u/katcoe64

I used Caputo Fioreglut flour to make a loaf of bread today. I am absolutely blown away by the results. The bread looks and tastes like wheat bread, or at least what I remember wheat bread to taste like - it’s been a very long time! The structure of the bread is so strong and sturdy – nothing is crumbling or sinking or falling apart. The crumb is moist and springy. The flavor is phenomenal – like I remember real bread tasting. I used an egg wash on top and sprinkled it with some smoked Maldon sea salt. I’m really having a hard time not eating about 10 pieces.

I only found out about this flour a couple of days ago, and I am in love! I have a non-celiac gluten sensitivity (no wheat allergy) and have been essentially gluten-free for probably 15 years. Except for the very rare teeny tiny bite of someone’s bread at a restaurant, I have not eaten an entire piece of bread all that time. I know that people with a true wheat allergy need to stay away from this flour because it does contain wheat starch, but so far so good for me – I have not had any problems with it. Can’t wait to try to make some cinnamon rolls!

One year ago today, I brought Mabel home. I adopted her from a university veterinary lab where she had been in a tick vaccine study for most of her 1 year and four months of life. She had only known a lab environment, and had to learn how to be a dog. She was terrified of literally everything. My American bully/Australian cattle dog/husky Hamish became her best friend and showed her the ropes. One year later she is happy, healthy, and thriving. I love my sweet and spicy beagle!💜