Yeast Breads

Who doesn’t love a sandwich? I remember when I first went gluten free, and the only thing I knew how to bake gluten free was muffins. I actually experienced sandwich withdrawals for a few weeks.

When I first started baking gluten free bread, I tried to follow the recipes contained in several popular cookbooks, and while some of them tasted ok or had a texture similar to that of store bought white bread (which I was never fond of in the first place, having been raised on my mother’s traditional homemade bread), they always left me feeling hungry.

Well, no more! Not only did I learn to bake wonderfully tasty, whole grain,  gluten free breads, but also how to do so without using the cupfuls of starches that every other gluten free bread recipe calls for.

Not only do the following recipes taste like traditional homemade breads, but they do not require toasting and keep well in the refrigerator for two weeks or more. (Ok, I’ve never made it past that point, since I usually consume my bread before then.)

So go ahead, plan your favorite sandwich. You could even make Panini with this bread. Or perhaps, just enjoy a slice of one of my childhood favorites – Cinnamon Raisin Toast.