Today at lunch, my 7-year-old son Joseph was thrilled to add another item to the list of things he has in common with his Dada. Those two are best buddies and already share many traits and interests. But their favorite food choices are not always in sync, especially when we factor in Joseph's allergies to peanuts, tree nuts, wheat, milk, egg and soy. But when Joseph bit into his big meatball sandwich, he happily told my husband it was yummy before chomping down for another bite.
One of my husband Gary's childhood nicknames was "meatball" because it was a favorite lunch choice that his schoolmates could see him pull out of his lunch bag. Flimsy little sandwiches were not an acceptable choice for little Gary to bring from his mom's Italian kitchen and he certainly had no complaints. Joseph has heard Gary's stories about his big meatball sandwiches and the accompanying nickname, so he knew he was tapping into something good with his own sandwich.
Sure, I often make meatballs. My turkey meatballs packed with grated zucchini and carrot, and applesauce are a family favorite. The beef version (with the same ingredients plus Daiya dairy-free mozzarella style shreds) also is a hit. But a great gluten-free sandwich bread has eluded me. Until now. I have a go-to gluten-free bread recipe that has worked fine for years. But it is not the right consistency for sandwiches and every mix I had tried in the past didn't work well using egg and milk substitutes. They were too dense, too dry or just didn't taste good. But a few months ago I tried King Arthur Flour gluten-free bread mix and it is fabulous! It has a great texture, it rises nicely and it tastes wonderful. We all love it for dipping in stew, making toast and finally, for making sandwiches.
Joseph is thrilled to have safe, tasty bread that can be used for sandwiches. And it is a savory bonus that he and "Meatball" can compare lunches.