Today, when this came out of my gluten, dairy, soy, nut and egg-free oven, I nearly wept tears of joy. I love bread, and, unfortunately, I have been bread-free for nearly seven years. I’m sorry folks, but rice cakes just do NOT stand in as a close second. On the contrary, they are basically salty, edible styrofoam. But this, this, was a real, live sourdough Boule that won’t make my skin molt like a snake just before a growth spurt. It looks like bread, smells like bread, toasts like bread and most importantly, tastes like bread. I am looking forward to gluten, dairy, soy, nut and egg-free toast in the morning and a sandwich for lunch. It’s almost too much, I tell you: moist, tender brisket for dinner tonight followed by toast for a late night snack. I’m on a roll, and I can’t wait to show you more next week.
{ 10 comments… read them below or add one }
How long until we can see the recipe?
Oh, sourdough is what I miss the most!!!!
Please can I have the recipe sometime; my grandson loves bread but is not able to have any at the moment.
I have bought your book which looks gorgerous, but for your English fans: What is a cup measurement?
Can I use the same cup for all ingredients?
hi nancy, i know i seem like such a tease! i’m doing a lot of recipe development right now which means that i churn them out and then go back and retest them. as soon as i am happy with the final product, i’ll put up a recipe. thanks so much for tuning in!
hi helle,
yes! as soon as i test and retest. i like to make sure that everything works perfectly before i share. as for the cups. here is a link to what we use in the states. order a set of the cups and spoons and you will be all set. http://www.amazon.com/Progressive-International-19-Piece-Measuring-Spoon/dp/B0014Y4X3G/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1276697073&sr=8-1
I’m SO happy for you, Elizabeth!!!
That must be such a comfort and a joy to you. I hope you enjoy it thoroughly. 
Helle:
If I can put my two cents in. A cup is equivalent to 8 ounces. You can probably find a conversion table on the net. Here’s one which may prove helpful.
http://www.wwrecipes.com/convert.htm
Thank you Laurel; that is most helpful.
Hi Helle and Laurel,
I just found this measurement conversion website, so I thought that I would pass it along: http://www.ez-calculators.com/measurement-conversion-calculator.htm
The only problem with measuring by weight is that the flours actually don’t weigh the same amounts. IE: when you are using wheat flour, converting the measurements to weight works. I am not 100% that the texture will remain the same as the garbanzo, tapioca and potato starch all weigh different amounts per cup. Good luck!
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