It’s amazing how, when we heard “go gluten-free,” I thought “I absolutely can’t give up bread”. But then I whipped into gear to start looking at the options. I bought the ingredients to start baking without gluten and cruised the internet for advice about why we shouldn’t be consuming it.
Basically the advice, in a nutshell, is that if you are sensitive, you should stay away from gluten. However, if not diagnosed with Celiac disease or an actual allergy, then it’s not critical to buy oatmeal that is certified gluten-free or to avoid anything that might have even come into contact with wheat. The anecdotal take is that you should stay away from gluten no matter what because it is inflammatory. The medical advice is that it hasn’t been proven to be inflammatory and it’s fine to eat bread. The most important piece of advice to remember is to read your own body’s response.
Now that we’re several weeks into a gluten-free diet, we realize that if we have to continue this way, it’s not all that hard. We’re waiting on blood tests to see if gluten is causing the digestive issues, so will take all the advice with a grain of salt until we know the final diagnosis.
Meanwhile, commercial gluten-free hamburger buns, bagels, bread and wraps are perfectly edible. Okay, the bread doesn’t taste quite like a crusty sourdough loaf, but it’s certainly okay on a sandwich. And I like to pride myself on being adaptable. No adolescent pouting here.
I’ve had several failed loaves of bread using my own mix, so my advice is that, even though expensive, buy the ready-made baking and bread mixes. Try several and figure out which one you like the best. And enjoy your biscuits, pancakes and avocado toast!
My Nano’s buttermilk biscuits (with a tweak)
2 c. gluten-free baking mix (Bob’s Red MIll, KIng Arthur, Pillsbury)
1 T. baking powder
½ t. salt
¼ t. baking soda
6 T. butter
1 c. buttermilk
Blend dry the dry ingredients. Cut in butter with two forks or a pastry cutter until it resembles a coarse meal. Add buttermilk and mix lightly, just enough to incorporate the ingredients. Be sure not to overmix. Pat into a loose ball, turn onto a floured board and roll out to about ½” thick. Cut with a biscuit cutter and place on an ungreased cookie sheet covered with parchment paper or a silicone mat. Brush the tops with milk for browning. Bake at 400 for 15-20 minutes.
Kate's Garden Kitchen 