Following on from my successful bread loaf last week, I modified the recipe a little and made bread rolls. The mixture was quite wet as I know it is better wet than dry and so I baked it in small moulds to firm up and then I baked it without the moulds to crisp up. I enjoyed a roll yesterday fresh and loved the yeast smell. Today, I placed one in the microwave for 35 seconds and it came out fresh inside but still crisp on the outside. It is so good to be able to eat bread again and to know exactly what is in it.
On Friday at work, I made another of those stupid dietary mistakes. We had run out of baking at home so I went next door to a new bakery and asked what they had that was gluten-free (remember I am not gluten-free but I am fructan intolerant and it more or less equates to the same grain foods like wheat, rye and barley). Anyway, they showed me a couple of things and I chose an orange cupcake. It was totally delicious but I reacted to it within five minutes and felt awful for the rest of the day, which is totally unfair when I am at work and can’t collapse in a pity ball. I stupidly hadn’t sked what the gluten-free cake was made from and I soon realised (too late) that it was almond meal and not one of the gluten-free flours which are perfectly safe because they have no fructans. High quantities of nuts, like in almond meal, are not good for me and are now on the low FODMAP list to be eaten with caution. High quantities are not actually good for anyone though most people can tolerate the occasional treat made from almond meal. So I suffered, but lesson learned – always ask for the ingredient list.
Last night, we went out to dinner (which we rarely do) to celebrate Dario’s and his girlfriend’s birthdays at an Italian restaurant. I chose a mixed seafood platter and told them to hold the garlic, which they did. I had a very pleasant evening with no pain, which used to be unheard of, especially if I ate out. When I go off the rails like with the orange cupcake, I realise how far I have come and feel blessed to have uncovered my food issues. I feel I have some control over my digestive system at long last.
Gluten-Free Bread Rolls
1. Place all the ingredients in a breadmaker starting with the liquids.
2. Once mixed, remove and leave in a warm place for 1 hour to rise.
3. Meanwhile preheat the oven to 180°C/350°F.
4. The mixture is quite runny so I spooned it into individual moulds.
5. Bake the rolls for 20 minutes.
6. Remove from the moulds and place on a tray covered with baking paper.
7. Bake for another10 minutes to crisp up the base and sides.
8. Eat fresh or place in the microwave for 35 seconds the next day.