Sometimes lunch on the farm when Brian is on his own is very very basic. This bread is pretty fail-safe to make (will put recipe in next time) and tastes good when fresh or even toasted. Making it is fun - honestly. You can vary it by adding mature cheddar/olives/basil/sun-dried tomatoes (or a combination) when you do the second mixing. This is really nice with pasta.
I asked my friend about the gluten-free flour. She has also been disappointed with the flour she has bought. She now gets, on prescription, something called Juvela - which she says is like a self-raising flour; she says you cannot taste any difference when you bake cakes; but the pastry is very slightly sweet.
