If you’ve been following me for a while you know my eight-year-old son has Celiac Disease and is therefore 100% gluten-free. And that my sweet husband became gluten-free, too, to stand in solidarity with him.
When my son was diagnosed close to three years ago, our house became pretty much totally gluten-free.
Well, I have a confession to make. . .
I love gluten-full bread! I do! I pretend all the time around my son that he’s really not missing much, but let me tell you. . . . and please, mum’s the word. . . . it’s really better!
Please don’t get me wrong, I create gluten-free recipes all the time, and as you might know, I think some of them are amazing. The thing is, I recently had a super strong craving for “real” bread — made with all-purpose flour. So I made some! This morning!
Making this bread made for a delightful Sunday morning. After it cooled, I toasted a couple of slices under the broiler for a moment or so, added a bit of butter, and smiled.
3 hours ahead: Make the batter and bake the bread.
This bread will keep wrapped tightly in the refrigerator for about 4 days, and in the freezer for a couple of weeks.