tag:blogger.com,1999:blog-3641893.post-81992801021875649992008-01-11T15:33:00.000-08:002008-01-11T16:22:17.087-08:00

Now that I am experimenting with gluten-free cooking I have discovered one true tragedy. Real bread is an impossibility. Sure there are lots of recipes that SAY they have good bread. But the bottom line is that for REAL bread you need gluten. The gluten is what makes the dough 'thready' and that holds it together during rising and after baking. So now it is time to dig into some food science (

Owenhttp://www.blogger.com/profile/09657138602451739371noreply@blogger.com