[I have been eagerly building my repertoire of gluten-free recipes, so when I tried and really loved Diana’s wonderful almond flour fudge brownies, it seemed natural to ask her to guest post their baking journey and her recipe. I used Honeyville blanched almond flour. I love that it stores well in the freezer and has the skins removed by a quick soaking to cut down on phytic acid.]
I don’t believe there are many things that taste as good as a freshly baked loaf of bread, slicing into its blistered crackling crust, warm from the oven, and then smothering it with golden butter. Love. That’s what it is. I absolutely love bread but as I’ve grown older, I’ve found that I don’t digest it as well as I used to.