When you go gluten free, of course the biggest thing you crave are all the things you aren’t supposed to have. That includes good sandwich bread. We’ve tried a handful of recipes with varying degrees of success. Most were okay for regular sandwiches, but were epic epic fail for grilled cheeses (which, IMO, constitute their own food group as a go to meal). So I’ve been on a bit of a crusade. And this weekend, at long long last, after an endless and arduous (okay, not really) two year search, I had the good sense to try the sandwich bread from The Art of Gluten Free Baking. Jeanne is fabulous and so is this bread. See this? THIS is a perfect, roasty toasty, ooey gooey grilled cheese. Yes, I know, it looks like a waffle. Because I make my grilled cheeses on the waffle iron (it’s how my granddaddy did it for me as a kid). You should try it some time. Faster and no flipping required.
ALL HAIL JEANNE!
The only change that I made was to use water for the milk and add the requisite amount of powdered milk to the recipe. Oh, and I added an extra 5 minutes bake time because the first time I made this, the middle was still a little doughy. That’s it. FABULOUS. Highly recommended.