Tuesday, December 2, 2008

Herbed Focaccia Bread

This is the first bread I have made that, to me, is indistinguishable from bread made with regular wheat flour. My taste buds have changed since going gluten-free, and sometimes what tastes convincingly like the original to me is, in fact, still rather odd-tasting to others who try it. So I even gave some to my roommate to try, and she confirmed it. Just look at those beautiful air pockets! And it was spongy and soft, and when I made a sandwich out of it, it didn't crumble into tiny pieces with the first bite. I froze most of the loaf in slices, and found that it reheats well, too. The taste of rosemary permeates every bite, but subtly, so that you can still use this bread for sandwiches. The recipe is from Carol Fenster's 1,000 Gluten-Free Recipes, and I would highly recommend this cookbook. It has an absolutely fantastic selection of foods you probably miss, and best of all, produces wonderful results that taste like the original and with the right texture, too. So, just a little plug for Ms. Fenster (I suppose she's actually Dr. Fenster, but whatever).

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