It was baking day today, and so I decided to experiment with both ends of the gluten spectrum, which means from gluten-free (no gluten) to free gluten (added gluten at no extra charge to you). I started with the now tried-and-true ciabatta bread. This recipe is about as simple as it gets: 3.25 cups of …
Who knows what we'll do or where we'll be next
Sherry & George 