Bread Recipe From "the Gluten Free Kitchen" By Roben Ryberg

[sa1937]

I just received this cookbook a few days ago and was pleased yesterday when I baked this "Buttermilk Loaf"...it was so fast and easy. Since I had no buttermilk, I added slightly more than a tablespoon of apple cider vinegar in a glass measuring cup and filled it with Lactaid milk to make 1-1/4 cups.

I was pleasantly surprised how well it turned out although I think next time I may let it rise a bit before putting it in the oven but rise it did. It tasted good as soon as it cooled enough to cut a slice and as usual, today it's toast (also as usual for the gluten free breads I've baked). I have a feeling it might also make good garlic bread. It reminds me of the taste of Kinnikinnick English Muffins, which I rarely buy as they cost $6.19 for a pack of four. Yikes! And these ingredients are so cheap (I want to stop at an Asian store to see if they have potato starch instead of using Bob's Red Mill).

Here's the recipe, which I found last night on food.com (formerly recipezaar):

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I've looked through the book a couple of times now and there are definitely more recipes I'd like to try. The baked goods generally use a blend of potato starch and corn starch so would not work for people who can't tolerate those items. I like the simplicity although I have a lot of different gluten free flours/starches on hand.

Has anyone else tried this recipe? And do you have any recommendations about any of her other cookbooks? I guess my reason for ordering this particular one is because it included a lot of baked goods (my biggest challenge) and a lot of the other simple foods I have prepared for years are already gluten free.

For any newbies out there (ok, that's me, too), this book was published in 2000 so some of the info on ingredients in the front of the book is outdated. A lot has happened in the last 10 years and new labeling laws took effect which has outdated the warnings on some of those items.