I’ve been out of sliced bread for months now and I just can’t bring myself to pay $12 for a decent loaf so today I set off to try and make some from scratch.
After looking for a few recipes and knowing my struggles with rising, I decided on one from the first @gfshoestring cookbook I ever bought nearly 7 years ago now. This is more of a batter dough, which in my experience, has worked out better for me.
Today we got a rise you guys! I honestly couldn’t believe it, but sure enough, it rose the amount it was supposed to. Consider me shocked. I’m sure I have the 105+ degree Sacramento weather to thank in part for keeping my kitchen toasty.
This recipe will definitely stay in my repertoire going forward! I might get a different loaf pan that’s more sandwich sized, but I’ve had plenty of small GF loafs in the past so 🤷♀️. Super solid and a great crust. I’ll test it by making some grilled cheeses, toast and maybe even some bread crumbs down the line. 🍞
CLICK HERE for the recipe from Gluten Free on a Shoestring.
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Gluten Free Sacramento 