We have a bagelery near our house and years ago when I could partake in wheat products, we used to pick up bagels there regularly. They were absolutely amazing. Soooo, so good.
I can’t do that anymore. Wheat and I don’t agree – hence the reason for a gluten-free blog.
But, I live in the real world where the other people in my house eat wheat. I also had a food sensitivity test, two actually, that says that I can have spelt. So, I partake in spelt every once-in-a-while. I feel like it relieves the drudgery of working with gluten-free flours all the time. If you’re gluten sensitive, but not celiac, you might be able to tolerate some spelt flour. Here’s a little more about it, if you’d like to check it out.
It’s an amazing feeling to knead a dough that becomes elastic, soft and pliable. It’s pretty glorious for this foodie, anyway. So, this is one of a few gluten-full recipes that live here on the recipe because they’re too good not to share.
[tasty-recipe id=”4957″]