 Bread Winners
These gluten-free, dairy-free loaves, rolls and bagels take top prize.
by Diane Kittle
As the owner of a gluten-free, dairy-free bakery, the request I hear most from new customers is for a tasty gluten-free bread like they once enjoyed—one with texture, taste and flexibility. A loaf that doesn’t immediately crumble at the touch of a knife.
Cakes and cookies are wonderful treats but when someone is diagnosed with gluten sensitivity, the first thought is bound to be: How will I survive without bread? I have celiac disease, so I speak from experience.
Called the staff of life, bread is a significant part of the American diet. It’s the go-to food, a staple on the table. Toast for breakfast. Sandwich for lunch. Croutons on your salad. Rolls with your dinner.
 When I first tried to recreate bread without the gluten, my attempts fell far short. I pulled many sad disappointments out of the oven. I had baked homemade bread for many years, making dinner rolls from scratch and savoring each bite. For me, nothing quite satisfies like a warm loaf of fresh bread. What I ultimately learned in the process of creating gluten-free bread was to forget everything I previously knew about bread baking. Getting the hang of this new way of doing things took some time. But now in retrospect, I firmly believe that it’s actually easier to make gluten-free bread than the conventional variety. It takes less time, there is no kneading, and there’s no second rise.
These bread recipes offer the delicious flavor, the moist texture and soft flexibility you love about bread – without the gluten, dairy and cane sugar. Any way you slice it, your bread-less days are over.
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Recipes:
This is part of an article featured in the October/November 2009 issue.
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