One of the biggest challenges of this diet has been finding something to fill up my little guy’s tummy. Most of the gluten-free breads have rice in them, and he can’t have rice. Even the manager of the natural foods section at the grocery store I went to yesterday sympathized with me on this front.
Last week we found that the Bob’s Red Mill cornbread is very good, especially when hot and fresh. By the third day, however, it got an “off” taste to it; we now know that we have to eat it fast or freeze it, as two days is the fresh limit on it. I know this will be an issue with many of the from-scratch, no-preservatives recipes I make.
The cornbread, then is one bread we’ve found that our son works. The other day I found another.
I found the recipe for Gluten-Free Multi-Grain Sandwich Bread on the Gluten-Free Goddess blog. It was easy to mix up, raised nicely even though my yeast was of a questionable age, and smelled heavenly when it was baking. My son loved it, and he liked it in his lunch the next day with honey on it.
To avoid it going bad like the cornbread did, I stuck the rest of the loaf in the freezer, thinking I’d cut off a slice every morning for his lunch. There was only one problem with that: this bread does not slice when frozen. My husband and I tried a combination of three knives, and none would go through it. Then I pulled out the big gun, the electric knife, which didn’t go any farther. The loaf is now on my counter thawing so I can slice it. I had hoped to avoid preslicing it before freezing, thinking it might dry out if sliced and frozen, but I guess that’s the way we’ll have to go with it.
Live and learn. We’ll get better at this as we go.
