Russian bread...sorta

If it's made in Russia out of an American mix, does that count? I find it kinda funny that I have to travel almost 6000 miles to finally tackle the gluten-free baking projects I've been wanting to test out, but better late than never.

So maybe pictures of making bread in my hotel/apartment room aren't exactly what you think I'd post when in Moscow, but hey, I get by with what I have :)

No measuring cups. So I used a 16oz waterbottle to see where the 2 cups of liquid measured out in a coffee pot (no real coffee here either, filters are very difficult to find, so I just do instant). The recipe called for 2 eggs, some oil, and then add water to make 2 cups of liquid...hence needing to know where the 2 cup line was on the coffee pot


The recipe also said to use a breadmaker or a standmixer. I interpreted that to say "stick your hand in the bowl and "hand-mix" for 3 minutes".


All mixed (yup, another fabulous Pamela's product)



Here, the dough is resting


Oh yeah, totally squealed excitedly when I walked into the kitchen and the dough had actually risen!


It said to bake in an oven. I suppose the toaster oven will suffice (sidenote: I was deathly afraid the bread would suddenly burst into flames so I kept checking it every 2 minutes...at least it felt like it).


Voila! Gluten free sandwich bread. And this stuff is downright tasty. And it's keeping really well in the refrigerator...no funky gluten free grainy texture yet...