i have been testing various gluten-free recipes over the past year, and each has received mixed reviews from the congregation. The Hawaiian style loaf was moist and sweet, but very crumbly, and crumbs on the carpet at my feet made some parishioners pretty uncomfortable. I’m not sure if they stepped gingerly around the crumbs to avoid making a mess for the custodian, or they were just being careful not to step on Jesus.
During Lent, we went with a soft cracker kind of bread that was very easy to make (half an hour from start to finish) and tasted good, but was a bit too chewy for some folks. At least it didn’t crumble onto the floor, since I scored the loaf before baking and then cut it into half inch squares. When I did an informal survey, asking for feedback on these two recipes, I got three different kinds of responses (not counting the “I don’t understand why we all have to get gluten free if there are only a few people who need it” answers). Great.
This month, I finally hit on a recipe that most people, even the gluten free critics, said was worth repeating. So I offer it to you here. Continue reading