Gluten-free bread, v 0.4

I have decided to learn to make bread, including gluten-free, because the lists of ingredients on the one you can find in shops are scary.

V 0.1, 0.2, and 0.3 were such failures I couldn’t immortalise.

This one at least looks quite nice, but it’s just out of the oven, we haven’t tasted it yet.

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By Paolo Belcastro

Paolo is a modern nomad: after Italy, France, and Switzerland, he now lives in Vienna, Austria from where he works on Automattic's Jetpack and .blog products. Passionate photographer, he also dedicates his free time to his family, cats, and hobbies. Working remotely since 1994, managing distributed teams since 1998, he firmly believes that remote work is the key to peaceful coexistence for 10 billion humans.

6 comments

    1. Hmm, not great, didn’t raise enough. I baked it in a iron cast skillet, in the oven.

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