Thursday, September 4, 2014

I Made Bread!

After a bit of a hiccup, I am back on the upswing health-wise. I'm still not dietarily adventurous by any stretch of the imagination, but it works for me and I'm happy so it's all good.

The past few days, though I have been missing bready things. The last bread-ish thing I had was... in July? Since then, nada. So I decided to change that.

English Muffin

I made an English muffin! Ironically, in my gluten-days, I was not overly fond of English muffins. However I've found several recipes for completely grain-free, single serving English muffins, so I thought I'd give it a go. (I'm gathering my nerve to make a loaf of grain-free bread, in case you are wondering).

Today was actually English muffin experiment number two, using the second of three recipes I've found that look interesting and are different enough to give different results. (Yesterday's was this one made of coconut flour. It was good but had the distinct tangy aftertaste of something predominately coconut flour. Today's recipe was this one, which was mostly almond flour and tasted very good, not only for something paleo, but for something gluten-free and maybe even compared to "normal" bread! Next up, I want to try this one which has psyllium husks, an ingredient that (in my limited gluten-free baking experience) really helps give a springy texture to gluten-free bread.) If the third recipe doesn't turn out, I think I'd be quite happy with today's formulation. Dan had a sample and said it tasted like a sweet multi-grain English muffin. I find that totally acceptable!

Once I get brave(r), I plan on busting out the bread machine again and see what I can come up with that is edible. The past two days have given me some level of confidence that this is an attainable goal!

(And yes, I know, my egg is ugly. I had the pan too hot when I put the egg in so it ended up a bit unhappy on the edges. Tasted good though.)


  1. Replies
    1. They were! I think I'm going to have to make them in a bigger batch since they are supposed to do well frozen (since you toast them after cooking them anyway). I might need some English muffin baking tins if I get into that! :D

  2. I may have to try this, the gluten free English muffins I have purchased around here are more bleh than meh. In fact, I tried one and threw the rest of the package away, that's how unappealing they were. This, on the other hand, looks great. Love to all, MIL

    1. Yeah, there are lots of GF breads that aren't very good. And when compared to real bread, most GF breads lose. Badly. But sometimes, a rare few recipes can create something that's really good - not just good for GF but good for normal bread, too. (Or at least if compared to normal whole wheat bread or something. Nothing I've found can ever quite replace my beloved white bread.) My goal is to hunt down those GF breads that can compete with REAL bread!