My eldest (who must eat gluten free – GF) attends a public school.
Have you looked at public school menus lately. I challenge you to find ONE GF meal that would satisfy an almost 11 year old boy.
Yeah.
So – we make his lunch every day. Yep – I know, there are some families out there that do this with no prob. We’re a two earner household – both I and my husband work full time, so making lunch every day put a definite … change… into our schedule.
Finding an acceptable substitute to sandwich bread was a darn right challenge. It took us at least 2 months to settle on a brand/recipe. We tried at least 10 recipes.
We finally, with the approval of eldest son, settled on Orgran Gluten Free Easy bake Bread Mix (not to be confused with an easy bake oven cake mix).
We purchase from our local Whole Foods, which has created a whole GF section (more about our first GF shopping outing later).
This loaf bakes up full loaf size, unlike a lot of the frozen GF loaves (but there are frozen GF loaves that fantastic in and of their own right – that’s fodder for, you guessed it, another day).
This stuff, fresh from the oven, tastes sooooooo good. It’s a formulation that can be made without dairy and eggs, thus making it safer for those with multiple allergies. It has no yeast – it uses a combination of ‘raising agents’ to get loft. And – because it’s a GF bread, no need to knead.
Some tips for this bread:
- If your allergies can withstand it, add the milk and/or eggs. The final product will be better for it.
- If you are allergic to corn, this is not the box for you.
- Get a digital scale – this, and many other GF recipes you will find, depend on weights. Your favorite domestic store will have a selection from which to chose…
Anyway- dinner time.
Enjoy!
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