Oh the woes of gluten free bread.

It’s boring. Tasteless. The dough is unmanageable and not versatile.

I beg to differ.

When my family began making the gluten-free transition years ago, it was so hard to part with the comfort of good bread. It actually seemed easier to just avoid it altogether rather than risking failure in making it, or spending $6-$7 for a loaf at the grocery store.

We have since then, despite a small amount of whining in the process, successfully landed in a happy homemade loaf-loving life.

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Just four simple players: caramel, chocolate, pecans, and sea salt.

Yet the the beautiful music these four friends make together – soft with crunchy, salty with sweet, nutty with chocolate with caramel – you’d think you were hearing a symphony, rather than a string quartet.

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It’s with some trepidation that I approach April each year.

Not because of the prospect of showers (which do indeed bring May flowers); or tax season; or Major League Baseball’s opening day, which means I have at least 6 months of Red Sox-induced angst in front of me.

No, it’s because April brings Passover. Which, as far as I’m concerned, is my opportunity to be thoroughly humbled by my total lack of knowledge regarding Passover baking rules. Never mind kosher; Passover alone is enough to send me cowering into a corner. read the rest of this entry »