@chastity convinced me to begin a breadventure.
i have wanted to make my own gluten-free bread for a while, because I have celiac and I miss bread, but GF bread at the store is too expensive for my liking. thankfully, it's easier to start something with friends involved, so with chastity's encouragement (hi chastity 💚) and a GF rye bread recipe they picked out, I finally dragged myself out to a few stores to collect all of the flours and stuff needed to get it going.
I've never attempted to make bread before so starting with a GF loaf feels a bit like jumping into the deep end 😬 but there was no alternative, right, and I'm sure the process will get more familiar. the trick to replacing gluten is a mixture of psyllium husk and hot water, which forms into a gel that mixes with the flour and also activates the yeast to make it all doughy and bread-like.
the recipe calls for a few different seeds but, I forgot to pick up sunflower seeds until the last minute (so I got a bag of roasted seeds at the corner store), and I misplaced my flax seeds somehow??? it only called for a tablespoon and the caraway seeds seemed more important, so i chose not to sweat it. we'll see how it turns out 
I didn't take a lot of pictures while prepping because I was getting very hands on with the bread, but check out the four different flours needed to mimic a fraction of the strength of gluten. Eeesh. I'm also using a loaf pan instead of a Dutch oven, which will be a fun outcome hopefully - i guess i should pick up some sandwich meats for the week to make the most of this
Anyways, she's just about done proofing as I finish writing this and I need to brush some butter on the top of the loaf to keep it from getting too crusty, according to the recipe, so... I'm going to go melt some butter. I'm glad to be doing this, and I'm looking forward to a lot more Bread Sundays in the future. (i'll need to pick a recipe for us at some point, though)
