I’m a baker, as you probably know. I’ve regularly made bread, cakes, pies, and all sorts of things for friends and family. About a year ago, someone in the family was diagnosed with a severe allergy to gluten, and within days we removed all gluten products from the kitchen, began to be very selective about restaurants we ate at, and generally had to rethink a number of aspects of our lives as a family.
This had a big impact on my baking, to put it mildly. With the aid of some excellent gluten-free general purpose flours (mostly the ones made by Bob’s Red Mill) certain kinds of things could be readily made the way I used to make them (more or less – you quickly notice you have to increase moisture content a bit because such flours are more absorptive), such as scones, biscuits (American), and basic pastry, but other things really needed to be seriously re-thought, or abandoned altogether rather than make a terrible facsimile of it (particularly yeast breads, especially light fluffy loaves or buns, light cakes, anything that needs the structure gluten provides to rise and form a crumb, etc…)
For almost a year I just removed a lot of the baking I do from regular rotation, and resigned myself to not making certain kinds of things any more. It was a very painful goodbye (I’ve been baking breads and cakes for many decades), but I was fine with it, given the life-threatening health issues I’d seen gluten cause, up close.
At the same time, I began to be increasingly stunned by the situation concerning gluten-free bread and bread-like products you can find on sale. While some good breads can be found (with persistence), so very much of it is entirely, in the eating, devoid of joy, much of it is sometimes like eating solidified ash. But still they charge you huge amounts of money for it. I’ve seen all kinds of mediocre loaves of bread up or near (sometimes beyond!) the $20 price point, and people buy it without (it seems) batting an eyelid. Why? Because it is hard to find, and (I thought!) hard to make.
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