jamius.com

Not a muscles and wrenches project but one that is requiring a lot of research, thinking and experimentation.

Recently I have discovered that I have a wheat allergy, not celiac but it causes skin rashes and inflammation when I eat it. It is something that slowly developed over the years and was so gradual that I didn't figure out it was wheat causes it till recently.

Anyway, so wheat (and wheat related grains like rye, spelt, kamut, etc....) are no longer allowed, which means basically a gluten free diet. For those that know anything about going gluten free, the hardest thing to substitute is bread. Gluten is what makes bread bread. It is the sticky, elastic protein that gives bread is structure. Most gluten free breads have a more cakey texture and don't really resemble bread.

There is a brand of bread that is available that is as close to wheat bread as I have ever seen called Udi's Bread, but at $7Can for one "loaf" (about half the size of a loaf of regular bread, that's a pricey way to get your sandwich fix!

I have embarked on a mission to create a gluten free bread recipe that is relatively cheap, easy to make and tastes like real bread. I have 3 attempts so far (I will post recipes and notes on these later) and am getting closer each time.