| The hilarious thing about all this is that I never much cared for tortillas when I was a kid. (Or dinner rolls, or French bread–okay, I liked that a little–or pizza; the list goes on!) Bread never felt like it was a big part of my culinary world until it was gone. Tortillas in particular were pasty, dense, and gross, and the fact that they were used to wrap up all sorts of squicky food I didn’t like sure didn’t help their case. It would be great to be able to look back on my early life with the foggy glass of the wisdom of years and say I didn’t care much for so many bready foods because deep down, I knew in my heart they were bad for me, nay, toxic to my very flesh! . . . but no. I was just a picky kid. 😀 Can blame at least part of that on sensory processing disorder, an unrelated malady that makes my family tick somewhat funny, but I just plain didn’t like tortillas. Tortillas were gross, and the things that went in tortillas were even grosser . . . |  |
| When I made my final test batch of bread sticks, there were plenty of people over at my apartment, including an old friend who’d been out of the country for most of the past few years and so had mostly been out of touch. He was obeying our “no gluten in the apartment” rule, of course, but hadn’t stopped to think through how that meant every bit of food in sight was gluten-free. So when I handed him his share of the freshly buttered breadsticks, then came back five minutes later to ask how they were, he said, “Yeah, they’re good.” I asked him, “So they don’t taste fake? or weird? or anything like that? You wouldn’t think they were gluten-free?” He blinked at me several times, then asked as it sank in, “Wait, these are gluten-free? Really?”
That’s always how I know a recipe is done. 🙂 |
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| Nothing fancy about this bread; it’s not trying to be extra-light, or extra-sweet, or extra-yeasty. It’s just basic and delicious. (It reminds some people of bread-machine bread.) I’ll eat it straight up with a little butter, or (my favorite) in a peanut-butter-and-honey sandwich. I don’t cook for a lot of people, so more often than not I go through half a loaf or so in the first couple days, use up a little more by making toast, then turn the rest into bread crumbs and chuck it in the chest freezer. Alternatively, you can get good use out of this bread for nearly a week if you take the time to chuck slices in the broiler and toast them really thoroughly! |  |
