A recipe worth keeping
My sister called me this week with the exciting news that she had gotten my mom’s brown bread recipe. I remember it well. My mom kept a specially large tin can in the cabinet for baking it. I am still not sure how she extracted it, but the round slices tasted wonderful. I asked Leeann to snap a photo and text it to me. On my gluten free diet, I long for bread. I thought I could make this type of bread since it called for only one cup of flour. It turned out to be the easiest gluten free recipe I’ve ever done.
It took no time at all to throw the ingredients in the bowl, stir it up and slide it in the oven. I baked it for 40 minutes instead of 45 as the recipe called for since I used a casserole bowl to cook it instead of a tin can. Since I baked it with the lid, I got the steamed taste I wanted.
This will be baked often in my kitchen.