Tags
Gluten-Free, Maria Zannini, Raelyn Barclay, recipes, recommended reads, Vegetarian, Wheat Belly Diet, Whole Foods, William Davis MD
Maria and I talked about comfort food, aka bread, in the comments of my Gluten-Free Muffins post last week. The smell of fresh baked bread, heaven.
I’ve been limiting my wheat intake for a while now and, surprisingly, haven’t really missed the bread. However, it is still a comfort food. When I’m feeling weak, or simply tired of tacking what I’m eating, the idea of warm bread calls my name.
The Wheat Belly Cookbook
I was missing the Garbanzo Bean flour for the recipe but was able to stop at Whole Foods after my hair appointment Saturday. Thus…
Baking Day!
The Basic Bread is a dense bread and very filling. It is not, however, a bread you’d want to eat dry. At least, it’s not for me. All in all, I’m pretty happy with the results.
As with the muffins, substitutions were made: olive oil instead of butter, and a soy-based yogurt for buttermilk.
Made up more muffins, too 🙂
What’s one of your comfort foods?
I’ve never been a fan of dense breads, though they’re great for fillings that are thick and sloppy–like my sausage, tomato, and peppers combo.
How does yours taste? Does it have a ‘bean’ flavor?
It doesn’t taste beany at all. In fact, the wee beasties thought I was making brownies while it was baking.
Taste would be similar to that Boston bread you bake in a can. Texture would be similar to a 100% cracked wheat bread.
This isn’t a bread you’d want to use with sloppy fillings as it wouldn’t hold up. It is, however, a great toasting bread and I just made French toast with it. Yum.
Bread used to be more of a comfort food for me than it is now. Cookies, though, are still a go-to comfort food. So are Ritz crackers… Probably left over from going with chicken soup when I was a kid and had a cold.