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Posts Tagged ‘Charles Luce’

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Last fall Charles Luce, one of my LinkedIn colleagues and owner of Luce’s Gluten-Free Artisan Bread, asked if I would review one of his bread mixes. I don’t typically use this forum for reviews, but was happy to in this case, one, because Charles has taught me so much about mushroom foraging (another of his skills) and I’m grateful; and two, because I am a carb girl, and thus open to any new horizons in a carb-like capacity. On his site Charles says ‘great bread is everyone’s birthright,’ and I bow to those words; they’re true, with no exaggeration at all. While I am not on a gluten-free diet, I was curious to find out what a homemade gluten-free bread would be like, in both taste and texture. And yes, I had a degree or two of skepticism.

The sourdough mix arrived in a paper pouch with bench flour, parchment cut in precisely the size needed for the loaf, and a baking bag. It also came with remarkably detailed instructions on how to bake and enjoy the bread, down to how many strokes are needed to stir the dough. It’s very easy. I followed the instructions to the letter, slid the dough into the baking bag and into the oven it went. It was a cute little loaf, not the big San Francisco kind. But right for dinner or a few sandwiches.

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Or toasted with butter.

Out of the oven it came once it was nutty brown, and I waited for it to cool (both per the instructions). I pulled it apart; I wanted to see what kind of crumb I was dealing with. The crumb was no different than any other sourdough. I took a bite without any topping on it; I wanted to see what kind of flavor I was dealing with. And again, it was simply sourdough—just honest, crusty, tangy sourdough. I wrote to Charles that night and told him if it were served to me at a restaurant and no one told me otherwise, I would never have known it was gluten free—a really pleasant surprise.

I sliced it up and froze the remainder, taking it out piece by piece when I was hungry, dolling it up with salmon salad, or butter, or goat cheese/hot pepper jelly. The bread became somewhat crumbly once defrosted; it might serve you best, as it did me, toasted.

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With fresh goat cheese and habanero jelly from another reader who owns Two Mile Creek Enterprises. That’s another review.

I’ve reviewed many products and restaurants, and it’s odd for me to endorse a product entirely. I guess there’s a first time for everything. Nice work, Charles.

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