Your eyes do not deceive you! This is a gluten-free, dairy-free, egg-free, soy-free sandwich -- on REAL bread!! (And yes, those are orange tomatoes, not something funny with my camera).
After having great success with the Rhubarb Muffins from the Whole Life Nutrition blog (as well as their quick lentil soup recipe that I ate so fast I didn't get a chance to photograph), I decided to try my hand at baking their Best Gluten-Free, Vegan Sandwich Bread. Prior to our allergies, I have been known to bake bread on occasion. Flour, yeast, water, salt, sugar, milk -- done! The ingredient list for this gluten-free bread was a bit daunting. Five different flours/starches? Maple sugar and agave nectar? Xanthan gum? Yeast? -- Oh wait, that one I was used to. I had to go to four different stores to obtain all of the special ingredients. But armed with my many small bags of exotic flours, I set to work. Soon, my house was filled with the delicious smell of freshly baked bread that I have truly missed.
Isn't it gorgeous? It LOOKS like real bread... but what would it taste like? I really had low expectations going into this project as I have only ever heard negative things about gluten-free bread. From funny taste, to crumbly texture, to anaemic-looking loaves for sale on store shelves, gluten-free bread has a bad reputation. So a little apprehensively, I prepared for my first bite. And.... OH MY! If someone served this to me and I was unaware of the ingredients I would definitely know it was homemade bread, but I would never have realized it wasn't made with wheat. As I gobbled down the first slice I felt guilty, as if I was eating something I wasn't allowed to eat. By the time I toasted the bread and made a sandwich, I felt like I should be re-reading a label for hidden allergens. But there was no label, because I made this and knew everything that went into it! Needless to say, I am ordering the Whole Life Nutrition Cookbook so I can get more recipes like this (and no, they didn't pay me to say that!).
Now, back to the "recipe" for the sandwich:
- 2 slices gluten-free vegan bread
- 2 slices bacon
- 1 small tomato
- Renee's Light Poppy Seed Dressing
- Fry bacon until cooked.
- Toast bread until lightly crispy.
- Spread dressing over toast, top with sliced tomato and bacon.