I almost kept this post wordless. For me this series of photos bring me close to tears. But, then I thought some words may be helpful...that it may be a bit much to expect gestalt to, well,
simply happen. For you.
GF breadmaking has been, for me, almost an oxymoron. The gluten in wheat is what holds the bread together as it is kneaded, rises, is punched back down, rises, and then bakes. It has taken GF bakers and bread makers (mostly lay people) years and many "hockey pucks" to develop recipes and tips on how the home baker can bake a lovely GF loaf.
Over the years, I have gained a better understanding of, and more intuition about, GFCF baking. And it has showed. Corn bread in a cast iron skillet, those brownies that
everyone loves whether they are GFCF or not, and my banana bread (not really mine, the recipe comes from
this book)...total comfort food unrecognizable as being a "special needs" product.
But, homemade bread, that you could have with bread or jam, or to make a sandwich with? That has eluded me.
I have tried to make GFCF bread in our bread machine before. And it was good, but no one else in the family liked it. Especially the kids. But, I'd been thinking about pulling out the bread machine again (the last time I used it we were living in Sacramento).
Since moving to NJ over three years ago, we probably spend a minimum of $20 a week on three different kinds of store bought GFCF bread. The bread is good enough (toasted, always toasted because it comes into our home frozen...and defrosted untoasted GFCF bread is...inedible) that it is a staple: French toast, grilled cheese, toast with eggs, ham sandwiches, tuna sandwiches...all are on high rotation in our household. That's a lot of money to be spending on a food item that is "good enough".
So, from an economic standpoint, I was thinking I'd like to make some changes. Then, I began to notice on my GF blogs that folks were sharing photos of amazing looking bread they were baking at home. So, finally, I printed one of those recipes a few weeks ago and had all the ingredients ready to go in the fridge and pantry. Then, today, I had one of those, well, simple gestalt moments, and I thought, I'll make the bread
with the kids.
(I have this history with Waldorf homeschooling which I'm not going to get into here other than to say it involved making bread with gluten and for many years I have felt bad about not being able to share that with my kids and so it no longer occurred to me that this was something I could do with them.)
(My kids enjoy occasional, independent, experimental, sometimes edible, cooking. Neither of them have naturally gravitated towards cooking in that hanging-about-my-apron-strings-to-watch-me-cook kind of way. Therefore, I haven't pushed them in this direction and so it didn't occur to me that this was something they would do with me.)
(In the past couple of weeks, I've been playing around with applying some structured time into our homeschooling. Because I learn by doing...which to some may look like "winging it", but hey, it's my method and even has a Harvard professor created designation called
kinesthetic learning, I decided at first to follow Cap's lead and do "table activities" (why reinvent the wheel if you don't have to?) His table activities are pretty school-y thus far, and so it didn't occur to me at first that this was something I could do with them as a "table activity", which, for me, turns out to be code for
something I want you to do with me, as opposed to, something you want me to do with you...or the more likely, something you want to do by yourself or with each other.)
All background aside (now that I've laid it all out for you :-), the concrete trigger this morning had very much to do with me and my present process of attempting to align my authentic desires and needs moment-to-moment, day-to-day, with my behavior. I'd been wanting to make bread for a very long time (seriously, for, like a year) and I'd had the recipe and ingredients for over a week. I wanted to be with the kids in a hands-on way this afternoon (after a lovely morning playdate).
Then the gestalt happened. Do both. At the same time. I announced that we'd be doing a
kitchen table activity today and to the kitchen we went. And we made bread.
Photo 1: Living Without
High Protein Blend (scroll down the link for it).
Photo 2: flaxmeal ground in the mini-processor.
Photo 3:
M.A.G.'s GFCF sandwich bread in full loaf glory.
Photo 4: dinner tonight: the bread, sweet potato fries, garlic-paprika chicken, cold prevention tea.
Photo 5: the surprisingly and so gratifyingly lovely crust.
Photo 6: the monstrosity that makes it all possible.
Photo 7: my post-dinner jasmine pearl tea with agave.
What really got to me tonight, besides all I have just elaborated, was the smell. I do happen to be an olfactory learner/processor, in addition to being kinesthetic, but my kids could smell it, too. There is something incredibly essential...and spiritual...about the smell of baking bread. It's simply profound.
You get it or you don't.
And I haven't had it, hadn't given it to my kids, for way too long.