Fresh

Last week I had the great opportunity to view the movie Fresh by ana Sofia joanes. It was amazing. It has a similar theme to Food Inc., but with a much more hopeful and optomistic message. And you know how much I love hopeful. *smile*

I envision a future where farms like Polyface and Growing Power multiply and begin popping up all over the nation, motivating people to eat fresh, local, and seasonal food! I see a future where people care where their food comes from and are willing to pay a little more for it. Heck, I see a future where the government starts subsidizing the production of nutrient-dense fruits and vegetables on small farms and animals raised on their natural diets without the use of antibiotics INSTEAD OF the monoculture bohemouths and CAFOs that current provide cheap commodities to fuel our unhealthy, excessive Standard American Diet (SAD) food.

Maybe my dreams are too big to accomplish is a lifetime, but gosh darnit, I will die trying to make them a reality.

Long live good, fresh, healthy, tasty food!

Gluten Free Bread

A while back I was lamenting about a suspected gluten intolerance. It turns out my suspicions were not unfounded.

On January 25th, diagnostic laboratory tests proved that my gut is reacting to gluten. One a scale of 0-10, zero being no reaction and 10 indicating Celiac disease, I scored in the 4-6 range. To reverse this sensitivity, my doctor prescribed a three month gluten-free (GF) diet. I started the GF diet on February 1, 2010.

For the past month, I have tested a multitude of GF products, finding most of them less than desirable. ...Until yesterday.

While visiting my parent's house in Michigan, I was delighted to find a bag of Bob's Red Mill Homemade Wonderful GF Bread Mix in the cupboard. I was even more surprised when the loaf doubled in size and nearly touched the roof of the oven while baking -- look at the size of those air pockets!



I definitely recommend using 1 whole Egg plus enough Egg Whites to equal 3/4 cup. I ended up using 3 or 4 extra Egg Whites for mine! I also suggest allowing the yeast to foam in the warm milk for more than 5 minutes. By making sure the yeast have been thoroughly woken up before combining with the dry ingredients, the more active they will be, the bigger the gas bubbles, and the fluffier your end product.

Bob's Red Mill Homemade Wonderful GF Bread is the lightest, fluffiest GF bread I have ever had the pleasure of eating. It works well as sandwich bread and makes great toast, frech toast, and bread crumbs for recipes. Bob's has even managed to reduce that sour GF aftertaste that is usually unavoidable with GF products.