Last week my friend Stephanie used my bread recipe and entered it in a gluten free baking contest here in Arizona. It was judged by 3 professional chefs. There was a fifty point scoring system they used to grade the entries. My bread received 49 out of 50 points. Since I wasn’t there (and now I am wishing I had been) I asked Stephanie to do a guest post today on her experience at the competition. Here is what she had to say.
This recipe is the million dollar recipe of all gf bread recipes! It is the best bread recipe out there, period! It looks like, smells like, and tastes like real bread. (It even beats Udi’s bread). I don’t know how many times I tell people this and they don’t believe me until they taste it for themselves and then the comments start coming flowing. Things like “Wow” and “Oh my God” and “Finally” are heard by Kim and I repeatedly when we have people try this bread. Sometimes tears are seen. I know I cried when I tasted this bread the first time. Anyone who has Celiac Disease knows the taste of gf bread that you buy in the store. It’s hideous. It tastes like styrofoam. I thought the rest of my life was doomed to a fate of corn tortillas wrapped around hot dogs and no bread when I was diagnosed with CD. That was until I had my first taste of Kim’s bread. Then I knew I would be “normal” once again. To validate and tell the world that this bread is truly the BEST gf bread out there, I did something behind Kim’s back. I entered it in a gf baking competition. It was judged by three professional chefs and guess what? IT WON 1ST PLACE!!!!!!!!!!!!!!! Kim is far too modest about her bread recipe to do this so I did instead! I’m so glad I did! I just wish I had videotaped what the judges had said, because it would’ve brought tears to her eyes to hear what they had said. The judging of the entire competition was meant to be a positive experience for all of us who entered. The judges were instructed not to be negative, only positive with their comments. Yet every dish they tasted they had something to add or to suggest. But not on Kim’s bread. They had nothing to suggest or add. Not one thing! I was astounded! One of the chefs mentioned that he had tried a lot of gf bread in his time and it’s always a disappointment, but not this time. He mentioned that the crust was baked right and didn’t need to be cut off (like some people like to do with bread). All three chefs liked the moistness of the bread and the texture of it. The lady chef was impressed with how versatile the bread could be. Meaning that you could make sandwiches out of it, French toast, regular toast, roll hot dogs up in it, and etc. (because it would hold its shape—which most gf bread will not do). In the end all three chefs basically said they were “so impressed” with the bread. If you haven’t tried this bread yet, you MUST! I’ve been making it for about a year now. It is the best thing ever and I count Kim a bread genius for inventing this recipe. If my comments don’t convince you of this, then let the comments of three professional chefs do it!!!!!
Thanks Stephanie. You’re right, I never would have entered that competition. I am glad you did. I am not trying to make money with my blog. What I do want to do is spread the word that gluten free does not have to be tasteless. Making this bread is easy and the combinations of flours can fit just about any taste. I make mine completely rice free which is something you won’t find in a gf loaf you buy at the store. It is made with 2/3 whole grain flours and that is something else you won’t find in a pre-made loaf. Look at the ingredients in all those loaves at the grocery store. You are paying big bucks for little else than rice flour and starch.