A full flour bin with an extra bag in the freezer gives me the urge to bake. I've always thought it was more difficult to make successful gluten free bread than wheat bread, but this new-to-me flour is proving otherwise. And evidently it's foolproof!
The weather has been cloudy and cool in Seattle for a few days, so I decided to heat up my 50's style kitchen by baking bread. Yesterday I tried Jule's Shepherd's Yummy Sandwich Bread recipe for the first time. After reading through the recipe and thinking it was so simple even a child could do it, I messed it up. Yup. I threw the yeast in with the dry ingredients instead of waiting to mix it in after the liquid and dry were combined. Short of picking out every little grain of yeast, there was nothing for it but to proceed and hope for the best.
The bread rose to the top of the pan and smelled heavenly as it baked, browning beautifully. The texture was even, it was moist without being gummy, and the flavor ... wonderful.
Today I decided to try again and follow the recipe procedure exactly. The results are the same! This flour is forgiving, tastes great, and produces amazing bread and baked goods. An added bonus is that yesterday's bread is still delicious, needs no refrigeration, and doesn't need to be toasted to be edible, like most gluten free breads. It's almost too good to be true!
So, now that I've discovered Jule's All-Purpose Nearly Normal Flour, do I really need all those other flours and seeds? Well, the Teff makes great "bran" muffins, gingersnaps, graham wafers and gingerbread. The Buckwheat Flour is for soba noodles, the sorghum goes into Carol Fenster's Fabulous Flour mix that I use in flour tortillas (along with Jule's APNN), and the list goes on. Life would continue without my "flour arrangement," but there wouldn't be much variety, and I've heard that variety is the spice of life! I'm all for spice in my life.
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