Comments on: Gluten-Free Bread That Actually Tastes Good

By: Picky Eaters: Thanksgiving Edition « Serving Houston – The official blog of the GHRA.

Wed, 01 Dec 2010 16:24:50 +0000

[...] zone, try using alternative ingredients and taking new twists on the traditional fixin’s. Almond breadinstead of wheat is fabulous, and even gluten-free gravy is possible (and [...]

By: » Everybody Eats Gluten Free Garlic Bread | A Gluten Free Guide

» Everybody Eats Gluten Free Garlic Bread | A Gluten Free Guide — Fri, 14 Mar 2008 18:28:08 +0000

[...] to this “born again” foodie.) When I went gluten free, it seemed like a waste to hide a freshly made gluten free loaf under a cheesy garlicy paste. And I had yet to find any pre-made gluten-free French bread that [...]

By: Catherine

Catherine — Fri, 26 Jan 2007 21:53:00 +0000

If you can’t find almond meal in your local store, you can make it yourself by putting blanched almonds through the food processor. Just be careful not to over-process or you will get almond butter.

Bob’s Red Mill is available on Amazon.com http://www.amazon.com/Bobs-Red-Mill-16-Ounce-Packages/dp/B000EDG598/sr=8-1/qid=1169848329/ref=sr_1_1/002-2757198-6508806?ie=UTF8&s=grocery

By: Mike Eberhart

Mike Eberhart — Fri, 26 Jan 2007 19:32:00 +0000

We’ve posted quite a few GF and GF/CF bread recipes on our blog, but none that use almond flour yet. That sounds quite interesting. I’m going to have to try it (if I find almond flour nearby). I think I have everything else handy. Thanks for posting.

By: Catherine

Catherine — Wed, 24 Jan 2007 13:14:00 +0000

Indeed, I try not to get too attached to the success or failure of my gluten free bread attempts. When you look at it as a chemistry experiment it’s more fun and slightly less frustrating. (though I wish I could have had that attitude right after I was diagnosed!)

By: Lynn Barry

Lynn Barry — Mon, 22 Jan 2007 19:02:00 +0000

I can’t tolerate yeast, otherwise I would give this yummy looking loaf a try. It is wonderful that you discovered this. I agree that the frustrating part of the bread experimenting is the 16 pound brick, I mean loaf, that we get most times. Good for you!