There are ways of making gluten free bread. I have tried tackling it myself, and I have sampled just about every bread mix on the shelf (by the way - I think Springhill Farm is the best one, followed after a large gap by Red Mill and Schär). It is very possible to make a gluten free bread that tastes good, warm out of the oven with a drizzle of olive oil and some pink salt. But that's the end of it. As soon as it cools down, it the texture rests somewhere between a bag of breadcrumbs and corragated cardboard. The only rescue from this time on is toasting. So how do I put sandwiches in the kids' lunchboxes and send them off to school to eat it four hours later?
I let them eat cake.
I drew my inspiration from old fashioned soda bread. I've made this with some success with gluten free flour. I added in another trick I have learned - separate the eggs and beat the whites into soft peaks to add later - this helps the dense gluten free mix to gain a little air. I also added some extra yolk, because: 1 - I had some left from making meringues the night before, and 2 - because I thought it might add a little glue or chew to the mix, as gluten free flour is notoriously crumbly. Apart from that, I simply adjusted my own banana cake mix. Success!
