Inspired by the work of the awesome women at Bloodroot, as well as a question about gluten-free breadmaking during a history of bread lecture at Princton reunions, I decided to pursue full-time my passion for creating the best bread possible without wheat or any of the common substitutes used by gluten-free bakers to approximate the taste and texture of wheat bread. Basic bread as we know it is made out of three ingredients: Wheat flour, water, and salt. I can use the water and the salt but without wheat, bread is real challenge. Since my oldest daughter was diagnosed with celiac in 2014, I’ve been trying to create the wonderful artisan breads our family used to buy at local bakeries like boule and baguette, as well as create a braidable challah for our weekly Friday night Shabbat dinner.
I want to create breads that have a classic taste and feel, that are full of nutrition, and last a few days on the counter without crumbling to bits like most GF breads.
I’ve been keeping track of my progress on a spreadsheet and occasional photos on Facebook. I’m happy now invite others to join me in the journey.
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