Secrets To Gluten Free Baking Part 1 - Arnel McAtee

http://arnelsoriginals.com

Call me at: 805-322-6900

I got used to cooking gluten free meals but the one item I missed was good gluten free bread. The products out there were a sad excuse for bread, usually hard, dense, dry, and crumbly. Some companies got the taste right, but no one had a wholesome loaf with a good texture. And so I baked. Each week I my family gave me helpful suggestions and the next week, I started afresh. FINALLY, after eight years of baking bread, I am happy with the results. I make it with organic whole grains, (buckwheat, tapioca, brown rice,) sweeten it with a small amount of cane sugar, and use only expeller pressed oil. What makes the bread different than anything out there is the texture. It's is soft, flexible, tasty, and wholesome. It's been a long haul but the excitement I get from those who try the bread, has made it all worth it. Now that our daughters are older I finally have leisure time to nurture others with Arnel's Original Good & Gluten Free Bread.

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[slightlyinsaneXD]

@DownlineUniversity  what brand do you use? I usually get mine from a local bakery but its really crumbly.

[cladabu]

I am a vegan, do you have to use eggs, is there something I can use instead of it? thanks.

[DownlineUniversity]

Finally I found some gluten free bread that tastes and looks like real bread.