Here is a super easy bread to make if one is apt to eat gluten bread. I'm not much of a bread eater at all - gluten or gluten-free, though I usually stick to gluten-free when I partake. But when I saw this recipe on 101cookbooks, it was so simple I just had to give it a try. Plus, I've had good luck with most everything I've tried from Heidi's site; I love her recipes. Talk about easy! You don't have to knead it at all! Just mix, let rise for 30 minutes and cook. And it's really good... and pretty:
Mike eats bread a lot more than I do, and loved it, so I'll probably make it often for him. I'd like to mess around with the ingredients a bit to see if I can replace white flour. The only change I made from Heidi's recipe was I added 3/4 teaspoon salt instead of the 1 1/2 recommended and used organic whole wheat pastry flour instead of regular whole wheat flour because that's what I had. And I used a smaller bread pan because I wanted my bread taller. It sure tasted good with apricot preserves on it:
If I make any substantial changes that make it better (in my humble opinion, of course), I'll post changes later. I already have some ideas of changes and additions. But as is, I highly recommend it for a treat; it's very good - and so easy!
For those interested, the green stuff behind the bread is my lemongrass plant being processed. I cut the stalks into sections and froze them, keeping a small part of the plant to winter over inside and then I'll plant it back in the garden next spring. It smelled amazing as I was cutting it up. Here's the plant straight from the garden - rootball and all - a much smaller version than the one I grew the year before: