I continue to reluctantly embrace my new gluten-free ways. It's been a couple of months since I made gf bread...or bread of any variety, for that matter. And as the last couple of days have been spent angrily stomping about, nibbling on anything I could get my hands on, I realized that I was suffering from AGFS (angry gluten free syndrome). It flares up occasionally and manifests itself in the form of incessant, mindless munching on high fat and high carb foods.
So into my jam-packed Saturday, I squeezed the time to make a loaf of bread. As you can see, a good portion of those hours making bread are spent gathering and measuring ingredients. I have promised myself that when I perfect the texture and flavor, I will prepare the flour blend in bulk for far greater ease.
In any case, I got both my baking and eating fix. I'm still mystified by the texture of the dough -- it's more like batter, but not quite exactly that either. And of course, the end result is not the hearty bread I had grown to love so, but it provided a perfect landing pad for my peanut butter, jelly and jalepenos. And really, what more could a girl want?