Uh oh ... okay, maybe I should stop using that whole "Best Ever" thing ... hahaha.
"The Best GDSYWP-free Bread. Ever." that I wrote about before now has a new contender. Gluten Free in the Country's Buckwheat Applesauce Bread.
This bread is not only tasty, but has a wonderful texture. I think the winning ingredient is the addition of gelatin. Now why didn't I think of that? It adds a nice "spring" to the bread that is usually found with yeast. I have tried this bread three times now - twice as-is, and once with sorghum flour in place of the buckwheat (just for a different flavor because I didn't like the buckwheat taste with peanut butter ... ick!). Both times, the loaf came out beautifully. Next time, I think I will try millet instead of buckwheat for yet another flavor.
If you try it, please let me and Debbie over at Gluten Free in the Country know what you think! :D
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