So, we've tried the store bought Gluten-Free, Egg -Free bread and well, it was awful. That loaf went out to the chickens. I've made 4 or 5 different bread recipes that would be safe for my son to eat. Each one seems to get a bit better, the one we liked the most was great out of the oven, but dried out so quickly that all he would do was lick the PB & J off the bread and say he was full.

So this is my most recent attempt. I used a bit of chemistry and the jist of a recipe that was "Ok" and made up my own recipe. I used rice flour, Teff Flour and Amaranth Flour. The result was a lovely loaf. It looked like a loaf of bread (not some 1 1/2" high bubbly mass) It had a soft bread-like texture. But, most importantly the bread was eaten with the PB & J. So far, so good, we'll see how the bread is in the next few days, I'm crossing my fingers that it will stay "soft and bread-like."

My son loves pizza, it's his favorite, he could eat it for breakfast, lunch and dinner if allowed. Rolls, HOMEMADE Bread, Bread sticks with pizza sauce dip, Peanut butter and Jelly Sandwich.... the list goes on. These are what make his mouth and tummy happy and if you can convince him to eat something with the bread, he will.

But, we just found out that he is very sensitive to Gluten. So begins my journey to make Gluten Free as wonderful as what he's know. I'm use to adjusting and modifying recipes as I have some food sensitivities of my own, but this is a new venture, taking the key element of most bread, pasta, cake, cookies out and finding a way to make it taste wonderful and familiar.

So let the challenge begin. We'll see how I do.