didn’t refuse, but they were certainly less than enthusiastic. To make things more difficult, Kevin is a “recovering” diabetic (he is no longer taking medication, but controlling his diabetes solely with diet and exercise), and the Pamela’s bread is extremely dense. In order to make a sandwich with a good balance of protein and carbohydrates, he had to eat just half a sandwich stacked with the amount of meat and cheese he would normally eat on a whole sandwich. We definitely needed a new solution to the bread dilemma.
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When I removed gluten from my diet, one of the first things I looked for was a substitute for the standard all-purpose wheat flour I used on a regular basis. I quickly found that everyone has their own idea of what such a substitute would be. I also discovered that there is no perfect substitute. However, there are definitely mixtures that come pretty close (scroll down for my recipe).
The first mix I tried was Bob’s Red Mill All Purpose Baking Flour. It was horrible! Their mix uses Garbanzo/Fava bean flours, which have a very distinct flavor and aftertaste. I’ve read some reviews of the product, and it seems like there are two camps: those who love it and those who hate it. I’m definitely in the second camp!
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