I know, I know. It has been a while since I have posted something. I have been working hard for all of us gluten free-ers in the name of delicious living gluten free. Over the past six weeks I have done some intensive gluten free research. As you probably know, I am in the middle of a three month internship at Alicia Fundacio outside of Barcelona. For the first month I focused on understanding GF materials and correlating it with the sensory profile. The past two weeks have proved to be extremely challenging and rewarding in making proper bread that Europeans would be proud of: hard, crusty exterior and tender, chewy interior with appealing taste and texture. If the dough has to proof/rise in a bread pan, it is unacceptable to my Spanish colleagues. I am grateful for their uncompromising standards that match mine in achieving the best gluten free bread, regardless of the fact that it is gluten free. Hopefully, we will have optimized our GF European artisan bread over the next couple of weeks. Next up: gluten free puff pastry. Who's up for the challenge of making GF puff pastry from scratch at home with the perfect, guaranteed recipe?
The Sensitive Epicure