I ALWAYS love to enter the house and smell something delicious on the air. Occasionally I have purposely made bread so that it has just finished baking before the arrival of company. What a wonderful aroma fills the house as the bread turns its lovely golden brown.
I’m not baking so much bread since I’ve decided to minimize the gluten in my diet. I still have some gluten once or twice a week and if I know that I will eat out, I save my gluten days for those occasions. Reducing gluten has helped reduce inflammation in my joints, and that makes me much more comfortable.
I’m going to share some of the recipes that we use here on the ranch to feed our hungry crew. I hope you will enjoy trying them, or if you are an alumnus, perhaps the flavours will bring back fond memories.