Thursday, May 5, 2011

Gluten-Free Cooking

A new client of mine has a son recently diagnosed with gluten and dairy allergies / intolerance.   She is an involved and caring person and so wanted to revise the whole household's eating regime in sympathy with her son's restrictions.  After trying every gluten and dairy-free bread on the market, and describing them as tasting like sand, dirt, nothing and styro-foam, we began working on a loaf of bread ourselves that was "sandwich-worthy".  Sandwich Worthy has become our catch-phrase: the sandwich-worthy slice of bread is not too sweet, not too bland, is tough yet flexible (like a good parent), and can contain meats, spreads, and other layers without crumbling, cracking, or otherwise busting apart.  This recipe I found on the internet has been a God-send.  I am using it as a suggested list of ingredients and baking multiple batches with various substitutions, such as using corn meal and ground flax in place of the rice flours.  The recipe made as is, with no substitutions, is delicious and surprisingly Sandwich-Worthy.  Definitely a success on its own.  Stay tuned for a post on my improved recipes for Sandwich-Worthy gluten-free and dairy-free bread with pictures!