Rebecca Weger

Fresh Baked

For a while I was fairly content with the gluten-free breads we were buying in the store, but lately I found I just wasn’t satisfied with them anymore. The frozen ones are abysmal, but the Le Garden bread made locally wasn’t too bad.  I was always a bit frustrated that it isn’t vegetarian, and I’ve started to notice that the taste was overpowering anything I ate on or with it.  I’ve been hearing good things about Udi’s breads, but they don’t sell them around here (although I think I read they might be coming to Wegmans at some point).

Today I finally tackled baking my own sandwich bread. I used my trusty Analise Roberts cookbook and tried her sandwich bread recipe. The one change I made was to use a vegetarian fruit gel instead of gelatin in the recipe. The results were outstanding.

The first post-baking project was a test with a grilled cheese sandwich.  It was the closest to perfection I’d had in a long time.  The bread toasted beautifully on the outside.  The cheese melted just right.  The texture was delicate and the taste was a little bland but really quite good.  I might toss a bit of teff flour into the bread next time if I wanted it to have a heartier flavor.

Toasty