Later, I tried making the bread recipe from the book. As you can see, it looks like a standard loaf of white bread. And the greatest praise came from my husband's comment. "I don't get it. What's the big deal about this bread, again." In other words, there was nothing weird about it that he felt a need to comment about. To him, it was regular bread.
The wheat-free alternatives Mary Capone created are actually quite good. But still, I'd glad that I don't have a wheat problem, because working without wheat makes many dishes a more complicated, and some of the ingredients are a little obscure. When I last spoke with her, Mary said she was considering marketing some of her mixes, to make it easier for people to recreate her recipes. I have no doubt she'll get that project off the ground. She's passionate about making the wheat-free lifestyle a tasty one.
The following article was first published in the December, 2008 edition of the Left Hand Valley Courier.
Local Gourmet Pens Cookbook