my house smells good

For the last few years, I have been convinced I have an issue with gluten.  It was very simple: I ate bread, I cramped up.  I didn’t eat bread, I was fine.  I am good with deductive reasoning and so, voila, I stopped eating bread.

However, I always wanted to learn how to bake bread.  I considered it the final frontier of my cooking prowess.  So, I set out to teach myself to make the crusty goodness.

Getting books from the library, I read and studied and researched and then got in the kitchen.  Some loaves, not so great.  Other loaves, wonderful!  And, the best news… in moderation… I CAN EAT MY BREAD.

I have decided that it is because I am not adding anything to my bread like preservatives or chemicals or what-have-you to extend its shelf-life.  The bread simply contains flour, water, yeast… and other ingredients as the recipe calls for it.

I am not a fantastic photographer, but I did take some pictures for you to see the fun process

BREAD RISING

BAKED BREAD