And on the second day there was gluten.
The possible gluten repository of Galloway’s, a local bulk/specialty food store, yielded a veritable treasure of trove of gluten and other bread-making ingredients, so my partner bought the place out and made bread.
The first loaf was whole wheat bread made pre-gluten discovery and it was fine, if a little dense. The next loaf was raisin bread, which rose to monstrous proportions (even though the image makes it look kind of stubby and short) and was very yummy to boot. Jeff’s picture of the loaf, the bread maker and some of our kitchen counter is below. The bread’s integrity did not survive long:
I suspect we will be up to our eyeballs over the next few weeks in a variety of breads, rolls and anything else that can be made in a bread maker, but that’s okay. I’ve started running again and I’m reasonably confident I can outrun the calories of the many delicious things this diabolical device can create.
Reasonably certain.
