I just took my first loaves of gluten-free French Bread out of the oven. They come as close as you can get in taste to 'regular' French Bread without the inclusion of wheat flour. Since my children almost finished off a loaf, I'm thinking it is a success. It actually has a crunchy crust and chewy interior. I can detect the differences because I know it is wheat-free. I imagine that anyone else without this information, might not realize this. Off to try another recipe!
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