Ep 125 It’s All About the (Gluten Free) Bread

Let’s start the blog with the show notes for this Episode –

On this episode I caught up with an old friend who had a gluten free bakery about 20 minutes out of town from my bakery, and we often chatted and supported each other.  My bakery has been closed for a number of years now, and initially Rita closed hers as well.  For quite some time, Rita has had a stall at our local farmer’s market here in Kingston on Sundays selling her baked goods.  Over the stay at home Covid-19 times, the market has adapted in simple, but effective ways to allow Rita to continue to bake for her customers.  I thought this was a good chance to talk to a respected commercial/home baker about baking bread.  Seems everyone is dabbling in baking bread while they are off work.  Gluten free bread is a completely different challenge.  Rita and I talk about the different kinds of bread, some of the baking tips we have and give encouragement for those thinking about taking the plunge, to jump right in.  The link for the Kingston Memorial Centre Farmers’ Market is –

http://www.memorialcentrefarmersmarket.ca

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

I love making bread, the ingredient that most people fear is the temperamental yeast, but I think that’s the part I love.  The way it froths up, the smell, the magic of it.  For me, making bread is as pleasurable as eating it.  My favourite breads to make are baguettes and bagels.

If I’m ever in a bad mood, or a little down because I’m bored, I bake bread.  It lifts me up.  My problem with bread these days is eating it.  It tastes great, but you’ll know if you listen to my other podcast, that I’m on a weight loss journey and homemade bread is something I have a hard time saying “no” to.  My solution is to bake for others.  I know three senior ladies who I often bake for, and they love receiving bread, so does my adult celiac daughter who lives fairly close to me.  Before evening pulling the recipe to start, I have a plan to give most of it away.  So far this is working for me.

Over years, I have had many conversations with a wide range of celiacs about baking bread.  It’s never just about wanting the bread, and wanting to create something from your own kitchen.  Some of the feelings revolve around gluten free bread being harder, with more ingredients, and a higher probability that it won’t turn out as you might expect.  When this happens, and it happens to all of us, not only are we annoyed that our creation doesn’t meet our expectations, but we’re frustrated that our bread is different, and that we are different. 

As in most endeavours, attitude has a great deal to do with outcome.  If you can research different recipes, use the correct equipment and ingredients, you’re half-way there.  Often, for a new recipe, the other half is out of our hands.  Gluten free baking can be fickle.  The temperature of the room, the humidity, how the flours were stored, the age of some of the ingredients, the pans we use, if we used a powerful enough mixer, or let the dough rest.  All of these can contribute to a less than spectacular outcome.

My best advice – don’t start with sourdough – but do start with a recipe recommended from a friend or trusted cookbook or website.  I publish some of my recipes at www.suesglutenfreebaking.com.  Decide you may have to make a recipe a couple of times to make it work best for you.  The first time, prepare the recipe exactly as printed, remember, baking is chemistry.  Next time, you can add a spice, seed, raisins or nuts to customize the taste and texture.  The important thing is to try.  The smell and taste of your bread will be worth it – maybe not on your first attempt, but it won’t take long to truly enjoy your own homemade breads.