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The Gluten Free & Allergy Show - Auckland 2010
The Auckland Allergy Food Show was amazing this year with a fantastic range of allergy sensitive foods and products. Our team had great time discussing our Bakeworks range with all those that came along and the positive feedback was overwhelming. The biggest complaint we came across was how difficult it is to get fresh gluten free bread and how hard the loaf feels in stores. We can sympathise with you on this, it really is unappealing to try and make a sandwich with hard dried-out bread. It is easily remedied though and I took great delight in sampling bread that was 3 days old with people amazed how soft and springy our bread is, and this was before I told them it was actually 3 days old! The trick is to warm your loaf or slices though, not for long but just enough to soften it through. Once you allow to cool you can make the most scrumptious sandwiches, including sammies for the kids lunchbox!
Methods to soften your bread into a freshly baked loaf: Either put the whole loaf on a baking tray in the oven for 7-10 minutes at 180'c, or a couple of slices wrapped in a paper towel and put in microwave for 10-20 seconds on high or in toaster for 20-30 seconds. Allow to cool by either putting loaf on cooling rack or proping 2 slices together to allow steam to escape so bread doesn't sweat. Once cool your bread is suitable for making the most wonderful freshest gluten free sandwich!
Happy eating!
Kirsten
Kirsten & Sarah at the Auckland Gluten Free Food Show 2010
