Maryanne Barsotti

I’ve been eating gluten free for a while now, having developed a sensitivity to wheat and gluten.  It didn’t bother me much when I was young, but since I’ve gotten older it;s gotten worse.  As have the food allergies.  I tease my husband that I’m turning into one of those high maintenance wives.

I have to admit that for this Italian girl giving up bread and pasta was no easy task.

Thankfully, finding gluten free products is a lot easier now that it used to be.   I’ve found several pastas that satisfy my cravings. Ronzoni and Kroger both even taste good reheated.

Bread? Now that’s another story.  Most packaged products are either too dry or taste bland. So I decided to give baking my own a shot, which turned out to be tricky.  Not only am I sensitive to gluten and wheat, but also potatoes, and I’m allergic to seeds and nuts.

After some trial and error I have found what I believe is the perfect gluten free sandwich bread.  Moist, light and very tasty.  And super easy.

I can’t remember how I stumbled upon this recipe, but it originated on the Gluten Free Cooking School site (http://tinyurl.com/rcyw9d).

I used Mary Frances Pickett’s gluten free flour mix using sorghum flour, and corn meal in place of the masa harina. (Note to self: use finely ground corn meal next time).  She gives instructions for both bread machine and conventional oven.

I don’t have a bread machine and my oven is on the fritz, so after letting it rise, I bake in it my slow cooker for two hours.  It didn’t’ brown on top, but other than that it came out great.  Especially slathered with margarine while still warm.

Mmmm.

I’ve made it twice now.

As a side note: This GF flour did not work as well in my chocolate chip cookies.  The corn meal was not fine enough.  But they tasted okay