Since we’re trying to go gluten-free around here, the first thing I needed to replace was bread. In the past, we have used a brown rice bread from the store but I wanted to see if I could make something cheaper and healthier.
I started by buying the Healthy Bread in Five Minutes a Day cookbook. I’ve been very happy with the Artisan Bread in Five Minutes a Day cookbook so I thought this would be a good place to start. I made the basic gluten-free bread last week and I was very happy with the results. It calls for brown rice flour, sorghum flour, and tapioca starch. We were shocked at how soft the bread was for being gluten-free. Josh was thrilled with it. I’m still trying to find a cheaper source for tapioca starch, but I was able to make the whole batch of bread for around $8. I split the dough in half and made it in my loaf pan. The loaf was kind of short, but it was ok for sandwiches. Next time I might try making the whole batch as one loaf to get taller slices of bread. It was very easy to slice into thin slices and make the loaf last the week for us.
This recipe worked so well for bread that we decided to try it for pizza crust. I split the dough into quarters after the rise. I generously sprinkled corn meal on my pizza peel and then using wet hands, I patted the ball of dough into a circle. After a 40 minute rest/rise, I baked it on my pre-heated pizza stone. I went with 350F for about 10 minutes.
That seemed to be a good pre-bake time. Then I put the toppings on and baked it until the toppings and crust had browned. No cheese on our pizza since Josh cannot eat cheese and I cannot eat dairy because of Jacob.
Josh’s first reaction was, “Are you sure this is gluten-free?”
I think this one is a winner 🙂
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