Tuesday, September 29, 2009

Rye Bread

Now that I have been gluten free for almost 2 years, I have realized that bread for me will never be what it once was. But.......that doesn't mean I can't try my best on baking things that taste and feel almost like the real thing.

One of my favorite sandwiches is turkey, roast beef, cheese and 1000 island dressing on marble rye bread. The word "gluten" has prevented me from having this wonderful grilled sandwich no more. Over the weekend I baked my 2nd loaf of rye bread (I tried the marble thing....that didn't quite work out). Tasty is an understatement for what I had for dinner last night. I was in heaven! The bread grilled to perfection, the cheese melted and oozed over the turkey and roast beef, and I made my own dressing for dipping. I'm still in awe on how wonderful that tasted and I can't wait to have another. Thank you Festival Foods for having the gluten free meats in your deli department, they were wonderful, full of flavor and will be purchased again.

I'll post pictures in the next day or so of the bread, or should I say what's left. My boyfriend also had 2 of these tasty sandwiches, so there isn't much left. And I used Meister's flour, which I have posted on my blog before. The recipe actually came from the Living Without magazine web site, I'll get the link and attach:


It calls for rye flavor powder which I did order and used. I ordered that from Authentic Foods and had it delivered with in 5 business days.
(GLUTEN-FREE RYE FLAVOR POWDER Gluten-free rye flavor powder is available from Authentic Foods (authenticfoods.com).)

I actually cut the recipe in half, which is something I do when making things like this for the first time. I hate wasting flour, so this way I don't feel as bad if the recipe doesn't quite turn out.

For anyone reading this missing rye bread, take my advice and try this out. Now I can't wait to make it again but for Friday fish fry! My next challenge, sour dough. I'm already doing research on it.

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