Hmmm, well the Gluten Free bread I made was soft and moist the day I baked… 2 days later, not so soft and moist! Next recipe I’m going to add some organic pudding to the mixture to see if that helps retain the moisture.
So the boy won’t eat the bread now, he says it’s “too bad”… so here I sit with a quarter loaf of bread that neither child nor husband will touch, and I’m not a bread person so it’s just sitting here. Hey, maybe the birds will like it!
Until my next trial and error quest for the perfect gluten free bread… Happy New Year!
Filed under: Gluten Free Cooking, Organic Cooking | Tagged: gluten free, gluten free baking
Use the dry bread to make French Toast and suprise everyone! I have been told that people deliberately dry their bread to make better French Toast.
Thanks for the tip, I’ll definitely try that!
More ideas. I usually have end pieces left over from a loaf of bread. I cube them, dry them and then save them to make Turkey Stuffing for Thanksgiving. I have done it with whole loaves and even cinnamon bread and it all tastes great. No need to waste half a loaf of bread just because its dry. Also, when I have dry bread, I process it really finely in a food processor, add various Italian herbs and spices and have Italian Bread Crumbs for Zucchini Cacciatore or Potatoes Au Gratin.
Great ideas! I can grind bread crumbs to use for chicken tenders… thanks!
slice up the bread and freeze it. When you want to serve a slice take it out of the freezer then put it in the toaster on low to defrost or medium for toast. It will stay fresh this way.