Breakfast at our Richmond lodging today included an experiment in developing a bread-type accompaniment for our guests who require a gluten-free diet.
This tasty gluten-free cherry bread was a great hit!
Our guests this weekend had avoided bread for so long and were delighted to see a basket of this tasty bread on the table. Left-overs will be made into French Toast (made with soy milk) tomorrow.
The recipe was modified from a recipe in “Gluten-Free Baking with The Culinary Institute of America” by Richard J. Coppedge Jr.
Mike, the chief cook at our Fan District B&B, can handle just about any special dietary needs. Come visit and indulge in our southern hospitality!
