Our Daily Gluten

Every week at church we take communion. Every week we have a choice to make when we approach the communion table... dip your bread in the grape juice or the wine. This week, there is a new choice... regular bread or gluten-free bread.

Gluten-free diets seem to be all the rage here in Portland. Just to clarify, gluten is a protein found in wheat, barley and rye. Can you image life without bread, granola, cookies? I love me some gluten! But many people are shunning products containing gluten - mostly so that they don't eat as much processed foods, but more fresh food such as fruits and vegetables. I always say, "All things in moderation." And Matthew (6:11) says, "Give us this day our daily gluten..." or "Give us this day our gluten-free bread..." or something along those lines.

I don't think this book was written during Jesus' time - otherwise Jesus would have offered the disciples more communion options.

For all of you who love having some gluten in your diet, here is a glutenicious recipe for you...

Old-fashion Potato Bread
from the kitchen of Grandmother Moore
1 & 1/2 cups water
1 medium potato, peeled and cubed
1 cup buttermilk or sour milk
3 T. sugar
2 T. margarine or butter
2 t. salt
6 to 6&1/2 cups all-purpose flour
2 pkgs. active dry yeast
All-purpose flour

In a saucepan combine the water and potato. Bring to boiling. Cook, uncovered, about 12 minutes, or til very tender. Do not drain. Mash potato in the water. Measure the potato-water mixture. If necessary, add additional water to make 1 & 3/4 cups total. Return mixture to saucepan. Add buttermilk, sugar, margarine, and salt. Heat or cool as necessary to 120 or 130 degrees. In a large bowl combine 2 cups of the flour and yeast. Add the potato mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining 6-plus cups of flour as you can.

On a lightly floured surface, knead in enough of the remaining 6-plus cups of flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place til double (45 to 60 minutes).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease two 8x4x2-inch loaf pans. Shape each half of dough into a loaf. Lightly dip tops of loaves in the additional flour. Place in prepared loaf pans, flour side up. Cover and let rise til nearly double (about 30 minutes).

Bake in a 375 degree oven for 35 to 40 minutes or til done (if necessary, cover with foil the last 15 minutes of baking to prevent overbrowning). Remove bread from pans and cool on a wire rack. Makes 2 loaves.