One of my goals for the new year is to start baking bread for the family (instead of giving them additive loaded store bought bread). I must admit this is a bit of a challenge for me as I am very sensitive to gluten and really battle to bake without tasting. Good news for those who are sensitive to gluten, is that sourdough breads often dont cause a reaction (when my skin stops reacting to it, I might even be willing to give it a try....just not yet!). In the meantime here is a recipe for sourdough bread. They do mention einkorn flour which is an heirloom variety of non-hybridized wheat and Im pretty sure that this is not readily available out here. Im going to try and substitute this with havest mills stone ground organic flour (which I have previously purchased from Diskem and some Pick n Pay stores). Theres nothing quite like the smell of freshly baked bread wafting through your home.
Posted on: Fri, 05 Dec 2014 06:14:04 +0000
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