Resistance is futile! It is indeed hard to resist the sweet smell of chocolate cake, especially when the aroma is linked with nice memories.

My mom is person that is always willing to share. Not only is she generous with her advice, but she can share with you anything that she knows. She is always willing to explain sewing, cooking, or advanced mathematics. But there is one thing that she guards jealously. It is her biggest secret, and one that she has sworn she will carry to the grave. And that is her chocolate cake recipe. We have been trying to get it from her for years, and have so far been unsuccessful.

This isn't some normal chocolate mix cake recipe. This is sincerely gourmet. It is not an uncomplicated chocolate cake recipe, either. It’s one of my favorite cake recipes. Chocolate cake is normally very easy to cook, but hers requires all day and all night. She is plainly in there for 12 hours at a time, creating the perfect chocolate cake. But it is excellent. It is priceless. It is the most delicious thing that I have ever ate. I could do anything to get that chocolate cake recipe.

The thing is, in general my mom isn't all that into chocolate. She rarely makes chocolate brownies. She won't even order a chocolate brownie when she goes out. But that chocolate cake recipe is her favorite thing in the world. Every holiday she cooks it, and each time we request for more. Nobody ever gets sick of it. Even my cousins, strict vegetarians who can only consume vegan chocolate cake recipes usually, will make an exception for her yummy chocolate cake. It really is that great.

The really sad part is that, since I first tasted that chocolate cake, I will not eat any other sort of chocolate desert. Even the greatest German chocolate cake recipe leaves me flat. Part of it is that my mom made it. It is hard to resist because she spends so much time on it, and clearly wants us to like it so much. I don't know if I would love it quite as much if it were someone else who made it, but even so I would like it still. She has, after all, won several cooking competitions with her chocolate cake recipe. She has only entered a few times, but every time she has entered the same recipe, and every time she has won. I have tried sneaking into the kitchen, but it was no use. She simply refused to go on cooking until I left. I hope one day she will reveal her recipe. So, in the meantime I enjoy her delicious recipe and certainly not complaining.

Are you looking for a tasty gluten free bread recipe? If you think it is hard to find, I will provide you with a really good gluten free bread recipe for you. And it is so easy to make you do not have to switch on your oven! It is "The world´s easiest gluten free bread recipe".

Do you remember the first time you wanted to find a gluten free bread recipe? Or worse. Do you remember the first time you bought a loaf of bread from the local store who only sold one loaf a month because of low demand, so yours happened to be a bit dry and stale? If that was your first experience of a gluten free bread recipe, hopefully you have discovered some more and better ones since then. I certainly have. Initially, I thought that all gluten free bread was horrible. Kept wondering if they had used sawdust in that gluten free bread recipe. But I love bread, and I kept searching. I am glad I did, because there are good, tasty and nutricious breads around these days. The convenience of buying wonderful products online means that nobody needs to get that sawdust bread from a dusty shelf in the least exposed corner of the store.

Once in a while however, you long for the smell of newly baked bread and for the sensation of digging your hands into the dough. You want to find your own gluten free bread recipe and make something delicious. This particular gluten free bread recipe is really simple. It does not require yeast, but baking soda instead. You do need a frying pan, however. So here it is; the easiest gluten free bread recipe in the world!

Ingredients for the fying pan gluten free bread recipe:

5 cups of gluten free flour mixture

2 teaspoons of baking soda

1 teaspoon of salt

½ cup of sesame seeds

2 cups of milk

Heat up a dry frying pan. Middle heat. Mix all the ingredients well. Start with the flour and soda. Make 10 small balls of dough. Roll them in some flour mixture. Make them flat. Fry the breads in the pan. Turn them around from time to time.

Everyone is going to adore this simple gluten free bread recipe. Share!

Now you have at least one gluten free bread recipe added to your repertoire. So get out of the sawdust and into the frying pan!

 

 

 

The more I make bread, the more I am convinced of the importance of the kitchen being in the best position in the house. When we designed and built our house, I was determined that the kitchen should have a view and be on the front of the house. Now that it’s six-fifteen of a summer morning and I’m up early, kneading bread, because we’ve run out again, I’m especially happy to be looking out over a sun-soaked landscape to the distant mountains. Every time you make bread you’re guaranteed a good ten minutes of contemplation as you knead it, the mechanical rhythmic activity frees the mind to wander or switch off…very therapeutic. Having a view thrown in as well is just an added bonus.

I havent always made bread. It is a comparatively recent development. Making jam was the first breakthrough into self-sufficiency, then came the day when our local supplier of rye bread, who made a loaf that (miracle of miracles), all the children would eat, decided to switch recipes and use caraway in it…instant rejection by the whole family.

We'd stopped the wheat bread to try and help my son’s allergies and found it helped most of us, so apart from the occasional indulgence of fluffy white bread, I wanted to stay off it. There was no alternative; I would have to take the leap into bread making. The main reason that I’d resisted was that it seemed to take so long. First the mixing and kneading, then the rising, then knocking down and forming loaves, a second rising and finally the baking. Who could keep track of all that in the chaotic life of a three-child family?

So eventually I take the plunge, turn to my friend Nigel (Slater, not namedropping but he and Nigella (Lawson) are ever-present in my kitchen, in book format of course) and find a foolproof recipe for a white loaf, simpler to start off with white I think. Well the first try produced a reasonable, if huge, loaf, and though my son still remembers that it was a bit doughy in the middle. Second try, I got two pretty perfect loaves and I was on a roll.

Now to find a recipe for rye bread. It seems that 100% rye is usually made by the sour dough method and I couldn’t see my family going for that, so settle for a half and half rye/whole-wheat recipe… triumph. Ok, my son the food connoisseur complained it was a bit too sweet, so next time round I reduced the amount of honey, but this recipe has been our staple diet ever since, and I am now truly ensconced in my kitchen, looking at the view, every other day, while I endeavor to keep the supply level with the ever increasing demand.

Any way, finally to the recipe:

500g rye flour 450g whole-wheat flour plus more for kneading 50g plain flour 1 tablespoon salt 1 10g sachet of instant yeast 1 tablespoon honey 3 tablespoons oil 670 ml milk 125 ml water

Warm the milk to lukewarm. Mix the flours and salt in a large bowl. Make a well in the middle and put in the yeast, then honey, then oil, pour on the warmed milk and water and mix. When it gets doughy turn out on to a well floured surface (it will be extremely sticky) and knead for 10 minutes. You will need to keep adding flour as you knead. It is better for it to be too sticky than too dry â€" you can always add more flour, but too dry will make a dry, hard loaf. After 10 minutes, put it back into the bowl with a plastic bag over it and leave in a warmish place for two hours or so. Then knock down, firmly pressing out the air, but not over kneading, then form into two or three loaves on a baking sheet, cover again and leave to rise for another hour. Then bake for 30 minutes at 190C until they sound hollow when you tap on the bottom of the loaf. Cool on a wire rack

So how do I keep track of the bread making, in between school runs, mealtimes and the rest? Well I don’t always. There are times when I optimistically start the bread off, leave it to rise and four hours later remember about it, knock it down, forget to switch on the oven so it has had an extra day or so in rising time by the time it gets cooked. It does seem to be very forgiving though â€" whatever you do to it, you do generally get bread out at the end, it may not always be the perfect loaf, but then variety is the spice of life after all. There was one time it hadn’t quite finished cooking by the time I had to do the school run, so I asked my husband to take it out in ten minutes….. By the time I got back we had a very useful weapon against intruders. We didn’t eat that one…I think it was rivet for lunch…!