In my gluten-free past past, I went without bread rather than putting up with the hideous gluten free breads I could buy from the supermarket. It just seemed easier to pretend it didn’t exist.
But inevitably, I would crave a piece of toast with my poached eggs so much that I would give in and eat regular bread. And almost always, reintroducing wheat would trigger more intense cravings that I would find so hard to resist. Disaster.
In just a few short years, gluten free breads have come a long way. Most used to be made of mainly potato flour, yielding a loaf that resembled mashed potato in smell, taste, texture and density. They would be barely passable as toast but sandwiches were not worth the effort.
Sandwiches I can do without. But toast? Toast runs this house. So when I made the decision to get serious about cutting gluten, I decided to shop around and try out a place I don’t often shop at: Aldi.
Aldi source their white bread from Brisbane bakery ??? According to the bakery’s website, they have developed a new method for achieving that open crumb texture in bread that is traditionally only achieved thanks to the stretchiness of the gluten proteins trapping the carbon dioxide from yeast and forming bubbles in the dough.
This method uses fermented rice, which gives a whiter-than-white appearance to the inside of the loaf. It’s a little chewy, something like thai sticky rice. The flavour is a bit rice-y too, though not unpleasant.
So what’s the verdict? It’s good. Enjoyable, even. It makes a very nice buttery toast with vegemite. I’ve bought a few loaves since the first one, but because I don’t do my regular shopping at Aldi, it isn’t my everyday bread. It does have a pretty long shelf life so you could buy up a few at a time, and as the loaves are small compared to “normal” bread, you’ll probably go through a few in a week, unless you’re like me and are the only gluten-free person in the house (grumble grumble…). I haven’t tried freezing it yet but I don’t think it would suffer if you did freeze it.
Overall, it’s given me hope that this gluten free thing will be easier to maintain this time around. No bread deprivation.