Home-made Recipe for Gluten-Free Bread
When I first ate Gluten-free bread, it was like another whole new experience. It wasn’t just the spongy texture I felt or the irresistible aroma I kept on smelling but the way I was accustomed to chewing the fresh bread after eagerly waiting for it to cool.
Most people have been asking what the source of gluten is. I did a little bit of research and found out that the most prominent sources of gluten include bread, spaghetti, morning cereals, pastries, cakes, and biscuits for which substitutes are now readily accessible. Gluten may also be present in processed foods, such as soups, sauces, ready meals, and sausages.
As someone who grew up eating homemade bread, I was used to inhaling the seductive scent of freshly baked bread and impatiently awaiting its cooling to consume half the loaf. I've been holding off on posting a gluten-free bread recipe for a long time because I wanted it to be delicious.
