(Very holey gluten-free bread)
God I miss bread. I forget what it is actually like until I smell a freshly baked loaf or make a sandwich for my husband (the only non-tricky eater in the family). Buttering the slices is pure torture – it tries to seduce you with its soft, light texture.
I realise my standards have lowered somewhat. Pre-coeliac diagnosis, I wouldn’t have stood for a sandwich that was really dry. Now, I happily sit down to a cardboard sarnie that crumbles into 20 bits. OK, maybe not happily – but it has become the norm. At £3 a loaf, I’m not throwing it away. I know you can improve gluten-free bread by toasting it, but there’s no toaster at work so I’m stuck.
The worst one is when you discover a massive hole running right through the middle of a loaf. But you’ve been tricked into thinking that the slices are all intact and that it will keep you in sandwiches all week. I mean, how do you put chicken and mayo inside two slices with a gaping hole in the middle??! I resort to making eggy bread with these slices – waste not, want not. When the bread is practically inedible, I save it for stuffing.
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On a positive, though, things have definitely improved and the recipes are getting better and better. See Kay’s blog for our favourites. I also discovered Tesco’s free from sourdough cob this week, which is another good one.
(Newburn Bakehouse’s white sourdough artisan cob)
By Karen Woodford – using her loaf to get by for lunch