Your reading glasses, that pair of earrings, and of course your cell phone. Some things just never seem to stay where you put them. Take sesame seeds, for example.

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King Arthur Flour baker Martin Philip recently traveled to Rimini, Italy to compete for the Golden Cup for Bread at the 34th International Exhibition for the Artisan Production of Gelato, Pastry, Confectionery and Bakery.

How did he do? And, just as importantly, how did he prepare?

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Got banana bread? I think the question really is: “Who doesn’t have a trusty old recipe up their sleeve?” Like china sets and pieces of fine jewelry, they’re handed down through family generations, but much more often used and appreciated.

I have to admit that I am one of the few that was left without granny’s heirloom banana bread recipe, but I DO have her zucchini bread formula which proved to be a great starting canvas for the gluten-free recipe I’m about to share with you.

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A guest post from Life Skills Bread Baking Program manager/senior instructor Paula Gray.

Don’t you love happy endings? I do. This story begins at the end. And, it’s the story that is 20 years old.

THIS is what happens at the end of the story that is repeated week after week in schools all over the country – lots and lots of bread. How did all this beautiful bread get here? And where is it going?

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You know what the nice thing about zucchini is?

Ummmmm….

Well, for one thing, you don’t have to peel it.

And it’s got a pretty neutral flavor, so it doesn’t clash with the tomatoes on your shish-kebab, or the onions and Parmesan in your frittata.

Plus it grows really, really easily.

And very, very fast.

To say nothing of extremely large.

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Sourdough bread.

For many, it’s the Mt. Everest of bread baking.

If you can “conquer” sourdough, there’s nothing you can’t do, bread-wise.

Not surprisingly, many new bread bakers want to jump right in and begin with sourdough. After all, it’s so distinctive; so delicious; so… well, trendy.

But tackling sourdough bread your first time out of the gate is like nosing into traffic on the Indianapolis 500 speedway when you’ve just gotten your learner’s permit.

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Learn to bake.

Who knew those three short words could encompass such a huge world of possibility?

Take a virtual tour of our new Baking Education Center here in Norwich, Vermont. And join one of the first classes held there as we make the definition of comfort food –

Bread and soup.

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One of the greatest challenges of gluten-free baking is tackling yeast recipes. Those restricted from gluten want warm, chewy English muffins, sweet, soft cinnamon rolls, and a good crusty artisan-style bread; however the consensus is that these are the most difficult novelties to achieve, especially if you want them to be anything close to their wheat-version counterparts.

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Hey there, you. Yes, you. Give yourself a pat on the back because YOU make a dang good loaf of bread.

You’ve worked hard, perfected recipes and techniques, and now you’re a kitchen hero.

So, what’s next on your punch list?

How about some knock-their-socks-off presentation? How about a six-strand braid?

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Come on, people, raise a hand and show your age.

How many of your are like me, and were born in PST? No, not Pacific Standard Time. I’m talking Pre-Salsa Time.

That’s right, there was a time, especially for those of us on the cold, dark East Coast, when salsa was unheard of. PST was also PBT, and PNT as well…

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