I decided to try the Italian bread first. I love how it comes with everything packed in separate bags even the dusting flour. The directions were very easy to follow and even written out on a sheet of paper!
The kitchen smelled so yummy, and I have to say that it turned out good, I think I left it in a few minutes too long, but it was crispy on the outside and soft in the inside, I almost ate a whole loaf in one day.
I enlisted my sons help also, he loves to help in the kitchen
Here is a bit of background from the website
Charles Luce learned to bake when he was four, but never took his knowledge seriously until celiac disease struck him in 2002.
Within days of going on a gluten-free diet he
realized that if he was going to enjoy this new life, he'd have to make
his own baked goods - such was the state of commercial GF products.
Calling on his long-dormant skills - as well as new ones gained by a lifetime in the visual arts - he set out to make excellent gluten-free food. Soon he came to the last frontier: bread. Every commercial version was inferior, and the recipes in cookbooks weren't much better. Adding to the frustration was the fact that American wheat breads had improved so much in the previous decade.
Calling on his long-dormant skills - as well as new ones gained by a lifetime in the visual arts - he set out to make excellent gluten-free food. Soon he came to the last frontier: bread. Every commercial version was inferior, and the recipes in cookbooks weren't much better. Adding to the frustration was the fact that American wheat breads had improved so much in the previous decade.
What Charles wanted was simple: excellent, rustic
bread with no additives or enrichments. Of course, making it was not so
simple. It took 7 years of experimenting, but finally he got there with a
bread he came to call Classic Sourdough. Expanding on the basics of
this formula he soon had many flavors.
I suggest you try some today, it is available online at
http://www.lucegfbread.com/
Enjoy!
