In the insert for the local paper the other day, there was something about a lady named Shauna James Ahern who had Celiac and was a cook. Or that she liked to cook. Or was it bake? Whatever…she liked to do things with food in the kitchen. Anyway, she posted a recipe for some GF bread. That night, I went home and cooked it up along with some corn on the cob and steak (STEAK…”cow flesh” for you vegetarians, of which clearly I am not). Her recipe is as follows (again, this is not mine…although I did tweak it):

1 1/4 Cup Potato Starch

1 1/4 Cup Almond Flour

2/3 Cup Oat Flour

1/2 Cup Millet Flour

(Writers interruption here…I didn’t use the above (GASP!!!)…I substituted Bob’s Red Mill GF AP Flour here, but the same amounts total (for the math challenged, that’s 3 2/3 CUP total))

1 Tbsp Active Dry Yeast

2 tsp Xantham Gum

1 1/2 tsp Salt (I used Kosher…Alton Brown would, again, be proud)

1 1/3 Cup Warm Water

2 Eggs

2 Tbsp Oil

1 Tbsp Honey

Basically, you mix all the dry ingredients together in a mixer (I used the one I have pictured above). then add all the wet ingredients one at a time. Put the mixture in a oiled bowl and cover for 2 hours, then, when it’s big and poofy, take it out, cut it in half and form into ovals, footballs, elephants or whatever your favorite shape is and put this on a cookie sheet and into the oven at 425 degrees for 1/2 hour. Ta-daaa! Bread!

This with the corn and steak (For the steaks, I took a t-bone, kosher salt on both sides, out to the grill for 2.5 minutes, quarter turn, 2.5 minutes, flip, 2.5 minutes, quarter turn, 2.5 minutes, remove and then let it rest covered for 5 minutes or so…om nom) was really good. The bread is a little on the dense side, but I think this is because I didn’t let it sit for the 2 hours it called for (oops) and has a nutty flavor.

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