Saturday, March 21, 2009

PAD 3-19-09

I've mentioned before that I'm allergic to wheat. Well, the best wheat-free bread I've found is actually one that needs to be made at home, instead of purchased pre-made. So it's become a once-a-week ritual to make two loaves of gluten-free bread. Unfortunately, gluten-free bread doesn't keep very well. We've discovered that toasting it right away, to drive off the moisture, and then freezing it works pretty well. So between the mixing, rising, baking, cooling, toasting, cooling, and freezing, it almost takes all day.