I baked some bread! I seriously love this mix.

It’s by Glutino, but their baking mix line is sold under the heading of Gluten Free Pantry.

I decided to line my bread pan with parchment paper, because I share baking equipment with people who are not gluten-free. I always feel a little worried about getting items that are used to cook foods that are gluten-heavy all the way clean. This eliminated that worry.

Once you mix it according to the directions on the back of the box, this dough will seem kind of wet. Don’t worry, it will turn out great!

I spoon it into my bread pan. It’s kind of rough at first.

I get my fingers wet with water over and over (I bring my bread pan over to the sink for this part) and smooth out the dough. The water helps to keep the dough from sticking to my fingers. Then it goes into a warm place to rise.

All risen! Then into the preheated oven to bake.

See how pretty the top is? I love that cracked, homemade look.

An added benefit of the parchment paper is the ease with which the loaf comes out of the pan. I didn’t have to do any pre-greasing, either!

This bread slices really well.

On a recent trip to the farmer’s market in Ballard I bought this honey butter (they use raw honey!) from Golden Glen Creamery. The stall had the cutest little girl at it, working with her father. She had some great recommendations on which cheeses to try, and she is learning to make change. Stop by and say hi!

I also got this trufflestack cheese from Mt. Townsend Creamery. This flavor is limited edition, so hurry up if you want to try it! I’m almost sad that I tried this. It is one of the best cheeses I have ever had. It’s creamy, flavorful, and just the right amount of saltiness. I don’t know what I’ll do when they don’t stock it anymore!

I couldn’t decide what I wanted to try out first on my freshly baked bread, so I took a thick slice and I topped it with both.

This was such a wonderful mid-afternoon snack! This bread is so versatile. It is also great with jam, as a sandwich, or with butter and cinnamon sugar on it.

How do you like to eat your gluten-free bread?