When we learned that Leo wasn’t tolerating gluten well at 18 months old, one of our first orders of business was to change up our bread program so that we could all still enjoy those thick slices of toast we LOVE.
This very quick, very crusty, deeply satisfying, yeast-raised loaf was our lifesaver. It comes together in a snap, is completely unfussy (because while you need to knead it, you don’t need to worry about it “taking shape,” contains all of the beautiful nutrients that we want from a slice of bread, and stands up beautifully to everything I want to slather on it.
“Leo’s toast” was a huge hit for all of us, and continues to be one of the first things that I make each week when I’m setting us up for daily success in the kitchen.
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