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My gluten-free ryeless rye bread recipe makes delicious toast. |
Call me crazy but one of the comfort foods I miss most after living gluten-free for years is not some fancy French cookie or triple layer ganache swathed cake. Nope.
It's rye toast- piping hot and crunchy around the edges slathered with melting peanut butter.
My favorite tea time snack. There's something about that fragrant rye tang with caraway paired with sweet creamy peanut butter that sends my little endorphins into all's right with the world childlike bliss.
I'm easy, I know.
The snag is- ever since my celiac disease epiphany gluten-free rye bread has been playing hard to get. Recipes for ryeless rye bread have proved petulant and elusive. Rice flour or chick pea flour does not taste like rye, I'm sorry to tell you. And now peanut butter has gotten itself into all kinds of trouble with the whole e-coli thing (through no inherent fault of it's own-- the peanut is innocent, I tell you).
So what's a gluten-free goddess to do? Live without one of life's simple pleasures? (Aren't I already doing that, living sans bagels?!) Dear Zen Universe- honestly now- for the sake of calm detachment and flow must I give up all dreams of deli?
Not today.
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