Hi There,

What to say about myself.

Well lets start of with what I know about bread making and if you have any questions about my eccentricities then let me know.

I am, or was a baker. I use to work on the mass production lines for three major UK supermarkets in their in store bakery.

I was also trained as a confectionery baker which means I make a very fine chocolate éclair even if I do say so myself. 

I no longer do this and currently unemployed because of personal reasons. I have baked a loaf of bread for over two years now until quite recently.

I was recently diagnosed with being gluten intolerant **waits for the sharp intake of breathe to finish**. I have decided to turn what I know about a loaf of bread and turn my hand to making allergy safe breads and cakes. My recent success was a 100% rice bread with no wheat or dairy. Very very tasty even if I didn't put enough yeast in it. Take two was attempted today and when it cools I'll cut a slice to trial taste.

Now I just need to learn a decent choux pastry from gluten free sources.

Despite my formal training I am still unsure on one or two things and that is why I joined this group. I shall be asking quite a few questions. 

 Away from the baking I also enjoy cooking, cycling, reading, movies and various other crafts. I have my oddities and eccentricities but they've got me in trouble before when I've posted them so if you want to know you have to be open minded.

Many Thanks