Sandwiches are a thing those of us in the gluten-free community simply don't eat enough of. Usually, it's for lack of GF bread. Or, we find it simply easier to go without than to either eat a sub-standard version or go through the trouble of finding or baking a decent loaf of sandwich bread.
As I've written before, the yeast bread in our cookbook is a hearty bread. We love it solo, or toasted with butter or jam, or made into garlic toast, or used for French toast, or turned into bread crumbs. And while I've also used it for sandwiches, admittedly it's not ideal for the task.
In recent weeks, I've been in the kitchen baking again, working on a new yeast bread designed specifically for sandwiches. My goal is a light, airy loaf of bread. The most recent iteration was a big step forward, and while the recipe isn't quite ready to share (I have more changes I want to make first), the results to date are worth posting.
Kelli sliced the bread thin, and whipped up a batch of her famous tuna salad. There's tuna, and some mayo, and kosher dill pickle, and red pepper, and... it gets a little fuzzy after that. My brain is too tired to remember all the details, so I'll have to update this post with info from Kelli.
The mental lapse is purely the result of exhaustion. As I write this on Thursday night, I'm sitting in a hotel room in the Adirondacks in New York after having been on the go for 18 hours straight, starting at 3am in Colorado. By the time you read this Friday morning, I'll be high on a mountain peak in single digit temps with a ski mountaineer friend, a ski patroller, and a professional photographer working on a magazine story... But that's another story!
Have a great weekend!