tag:blogger.com,1999:blog-32544654936886838652024-03-18T22:48:37.341-07:00Gluten-free GourmandGluten-free recipes by Gina Kelley of Portland, Oregon. The best GF waffles, scones, pastries and bread.Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.comBlogger283125tag:blogger.com,1999:blog-3254465493688683865.post-60234934760921129772024-03-17T11:30:00.000-07:002024-03-18T13:38:25.609-07:00Marbled "Rye" Style Gluten-free Sourdough Bread<p>Introducing my latest gluten-free sourdough creation, this bread is very soft, fairly sour, high in whole grains, and has a strong rye-like flavor. It's going to make a great Reuben sandwich!<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwg6SPtQO1lpQiRIC07zhyphenhyphenvz2swcaI02lIDKkR2jbFV4-eGAqB4Hvp4bX2Y-gA_YALUqZ9u-KT3lO8A9-DWIhlwZfGve5Hgj9MhG9sVIZh4DPsLewY6R2QAX8723BQQrMziLBGNJeMl9UEsy0Drcv8HxRrwKODRWS5wl728tZWl8AwH-oiy7zos4n8fvx/s2374/A303CB04-341A-4E1D-A108-E5927A7AEEB3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1785" data-original-width="2374" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwg6SPtQO1lpQiRIC07zhyphenhyphenvz2swcaI02lIDKkR2jbFV4-eGAqB4Hvp4bX2Y-gA_YALUqZ9u-KT3lO8A9-DWIhlwZfGve5Hgj9MhG9sVIZh4DPsLewY6R2QAX8723BQQrMziLBGNJeMl9UEsy0Drcv8HxRrwKODRWS5wl728tZWl8AwH-oiy7zos4n8fvx/w640-h482/A303CB04-341A-4E1D-A108-E5927A7AEEB3.jpeg" width="640" /></a></div><p>Here is a list with affiliate links to some of the products I used in this recipe:</p><p><a href="https://amzn.to/43nJXBf" target="_blank">Emile Henry Bread Cloche</a></p><p><a href="https://amzn.to/3TthTZ0" target="_blank">Ivory Teff flour</a></p><p><a href="https://amzn.to/4adWNEw" target="_blank">Brown Teff Flour </a></p><p><a href="https://amzn.to/3Prcbpf" target="_blank">Light Buckwheat Flour </a><br /></p><p><a href="https://amzn.to/3PsewjM" target="_blank">Oval bannetons for a batard</a><br /></p><p><a href="https://amzn.to/3PsewjM" target="_blank">Kitchenaid Artisan Stand Mixer</a></p><p><a href="https://amzn.to/3vmdSx9" target="_blank">Kitchenaid glass bowl </a></p><p><a href="https://amzn.to/3ToEm9k" target="_blank">Replacement Kitchenaid attachements </a></p><p><a href="https://amzn.to/3vdEZuu" target="_blank">Lame for scoring </a></p><p>Of course, you don't need a pantry full of new equipment to be able to make this recipe. You can easily mix by hand in a regular mixing bowl, and bake in any lidded vessel that's rated for high heat.<br /></p><h2 style="text-align: left;">Marbled "Rye" Style Sourdough Bread Recipe</h2><p><i>First Mix: 20 min</i></p><p><i>First Rise: about 12 hours <br /></i></p><p><i>Second Mix and shape: 10-20 min</i></p><p><i>Second Rise: 2-5 hours</i><br /></p><p> </p><p>Make two doughs simultaneously in separate bowls.<br /></p><h3 style="text-align: left;">Dark Dough:</h3><p>Mix the dry ingredients together: <br /></p><p><b>65g brown teff flour</b></p><p><b>60g light buckwheat flour<br /></b></p><p><b>40g quinoa flour<br /></b></p><p><b>15g whole psyllium husk</b></p><p><b>4g salt</b></p><p>Add the wet ingredients and mix until completely incorporated: <br /></p><p><b>20g sourdough starter</b></p><p><b>240g spring water</b></p><p>Cover and let rise for about 12 hours.</p><p> </p><h3 style="text-align: left;">Light Dough:</h3><p>Mix the dry ingredients together: <br /></p><p><b>65g ivory teff flour</b></p><p><b>60g light buckwheat flour (</b>don't use dark/purple buckwheat, it will be too dark in color. Sub a lighter color grain if needed, possibly millet)<b><br /></b></p><p><b>40g quinoa flour<br /></b></p><p><b>15g whole psyllium husk</b></p><p><b>4g salt</b></p><p>Add the wet ingredients and mix until completely incorporated: <br /></p><p><b>20g sourdough starter</b></p><p><b>240g spring water</b></p><p>Cover and let rise for about 12 hours.</p><p> </p><div style="text-align: left;">After the rise, add to dark dough:</div><p><b>50g tapioca starch (also called tapioca flour)<br /></b></p><p><b>1 tsp coriander (optional)<br /></b></p><p><b>1/4 tsp caraway (optional)<br /></b></p><p><b>6g (1/2 TBSP) apple cider vinegar</b></p><p><b>6g sugar</b></p><div style="text-align: left;">Add to the light dough the same ingredients (or you can vary the spices if desired):</div><p><b>50g tapioca starch</b><b> (also called tapioca flour)</b></p><p><b>1 tsp coriander (optional)<br /></b></p><p><b>1/4 tsp caraway (optional)<br /></b></p><p><b>6g (1/2 TBSP) apple cider vinegar</b></p><p><b>6g sugar</b></p><p><b> </b></p><p>Mix the dough with paddle, dough hook, or by hand until everything is well incorporated and the dough is soft and springy. Turn out each dough onto a floured work surface one at a time. The dough should be workable with a little flour but if not you can let it rest 10 minutes to firm up.<br /></p><p>Roll out each dough to approximately the same size, about 8x10 inches or a bit larger if you can manage it. The larger you roll it out, the thinner the swirls will be.</p><p>Place one sheet of dough on top of the other with the length of the rectangle pointing away from you. The bottom sheet will be the outside of the loaf. </p><p>Do a towel roll for a batard shape: fold the right and left sides in a little bit, then, starting with the farthest edge, roll the dough up toward you into a tube. Place the dough seam side up in a floured banneton basket. Tuck the ends up if needed, and pinch the seams closed.</p><p> </p><p>Let the dough rise about 30-50%, which could take anywhere from 2-6 hours, depending on conditions. For best oven spring, it's better to under-proof a little than to over-proof. After it starts rising, do the finger poke test occasionally to see how proofed the dough is. Bake when the dough has risen a bit, but still springs back up easily when depressed.</p><p>Preheat the oven to 450°f/230°c with a dutch oven or cloche inside.</p><p>Turn the dough out onto parchment paper or directly into the baking vessel. Score the top lengthwise. </p><p>Bake for 30 minutes covered, then another 15 minutes uncovered. The loaf is done when it sounds hollow when tapped. If it still sounds wet inside, bake another 5-7 minutes or however long is needed for it to bake completely. </p><p> Here's a video demonstrating the "knuckle test" for bread doneness: <br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dywNJgNU725qjVwym-sJ5XeKhVHJl7b8ctzxLJGw2KbCIBGg-_IpeT9lHoZWYz490mOeIq9xnFZJ4j46T05CA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><p>Enjoy your gluten-free bread!<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuR6Hw9xODirJ7mHH1134eP8uyP0PFNBmK9oLztDX7IRiZuZAbPA3uwlMv1xSrk90ZjyJLFvn8yXOI001QhQ486_peGj3WOwIHY6IUtqjEo48Vm86vlu0LCkVrMTDIVWTwswKlDg9SMbv-_vIuZq34296sANIN_ZPqtFIitWR5kyvzKaAcbkBNgaXwc-9F/s3669/5BB4F97F-8921-4B7D-B092-F4AE0C42C5CF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2752" data-original-width="3669" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuR6Hw9xODirJ7mHH1134eP8uyP0PFNBmK9oLztDX7IRiZuZAbPA3uwlMv1xSrk90ZjyJLFvn8yXOI001QhQ486_peGj3WOwIHY6IUtqjEo48Vm86vlu0LCkVrMTDIVWTwswKlDg9SMbv-_vIuZq34296sANIN_ZPqtFIitWR5kyvzKaAcbkBNgaXwc-9F/w640-h480/5BB4F97F-8921-4B7D-B092-F4AE0C42C5CF.jpeg" width="640" /></a></div><br /><p><br /></p>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com0tag:blogger.com,1999:blog-3254465493688683865.post-22905117278733268332024-02-03T13:47:00.000-08:002024-02-10T12:57:56.954-08:00Quick Yeasted Sourdough Sandwich Loaf Recipe<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMQbcoKYICsMyCxVGIbYb5Z76ipcBlkGIFE41tc2ISGHxd2p1WEAiNdE12_Oym0YIb1cgLLHgosmqglvCdA2zKxMc2dQLJgsMwXPdlhrtNcHnpWAJrlbQvli8FtQFaHBLs42oitI_VZZR6lFDwLe-IEmCPfpdCHQDxnDkj7rlOppLvb1eMlRVjNzRmG89/s4032/1E66C8E7-0526-4938-B9C0-66466143FCA6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMQbcoKYICsMyCxVGIbYb5Z76ipcBlkGIFE41tc2ISGHxd2p1WEAiNdE12_Oym0YIb1cgLLHgosmqglvCdA2zKxMc2dQLJgsMwXPdlhrtNcHnpWAJrlbQvli8FtQFaHBLs42oitI_VZZR6lFDwLe-IEmCPfpdCHQDxnDkj7rlOppLvb1eMlRVjNzRmG89/w480-h640/1E66C8E7-0526-4938-B9C0-66466143FCA6.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGfaJz8oyRUJ2f3tOUlgmxUXirjdaIy1MZY3NcK335081Vyj-UrjpDRi6_vnPhYv5hMC7ahtPBpsWizrH-X6y-oBiLW-shZlFeGKbm-0-5a00oVmnPxkCC-rm5A6NkI7obnnUKDFpSljwzRUVO4tLRZ4vpt0ryP5lcNh-VrzPPYUlC_ogP6HnzKLMjmpu/s4032/6022A24D-EA1A-4C0F-BABE-F4E75C3CC717.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGfaJz8oyRUJ2f3tOUlgmxUXirjdaIy1MZY3NcK335081Vyj-UrjpDRi6_vnPhYv5hMC7ahtPBpsWizrH-X6y-oBiLW-shZlFeGKbm-0-5a00oVmnPxkCC-rm5A6NkI7obnnUKDFpSljwzRUVO4tLRZ4vpt0ryP5lcNh-VrzPPYUlC_ogP6HnzKLMjmpu/w480-h640/6022A24D-EA1A-4C0F-BABE-F4E75C3CC717.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Readers have been asking if they can bake the <a href="https://glutenfreegourmand.blogspot.com/2023/03/gluten-free-sourdough-discard-bread.html" target="_blank">Gluten-free Sourdough Discard Bread</a> in a bread tin. The answer seems to be yes, it usually works. However, I've created this new recipe that is more of a sandwich style loaf. This recipe is a single rise recipe, so it's quick and easy.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Need to create a sourdough starter? This is the method I use most: <a href="https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html">https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Why yeasted sourdough? Sometimes it's tricky to get a great rise out of sourdough when you're first starting out. Also, creating a new sourdough starter creates a bit of discard that can be used up in other recipes to improve the flavor and texture of the product. This recipe adds a little baker's yeast to help the rise and get the loaf in the oven more quickly. This is a sourdough discard recipe but you can use active starter if that's what you have. </div><h2 style="text-align: left;">Yeasted Sourdough Sandwich Loaf Recipe</h2><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2YSvpyDiikopiuSh_PKNXVLFSKlaRMeOUJUKeSEnvv2VzwSgG6S3Hsb9ZdqtiMYQRxQzTPl2_QIQFUkJ5LrU_vcSNdGQjK6N_aoH8i60CiWEMZizMIRmnObHrWKL49O8mv9fprCgVqMieV0wQbuW-GzLGfJNk8eYVpETQkwEQupWUdxUSDNA5adRUgXA/s4032/0D6783BD-4015-49B9-A834-16ACC159F020.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2YSvpyDiikopiuSh_PKNXVLFSKlaRMeOUJUKeSEnvv2VzwSgG6S3Hsb9ZdqtiMYQRxQzTPl2_QIQFUkJ5LrU_vcSNdGQjK6N_aoH8i60CiWEMZizMIRmnObHrWKL49O8mv9fprCgVqMieV0wQbuW-GzLGfJNk8eYVpETQkwEQupWUdxUSDNA5adRUgXA/s320/0D6783BD-4015-49B9-A834-16ACC159F020.jpeg" width="240" /></a></div><p><i>Dairy-free, c</i><i>ontains eggs</i></p><p><br /></p><p><i>Mix time:20 minutes</i></p><p><i>Rest time: 20 minutes</i></p><p><i>Rise time: 1 hour - 1 hour 20 min</i></p><p><i>Bake time: 55-60 minutes</i></p><p><i>Total time: 2 hours 40 minutes +</i></p><p><br /></p><p>Mix together the dry ingredients in the bowl of a stand mixer or in a large bowl by hand:</p><p><br /></p><p><b>350g gluten-free flour* consisting of:</b></p><p><b>120 g sorghum flour</b></p><p><b>115g tapioca starch</b></p><p><b>115g potato starch</b></p><p><b><br /></b></p><p><b>30g whole psyllium husk</b></p><p><b>30g sugar</b></p><p><b>8.5g salt (about 1 1/4 - 1 1/2 tsp)</b></p><p><b>3.5g active dry yeast (about 1 generous tsp)</b></p><p><br /></p><p>After mixing the dry ingredients thoroughly, mix in the wet ingredients:</p><p><b>100g egg whites (usually three eggs worth)</b></p><p><b>200g <a href="https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html">sourdough starter</a> or discard (brown rice starter is great in this recipe!)</b></p><p><b>325g warm water**</b></p><p><b>12g apple cider vinegar</b></p><p><br /></p><p>Once the dough has come together and is fully mixed, let it sit for 20 minutes so the psyllium has a chance to hydrate fully. Grease or spray a 8x4x4 pullman pan. (9x4x4 will also work but the slices will not be as tall.)</p><p>After 20 minutes, the mixture will firm up from a batter consistency to a wet dough. Re-mix the dough with the paddle attachment of the stand mixer or by hand. Turn out the dough into the greased 8x4x4 pullman pan. Smooth down the top and make it as level as possible. With a small piece of dough, mark the point on the pan that would be a 50% rise.</p><p>In 30 minutes, preheat your oven to 450°f/230c. </p><p>Let the dough rise until it is 50% larger, about 1 hour to 1 hour 20 minutes. (The rise time can vary greatly depending on your dough temp and how warm your kitchen is.) Place the lid of the pullman pan just resting on the top of the pan. Or, cover your loaf pan with tin foil. </p><p>Bake covered for 15 minutes at 450°f/230°c. Uncover the loaf and let bake another 40 minutes. Check the bread at this point and if the top is set, take it out of the pan. Tap it on the bottom with your knuckles to check for doneness. If it sounds hollow it's done. If it does not sound hollow, or if the bottom is still pale and not browned, bake it for another 5 minutes right on the rack. If any part of the bread is looking too browned then reduce the oven temp. Bake until the crust is set and it sounds hollow when tapped on the bottom. Cool completely on a rack before slicing.</p><p>Enjoy your gluten-free bread!</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXM3eK6riGk0Ic1jYAet_3pKUpzLBqeoIjR20qjlj01nG1Ohzru6ri6qRJq6ODlbXEiIBWPUDKVXq9TIVWUUuHn1ObxIAgI10WAqz_sAcf0_wR92mhOY6fpnsu2CjTfTEjCZ6yBaAGeJ_fhav9mhTSCJt9ysxqwHcQWkY0ECsai0hLNxI0_n-OHwpYaen/s4032/E4D70B05-26DB-4C22-B591-FA5D270615F8.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXM3eK6riGk0Ic1jYAet_3pKUpzLBqeoIjR20qjlj01nG1Ohzru6ri6qRJq6ODlbXEiIBWPUDKVXq9TIVWUUuHn1ObxIAgI10WAqz_sAcf0_wR92mhOY6fpnsu2CjTfTEjCZ6yBaAGeJ_fhav9mhTSCJt9ysxqwHcQWkY0ECsai0hLNxI0_n-OHwpYaen/w480-h640/E4D70B05-26DB-4C22-B591-FA5D270615F8.jpeg" width="480" /></a></p><p>* Substitutions: Sorghum can usually be replaced by teff flour. Millet is also very similar but you might want to reduce the hydration by 20-30g to compensate.</p><p>Either starch could be subbed out for corn starch.</p><p>I have not tested these substitutions in this exact recipe.</p><p>The original boule recipe is egg-free: <a href="https://glutenfreegourmand.blogspot.com/2023/03/gluten-free-sourdough-discard-bread.html">https://glutenfreegourmand.blogspot.com/2023/03/gluten-free-sourdough-discard-bread.html</a></p><p>**A note about hydration. The amount of liquid your recipe needs can be affected by your climate, daily weather, the grind of your flour, and a number of other factors. This amount of water worked for me in my local climate in the Pacific Northwest which averages 30% humidity. Most of my recipes do fine in higher elevation and drier climates. However, those who have tried my recipes in more humid areas find that they come out too wet, and they have better results reducing the amount of water by anywhere from 25-70g.</p><p><br /></p><p><br /></p><p><br /></p>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com6tag:blogger.com,1999:blog-3254465493688683865.post-38979976527552064812023-11-18T15:24:00.000-08:002023-11-18T15:41:29.362-08:00Unbelievably Good Dinner Rolls<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xr22pzp60Fppe5yg-l5Ji0QI0MJDg_uVTF0yHJdyvWOEm6S1JQEZSfEDIO5ACM_U36c6ncLnVWKoLDqorLINPPTIV4TXwp1QLp_vSniW7w-68sxMu-oCNpP5roXrH-TwpRlt0jfiBlVjsJunppziB1cNVravCJOkCX1Rv9BbOUTKEa_ulZp1iWInpDjI/s2380/7097EBA7-1F18-410B-B935-72562A36617C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1742" data-original-width="2380" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xr22pzp60Fppe5yg-l5Ji0QI0MJDg_uVTF0yHJdyvWOEm6S1JQEZSfEDIO5ACM_U36c6ncLnVWKoLDqorLINPPTIV4TXwp1QLp_vSniW7w-68sxMu-oCNpP5roXrH-TwpRlt0jfiBlVjsJunppziB1cNVravCJOkCX1Rv9BbOUTKEa_ulZp1iWInpDjI/w640-h468/7097EBA7-1F18-410B-B935-72562A36617C.jpeg" width="640" /></a></div><br />Thanksgiving is coming around soon and in the United States, that means a big meal full of starchy goodness is in the works. I've been working on enriched breads quite a bit this year so I thought I'd finally hone in on a good dinner roll to impress the 10+ gluten eaters I've invited over for Thanksgiving dinner this year. If I'm going to make an entirely GF dinner, I strive to make it so no one is missing their traditional food cravings.<br /><br />These dinner rolls are very soft, fluffy and light but also buttery and rich. They can be served while still warm from the oven.<p></p><p><br /></p><h2 style="text-align: left;">Gluten-free Dinner Rolls</h2><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuZjzhVLA3tKiWP2CnTZ4q0Zy4eT6Ptrtu6NKhTV3jT1notokBciEsaH7qmeOA6F2Taxq4RSlLln0y6QMurHavn5V1EJbJjHW61_0foMMEZuE1GxJi2rt9ThYcP0ymxwn-PSq0-Lg2ZZhpLGVZCaMWfQ_dhaxbYydPywDEr20PMu4YCwBg9_AP-F9sBbm/s4032/ED0F3D48-043C-48E5-8328-89978CF25857.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuZjzhVLA3tKiWP2CnTZ4q0Zy4eT6Ptrtu6NKhTV3jT1notokBciEsaH7qmeOA6F2Taxq4RSlLln0y6QMurHavn5V1EJbJjHW61_0foMMEZuE1GxJi2rt9ThYcP0ymxwn-PSq0-Lg2ZZhpLGVZCaMWfQ_dhaxbYydPywDEr20PMu4YCwBg9_AP-F9sBbm/s320/ED0F3D48-043C-48E5-8328-89978CF25857.jpeg" width="320" /></a></p><p><i>Mix time: 20 min</i></p><p><i>Rest time: 20 minutes</i></p><p><i>Second mix: 5 minutes</i></p><p><i>Second rest: 10 minutes</i></p><p><i>Rise time: 30-50 minutes</i></p><p><i>Bake time: 20-30 minutes</i></p><p><i>Total time: 1 hour 45 minutes - 2 hours 15 minutes</i></p><p><br /></p><p>Mix in the bowl of a stand mixer using the paddle attachment: </p><p><b>225g flour comprised of:</b></p><p><b><span> 100g tapioca starch</span><br /></b></p><p><span><b><span> 50g glutinous rice flour (I use Erawan brand)</span><br /></b></span></p><p><span><span><b><span> 50g millet flour</span><br /></b></span></span></p><p><span><span><span><b><span> 25 g cassava flour (OR potato flour)</span><br /></b></span></span></span></p><p><span><span><span><span><b>10g fine psyllium powder/ground psyllium (I use <a href="https://amzn.to/3QJRTXK" target="_blank">Terrasoul</a> for neutral color and flavor)</b></span></span></span></span></p><p><span><span><span><span><b>30g sugar </b></span></span></span></span></p><p><span><span><span><span><b>4.25g salt</b></span></span></span></span></p><p><span><span><span><span><b>1.5g yeast</b></span></span></span></span></p><p><span><span><span><span><br /></span></span></span></span></p><p><span><span><span><span>Mix the dry ingredients thoroughly so the psyllium is well incorporated. This prevents clumping. Then mix in the wet ingredients:</span></span></span></span></p><p><span><span><span><span><b>2 eggs, room temperature (20°c/70°f) (this should be about 100g eggs, adjust the other liquids if needed)</b></span></span></span></span></p><p><span><span><span><span><b>140g milk, warm </b></span></span></span></span></p><p><span><span><span><span><b>Mix all the ingredients together thoroughly and let rest, covered, for 20 minutes.</b></span></span></span></span></p><p><span><span><span><span><b>After resting, mix in a bit at a time:</b></span></span></span></span></p><p><span><span><span><span><b>50-55g butter at room temperature (this is 1/2 stick in the USA or 2 oz)</b></span></span></span></span></p><p><span><span><span><span>Once the butter is incorporated, turn the dough out on a lightly floured surface and rest, covered, for 10 minutes. </span></span></span></span></p><p><span><span><span><span>After resting, the dough should firm up a bit so it's easier to handle. Pat the dough into a disk and cut into 8 equal triangles. Cut the triangles in half and gently roll the pieces into a ball or tuck the corners together to shape. Place them in a buttered pan, seam side down. Butter the tops of the rolls so they don't dry out. </span></span></span></span>Preheat the oven to 215°c/425°f. Let the dough rises for 30-50 minutes, covered, or until they look slightly bigger and a little puffy. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhAxWVW7UWtqSgkSWq-aqtpl9T25Gu4DTFGjd1BSv5HbXeUurU4sXJL2KKqPOBTkSV5tUU8autH9KQNKl-r0gG0r0W4mYQU-hezqg1dZko66jUW8NuhQ0pr7NG9cdvWWwGqdY2nTHu-_YwKd7DRPBb2fpPCnbEjPIKjWn6n4P6WkymfPrpBLnp-HLoS3l/s4032/934F0989-A1FC-4E7F-9730-8FA1B8FE36BC.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhAxWVW7UWtqSgkSWq-aqtpl9T25Gu4DTFGjd1BSv5HbXeUurU4sXJL2KKqPOBTkSV5tUU8autH9KQNKl-r0gG0r0W4mYQU-hezqg1dZko66jUW8NuhQ0pr7NG9cdvWWwGqdY2nTHu-_YwKd7DRPBb2fpPCnbEjPIKjWn6n4P6WkymfPrpBLnp-HLoS3l/w300-h400/934F0989-A1FC-4E7F-9730-8FA1B8FE36BC.jpeg" width="300" /></a></div><p></p><p><span><span>Once the dough has risen, brush the tops with an <b>egg wash</b>. You can do <b>egg white and a splash of water</b> if you don't want them too browned, or egg white and milk or cream if you want the wash a little thicker and darker.</span></span></p><p><span><span><span><span>Bake the rolls uncovered for 20-25 minutes, uncovered. If they are not browned on top yet turn the oven down to 190°c/375°f and bake until the tops are lightly browned and the crust is set.</span></span></span></span></p><p>Let them cool for 5-10 minutes. Brush the tops with <b>butter</b> again if you want them extra soft.</p><p>Serve and enjoy!</p><p><span><span><span><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcW7ezjQ922q5pXWB2hW_lnJcCAWhQzgx9yCUhbV7dy5KYZDEJYpxVKP6-25fOojNWBf2EW6ELXRegiB0sr41hHjsH-lniNNB2ISyLgrFywplb4nPd044T0qRUtO5TfMH_k4-0x7uPp8RfZWbRx9xEVDzO21pqryI0OhCffB6gVCRIkMT1iR0tmrdT6-RM/s3212/FA71416A-6D65-4DB0-B18E-CFB20C128D68.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3212" data-original-width="2804" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcW7ezjQ922q5pXWB2hW_lnJcCAWhQzgx9yCUhbV7dy5KYZDEJYpxVKP6-25fOojNWBf2EW6ELXRegiB0sr41hHjsH-lniNNB2ISyLgrFywplb4nPd044T0qRUtO5TfMH_k4-0x7uPp8RfZWbRx9xEVDzO21pqryI0OhCffB6gVCRIkMT1iR0tmrdT6-RM/w558-h640/FA71416A-6D65-4DB0-B18E-CFB20C128D68.jpeg" width="558" /></a></span></span></span></span></p><p><br /></p>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com4tag:blogger.com,1999:blog-3254465493688683865.post-7273343781889573042023-08-29T07:00:00.016-07:002024-03-18T00:27:47.314-07:00Cheddar Jalepeño Sourdough Bread - Gluten-free Recipe<p> Soft, fluffy bread imbedded with dollops of cheddar and rings of spicy jalepeño is perfect for making sandwiches or eating on its own with butter or olive oil.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01EWH6OUvwPzAhWGb26T1ecr0nbmFbp8NqIbkJlo1IJbvzKgxCEm-muCNu3x7OpwffBPnhsL2x2Hi4xewp_IsVn45UHJcsPeeXT5cB2vaH13UkvAPKQ7TtY8JM5y7Peq-k39CgMV-BoHJjbyiHOXWhStB-V4rNesaUt_gP46Ep5qcka0qdCTqWEzPGcdw/s4050/jalepeno_bread_N8A7582_3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4050" data-original-width="2700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01EWH6OUvwPzAhWGb26T1ecr0nbmFbp8NqIbkJlo1IJbvzKgxCEm-muCNu3x7OpwffBPnhsL2x2Hi4xewp_IsVn45UHJcsPeeXT5cB2vaH13UkvAPKQ7TtY8JM5y7Peq-k39CgMV-BoHJjbyiHOXWhStB-V4rNesaUt_gP46Ep5qcka0qdCTqWEzPGcdw/w426-h640/jalepeno_bread_N8A7582_3.jpg" width="426" /></a></div><p>The base for this recipe is my famous <a href="https://glutenfreegourmand.blogspot.com/2021/11/mild-country-white-sourdough-bread.html">Mild Country White Sourdough Bread</a>, which was borne of the pandemic sourdough craze and seems to have legs. It's the top post on my site most months and people have been using it as a base for many modifications. Here I took some of the most popular modifications and then added cheddar and jalapeño inclusions to boot.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLWcyeP7nJOgtzeVQw6SqfIJQ65m25TvcqZqfM2ySxYttMpjUsXdxk_rVKbtxON2pFtC-bjiROJfDGWMoTsUr3iHCx_qIQ41k3eYk2exChJrhwL-3oQu-13Jau8zZWkN7C9g-Cp974aBwRo5iUi_pCNZIYySyFy_chmUKghSb3VSw7oD-atwbJrDG3iLH/s4032/9Svu0s6RS+2+9Y%25emfHKTQ.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLWcyeP7nJOgtzeVQw6SqfIJQ65m25TvcqZqfM2ySxYttMpjUsXdxk_rVKbtxON2pFtC-bjiROJfDGWMoTsUr3iHCx_qIQ41k3eYk2exChJrhwL-3oQu-13Jau8zZWkN7C9g-Cp974aBwRo5iUi_pCNZIYySyFy_chmUKghSb3VSw7oD-atwbJrDG3iLH/s320/9Svu0s6RS+2+9Y%25emfHKTQ.jpg" width="240" /></a></div>Modifications from the original include:<p></p><p></p><ul style="text-align: left;"><li>Slight reduction in starch content</li><li>Increase in starter amount</li><li>Decrease in total rise time</li><li>Dough is easier to handle and shape</li></ul><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzChOukCd49DoQRBp1Wr_bbxdaoP229Kl12wU_h0Fwel8EhzM0UV95CKLSQkulU9Iq8fGgTlG8l8iMQY6xMEw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div><br /></div><p>Thanks go to: Michael Hollesen for showing me that a big rise is possible in GF baking, and all the readers who have commented on the recipe and shared ideas with me, particularly on Roman Jan's Gluten-free Bread Home Baking Facebook group and Chris Stafferton's Facebook group The (Gluten-Free) Bread Club. Find Stafferton's wonderful GF sourdough cookbook <a href="https://amzn.to/3L0ur6q">Promise and Fulfillment</a> by clicking: <a href="https://amzn.to/3L0ur6q">here.</a></p><p><br /></p><h2 style="text-align: left;">Cheddar Jalapeño Sourdough Bread</h2><p>Gluten-free, contains egg</p><p><i style="caret-color: rgb(255, 255, 255); font-family: inherit;">Mix #1: 20-30 min</i><br /><i style="caret-color: rgb(255, 255, 255); font-family: inherit;">Rest time: 2 hours</i><br /><i style="caret-color: rgb(255, 255, 255); font-family: inherit;">Mix #2: 1-2 min</i><br /><i style="caret-color: rgb(255, 255, 255); font-family: inherit;">Rise time: 4 hours</i><br /><i style="caret-color: rgb(255, 255, 255);">Chill time: 20-40 minutes</i><br /><i style="caret-color: rgb(255, 255, 255);">Bake time: 45-55 minutes</i></p><p><i style="caret-color: rgb(255, 255, 255);">Total time: 7-8 hours, or more if needed</i></p><p><span style="caret-color: rgb(255, 255, 255);"><i>If you don’t have a sourdough starter, try this easy recipe ready in 5 days: </i></span><a href="https://glutenfreegourmand.blogspot.com/2023/03/teff-sourdough-starter-recipe-ready-in.html">https://glutenfreegourmand.blogspot.com/2023/03/teff-sourdough-starter-recipe-ready-in.html</a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzyNIprh-j9qZDPR5qnMDwWwYKesLzo-KZR3E9MsAiUdIaCTVQNA5yV7A36vnll9-a9wBL5EiteefFo8ItEb8-Wc7vJsjeHKp7LMmHTJeZEgu4pL30z6DCn2hKA_LulGaZnzwI2lu8aDemLnepAVTWR3eZwVHBTyZW1fr8DKdB8xWXEfMnLk0s-GFpnYb/s4032/TRl8Sl80Rry5g+QSZjhcHw.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzyNIprh-j9qZDPR5qnMDwWwYKesLzo-KZR3E9MsAiUdIaCTVQNA5yV7A36vnll9-a9wBL5EiteefFo8ItEb8-Wc7vJsjeHKp7LMmHTJeZEgu4pL30z6DCn2hKA_LulGaZnzwI2lu8aDemLnepAVTWR3eZwVHBTyZW1fr8DKdB8xWXEfMnLk0s-GFpnYb/s320/TRl8Sl80Rry5g+QSZjhcHw.jpg" width="240" /></a><span style="caret-color: rgb(255, 255, 255); font-family: inherit;">Gel in a separate bowl:</span></p><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>265g Spring water at room temperature</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>25g Psyllium husk, ground</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Mix in a stand mixer:</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><div><span style="font-family: inherit;"><b>140g tapioca starch</b></span></div><div><span style="font-family: inherit;"><b>140g potato starch</b></span></div></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>60g ivory teff (or brown teff for a more rustic look and pronounced whole grain flavor)</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>40g millet flour</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>30g potato flour</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>24g sugar</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><br /></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">When dry ingredients are mixed, add:</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>80g sourdough starter, at or past its peak, preferably either teff, millet, or brown rice</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>12g or 1 tbsp apple cider vinegar</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>100g egg whites (3 egg whites for me)</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>135g Spring Water*</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Mix with paddle attachment on low. The dough will look crumbly at first but mixing for three minutes should create a wet dough. If mixing by hand, it may take a little longer but you don't have to mix constantly.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCCX06b8lwSX2XPfNqRvFb5zbl0WbfpVwG4uyl9LPe9cF2NtyAw1Sc8Q_64chhWr5s1NbzHEdKyeR_ibxOTMSbPaUqPs004Oz8MG5IWLtYy2aANf9OatBZ23HG9LAdtcJ6OoIHM6jc4WPQIjAXWJ43ZGiFo5Quf8H4O0Kb-MbJCacmt4plRAgB1JQDq2G/s4032/9LdTnDdNQO27iAID0B34OQ.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCCX06b8lwSX2XPfNqRvFb5zbl0WbfpVwG4uyl9LPe9cF2NtyAw1Sc8Q_64chhWr5s1NbzHEdKyeR_ibxOTMSbPaUqPs004Oz8MG5IWLtYy2aANf9OatBZ23HG9LAdtcJ6OoIHM6jc4WPQIjAXWJ43ZGiFo5Quf8H4O0Kb-MbJCacmt4plRAgB1JQDq2G/s320/9LdTnDdNQO27iAID0B34OQ.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Add the <b>psyllium gel</b> from the first step to the wet dough and mix until well combined, about two minutes.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Mix on low until incorporated:</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b><br /></b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>15g pink Himalaya salt</b> </span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Let rest in bowl of stand mixer, covered, about 2 hours.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Mix the dough again about 1 minute, scraping down the sides and re-mixing if needed. </span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Add to the dough:</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>120g of Cheddar, cubed into pieces a little less than a centimeter wide (1/4-1/2 inch) </b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>35-50g of Jalepeño, sliced thick</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b><br /></b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjBe2YM1FzZg6JjZ7uADvmq_gGgQNu32sr3GzhT4lw1EdzngIowJMWB4M-W8UxF21yAShoqjiMguvZNtc8gjwWVwHjWzzlIXEj3M-XTlPL5raKH2L0r3Yr0GWZK04vbWu9OUW3A7mvNrBmpNAD_DS2YKGPgza4R85bPUULBOH5vJr0hLE9q-wPGlPl3_j/s4032/+f71vbhnSPixFZTtaOn9fw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjBe2YM1FzZg6JjZ7uADvmq_gGgQNu32sr3GzhT4lw1EdzngIowJMWB4M-W8UxF21yAShoqjiMguvZNtc8gjwWVwHjWzzlIXEj3M-XTlPL5raKH2L0r3Yr0GWZK04vbWu9OUW3A7mvNrBmpNAD_DS2YKGPgza4R85bPUULBOH5vJr0hLE9q-wPGlPl3_j/s320/+f71vbhnSPixFZTtaOn9fw.jpg" width="320" /></a></div><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Mix the dough again slowly to incorporate the cheddar and jalepeño inclusions.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJcu-45GqN_o4QhfqBv61XXVblT0GfTZ4mdhIhdHmQqRgvxgL6bQIRGXMT-SW7hk6o92jZl5r8oJhbqekhxl7LfSSxsBBtVCLQ5qoLj-N-tKeg-erreixi9qjoiTeOYE5CCJCCQMK95z2db81M0rAVKHWEWW_mrna69FuuElXmGgNYA4SXpJC7P4ip4Nw/s4032/QtagG18wRh2TqGvsxw7scA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJcu-45GqN_o4QhfqBv61XXVblT0GfTZ4mdhIhdHmQqRgvxgL6bQIRGXMT-SW7hk6o92jZl5r8oJhbqekhxl7LfSSxsBBtVCLQ5qoLj-N-tKeg-erreixi9qjoiTeOYE5CCJCCQMK95z2db81M0rAVKHWEWW_mrna69FuuElXmGgNYA4SXpJC7P4ip4Nw/s320/QtagG18wRh2TqGvsxw7scA.jpg" width="240" /></a></div></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;">Once the inclusions are incorporated and distributed evenly throughout the dough, turn the dough out onto a floured surface and form a mass. Fold the corners into the middle and turn the ball seam-side down onto a floured surface. Shape the dough into a ball. This time I tried poking all the cheddar and jalepeño pieces into the dough so they weren't right on the surface. I'm not sure how effective this was in preventing the cheese from dripping out but it's a nice thought. Place the dough ball seam-side up in a banneton or a bowl lined with cloth.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2RsZ0wOm9BkUgVMtVsgZP5Fza4-R0K-QFBODiV186xrg7CdeYBxbnl4moWolgP_jBWmhpMxgp6Y2lyVhFiIBoajcKTprjICepETV3LLURzn5nIBwEDmFV4Qc56BZJ_fCsnFZ1iXwg0KNMCnRx1khq-P4OsHqyfIw7s5R9SBcGSqyUgyFhZogd_GtXdR2/s4032/zjYTEVHjQb68I19YNS2AGg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2RsZ0wOm9BkUgVMtVsgZP5Fza4-R0K-QFBODiV186xrg7CdeYBxbnl4moWolgP_jBWmhpMxgp6Y2lyVhFiIBoajcKTprjICepETV3LLURzn5nIBwEDmFV4Qc56BZJ_fCsnFZ1iXwg0KNMCnRx1khq-P4OsHqyfIw7s5R9SBcGSqyUgyFhZogd_GtXdR2/s320/zjYTEVHjQb68I19YNS2AGg.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvoBbQMSOs24A97qVUh9cmZ-sxv_7fIDFtsdQgm1y-xpuH9udHCuCPg9kwH1AQwUZ0Q0XUzv16RGyqjibt3lCHV9hT_snmUGkbpNfLE_lH1kUqt6QP_d_xTYSpUdllwiEV-Hqy5XzJtz78yRKVwJisiIllxZ_nu0UmOEF2UA_WrhdBnsullEOmQ4No1b0/s4032/3j%251iMwmRu2Qxb4r8egbbw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvoBbQMSOs24A97qVUh9cmZ-sxv_7fIDFtsdQgm1y-xpuH9udHCuCPg9kwH1AQwUZ0Q0XUzv16RGyqjibt3lCHV9hT_snmUGkbpNfLE_lH1kUqt6QP_d_xTYSpUdllwiEV-Hqy5XzJtz78yRKVwJisiIllxZ_nu0UmOEF2UA_WrhdBnsullEOmQ4No1b0/s320/3j%251iMwmRu2Qxb4r8egbbw.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijsldZ5Vv_MtBNcTcsStrGsxF5wRE2LsjiNHo6lT6MwgFloFFzmJSzVpeErVWky0nuIJYGS7wKiWW3Lr0lUoIhVqbkfKcO583wx4ti1KM7NCYrvrGC7VB_ucJKbGI7JuZtE446BDSerBNnb0hVnVzsFH_LutKKdBM0OoV9DBBC1GBfyfT84LOq8wMr_I0R/s4032/+jkcWx5GRzOSzbxozfIZYg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijsldZ5Vv_MtBNcTcsStrGsxF5wRE2LsjiNHo6lT6MwgFloFFzmJSzVpeErVWky0nuIJYGS7wKiWW3Lr0lUoIhVqbkfKcO583wx4ti1KM7NCYrvrGC7VB_ucJKbGI7JuZtE446BDSerBNnb0hVnVzsFH_LutKKdBM0OoV9DBBC1GBfyfT84LOq8wMr_I0R/s320/+jkcWx5GRzOSzbxozfIZYg.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApdPPinVY-SG9eewMgmz4lFFQxF58MZGgHNhM8T0T1m16hj0i-Q73mhTJjdlItaX-crZL68QyXAnmvh8c3HdTI2Oyd_esPwe1a4B4yg-RG8t_7pA1h5ZSFfPjCYUvPP-GHdIovT0a1YzpzC744RG9uLutAbVX3a-YzretPCdT9VGKBeDV_4f2GmUz5IkJ/s4032/6yZCvoXgTwCRzF91KeIhZQ.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApdPPinVY-SG9eewMgmz4lFFQxF58MZGgHNhM8T0T1m16hj0i-Q73mhTJjdlItaX-crZL68QyXAnmvh8c3HdTI2Oyd_esPwe1a4B4yg-RG8t_7pA1h5ZSFfPjCYUvPP-GHdIovT0a1YzpzC744RG9uLutAbVX3a-YzretPCdT9VGKBeDV_4f2GmUz5IkJ/s320/6yZCvoXgTwCRzF91KeIhZQ.jpg" width="320" /></a></div></div></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Check the level it’s at and note the height of the center of the dough or take a photo. </span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><br /><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeZ4-iEAFhtuFW3AG7vhh3DRkVqEONIw2zIQokmfMim90Twe12kQfF3LvP4QuV-2TR5MqXnf3l1-lax6vEQQysGseTWhNp8G5dQXjPGoyqf0ORpSRzreaZ74o9NHPmpTDSYIblHMsIq66ITDsjK-I9s5idFLpF0DhQyFJsvpSyZJuX0aP5rWy39uSSeej/s4032/rKmfLKhNSAiM1UZQwauhSQ.jpg" style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeZ4-iEAFhtuFW3AG7vhh3DRkVqEONIw2zIQokmfMim90Twe12kQfF3LvP4QuV-2TR5MqXnf3l1-lax6vEQQysGseTWhNp8G5dQXjPGoyqf0ORpSRzreaZ74o9NHPmpTDSYIblHMsIq66ITDsjK-I9s5idFLpF0DhQyFJsvpSyZJuX0aP5rWy39uSSeej/s320/rKmfLKhNSAiM1UZQwauhSQ.jpg" width="320" /></a></div></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Let rise (covered) at room temp ~70°f/21°C until it just barely starts rising, 4 more hours or about 6 hours total ferment time from first mix. The top will dome up about one rung higher on the banneton, or 1 cm or 1/4-1/2 inch higher. Other indications of readiness are that the dough starts looking puffier on the surface, that it no longer smells like raw flour, and it’s jiggly and springy when poked. The surface is suddenly less tacky.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Conversely, signs that it is not ready at the 6-hour mark are that it has sunken, spread out or shrunk slightly, that it still smells like raw dough, and that the center looks very raw and maybe even transluscent. The pattern of dough on the surface is still very sharp and defined. If the dough is not ready yet and shows these signs of underfermentation, it may take several more hours for it to proof. This can be a sign that the starter was not active enough or that the ambient temperature is a little low. It will proof but it can take some extra patience.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Once the dough starts rising, place the banneton, still covered, in the freezer for 30-40 minutes. In the mean time preheat your oven to 450°f/230°C with your baking vessel inside (<a href="https://amzn.to/3Pe9eZl">cloche</a> (pictured), <a href="https://www.amazon.com/Creuset-Signature-Enameled-Cast-Iron-Stainless/dp/B00VA5HEQC?crid=TMCLZQ55PZNB&keywords=dutch%2Boven&qid=1693180291&sprefix=dutch%2Boven%2Caps%2C170&sr=8-24&ufe=app_do%3Aamzn1.fos.c3015c4a-46bb-44b9-81a4-dc28e6d374b3&th=1&linkCode=sl1&tag=glutenfreegou-20&linkId=16974cc35e004188f54465f9b225a272&language=en_US&ref_=as_li_ss_tl">dutch oven</a>, or roasting pan - alternately, use steam in your oven if that option is available). Remove the chilled dough from the freezer and carefully invert onto lightly floured piece of parchment paper. </span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Additional tightening up of the shaping is optional here. I didn't tighten up the shaping on this loaf and it came out a little unevenly shaped. However, that might have been the inclusions poking out and the seams bursting. It might have helped to do some additional scoring. This loaf did not have any issues with the bread getting condensed at the bottom of the slice so that's a win in my book. However, if you think the bread has spread out too much, or you want a tighter shape, tuck the edges under a bit to firm up the shaping. Be as gentle as possible since the dough is already proofed. The chilling helps with handling but care is needed to shape gluten-free dough after it has risen. Transfer the bread to the pre-heated baking vessel and score. </span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Score: for this boule type I usually do an X slash and clip the inside corners with scissors so the pointed tips don't stick. </span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2fUZmLIyKsuxVK5X09YZoLAAMdpySa17NILL3DtmY9sN4JqsjSxoV_lfGVFHAG8PIkEGKR7w18oOKgxRyr84kwfvcFAGFckdFgibjJ4MRHkQJwQLSQ_u_Km_9MQzcNZNQf0JkNwuFrlSTN304zeoZfmtRQxl357eCtJOtoaj9Hnr8UDHM5t-Gg093gYe/s4032/hG88xMLXTAW2FN7riHx8%25A.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2fUZmLIyKsuxVK5X09YZoLAAMdpySa17NILL3DtmY9sN4JqsjSxoV_lfGVFHAG8PIkEGKR7w18oOKgxRyr84kwfvcFAGFckdFgibjJ4MRHkQJwQLSQ_u_Km_9MQzcNZNQf0JkNwuFrlSTN304zeoZfmtRQxl357eCtJOtoaj9Hnr8UDHM5t-Gg093gYe/s320/hG88xMLXTAW2FN7riHx8%25A.jpg" width="240" /></a></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><br /></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Bake 30 minutes covered, and 15 minutes uncovered in a baking vessel. If at any point it starts looking too brown on top before the bottom is set, then turn down the heat in the oven to 375f/190c. Since this recipe has so much egg it’s best not to brown it too much because egg burns easily. Eggy breads also get very firm and dry inside if overcooked. If it still needs additional time (not hollow sounding tapped on bottom) then leave it in the oven right on the rack (I kept it on the parchment to avoid dripping cheese into the oven) with the oven turned off and the door closed. After the bottom of the loaf is set and firm, and makes a hollow sound when tapped with the knuckles, you can cool it on a cooling rack, or, if you would like to prevent shrinkage, you can cool it in the oven for awhile with the door cracked open. I usually do this if the seam of the bloom isn’t completely set and crusty on top. Wait until mostly cooled to slice.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0whJxCkHunr21qXMYmmXrHNkCiJH6s19JvXYhD1zewo8QuyjCAgLTAhUUCKQ_rqJIrdKl_-cUwGxgKqmarcQlWnn4f1B8z9ktkyaPH0ZSrs42KTlcoNEbq5j41s1yeRMUQnBS2gGA-aPGQl_BbC4HSmH63iqES0D37jl-uN91zLpWCVKW3uctVYNPHWW/s4032/TOMsg2UmS4WdpwDvEhZZjA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0whJxCkHunr21qXMYmmXrHNkCiJH6s19JvXYhD1zewo8QuyjCAgLTAhUUCKQ_rqJIrdKl_-cUwGxgKqmarcQlWnn4f1B8z9ktkyaPH0ZSrs42KTlcoNEbq5j41s1yeRMUQnBS2gGA-aPGQl_BbC4HSmH63iqES0D37jl-uN91zLpWCVKW3uctVYNPHWW/s320/TOMsg2UmS4WdpwDvEhZZjA.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLNKZPVwcWw6eO4Jm1wkicLJmDHvLx0svjfdVX1IGn2RIcxBQtJTJBUNsMJcrfqjgRndY0wo9DmWYBizwr3Ihujbc3i_Ys4vLJRzFN1HbsWt9gPz5lxcYiPVvG-SUC47iow1qlRDA_t_3n00WmAXxxw8g4zDEEPBI45HbUnWGAHc5baVzcNAI5AVafmZ-/s4032/qJ8muXjSRVStZ+Yz6vXQOw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLNKZPVwcWw6eO4Jm1wkicLJmDHvLx0svjfdVX1IGn2RIcxBQtJTJBUNsMJcrfqjgRndY0wo9DmWYBizwr3Ihujbc3i_Ys4vLJRzFN1HbsWt9gPz5lxcYiPVvG-SUC47iow1qlRDA_t_3n00WmAXxxw8g4zDEEPBI45HbUnWGAHc5baVzcNAI5AVafmZ-/s320/qJ8muXjSRVStZ+Yz6vXQOw.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Olive and Rosemary</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpKgs1tFXLNPQc3BWqQ7WfE23s_8a2-R998cC_72Pug4FIaja6Npk3WEAyv-HZHxW9iFiZUMHRiXaYbNL3D_xOblTM_hMj5kSM-VIF8nzDuA32PK8imfnwntNNKjpxAuW15d4-CqfwJJgxwLRt9Lz97cyi3JkA5Gcfqv-TAFWH2zQxaoJNSXtixJNhYf5/s4032/3BAB0000-E07E-4353-BEEA-D935EBDD8482.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpKgs1tFXLNPQc3BWqQ7WfE23s_8a2-R998cC_72Pug4FIaja6Npk3WEAyv-HZHxW9iFiZUMHRiXaYbNL3D_xOblTM_hMj5kSM-VIF8nzDuA32PK8imfnwntNNKjpxAuW15d4-CqfwJJgxwLRt9Lz97cyi3JkA5Gcfqv-TAFWH2zQxaoJNSXtixJNhYf5/s320/3BAB0000-E07E-4353-BEEA-D935EBDD8482.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: inherit;"></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">*A note about hydration:</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">My recipes in general seem to need hydration adjustments for other climates/other grinds of flour/random acts of nature. This recipe for me can go either up or down in hydration and still come out. A higher hydration might create a slightly tackier feel to the inside, but the bread will stay fresh longer and have a more open crumb. A lower hydration makes the dough a little bit easier to handle and shape. It can take a few tries with a new recipe to nail down the perfect hydration for any baker.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Substitutions:</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Teff - Sorghum or cassava flour are the most common subs for teff.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Millet - some readers have successfully subbed light buckwheat for millet.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Starches - corn starch is usually a good sub for one or both of the starches.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;">Potato Flour - cassava flour is a good sub for this.</div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Enjoy your gluten-free bread!</span></div><div><span style="font-family: inherit;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmpxtRMx98X5cT-EEA0jE-cS0PW0oBweipRV_XGzIrsvNh-mi1YAcsc2FnBsjH5VeE_Km4sMdQEt7P3l_zIdrJ-R2c4KDzcqkXkXidVYc2slQYgDLSq2f3Ej1aCjbK_jF2wz7mb0kDcGjhBRGnYGa0sZkVG8uIL6O74hcT609w-bvs7g10KQskKiyDfmw/s3035/IMG_0323%20sandwich.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2168" data-original-width="3035" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmpxtRMx98X5cT-EEA0jE-cS0PW0oBweipRV_XGzIrsvNh-mi1YAcsc2FnBsjH5VeE_Km4sMdQEt7P3l_zIdrJ-R2c4KDzcqkXkXidVYc2slQYgDLSq2f3Ej1aCjbK_jF2wz7mb0kDcGjhBRGnYGa0sZkVG8uIL6O74hcT609w-bvs7g10KQskKiyDfmw/w640-h458/IMG_0323%20sandwich.jpg" width="640" /></a></div></div><div><br /><span style="font-family: inherit;"><br /></span></div>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com3tag:blogger.com,1999:blog-3254465493688683865.post-54342404538486390502023-03-23T07:00:00.000-07:002024-03-03T12:03:12.099-08:00Gluten-free Sourdough Discard Bread<p>You’ve made your <a href="https://glutenfreegourmand.blogspot.com/2023/03/teff-sourdough-starter-recipe-ready-in.html">gluten free sourdough starter</a>. What now? </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMy4y0L2pWUH69kzBghh9fr2PjiGU70rqTlWqDHWCUzs8HgIYcdcxFGONYt2OkC5vFn7UIzsvOIeIw9cTsh-i9mvzHqEgOHI0c7DKS7yIU8F0FQeCj77XJ6cUgRhFMGrcePjQsTi08DXVhggbiqSZCtWkH42bWn8DyYh0j4gQqGKfXy2hBYoYXRVDRoA/s3429/1FE6FCC5-9F70-4DF1-A33B-20F7DEC51FE5.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2651" data-original-width="3429" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMy4y0L2pWUH69kzBghh9fr2PjiGU70rqTlWqDHWCUzs8HgIYcdcxFGONYt2OkC5vFn7UIzsvOIeIw9cTsh-i9mvzHqEgOHI0c7DKS7yIU8F0FQeCj77XJ6cUgRhFMGrcePjQsTi08DXVhggbiqSZCtWkH42bWn8DyYh0j4gQqGKfXy2hBYoYXRVDRoA/w640-h494/1FE6FCC5-9F70-4DF1-A33B-20F7DEC51FE5.jpeg" width="640" /></a></p><p>The discard, or unused portion of the starter can be repurposed in a number of ways. It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes. It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier.</p><p>In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor.</p><p>Want a sandwich loaf recipe? Check out my <a href="https://glutenfreegourmand.blogspot.com/2024/02/quick-yeasted-sourdough-sandwich-loaf.html" style="font-family: georgia, "times new roman", serif;">Yeasted Sourdough Sandwich Bread</a>.</p><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_gpZVreVmQ8tABRkzefbbw3__cBcw8LWv4EPnXi2xcwYtdu0CGUfZAa34UCp4zdOnG7thTb8ZqN5o2hHGEDGFDcD9LUR3Q1AzlfSRMExb14OIqqVYeOjH9Cvbbpk1vEEJIOopsBdfJ9SLIu1lx9uUYlSxyuGwv9EwDBOtVivxVLqDwASahzNqKDW1w/s4032/D47440BA-4C6D-4163-A76E-89E985B0D57B.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_gpZVreVmQ8tABRkzefbbw3__cBcw8LWv4EPnXi2xcwYtdu0CGUfZAa34UCp4zdOnG7thTb8ZqN5o2hHGEDGFDcD9LUR3Q1AzlfSRMExb14OIqqVYeOjH9Cvbbpk1vEEJIOopsBdfJ9SLIu1lx9uUYlSxyuGwv9EwDBOtVivxVLqDwASahzNqKDW1w/w640-h480/D47440BA-4C6D-4163-A76E-89E985B0D57B.jpeg" width="640" /></a></p><h3 style="text-align: left;">Why is it not a regular sourdough bread? </h3><p>This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast.</p><h3 style="text-align: left;">What does it taste like? </h3><p>Depending on the ingredients used, this bread can taste anywhere from very mild or even bland to very yeasty and flavorful. It's not usually very sour at all, but it does have a sourdough flavor. The milk enhances the yeasty flavors and helps with the crust browning. The whole psyllium option is healthier and gives a taller, more cohesive loaf but it's a little less flavorful. Ground or powdered psyllium gives a lighter crumb and brings a more intense sourdough flavor to the bread.</p><h2 style="text-align: left;">Sourdough Discard Boule Bread Recipe</h2><p><i>Mix time: 20 min</i></p><p><i>First rise: 1-1.5 hours</i></p><p><i>Second rise: 20-60 minutes</i></p><p><i>Bake time: 45-50 minutes</i></p><p><br /></p><p>Note: edited 1/14/24 for amount of whole psyllium due to feedback that the recipe was coming out too wet for some people. </p><p>Whisk together in a large bowl or in the bowl of a stand mixer:</p><p><br /></p><p><b>275g flour:</b></p><p><b>115g potato starch</b></p><p><b>80g sorghum flour</b></p><p><b>40g tapioca starch</b></p><p><b>40g millet flour</b></p><p>Then whisk in:</p><p><b>20g ground/powdered psyllium husk OR 30g whole psyllium husk</b></p><p><b>8.7g sea salt</b></p><p><b>3g (or 1 tsp) active dry yeast</b></p><p>Once the dry ingredients are whisked together thoroughly, add:</p><p><b>200g sourdough discard (shown is ivory teff sourdough)</b></p><p><b>380-440g warm milk or water (45°c/115°f)*</b></p><p>Mix the wet ingredients into the dry ingredients until thoroughly blended.</p><p>Let the dough rise until it's 25-50% bigger, about 1-1.5 hours at room temp.</p><p>After rising, mix the dough again. Add:</p><p><b>12 g (or 1 TBSP) apple cider vinegar</b></p><p><b>75g tapioca starch</b></p><p><b>12g (or 1 TBSP) sugar</b></p><p>When the dough is mixed and smooth, turn it out of the bowl and knead it a few times until it forms a cohesive ball. Shape it into a boule and put it seam side up in a flour banneton or a bowl lined with a well-floured towel. Let rise until it's 25-50% bigger, anywhere from 20 minute to 1 hour depending on the temperature and climate.</p><p>Preheat a dutch oven or a cloche in the oven to 230°c/450°f. Once risen, bake the bread covered in the baking vessel for 30 minutes, then uncovered for 20 minutes. If it's getting very brown lower the temperature to 350° and bake until it sounds very hollow when tapped on the bottom with your knuckles, another 5-10 minutes.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpedMWK1G39yjPkXz3zEvIeF9WlK6rm3C0VdX6_QJahOyS0HlidgMLzcZtlZJ_TaAP8-NqG4-zLcHVASaqOEStsFuLsgBDHM6k9aH0TuflMM4GGPRGm_bnw05JNcVVh6E5Asr5kS2t5U2rt6FoDqWelcNGG9S7Db5LquDAVak52qB7HIvJXuDhfg-Rw/s3350/BB2124AC-2792-4D12-9A1E-1D4ECE230EB8.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2558" data-original-width="3350" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpedMWK1G39yjPkXz3zEvIeF9WlK6rm3C0VdX6_QJahOyS0HlidgMLzcZtlZJ_TaAP8-NqG4-zLcHVASaqOEStsFuLsgBDHM6k9aH0TuflMM4GGPRGm_bnw05JNcVVh6E5Asr5kS2t5U2rt6FoDqWelcNGG9S7Db5LquDAVak52qB7HIvJXuDhfg-Rw/w640-h488/BB2124AC-2792-4D12-9A1E-1D4ECE230EB8.jpeg" width="640" /></a></p><p>Let the bread cool on a rack before slicing.</p><p>* Edit 1/21/24 and 3/3/24 amount of liquid needed varies depending on your starter, its hydration, and also your local climate. Use the minimum amount of hydration if any of the following apply:</p><p>- you have a rice starter</p><p>- your starter is very runny/liquid </p><p>- your local climate is 50% humidity or more</p><p>Use the maximum hydration if:</p><p>- your starter is all teff at 120 hydration or lower</p><p>- your local climate is 30% humidity or lower</p><p><br /></p><p>If you can’t decide, or there are conflicting variables, use the minimum amount of liquid to start out. On the second mix, if it seems dry, add liquid 10 g at a time until the dough seems workable but still firm.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKJaYPV584FhHhkwJCntX2VPotdSB0d_RClG8Rb6MKJTPVB2F4gKYhL9FHnhy0vNzfmyM_SJSUZFUJE-R8LjGLg67JXA4IHGUZs6NO3LNPlrKseyxaOAYgGG6ibGTHHiWf9OWtGSvGnGkap1VsNTaEHnCe-4Jt_1wv71e50_Qf5WLwnvFhvO2UIIVFg/s4032/04DD90B0-C859-4D84-8F5D-8A1C32020C89.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKJaYPV584FhHhkwJCntX2VPotdSB0d_RClG8Rb6MKJTPVB2F4gKYhL9FHnhy0vNzfmyM_SJSUZFUJE-R8LjGLg67JXA4IHGUZs6NO3LNPlrKseyxaOAYgGG6ibGTHHiWf9OWtGSvGnGkap1VsNTaEHnCe-4Jt_1wv71e50_Qf5WLwnvFhvO2UIIVFg/w480-h640/04DD90B0-C859-4D84-8F5D-8A1C32020C89.jpeg" width="480" /></a></div><p>Enjoy your gluten-free bread!</p>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com21tag:blogger.com,1999:blog-3254465493688683865.post-22781758000243799692023-03-13T08:30:00.007-07:002023-05-01T00:31:09.165-07:00Teff Sourdough Starter Recipe Ready in 5-7 Days<p> If you are gluten-free, or just want to experiment with gluten-free bread, creating a sourdough starter is the first step. I've found a few ways to do this very quickly and reliably. While no starter method can claim to be foolproof, I think this one is very reliable.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcGGmTlGXtrLu55nqM1KGcb1foTJcJIE78aYZztvhm2lNF-ZacwZgKKFUTcalq1ITO_YPCQdhi5RIhe6BTiPQl2XRlnHioWX_qJLrD_9jGhVbCS03whIfxXdSpTyfzpPTRE68A_R6Y19LHN0yMAPg0T0k2dPy2xAiytF7lMr8tmfNyyPWJioq_2NWjg/s3089/185E7F90-DA6E-4040-AFB1-1F03D86335BC.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3089" data-original-width="2448" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcGGmTlGXtrLu55nqM1KGcb1foTJcJIE78aYZztvhm2lNF-ZacwZgKKFUTcalq1ITO_YPCQdhi5RIhe6BTiPQl2XRlnHioWX_qJLrD_9jGhVbCS03whIfxXdSpTyfzpPTRE68A_R6Y19LHN0yMAPg0T0k2dPy2xAiytF7lMr8tmfNyyPWJioq_2NWjg/w508-h640/185E7F90-DA6E-4040-AFB1-1F03D86335BC.jpeg" width="508" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;">Ivory Teff Starter at peak </td></tr></tbody></table><p style="text-align: left;"><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uYHBfkT7uF-0FAAzvjluX3p3FgIP2mE6n9dZdq1i-IAhiLNcljQGlskYVmARVUOnfpIYpIQ7h8SVGfnA4gjkf0gmi2IPIWUnv7Pd37uhdIwbld78kBkxvArnxbc9jU4LT-9G4KSs0MTRMxROHpaMRgBBpLwIF0UeQnUYoB_EsbkY1JhdcOPh6boIHg/s4032/39DC40C6-FD8E-4864-918E-5730ED58127C.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uYHBfkT7uF-0FAAzvjluX3p3FgIP2mE6n9dZdq1i-IAhiLNcljQGlskYVmARVUOnfpIYpIQ7h8SVGfnA4gjkf0gmi2IPIWUnv7Pd37uhdIwbld78kBkxvArnxbc9jU4LT-9G4KSs0MTRMxROHpaMRgBBpLwIF0UeQnUYoB_EsbkY1JhdcOPh6boIHg/w640-h480/39DC40C6-FD8E-4864-918E-5730ED58127C.jpeg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My starter is shown just past peak here and starting to collapse after doubling</td></tr></tbody></table></td></tr></tbody></table><p>Awhile back I posted a recipe for a gluten-free sourdough starter that is <a href="https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html" target="_blank">ready to use in 3-7 days</a>. While I still like this method, I've found that it's a bit fussy and it takes some special equipment to heat the starter. This 5-day method takes no special equipment other than some bowls and jars.</p><p>My method is a modification of the technique seen in this video by Julia Child and Joe Ortiz. Here is the video that was the inspiration for this teff starter method. Caution: this video contains wheat!</p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/gEP3QW-V0sw" title="YouTube video player" width="560"></iframe><div><br /></div><h3>Why does this starter method work? </h3><div>Somehow this method of creating a starter circumvents the stage where the starter smells funky and weird. This "leuconostatic phase"is particularly problematic for teff flour which has a hard time moving past the funkiness. I think it's some combination of leaving it to ferment longer on the first step, the lower hydration, and the cumin. Here are a few discussions of this method and why it works on The Fresh Loaf:</div><div><br /></div><div><a href="https://www.thefreshloaf.com/node/27522/sourdough-starter-whole-wheat-cumin">https://www.thefreshloaf.com/node/27522/sourdough-starter-whole-wheat-cumin</a></div><div><a href="https://www.thefreshloaf.com/node/41248/milk-and-cumin-starter">https://www.thefreshloaf.com/node/41248/milk-and-cumin-starter</a></div><div><br /></div><div>Here I have adapted the technique specifically for teff flour. I'm finding it's ready to use for baking bread in 5-7 days. In addition to creating a starter very quickly without special equipment, this method also saves on waste as you only have to throw away a small amount of dough.</div><div><br /></div><h2 style="text-align: left;">Teff Sourdough Starter Recipe</h2><div>Ready to use in 5-7 days.</div><div><br /></div><div>Day 1.</div><div><br /></div><div>In a small bowl combine:</div><div><br /></div><div><b>75g teff flour (shown is ivory teff, but brown teff is great too)</b></div><div><b>.25g or 1/8 tsp ground cumin</b></div><div><b>65g spring water</b></div><div><br /></div><div>Mix these ingredients until it makes a dough. Form a ball and let sit in the bowl, covered, for about 48 hours.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8o66g7pGSFKHprkApxrRY0Zmfuuflgvy5EdYOaoc7vPdQ94Dvq2Qvw1HpSn9TrZb_0SQT8XbVbPXYMe6zDTnnun4N0cOnUaF84v0YzCu9J0UPxwhK6XAx_dTNW1ukbwH3GcVKGW_IwSRGE29DbepdmhOI_iwGi3HCjsidMosQbUNzb0agCh-0SfjeA/s4032/0BEE1135-2D30-4707-A810-2A2C4809E1DD.jpeg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8o66g7pGSFKHprkApxrRY0Zmfuuflgvy5EdYOaoc7vPdQ94Dvq2Qvw1HpSn9TrZb_0SQT8XbVbPXYMe6zDTnnun4N0cOnUaF84v0YzCu9J0UPxwhK6XAx_dTNW1ukbwH3GcVKGW_IwSRGE29DbepdmhOI_iwGi3HCjsidMosQbUNzb0agCh-0SfjeA/s320/0BEE1135-2D30-4707-A810-2A2C4809E1DD.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The starter just after feeding</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-QgmK3T6Lz0diF08wmNeR-tZBPg1TuRZkRYGug2ox9Syy57SoZlJVt0sZe1znS-H881HjzOnYY9J2-cFNoN5ZHr4nF8sN55u0xYPxTor_d2hRSfnJj9fuKrBnbcQpVPkwHhKLYkar0np61nFxR_BVqbCep18LlwlldTDISF0sR-NbyHfagwOB8iMgA/s4032/257A00CB-9E9E-44E7-8943-6364B8D24166.jpeg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-QgmK3T6Lz0diF08wmNeR-tZBPg1TuRZkRYGug2ox9Syy57SoZlJVt0sZe1znS-H881HjzOnYY9J2-cFNoN5ZHr4nF8sN55u0xYPxTor_d2hRSfnJj9fuKrBnbcQpVPkwHhKLYkar0np61nFxR_BVqbCep18LlwlldTDISF0sR-NbyHfagwOB8iMgA/s320/257A00CB-9E9E-44E7-8943-6364B8D24166.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The starter after 48 hours</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6vTVo8iFzpx00kbwGvkvysDM4tYdd20czZiUXJV_4HC2VK1bFCVrVUqDSbDeKqRGlB4JHIX1Ed4nvujhKYBpl-fFyKJtn_7vjsYCe6w5wguPmsAfjVUHKiex9jJ96fg_gdM7UlRIUL3NRQeSklmMABOkjo7AhHjJucRl0jM5-DwnIbCAjP0cuSC53g/s4032/81DB1BBC-2E28-4312-81A4-BFC58C377441.jpeg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6vTVo8iFzpx00kbwGvkvysDM4tYdd20czZiUXJV_4HC2VK1bFCVrVUqDSbDeKqRGlB4JHIX1Ed4nvujhKYBpl-fFyKJtn_7vjsYCe6w5wguPmsAfjVUHKiex9jJ96fg_gdM7UlRIUL3NRQeSklmMABOkjo7AhHjJucRl0jM5-DwnIbCAjP0cuSC53g/s320/81DB1BBC-2E28-4312-81A4-BFC58C377441.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The dough is broken open to take the starter from the center</td></tr></tbody></table><div><br /></div><div>Day 3.</div><div><br /></div><div>The outside of the ball will look a little oxidized and gray. This is fine. Break open the ball of dough and extract from the inside an amount about the size of a large nut. Combine in a small clean bowl:</div><div><br /></div><div><b>50g of the original starter</b></div><div><b>50g of teff flour</b></div><div><b>40g of spring water</b></div><div><br /></div><div>Mix and form a ball of dough and let it sit for 24 hours.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2CCpCwRbZz_R8xjBlp9JzbooGzaK1kJ1ioHBilfum0_UYB9KQvB88jCGqqEYdE_xJ-UTOWja-YpTD7N2xqBkI6jeupGnFFFM0wbTFPG6sI-BdpDyGIRgyBmcfmSu4zevFqew1E-hpYkMMHYJVs6bSmRhMn4G_Vep6C2vJ9TnHB5GFmFrSyZLaCZEkQ/s4032/65636110-677F-4983-BAD2-5781F84F5685.jpeg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2CCpCwRbZz_R8xjBlp9JzbooGzaK1kJ1ioHBilfum0_UYB9KQvB88jCGqqEYdE_xJ-UTOWja-YpTD7N2xqBkI6jeupGnFFFM0wbTFPG6sI-BdpDyGIRgyBmcfmSu4zevFqew1E-hpYkMMHYJVs6bSmRhMn4G_Vep6C2vJ9TnHB5GFmFrSyZLaCZEkQ/s320/65636110-677F-4983-BAD2-5781F84F5685.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The starter just after feeding</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8o7izd0qwZmy2-p80L79RKg5KjHbxybbw4ED5sb6LmfIO5R-HA0XU3heH0X5ugbrfM961n5b8M8rwzoQwIDjCI4MRMsquFGhiRCsEwoqty5GUvKKjybllvAIfHeieaLxQLJxTCZMuxcFVTrXuDHf9foCQllL8qgAvQ-Y4PHHy-XBkah2d_Xemes6o5w/s4032/E3F4AD64-BC19-4FDD-AE48-FE06E7A8BE69.jpeg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8o7izd0qwZmy2-p80L79RKg5KjHbxybbw4ED5sb6LmfIO5R-HA0XU3heH0X5ugbrfM961n5b8M8rwzoQwIDjCI4MRMsquFGhiRCsEwoqty5GUvKKjybllvAIfHeieaLxQLJxTCZMuxcFVTrXuDHf9foCQllL8qgAvQ-Y4PHHy-XBkah2d_Xemes6o5w/s320/E3F4AD64-BC19-4FDD-AE48-FE06E7A8BE69.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The starter after 24 hours</td></tr></tbody></table><div>Day 4.</div><div><br /></div><div>Here you will mix the sourdough starter at a 1:1:1.1 ratio or a little wetter, sometimes 1:1:1.2, to transform your stiff starter into a liquid starter.</div><div><br /></div><div>In a clean jar or plastic tub with a lid, mix:</div><div><br /></div><div><b>50g starter from the previous day</b></div><div><b>50g teff flour</b></div><div><b>55g spring water</b></div><div><br /></div><div>After mixing this thoroughly, add another 5-10g water if needed to make it a kind of thick pancake batter consistency.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UsxxJIJfzsjGR6bMCUHtYxJKxVrGzMdHVGOLHFZnv7Hiksti-pItmxPd-WxrVSPzLFuQIJaF-PGDuzHpF6O2YqJmgMfm9zTYfFQDVtQJsxiMHwHDotGeaP-lGuBI0dWGPG_H-Or4LFyb8VmY3--tya6_PB6md1wkQP_KoFm0RHtPOFhaqgVqCqPEWw/s4032/322FF085-DAC2-41D4-9429-B11A1A770779.jpeg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UsxxJIJfzsjGR6bMCUHtYxJKxVrGzMdHVGOLHFZnv7Hiksti-pItmxPd-WxrVSPzLFuQIJaF-PGDuzHpF6O2YqJmgMfm9zTYfFQDVtQJsxiMHwHDotGeaP-lGuBI0dWGPG_H-Or4LFyb8VmY3--tya6_PB6md1wkQP_KoFm0RHtPOFhaqgVqCqPEWw/s320/322FF085-DAC2-41D4-9429-B11A1A770779.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The starter just after feeding</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0g2OwsDFUnW3CNqBjK2bvzYt_KTG51raQIoSug5cwLDMxsAT1xAU3XN2ktyf2IBYpxGNq0MQN7Ghud4e4fViSx2bdqjATwsTMeKFb7W-PgSjQjWLilRJ_TvubGUeSnqVfs5BeqTkN_d8bX6NN0Kxe6JcCSPjxbjCjZDcfs5-dDlJJ7-evk7fzJMsUQ/s4032/3B297361-E7AB-4FEF-BA3D-A07F269569E3.jpeg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0g2OwsDFUnW3CNqBjK2bvzYt_KTG51raQIoSug5cwLDMxsAT1xAU3XN2ktyf2IBYpxGNq0MQN7Ghud4e4fViSx2bdqjATwsTMeKFb7W-PgSjQjWLilRJ_TvubGUeSnqVfs5BeqTkN_d8bX6NN0Kxe6JcCSPjxbjCjZDcfs5-dDlJJ7-evk7fzJMsUQ/s320/3B297361-E7AB-4FEF-BA3D-A07F269569E3.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The starter has doubled in size</td></tr></tbody></table><div><br /></div><div>Day 5.</div><div><br /></div><div>About 12 hours after the last mix, the starter should have peaked and fallen already, or may be just peaking (doubling in size). Do not feed the starter again until after it has peaked. If it takes longer than 12 hours, that's okay, just wait for it to rise and start falling again before feeding.</div><div><br /></div><div>You may keep refreshing the starter on one of these schedules as it's convenient for you:</div><div><br /></div><h3 style="text-align: left;">12-hour schedule </h3><div><br /></div><div>This is the most typical schedule you will see people mention with sourdough starter, called 1:1 feeding, meaning that the you feed the starter an equal weight of flour).</div><div><br /></div><div>Every 12 hours, feed the starter:</div><div><br /></div><div><div><b>50g starter from the previous feed</b></div><div><b>50g teff flour</b></div><div><b>55g spring water</b></div></div><div><b><br /></b></div><h3 style="text-align: left;">24-hour Schedule</h3><div><br /></div><div>This is a 1:10 feeding. It's great if you don't want to feed your starter every 12 hours.</div><div><br /></div><div>Every 24 hours, feed the starter:</div><div><b><br /></b></div><div><div><b>10g starter from the previous day</b></div><div><b>100g teff flour</b></div><div><b>110-120g spring water as needed for consistency</b></div></div><div><br /></div><div><br /></div><div>When the starter is 5-7 days old, it should be ready to use in making bread. The signs that it's ready to use are:</div><div><br /></div><div>- it smells like sourdough starter</div><div>- it is rising/peaking consistently, and almost doubling in size at peak. If feeding on the 12-hour schedule above, it should peak in about 6 hours. If feeding on the 24-hour schedule, it should peak in 10-12 hours.</div><div><br /></div><div>Once these two criteria are met, you can use the starter in making bread.</div><div><br /></div><h3 style="text-align: left;">Refrigerating the Starter</h3><div><br /></div><div>When the starter is at least a week old, and it's meeting the two criteria above, you can refrigerate the starter at its peak. I find that my starter is good to use straight from the fridge for about 5 days after I put it in there. Any longer than that and it doesn't have as much rising power and I have to refresh it and let it rise to peak again before using.</div><div><br /></div><div>Here are some signs that the starter is not ready:</div><div><br /></div><div>- it smells like raw dough, vinegar, or acetone at the time when it should be ready to refresh.</div><div>- it is not rising much, not doubling in size, and has few bubbles.</div><div><br /></div><div>If these symptoms persist after a week, I usually just start over and try again. Sometimes the original batch of flour that was used to create the culture just didn't have enough microorganisms in it to ferment.</div><div><br /></div><div>Happy fermenting!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com6tag:blogger.com,1999:blog-3254465493688683865.post-58535083346292352492023-02-14T04:00:00.030-08:002023-02-16T08:35:29.757-08:00Walnut Raspberry Drop Scone Recipe<p></p><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_QabTWISD9BbmYT8CRGmmb6IDWK62G9hL3JFwgn59tFXEwuROaxYFf9nsQkjxuhDunGMDI37V_byOozgbLzfIhVHVhxtsKTb2q8iIJ0tbiB_XTuPEUQF-mNlSuA7KktlByW_xjDDaJzB-5XgZxEI5c6lf07r-AYkBh4ikCSWQRhf_KSnb1KDKeaRvA/s2510/F311D4BC-58B3-4036-8428-F711F76D3ACD.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1639" data-original-width="2510" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_QabTWISD9BbmYT8CRGmmb6IDWK62G9hL3JFwgn59tFXEwuROaxYFf9nsQkjxuhDunGMDI37V_byOozgbLzfIhVHVhxtsKTb2q8iIJ0tbiB_XTuPEUQF-mNlSuA7KktlByW_xjDDaJzB-5XgZxEI5c6lf07r-AYkBh4ikCSWQRhf_KSnb1KDKeaRvA/s320/F311D4BC-58B3-4036-8428-F711F76D3ACD.jpeg" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Last year, my mom asked me to recreate a scone recipe that she liked from a local gluten free bakery. They made a walnut raspberry scone recipe she just loved and missed after they closed down. I tried several iterations, adding more and more walnuts until the recipe was 50% walnuts. It never really tasted nutty. Much later she was able to get the recipe from the owners of the bakery. It turned out that the secret to walnutty scones is to toast the walnuts. This really brings the flavor forward. Mom, we lost you before I could make these for you again. Happy Valentine’s Day. Here is my interpretation of walnut raspberry scones. </span></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSlpj7wfp6yQXFbEl1h71E24nkWP8IG18cd38n9n5Fi2_-eT5EuIzukDIP7S62UFW6PJNBgJ4akxQh3MI1sMqt6qlP3Ux20W-ARmrXnOfErSenu_0FwkoIWdtqRWWpLcu_GDRe-wj2P6KVg_FQWWVvsP3OkKVJc4optYJuSuTqlxpYd3x0Wb0t9lXOw/s3916/CABA39ED-8BFA-41BC-BEDF-4AFC9C5EE519.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2891" data-original-width="3916" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSlpj7wfp6yQXFbEl1h71E24nkWP8IG18cd38n9n5Fi2_-eT5EuIzukDIP7S62UFW6PJNBgJ4akxQh3MI1sMqt6qlP3Ux20W-ARmrXnOfErSenu_0FwkoIWdtqRWWpLcu_GDRe-wj2P6KVg_FQWWVvsP3OkKVJc4optYJuSuTqlxpYd3x0Wb0t9lXOw/s320/CABA39ED-8BFA-41BC-BEDF-4AFC9C5EE519.jpeg" width="320" /></a></div><div><h2 style="text-align: left;">Recipe for Walnut Raspberry Scones</h2><p>To toast the walnuts, preheat the oven to 350 degrees f. </p><p>Place a little over 1/3 cup walnuts in a single layer on a baking sheet. Bake in the preheated oven for 5 minutes remove from the oven, stir/turn over, and bake another 5 minutes. Remove from the oven and cool.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJ1VuypXtIQlIP-fqaRd5KryxwllTzkvUHRUAqITxGlpDy_910Ck3B780TSpGtOcE7b79iZqrp2wY30vxkrSR99_HZ4cQvjecoTEgW90wkJ5bs6BGFhevqRNBWTrcziHE0NmcbTULqdkB4qjaI_9aojnBulwcU2HQkTe1oPcm37UyIpy9oNo1OZy7Tw/s2455/F56D7B75-5370-4760-8C82-651056D43700.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1864" data-original-width="2455" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJ1VuypXtIQlIP-fqaRd5KryxwllTzkvUHRUAqITxGlpDy_910Ck3B780TSpGtOcE7b79iZqrp2wY30vxkrSR99_HZ4cQvjecoTEgW90wkJ5bs6BGFhevqRNBWTrcziHE0NmcbTULqdkB4qjaI_9aojnBulwcU2HQkTe1oPcm37UyIpy9oNo1OZy7Tw/s320/F56D7B75-5370-4760-8C82-651056D43700.jpeg" width="320" /></a></p><p>For the scones:</p><p>Preheat the oven to 425 f. Pulse in a food processor until it resembles coarse sand: </p><p><b>1/3 cup toasted walnuts</b></p><p>Then add:</p><p><b>2/3 cup gluten free flour</b>. I use Pamela’s artisan or Pamela’s biscuit and scone blend.</p><p><span style="font-weight: bold;">1/3 cup sugar</span></p><p><span style="font-weight: bold;">1 Tbsp baking powder</span><span style="font-weight: bold;"> (make sure it's GF)</span></p><span style="font-weight: bold;">1/2 tsp salt plus a pinch</span><br /><br />Cut into pieces and drop in:<br /><br /><span style="font-weight: bold;">6 Tbsp cold unsalted butter</span><br /><br />Cut the butter in with a <a href="http://www.amazon.com/gp/product/B000QJE48O/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000QJE48O&linkCode=as2&tag=glutenfreegou-20%22%3EOXO%20Good%20Grips%20Dough%20Blender%20with%20Blades%3C/a%3E%3Cimg%20src=%22http://www.assoc-amazon.com/e/ir?t=glutenfreegou-20&l=as2&o=1&a=B000QJE48O" target="_blank">pastry blender</a> or two knives, coating the pieces with flour as you go, until the largest pieces of butter are pea-sized. Keep this mixture cold, chilling it in the refrigerator if the butter starts to soften.<div><br /></div><div>Whisk together in a separate bowl:<br /><br /><span style="font-weight: bold;">3/4 cup cream (substitute unsweetened coconut cream if you are lactose intolerant)</span><br /><span style="font-weight: bold;">1 egg</span><br /><br />Add wet ingredients to dry ingredients. Stir until the mixture starts to hold together. Depending on your flour mix, the dough may be very sticky. While this makes it difficult to handle, it is okay. If the dough seems dry and won't hold together easily, add 1-2 Tbsp more cream. This dough should be pretty wet. Wetter than normal scone dough. </div><div><br /></div><div>Drop the dough onto a baking sheet in 8 round scone shapes, press the dough down in the center, and fill with:</div><div><br /></div><div><b>Raspberry jam</b></div><div><br /></div><div>Brush the tops of the scones with additional cream if desired. Bake at 425 degrees f for 11-15 minutes or until lightly browned. </div><div><br /></div><div>Enjoy your gluten free walnuts scones!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRVwbEahjyoPW8e23Fm1dnUtJJL40UUd_6LUYIcL26ZijsfDFbemb6ElEIK9qD1LDCLeC_OZd9vQ47N7ouv3DY3H8Gjohc51SX8r9Vnwnig0sQUKOo2RiNKt4j0PM7WNpqN_gybN5wAvF3OtKYAEbmqymglGXeIRnS3xh5er403wt3bY_Pak-NCEflA/s3562/AB551F12-AEF3-40D4-A46C-10312A7DD32E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1831" data-original-width="3562" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRVwbEahjyoPW8e23Fm1dnUtJJL40UUd_6LUYIcL26ZijsfDFbemb6ElEIK9qD1LDCLeC_OZd9vQ47N7ouv3DY3H8Gjohc51SX8r9Vnwnig0sQUKOo2RiNKt4j0PM7WNpqN_gybN5wAvF3OtKYAEbmqymglGXeIRnS3xh5er403wt3bY_Pak-NCEflA/s320/AB551F12-AEF3-40D4-A46C-10312A7DD32E.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div><br /></div><div></div><div><br /></div></div>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com0tag:blogger.com,1999:blog-3254465493688683865.post-75977417483881555592023-02-07T07:00:00.033-08:002023-02-07T07:00:00.177-08:00How to Make Sourdough Bread More Sour<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://glutenfreegourmand.blogspot.com/2014/03/gf-24-hour-sourdough-bread-recipe.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4vHh_vfh2xK9nRz6XgyWWaDgFCxseWf-bXwfFcq2xSzTBZlek6OOIyd5FjX6N4aigXS2qa8RUETqgK4v4BENz9wkmq9vY-FdCmf-qtIYrzpTNtoOplKdCWmPQ65MYbpafcHr1spQv3lKqYCeBZNUwMXi1-MRKBApGQheagIflvrngdqstHQc1C1Wzw/s320/54BAF3CC-7FE0-456A-9158-E26C8BB0B0AA.jpeg" width="320" /></a></div><p></p><div>Growing up, my dad would bake a loaf of sourdough every weekend. I loved that bread. It was nice and tart. When we’d take trips to San Fransisco we’d get some local bread and compare to my dad’s. The sourness level was comparable. Of course I was biased, but I thought my dad’s bread was just as good. About 12 years ago I started trying to recreate my dad’s recipe in a gluten free version.</div><div><br /></div><div>I’ve done a lot of research on the topic of sourness in sourdough in order to reverse-engineer my dad's San Fransisco style sourdough recipe to make it gluten free. There is more info out there about wheaten/rye baking so that became the basis of most of my research. There are a lot of factors in the flavor of your home-baked sourdough product: the starter, the method, and the ingredients.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_AREgW97SxJeTzhhfG5IK-hJb53K0sxoCtRjKbz3qb7fDizy8_PKp6eKl8GT75YPTjoISYrh21tZbe0qYqnCo6t_Qj9Bg9Z1YH2LOVUeoXKtGrZNOmRpfiYo4qawkR7WTnPBTzF8lx_1piFZ3lIlyjy50pjoNVqpoHzg-MP__76H0tASSwwwIwee5uQ/s320/B24BB3E3-C3B6-4BB4-B376-21051A9B769B.jpeg" width="320" /></a></div><div><br /></div><h2 style="text-align: left;">Starter</h2><div><br /></div><div>You don’t necessarily have to create a special starter for sour bread. However, there are a few things that might help.</div><div><br /></div><div><ol style="caret-color: rgba(255, 255, 255, 0.847); margin: 0px; padding-left: 2em; text-size-adjust: auto;"><li><span style="font-family: inherit;">Use the starter after peak, even well after its optimal window for yeast growth. I feed every 24 hours, it peaks at the 12 hour mark, and I typically use the starter at the 24-30 hour mark for a sour loaf.</span></li><li><span style="font-family: inherit;">Feeding with whole grains. Whole grains can absorb some of the acid to buffer the dough so the acid doesn’t break it down so quickly. Some people like to feed with all or part rye for a more sour flavor.</span></li><li><span style="font-family: inherit;">Low inoculation. Use a small amount of starter for a longer ferment, depending on your method.</span></li></ol><div><span face="-apple-system-font"><span style="caret-color: rgba(255, 255, 255, 0.847);"><br /></span></span></div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;"><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-align: right; text-size-adjust: auto;"><a href="https://glutenfreegourmand.blogspot.com/2014/03/gf-24-hour-sourdough-bread-recipe.html" style="clear: left; float: left; font-family: Times; margin-bottom: 1em; margin-right: 1em; text-align: center;" target="_blank"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGMvkdGa-L1sAJWoQtqmr5cgffY1AWsDqhbfkOtuzTMGFAEycb8lSEjv_-Sp41TvXcRNHhQHCIyljxekMCWaCDjJdnxQ0swI1GCwRT3A0NeC3TT1zwMstVfiNmo7qeepNoP5VtedeT8LcnOxL27OXXL1-FpE5CEn0C-zGSYytd5T7zS-Vc45KMKF-kw/s320/44234B32-67A1-42FD-8D2B-9D00F38351CA.jpeg" width="320" /></a></div><h2 style="text-align: left;">Method</h2></div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;"><br /></div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;">Not all recipes will result in a sour bread. In fact, I’d say that most SD recipes will not result in a sour bread. Sour bread is not polular universally. If your recipe comes with a photo of a wide-open crumb and a big ear, then it’s probably not a sour bread. Open crumb and sour flavor are two different goals that are often at odds with each other. Most San Francisco style loaves are not a high hydration formula. </div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;"><br /></div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;">There are three methods that I know of for createing a sour profile in your final loaf: Short ferment at high temp, 12-24 hour ferment at cool temps, and Long cold retard in the fridge.</div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;"><br /></div><div style="caret-color: rgba(255, 255, 255, 0.847); text-size-adjust: auto;"><ol style="font-family: -apple-system-font; margin: 0px; padding-left: 2em;"><li>High heat method. I’ve read that the old San Francisco bakeries used this method for sourdough, as it’s more efficient with time, storage space and production schedules than the other methods. The concept is that yeast flourishes at temps between 72-82f (22-28c). Lactobaccilis on the other hand flourishes at both lower and higher temps. This method targets the higher temps for at least one stage of the process. The target temp for fermentation is around 90f-100f (32-38c). The temp control has to be pretty spot on and you have to watch it like a hawk, so I’ve had a difficult time replicating this method at home without a proofer. But I have been able to create some tinned bread following an old Estonian tradition of doing a long ferment overnight (12 hours at room temp) and a short hot ferment in a warm oven (100f/38c) for 30 minutes. This was for a buckwehat bread, but I understand that the method is very similar for rye. </li><li>12-24 hour ferment at cool temps. Again we’re looking at the temps where yeast are less active but the lactobaccilis flourish, but this time we’re going with the cooler temps. I have the best success at the 50-60f (10-15c) range. Using about 5-10% starter by flour weight, I mix the dough and let it rise in a cool place for 12-24 hours. Then I either bake it as a single rise (shaped before rising in a banneton), or if I want to do a double rise I have held some flour back, I punch the dough down, add the additional flour, mix, shape, rise again at room temp for ~2 hours, and bake. This will produce a loaf with a fairly close, even crumb like San Fransisco style bread.</li><li>The cold retard. I have never tried this but it’s mentioned often on the bread forums I follow. This sounds like the only way to get a somewhat open crumb with a sour profile. I’ve heard the flavor of this method described as more vinegar-like, which dissuades me from trying. But it does sound relatively easy. It seems like most people agree that for a really sour loaf it needs 72 hours in the fridge after bulk ferment. Exact fridge temp will alter results, with ferementation being much more robust at 40f (4c) or above, while most fridges are below that temp.</li><li>I’m sure this list isn’t comprehensive. Look up traditional injera recipes if you want to see another method that makes really, really sour flatbread that’s traditionally gluten-free.</li></ol><div style="font-family: -apple-system-font;"><br /></div><h2 style="text-align: left;"><a href="https://glutenfreegourmand.blogspot.com/2014/03/gf-24-hour-sourdough-bread-recipe.html" style="clear: right; float: right; font-family: Times; margin-bottom: 1em; margin-left: 1em; text-align: center;" target="_blank"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9IXHWubG93dI2I0fzRaK_Gg4PumBTcLJMDVoirNFA5KH3RX68i6xNT1xb4mpu2Id4jjQjSUnvraWG99piW58IMobQYQK7DIRR-jC29xR7ptAs6CcPIFt5Fg7pvzxrX5EWC-XDWsgSU4QkbtNWE5nC6-GLp00Mo4u8o_0IFP3QthdHo5wauLpVmAvuQ/s320/81848327-B0C8-4476-B752-4F28F720AC94.jpeg" width="320" /></a><span style="font-family: inherit;">Ingredients</span></h2><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">There are various ways to accumulate and accommodate sourness in your loaf. Some of them are just necessary to buffer the acids, and others are hacks.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><ol style="margin: 0px; padding-left: 2em;"><li><span style="font-family: inherit;">Ash content and gluten content of flour. If you are using white wheat flour only, and you want to keep the hydration high, make sure the ash content and gluten percentage of your flour is high. High ash content/gluten indicates that the flour can buffer the acids produced so the dough doesn’t break down so easily.</span></li><li><span style="font-family: inherit;">Typical Gluten free bread flour blends are particularly prone to the effects of acid which break down starches. White rice flour and pure starches are found in many GF bread blends, and high acid contents just eat away at them unchecked. For a sour gluten-free bread, you must use a high percentage of wholemeal flour so the proteins and fiber can buffer the acids.</span></li><li><span style="font-family: inherit;">Whole grains have better buffering capacity, ash content, and in general they promote more flavor. Rye in particular is conducive to sour bread baking. For gluten free, I have gotten very sour loaves using teff or buckwheat. In fact the acidity is a dough conditioner that softens the texture of whole grains and makes the bread more pliable.</span></li><li><span style="font-family: inherit;">Hack: apple cider vinegar. I often add about a tablespoon of ACV to bread as a dough conditioner. This doesn’t affect the flavor much if at all. There are some recipes that use larger amount of ACV as a hack to create a sourdough flavor without the fermentation. In fact many storebought sourdough breads list vinegar as an ingredient and may be just yeasted bread with acidity added.</span></li><li><span style="font-family: inherit;">Hack: Citric acid, ascorbic acid, and others. Like ACV, adding powdered acids can simply add sour flavor to bread. I’m not a proponent of these methods but if you want to try them look up the specific ratio you will need as some of these acids are very concentrated and you only need a very small amount.</span></li><li><span style="font-family: inherit;">Milk. I’m not sure if this is a hack or not, but subbing half of your water for milk will make your sourdough bread more sour, if you’re already using one of the methods noted above. I have an old family recipe that suggests feeding the starter with half milk, and I think that’s what my dad used to do for a sour starter. I once tried a long ferment loaf with all milk, and finally got a bread that was too sour for me.</span></li></ol><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">After a lot of research and a lot of trial and error, I was able to create a loaf of bread surprisingly close to my dad's original recipe. I call it the <a href="https://glutenfreegourmand.blogspot.com/2014/03/gf-24-hour-sourdough-bread-recipe.html" target="_blank">24-hour Sourdough</a>. What are your sourdough goals? Are there any recipes that you're trying to recreate as gluten free?</span></div></div><div style="color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; font-size: 12px;"><br /></div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://glutenfreegourmand.blogspot.com/2014/03/gf-24-hour-sourdough-bread-recipe.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisaDB3er-MBbKw1pmyfRNSlDnTyRXCX8gFMjPkVqF_r051cFMXaRR_pbOnmwQ1ERvDFXAiZCD5NEFTwSQCb6L4f2jIx5RAo3oDP9Z5RBvmzS5XOO_gmdiB85bI8Wq83nXDihEcxq3xEgeNjshhUpRevr-Xro71VU6YfYlq-Hic2pf-z3nZLjaEmxr_4w/s320/699DC3E2-4F87-4AF0-939A-4ACBFDB423BC.jpeg" width="320" /></a></div><br /><br /><p></p>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com1tag:blogger.com,1999:blog-3254465493688683865.post-40324794661647073522023-01-26T07:00:00.139-08:002023-01-27T07:59:31.930-08:00Blond Sandwich Bread Recipe: Grain-free, Dairy-free, Egg-free<p>It's been awhile since I posted the original <a href="https://glutenfreegourmand.blogspot.com/2022/03/grain-free-white-sandwich-bread-recipe.html">Grain-free Sandwich Bread Recipe.</a> That recipe contained an single egg... this one doesn't. To span that gap took endless testing, but here I am with my new egg-free recipe, and it's better than ever!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3uQq2VOE8rLlGHiNa33_plD5eE7wWMDLHIfl-hZW8yV0GPB8eivGD4VjgiPCUq7FOAqlI1ddsR3yyHhi0ag3yzCLcEVV2Y7_wZTS-6Fb0Dq_zYM5iQucMS7TyNklyR5OSkeDonI5J6dNvTORBihCRrGcIRZ7IJwV098OlrUu4h2tnMA_YtAsbHJi7rg/s3600/_N8A7147_C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3475" data-original-width="3600" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3uQq2VOE8rLlGHiNa33_plD5eE7wWMDLHIfl-hZW8yV0GPB8eivGD4VjgiPCUq7FOAqlI1ddsR3yyHhi0ag3yzCLcEVV2Y7_wZTS-6Fb0Dq_zYM5iQucMS7TyNklyR5OSkeDonI5J6dNvTORBihCRrGcIRZ7IJwV098OlrUu4h2tnMA_YtAsbHJi7rg/s320/_N8A7147_C.jpg" width="320" /></a></div><p>When I make this recipe it fills the house with the most amazing scent of baking bread. But what I like the most about it is how fluffy this bread is, and how flexible.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyQP2X57Jh2ERDQti_opH70T1B3WJcjoGdp1ocd6NX3ezVx2p_lBol7dQr6w1yP5JjKaiOMVOFWAz7wgmSf9w' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><p>The egg replacer here is flax seed. It wasn't an exact swap though. I had to make some other alterations, including reducing the starches. However, the result is every bit as fluffy, maybe fluffier, than the original.</p><p>A few helpful affiliate links to give you an idea of what tools and ingredients are needed:</p><p>A stand mixer. You can hand mix but this tool makes it much easier with gluten-free dough. I use the <a href="https://amzn.to/3XFMFP6">Kitchenaid Artisan Stand Mixer</a> in black.</p><p><a href="https://www.amazon.com/KitchenAid-KSM150PSER-Artisan-Tilt-Head-Pouring/dp/B00005UP2L?crid=F41OR89CYGUE&keywords=kitchenaid%2Bstand%2Bmixer&qid=1674714833&s=home-garden&sprefix=kitchenaid%2Bstand%2Bmixer%2Cgarden%2C160&sr=1-4&ufe=app_do%3Aamzn1.fos.c3015c4a-46bb-44b9-81a4-dc28e6d374b3&th=1&linkCode=li3&tag=glutenfreegou-20&linkId=b2171ee88a8683d68d48311f76df8db4&language=en_US&ref_=as_li_ss_il" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00005UP2L&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=glutenfreegou-20&language=en_US" /></a><br /></p><p>I use a 4x4x9 <a href="https://amzn.to/3je20Hs">USA Steel Pullman Loaf pan</a> - the lid is optional but I do use it.</p><a href="https://www.amazon.com/USA-Pan-Pullman-Aluminized-Steel/dp/B0B6XWPCXF?th=1&linkCode=li3&tag=glutenfreegou-20&linkId=40581fe4e83a52c915e8a8723121705c&language=en_US&ref_=as_li_ss_il" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B0B6XWPCXF&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=glutenfreegou-20&language=en_US" /></a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=glutenfreegou-20&language=en_US&l=li3&o=1&a=B0B6XWPCXF" style="border: none; margin: 0px;" width="1" /><p>I got the buckwheat flour online. I used <a href="https://amzn.to/3DgnWIQ">Anthony's brand buckwheat flour</a>.</p><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=glutenfreegou-20&language=en_US&l=li3&o=1&a=B00005UP2L" style="border: none; margin: 0px;" width="1" /><div><a href="https://www.amazon.com/dp/B01EIQROUA?amp=&crid=3U2E9ZAU5AS22&amp=&sprefix=anthony%27s+buckwheat&linkCode=li3&tag=glutenfreegou-20&linkId=3e3b4eeea141811aeb746b8531f349f2&language=en_US&ref_=as_li_ss_il" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B01EIQROUA&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=glutenfreegou-20&language=en_US" /></a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=glutenfreegou-20&language=en_US&l=li3&o=1&a=B01EIQROUA" style="border: none; margin: 0px;" width="1" /></div><div><a href="https://amzn.to/3RfR2xR">Blond Psyllium Husk</a>. I've been enjoying the neutral color of <a href="https://amzn.to/3RfR2xR">Himalaya Brand Whole Psyllium</a>.<br /><a href="https://www.amazon.com/Himalaya-Organic-Psyllium-Management-Cholesterol/dp/B07VQ8VGZ6?keywords=Himalaya+psyllium+husk&qid=1674715392&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFKTlJRSFFCTUNGNEMmZW5jcnlwdGVkSWQ9QTAyODkzNTAxUkVJWkFCWTkwRk1JJmVuY3J5cHRlZEFkSWQ9QTAwNzk3MDExSFFRNURDMDIyMTJFJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ%3D%3D&linkCode=li3&tag=glutenfreegou-20&linkId=2909361463ff55f528e4fe658079fbb6&language=en_US&ref_=as_li_ss_il" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B07VQ8VGZ6&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=glutenfreegou-20&language=en_US" /></a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=glutenfreegou-20&language=en_US&l=li3&o=1&a=B07VQ8VGZ6" style="border: none; margin: 0px;" width="1" /></div><div>I use an inexpensive <a href="https://amzn.to/3kEodPn">coffee grinder</a> to grind my own psyllium for freshness.</div><div><a href="https://www.amazon.com/Electric-Stainless-Espresso-Noiseless-Operation-GECGI140-U-1/dp/B08YY4TFYH?crid=VRVZH7KICDUK&keywords=Coffee%2Bgrinder&qid=1674715642&sprefix=coffee%2Bgrinder%2Caps%2C181&sr=8-10&th=1&linkCode=li3&tag=glutenfreegou-20&linkId=0f56778aec43d67089529a548f15261e&language=en_US&ref_=as_li_ss_il" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B08YY4TFYH&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=glutenfreegou-20&language=en_US" /></a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=glutenfreegou-20&language=en_US&l=li3&o=1&a=B08YY4TFYH" style="border: none; margin: 0px;" width="1" /></div><div>I also LOVE my <a href="https://amzn.to/3XGsyQJ">Gevi espresso machine</a>, but maybe I'm going off on a tangent here. </div><div><a href="https://www.amazon.com/Gevi-Espresso-Machine-Expresso-Cappuccino/dp/B09YYHHNC2?crid=2ADL7ZSU23QM1&keywords=gevi+espresso+machine&qid=1674715831&sprefix=Gevi+es%2Caps%2C210&sr=8-5&ufe=app_do%3Aamzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0&linkCode=li3&tag=glutenfreegou-20&linkId=a50d0df2455e43a0927456b8ed52efe0&language=en_US&ref_=as_li_ss_il" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B09YYHHNC2&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=glutenfreegou-20&language=en_US" /></a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=glutenfreegou-20&language=en_US&l=li3&o=1&a=B09YYHHNC2" style="border: none; margin: 0px;" width="1" /><br /></div><div><br /><h2 style="text-align: left;">Grain-Free Vegan Sandwich Bread Recipe</h2><p><i>Mix time: 30 minutes</i></p><p><i>Rest time: 20-30 minutes</i></p><p><i>Second mix and placing in the pan: 10 minutes</i></p><p><i>Rise time: 1-1.5 hours</i></p><p><i>Bake time: 1 hour</i></p><p>In a large bowl or in the bowl of a stand mixer, whisk together:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXihrvmcjzz_PWG78sn7x51fW3AvbtTAlrOsHHp2gKfhz5AhoJIvl6eiVUYTbAUJ60wCE65CGz0JVSgEDbOx6VSkhAwvVcHltjsmjodM3dRZWdn8iYu6cY0gtoOAbOUKFRguiBnZNfY4zK9_wdAOFY6yKKHIwosYRUrj2VQ-K7NXLosDOuy4XRiYP9LQ/s3422/_N8A7130_s.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3422" data-original-width="3300" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXihrvmcjzz_PWG78sn7x51fW3AvbtTAlrOsHHp2gKfhz5AhoJIvl6eiVUYTbAUJ60wCE65CGz0JVSgEDbOx6VSkhAwvVcHltjsmjodM3dRZWdn8iYu6cY0gtoOAbOUKFRguiBnZNfY4zK9_wdAOFY6yKKHIwosYRUrj2VQ-K7NXLosDOuy4XRiYP9LQ/s320/_N8A7130_s.jpg" width="309" /></a></div><p><b>450g grain-free flour, a mixture of:</b></p><p><b><span> </span>- 170g light buckwheat flour</b></p><p><b><span> </span>- 75g Cassava flour</b></p><p><b><span> </span>- 25g Quinoa flour</b></p><p><b><span> </span>- 90g tapioca flour/starch</b></p><p><b><span> </span>- 90g potato starch (not flour)</b></p><p><br /></p><p>Whisk in the other dry ingredients:</p><p><b>25g ground psyllium husk</b></p><p><b>20g ground golden flax seed</b></p><p><b>15g soy protein powder (or sub protein powder of choice)</b></p><p><b>3g (1/2 tsp) active dry yeast </b></p><p><b>8.5g salt</b></p><p>When the dry ingredients are thoroughly blended, add to the bowl:</p><p><b>500g warm water (105°f/40°c)</b></p><p>Mix the ingredients by hand or with the paddle attachment until they come together thoroughly. Let the dough rest for 20-30 minutes. In the meantime grease a 4x9 pullman pan with coconut oil or other oil of choice. Coconut oil or vegan butter is best so you can really work it into the corners. You want the bread to release easily so grease the pan thoroughly.</p><p>After the initial rest, add to the bowl: </p><p><b>30g coconut oil</b></p><p><b>24g sugar</b></p><p><b>12g (1TBSP) apple cider vinegar</b></p><p>Mix the dough, still with the paddle attachment, for several minutes until thoroughly blended and somewhat loose.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgUyGGVbBKmho8w3rKBciuShLOwXftkjDkwRNnxmhIilbDHdCI_diYcXicupGrlWQXy11vXqMhZNyesNobPYjbV_SmLdAQRBsdoqmCUf30noUNVZ2QSVWJJLOoNeXHWDVksmpzjqOzOeeBMzpJ_QbkRnl40ATiuMZMm1xXdv091ZUpgJpOadf-Ks2Kw/s4032/15E005CC-8F9F-48BE-BA0A-A270E31F1340.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgUyGGVbBKmho8w3rKBciuShLOwXftkjDkwRNnxmhIilbDHdCI_diYcXicupGrlWQXy11vXqMhZNyesNobPYjbV_SmLdAQRBsdoqmCUf30noUNVZ2QSVWJJLOoNeXHWDVksmpzjqOzOeeBMzpJ_QbkRnl40ATiuMZMm1xXdv091ZUpgJpOadf-Ks2Kw/w400-h300/15E005CC-8F9F-48BE-BA0A-A270E31F1340.jpeg" width="400" /></a></div><p>With oiled or slightly damp hands, knead the dough a few times and form a mass. Make it somewhat even, find a smooth side, and place it smooth side up in the greased pan. Press the dough down and smooth it out to the edges evenly.</p><p>This dough is enriched so it takes awhile to rise. It doesn't need to rise a lot in the pan - just about 25% by dough volume. It will just have started puffing up in the middle and will barely start rising on the sides when it's ready to bake. For my house in the winter, with the house at low room temp (68°f), this takes about 1 hour and 15 minutes. I mark the side of the pan with a little piece of dough to keep track of the rise.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2xDf-GMGtd2JvEtswYDA9-XJ9f4Ro5xRJFD_vYLbYqfSFWmI_s7wt_00pDba6EdjYqn4PM87zOHqz0SkX85jeelyAbLh55A9PAhmdIX6hFAj_d9h3ziWsPTd-sdGIq3t-itT_p0CmkkM_En67nfRfjHwbuNr9pXHhJgzWHxlMV_AAwulZAK143W2wKA/s4032/25728148-BC3E-4DEA-99A6-32BFE09FBD7C.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2xDf-GMGtd2JvEtswYDA9-XJ9f4Ro5xRJFD_vYLbYqfSFWmI_s7wt_00pDba6EdjYqn4PM87zOHqz0SkX85jeelyAbLh55A9PAhmdIX6hFAj_d9h3ziWsPTd-sdGIq3t-itT_p0CmkkM_En67nfRfjHwbuNr9pXHhJgzWHxlMV_AAwulZAK143W2wKA/w400-h300/25728148-BC3E-4DEA-99A6-32BFE09FBD7C.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The upper mark is a 50% rise, the lower mark for a 25% rise</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTX6mCNgAb2Gx8ye7BLkJHwyD-i7xYrHQUY62yJaa4UvQTMqbmMfVo1oBiqy4JLYu80EUqxr3CBYYqbvjGICnAAT3gBrI0GhGWOoEb67T2bXdm50wO7FeHcBEnN44-KC0PBJUPOWirnwpsliB8NCrEFca8JmSHCterp8aXW4h-cq2CsKjpl-OTBhWEg/s4032/FBFB4654-59E8-4AD4-8236-36E22D902001.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTX6mCNgAb2Gx8ye7BLkJHwyD-i7xYrHQUY62yJaa4UvQTMqbmMfVo1oBiqy4JLYu80EUqxr3CBYYqbvjGICnAAT3gBrI0GhGWOoEb67T2bXdm50wO7FeHcBEnN44-KC0PBJUPOWirnwpsliB8NCrEFca8JmSHCterp8aXW4h-cq2CsKjpl-OTBhWEg/w400-h300/FBFB4654-59E8-4AD4-8236-36E22D902001.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">25% rise</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1Cqh2zfeKYpsUVYMiZKwtL3xLoYrmbLzBXL6yxsdoEQi0wMUuNpQanCMN27AE6-p6W--FP7DWNp-Ekg6XVAfOSsRzgrOQm_BO9hzcJ1HHpd39gvYv6axeS0cJHSclvoQ--tBiUNhXc1nzsV3dOVj4cv2cFc3--cy4-KXilC6SPEZn_y1kaIKB9RDyQ/s4032/CBAF7E42-4008-43A4-80B3-BB2AEFD2568A.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1Cqh2zfeKYpsUVYMiZKwtL3xLoYrmbLzBXL6yxsdoEQi0wMUuNpQanCMN27AE6-p6W--FP7DWNp-Ekg6XVAfOSsRzgrOQm_BO9hzcJ1HHpd39gvYv6axeS0cJHSclvoQ--tBiUNhXc1nzsV3dOVj4cv2cFc3--cy4-KXilC6SPEZn_y1kaIKB9RDyQ/w400-h300/CBAF7E42-4008-43A4-80B3-BB2AEFD2568A.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">25% rise</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLI6eHpatw6WgemwpeAAI8Hwb5pF4iMeZ36tY5C4gwIY9fPM5lqvEHZNxZv1nOTyrvLgoHQ2vRPJZDIw3RkJ5RFSlsehSvgd1B99vZ-LwInwtZKQ_yZT2J84UkpJMao6iVCJhcx7x8RL8oLS9Nrt6nC8AHhs7TDdwtQj1Zb-AQLVo70rlGFg3WSfvLA/s4032/A8ECA05D-5961-4863-974F-CADC4583A1FB.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLI6eHpatw6WgemwpeAAI8Hwb5pF4iMeZ36tY5C4gwIY9fPM5lqvEHZNxZv1nOTyrvLgoHQ2vRPJZDIw3RkJ5RFSlsehSvgd1B99vZ-LwInwtZKQ_yZT2J84UkpJMao6iVCJhcx7x8RL8oLS9Nrt6nC8AHhs7TDdwtQj1Zb-AQLVo70rlGFg3WSfvLA/w400-h300/A8ECA05D-5961-4863-974F-CADC4583A1FB.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">If you look closely, you can see the original markers on the side of the bread</td></tr></tbody></table><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6SWDzzWIYn5WjWOfY4BcdfQ_zvulsX-vw7el_aStkgMBKGwzK3HEzL1orKT4vStZdLvANun2HvO4enoimJA-kEe7tPjV_dxhpO8mrxEXLQtEoTnF1FUlrbVPgHAeWVRYpBZEz15-EPZYsbKceeVnkh_xet4mpkMrrmU-r1BxCzOgzoEM72hfJo9rPQ/s3000/_N8A7131_B.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1965" data-original-width="3000" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6SWDzzWIYn5WjWOfY4BcdfQ_zvulsX-vw7el_aStkgMBKGwzK3HEzL1orKT4vStZdLvANun2HvO4enoimJA-kEe7tPjV_dxhpO8mrxEXLQtEoTnF1FUlrbVPgHAeWVRYpBZEz15-EPZYsbKceeVnkh_xet4mpkMrrmU-r1BxCzOgzoEM72hfJo9rPQ/w400-h263/_N8A7131_B.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Perfect proofing (left, 25%) vs slightly over proofed (right, 50%)</td></tr></tbody></table><p></p><p>When the bread starts puffing up, or sooner if it takes a long time for your oven to warm, turn the oven on to 450°f/230°c.</p><p>When the bread is properly risen, spritz the dough lightly with water, cover it with tin foil or the lid of the pullman pan (I just leave mine resting upside-down on top) and bake, covered, for 15 minutes. Then take the cover off and bake another 40 minutes. Loosen the sides with a spatula, then take the bread out of the pan, place it directly on the rack, and bake another 5 minutes or until it sounds extremely hollow when tapped on the bottom.</p>Let the bread cool on a rack completely before slicing. If you cut it before cooling, it may be a bit off on texture, but sometimes that's worth it for a warm slice. Wait at least half an hour or it won't be set inside and it will be difficult to cut.<br /><br /><h2 style="text-align: left;">Substitutions and a note about hydration</h2></div><div><p><b>Water</b> - Hydration means the amount of liquids in the recipe. The hydration needs can vary depending on the climate and ingredients that people use. The recipe may have to be used as a starting point to get to an ideal hydration for each person making the recipe. That being said, my recipes are created in Portland, Oregon, which has about 30% humidity. If the humidity is very high in your area you may need to reduce the amount of liquid slightly. One reader said that her local humidity is 70% and she reduces the water by 20g, and that works for most recipes this size.</p><p>I have done some smaller tests with almond milk and those came out pretty well. I haven't tested this with a full size loaf yet.</p><p><b>Starches</b> - I tried this recipe with 180g of tapioca starch instead of potato and tapioca, and while it came out EXTREMELY flexible it was a little bit unstructured/floppy and the color was a little translucent. It sank a bit while cooling. If you can't do potato starch I'd try subbing it with corn starch or some other starch that adds a little stability. Tapioca starch can be subbed with arrowroot starch 1:1 in most recipes (though I haven't tested it in this one).</p><p><b>Quinoa flour</b> can be subbed for amaranth flour 1:1 in most recipes, though I haven't tested it.</p><p>If you can't find <b>golden flax seed</b>, I'm sure regular brown flax seed will work, it just won't be as light a color. If you want to use egg instead, see my <a href="https://glutenfreegourmand.blogspot.com/2022/03/grain-free-white-sandwich-bread-recipe.html">original grain-free bread recipe.</a></p><p><b>Protein powder. </b>The protein is needed to convert the starches during baking so the dough can set and turn into bread. I have tried bean flours, subbing out for the cassava flour or the buckwheat. It does work and gives nice lift, if a tighter crumb. Use about 20g bean flour and reduce the cassava/buckwheat by that amount. The reason I went with soy protein in this recipe is that it's neutral in flavor, whereas even small amounts of bean flour affected the scent and smell of this bread due to the other flavors being so neutral. If avoiding protein powder by using vegan milk, take careful note of how much protein is in the milk. Many vegan milks have little to no protein. The recipe needs about 10g protein total. </p><p><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=glutenfreegou-20&language=en_US&l=li3&o=1&a=B01F6CD436" style="border: none; margin: 0px;" width="1" /><b>Cassava flour</b> (I use <a href="https://amzn.to/3Dgw6ky">Otto's brand</a>) can sometimes be subbed with potato flour, but I have not had good results with the flavor of potato flour so proceed with caution here.</p><p><a href="https://www.amazon.com/Ottos-Naturals-Natural-Cassava-Flour/dp/B01F6CD436?crid=111S8VE3TBPBP&keywords=otto%27s%2Bcassava%2Bflour&qid=1674718349&sprefix=otto%27s%2B%2Caps%2C253&sr=8-5&th=1&linkCode=li3&tag=glutenfreegou-20&linkId=9c104feca7d87a65dc0de3f77b131696&language=en_US&ref_=as_li_ss_il" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B01F6CD436&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=glutenfreegou-20&language=en_US" /></a></p><p>I have tried numerous variations on this flour blend and I do not have recommendations on subbing the buckwheat or other ingredients, but if someone has a successful substitution I'd love to hear about it!</p><p>Enjoy!<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZYMRcrbK1PELqRr7MuwqZcabD8DIiea6sOVwsDV3W2P8avy7ErShEeLapsMO7HcUgp7R4tBsY_z1PjBquKVbhOsNwBy5pXQMLg-vjVIInpW7oZUtqnUhqnxBSmK1AZ6DjYwzhUhRwBTUjULV9aTpTAgxDRzfKeKdR5A8OpEGlrdPhoOwVz1LpR4YIQ/s3000/_N8A7128_S.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="3000" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZYMRcrbK1PELqRr7MuwqZcabD8DIiea6sOVwsDV3W2P8avy7ErShEeLapsMO7HcUgp7R4tBsY_z1PjBquKVbhOsNwBy5pXQMLg-vjVIInpW7oZUtqnUhqnxBSmK1AZ6DjYwzhUhRwBTUjULV9aTpTAgxDRzfKeKdR5A8OpEGlrdPhoOwVz1LpR4YIQ/w482-h321/_N8A7128_S.jpg" width="482" /></a></div><p></p><p><br /></p></div>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com3tag:blogger.com,1999:blog-3254465493688683865.post-35053005979693121962022-08-25T10:00:00.034-07:002022-09-09T16:21:05.742-07:00Fluffy White Bread, Gluten free, Vegan Recipe<p> Fluffy, white, soft, flexible, light gluten-free bread. I've been using this recipe for about 10 years. It's the recipe I pull out when I'm baking for a gluten eating crowd, because people always love it. When my niece was young she would only eat white bread. She could eat half a boule on her own. Now I think she'd old enough that she only restrains herself out of politeness. But that's how I know when something is really good, is when a kid who's too young to be polite, and normally eats gluten bread, will devour half a loaf.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyIgwYcZ28AvEsQ37HOIqx_AaC72keMlo7k76rhVATwa5y6kOnPqaLSJBf_OhKVy4xarZ2uHkXf-iL58HOqL28RqjeTuFYBycQlvyPxiMPqukRT6wmvXjxldXyaCFCisr4wgdZ2xs-y3bSvCwGJnJzjW8wvM13PoZbEwPUpLLPyTXx-VHnXeYqbF2zg/s3529/IMG_5667.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2173" data-original-width="3529" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyIgwYcZ28AvEsQ37HOIqx_AaC72keMlo7k76rhVATwa5y6kOnPqaLSJBf_OhKVy4xarZ2uHkXf-iL58HOqL28RqjeTuFYBycQlvyPxiMPqukRT6wmvXjxldXyaCFCisr4wgdZ2xs-y3bSvCwGJnJzjW8wvM13PoZbEwPUpLLPyTXx-VHnXeYqbF2zg/w640-h394/IMG_5667.jpg" width="640" /></a> <br /></div><p></p><p></p> <p></p><p>I've tried many <a href="https://glutenfreegourmand.blogspot.com/2013/12/BouleBreadRecipe.html">variations on this recipe</a>. It rarely fails, even with some wild ideas I've had. I always get a really good rise and the dough is really nice to work with. It's kneadable and shapeable. If you're new to gluten-free but know bread baking, this is the recipe that you should start out with to try gluten-free because the process is relatively "normal." It's a double rise, and it uses some techniques I learned growing up for how to let the bread rise, degas, shape, and bake.</p><p>Why two rises? Some say that gluten-free bread can't do a double rise. The reason this seems to be so is that some binders like xanthan gum can become compressed with additional handling. Also, gf flour seems to run out of food for the yeast more quickly than wheaten flour. In this recipe, I only use psyllium husk as the binder because it doesn't lose its elasticity with kneading. I also have you set aside some of the flour mix to add in later on the second rise so the yeast doesn't run out of fuel.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Dx7nlkBjs0UgBdkWs9AB7NMkaX3cOxtPh0uks1VyXBeGF8HBPSrL06U3dXPrH_TErtIIuIDuHxrX3thA3xPkpVMp7lMRejsyVCpcbt6XzMP2p4tv7nxqVjCWyzmKIIvhclXFRVleYV1799cZ8Vychz95vx-yyfcPT6yXyUBdniXFXHeI0UN8Y78xQA/s4032/IMG_5637.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Dx7nlkBjs0UgBdkWs9AB7NMkaX3cOxtPh0uks1VyXBeGF8HBPSrL06U3dXPrH_TErtIIuIDuHxrX3thA3xPkpVMp7lMRejsyVCpcbt6XzMP2p4tv7nxqVjCWyzmKIIvhclXFRVleYV1799cZ8Vychz95vx-yyfcPT6yXyUBdniXFXHeI0UN8Y78xQA/w240-h320/IMG_5637.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Whole Psyllium Husk<br /></td></tr></tbody></table><p></p><p>First, a look at psyllium. This is the gluten replacement in this recipe, the thing that will make the dough kneadable and flexible enough to rise. If you're really looking for a white loaf, the type and brand of psyllium you use are important to the color. Some brands can discolor the bread and lend them a red or purple tint. Here are my two recommendations for a truly white psyllium that can be found on Amazon USA:</p><p>- <a href="https://amzn.to/3PLPwBo" target="_blank">Terrasoul Psyllium Husk Powder</a></p><p><br a="" href="https://www.amazon.com/Terrasoul-Superfoods-Organic-Psyllium-Powder/dp/B0744YMKGR?crid=1664XDJPV9AGR&keywords=terrasoul+psyllium+husk+powder&qid=1661364774&sprefix=terrasoul+psy%2Caps%2C125&sr=8-5&linkCode=li2&tag=glutenfreegou-20&linkId=341c578a7c355871e8d2ddbda2734b23&language=en_US&ref_=as_li_ss_il" target="_blank" /><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B0744YMKGR&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=glutenfreegou-20&language=en_US" /></p><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=glutenfreegou-20&language=en_US&l=li3&o=1&a=B0744YMKGR" style="border: medium none; margin: 0px;" width="1" /><p>- <a href="https://amzn.to/3AHPPZE">Himalaya Organic Psyllium Whole Husk</a></p><p><a href="https://www.amazon.com/Himalaya-Organic-Psyllium-Management-Cholesterol/dp/B07VQ8VGZ6?crid=240NIFMW2FDEI&keywords=Himalaya+psyllium+husk&qid=1661365161&sprefix=himalaya+psyllium+husk%2Caps%2C164&sr=8-5&linkCode=li3&tag=glutenfreegou-20&linkId=ff96fb871b2ea6804cf9972bf6f0435c&language=en_US&ref_=as_li_ss_il" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B07VQ8VGZ6&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=glutenfreegou-20&language=en_US" /></a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=glutenfreegou-20&language=en_US&l=li3&o=1&a=B07VQ8VGZ6" style="border: medium none; margin: 0px;" width="1" /></p><p>If you would like the bread to have the finest, lightest crumb use the powder. If you want to add some extra nutritional content to the bread with a very minimal difference in texture, use the whole husk.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2EWb648QY1uxMWfmS1DI8eNARoBptUVryTn_0lutfrado9wFTDD4hajzm2oH1rHrIjRmSTGEYZOOW2xXyUd1KubYIp1W5Ko8xd2V0eFIjpVcjZURgfM_VkAJyXns2kbla2gILWYwEEbAWmqo5OWL9TTsXwQ98K6cTVYi89rEFzRSHqg4JuDYPzZQJQ/s4032/IMG_5663.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2EWb648QY1uxMWfmS1DI8eNARoBptUVryTn_0lutfrado9wFTDD4hajzm2oH1rHrIjRmSTGEYZOOW2xXyUd1KubYIp1W5Ko8xd2V0eFIjpVcjZURgfM_VkAJyXns2kbla2gILWYwEEbAWmqo5OWL9TTsXwQ98K6cTVYi89rEFzRSHqg4JuDYPzZQJQ/w640-h480/IMG_5663.jpg" width="640" /></a></div><br /><p><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=glutenfreegou-20&language=en_US&l=li3&o=1&a=B095RM2VQC" style="border: medium none; margin: 0px;" width="1" /></p><h2 style="text-align: left;">Fluffy White Boule Bread Recipe</h2><p>Egg free, dairy free, vegan, gluten free, rice free</p><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px;"><i>makes one 2-lb round loaf</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px;"><i>Mix time: 10 minutes</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px;"><i>Rise time: 2-3 hours</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px;"><i>Cook time: 35-45 minutes</i></div><p>Mix the flour blend in the bowl of a stand mixer or a large bowl and then set aside 75 grams for the second rise. 450g flour:</p><p></p><ul style="text-align: left;"><li><b>100g GF Oat flour (or substitute: sorghum flour)</b></li><li><b>50g millet flour (proso millet)</b></li><li><b>150g tapioca flour/starch</b></li><li><b>150g potato starch (NOT potato flour)</b></li></ul><p></p><p>After setting aside 75g of the flour mix, add to the remaining 375g flour:</p><p></p><ul style="text-align: left;"><li><b>27g whole psyllium husk - OR - 20g powdered/ground psyllium husk</b></li><li><b>3g active dry yeast (a scant 1 tsp)</b></li><li><b>12g soy protein powder</b> (optional, you may omit or substitute: whey protein (a milk product), pea protein, rice protein, dried milk powder, buttermilk powder, or any other protein powder)</li></ul><p></p><p>Mix the dry ingredients together, minus the 75g of flour set aside.</p><p>Add the liquid:</p><p></p><ul style="text-align: left;"><li><b>490g water at about 100°f/32°c.</b></li></ul><p></p><p>Mix the water into the dry ingredients until a smooth batter or dough forms. Let the mixture rise for 45 minutes to an hour, or until a finger dent in the surface stops filling back in right away. (This is called the finger poke test.) Once the dough has fully risen, punch it down and mix/knead in these additional ingredients:</p><p style="text-align: left;"></p><ul style="text-align: left;"><li><b>75g reserved flour from the original flour mix</b></li><li><b>8.5g salt (about 1.25-1.5 tsp)</b></li><li><b>24g sugar (this is 2 Tbsp)</b></li><li><b>12g (1 Tbsp) Apple cider vinegar</b> (optional: omit or substitute lemon juice or gf white vinegar)</li></ul><p></p><p>Mix these ingredients just until fully combined. The dough should form a workable mass. Turn the dough out onto a lightly floured work surface. If it's too sticky/loose to handle, let it rest ten minutes. If it's manageable you can move to the next step right away.</p><p>Shape the dough into a boule. A simple way to do this is to knead it a few times until a ball forms, then place it seam side down and tuck in the sides. Alternately you can use any traditional shaping technique you like. Place the dough into a floured <a href="https://amzn.to/3PMSLsa">banneton</a> or a bowl lined with a heavily floured towel, seam side up. If you don't have a rising vessel you can oil the surface and let it rise on a piece of parchment paper or foil, seam side down. Cover with the mixing bowl or cover loosely with a towel not touching the upper surface. Let rise at room temp about 30 minutes. </p><p>Preheat the oven to 450°f/230°c so it's ready by the time the dough has risen, about 30 minutes from shaping. If you are using a cloche or dutch oven baking vessel preheat that with the oven. If you don't have a baking vessel you will have to add steam to the oven. There are many tutorials on this subject online, but it can take some experimentation to get it right for your individual oven. I use this <a href="https://amzn.to/3QMkFFT">Emile Henry baking cloche</a> currently: </p><p><br /></p> <a href="https://www.amazon.com/Emile-Henry-France-Cloche-Charcoal/dp/B00WU4L7AG?keywords=emile+henry+baking+cloche&qid=1661367820&sr=8-1&linkCode=li3&tag=glutenfreegou-20&linkId=ad9ed78a8ed5f60f3c58e7cfc54e8e5e&language=en_US&ref_=as_li_ss_il" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00WU4L7AG&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=glutenfreegou-20&language=en_US" /></a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=glutenfreegou-20&language=en_US&l=li3&o=1&a=B00WU4L7AG" style="border: medium none; margin: 0px;" width="1" /><div><br /></div><div>I like the cloche style vessel because it's easier to get the bread out mid-bake versus a dutch oven.</div><div><br /></div><div>Once the bread has risen about 50%, place it on the base of the baking vessel seam side down. Use lightly floured parchment paper or foil underneath if desired. (If you are using steam instead, this is the time to add it to the oven.) Score the bread with a <a href="https://amzn.to/3dQE8Xu">lame</a> or a sharp knife using the pattern of your choice.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsRw5af3RYhx94VMsrHZ5SFd_Yd1yUi3sVNwgcz5qKjZ06pRSYVrbRCHgdohKDmTxhhqhkRbM17ytR9qbWfwBocuz9PWT0IPkO8Kknud_X8ia6TS_Nzsqn5t5I8gcncrEnWJyolqP6wnEAFsJePvHi8hkKZFTKYJKb4kdxYdPbr5FnNYvj0kk_Il_bmA/s4032/IMG_5650.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsRw5af3RYhx94VMsrHZ5SFd_Yd1yUi3sVNwgcz5qKjZ06pRSYVrbRCHgdohKDmTxhhqhkRbM17ytR9qbWfwBocuz9PWT0IPkO8Kknud_X8ia6TS_Nzsqn5t5I8gcncrEnWJyolqP6wnEAFsJePvHi8hkKZFTKYJKb4kdxYdPbr5FnNYvj0kk_Il_bmA/s320/IMG_5650.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlue-JYnTsXdzgNT8ebrHpgjq1uMkyU_t-rpIr9lgyxg02Z421ydLp7ZRQC-oq2W4Sn-lbQrm_2-NNZQh2Oh3fS4H7nzDcqEcWGog4GGqhSHEKug42Vp8kYzSldsPrH4RT-9JEp18jjRw-RqWJv9Q7soiY5yXi1ciezNddiwYrJ2EinkLXO5Sa9RyUvg/s4032/IMG_5652.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlue-JYnTsXdzgNT8ebrHpgjq1uMkyU_t-rpIr9lgyxg02Z421ydLp7ZRQC-oq2W4Sn-lbQrm_2-NNZQh2Oh3fS4H7nzDcqEcWGog4GGqhSHEKug42Vp8kYzSldsPrH4RT-9JEp18jjRw-RqWJv9Q7soiY5yXi1ciezNddiwYrJ2EinkLXO5Sa9RyUvg/s320/IMG_5652.jpg" width="320" /></a></div><br /><div>Bake the bread for 15 minutes covered/steamed. </div><div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8FdjfJnnZs1TmSpcD3bjEIdrO9-7mq5y07EDysLjpBOtnu3sN8f8Z8XDh4lPoeVse1XY92HTFH6_wZU7VGhQOjxdlt396N2ZxZKAJxKbVhikvkYFeKBXrT_1JfyYRSVNOj50u4XWBUl5QEfYnOc3u1CvLJro3FW9uZq3_hb5BjFo8zdoF2GvxqdXfA/s3472/IMG_5653.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2349" data-original-width="3472" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8FdjfJnnZs1TmSpcD3bjEIdrO9-7mq5y07EDysLjpBOtnu3sN8f8Z8XDh4lPoeVse1XY92HTFH6_wZU7VGhQOjxdlt396N2ZxZKAJxKbVhikvkYFeKBXrT_1JfyYRSVNOj50u4XWBUl5QEfYnOc3u1CvLJro3FW9uZq3_hb5BjFo8zdoF2GvxqdXfA/s320/IMG_5653.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div></div><div>After 15 minutes remove the cover or steam and bake directly on the rack for another 20-30 minutes, or until the crust is nicely browned and the bread makes a hollow sound when thumped on the bottom. Cool on a cooling rack for at least 30 minutes, but preferably until it's completely cool for better texture.</div><div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxOHCJZ8oZg8iPG9MqdV5AD_A90vad7FVpnj-k9dVgLeO_GchGdtomRx7Gla2Xgc5bIsLRB9ufL9UIiwrgpNi2dJt6A2Aavgw9zmbj2oF-DjxenO2lSJFO4eDpSgalqppCbNLk7gJVfD0ufd9lQkuYTnC-0L-ptUReJ2rpRvoFPDUkcOtnYjlejvCLQ/s4032/IMG_5657b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxOHCJZ8oZg8iPG9MqdV5AD_A90vad7FVpnj-k9dVgLeO_GchGdtomRx7Gla2Xgc5bIsLRB9ufL9UIiwrgpNi2dJt6A2Aavgw9zmbj2oF-DjxenO2lSJFO4eDpSgalqppCbNLk7gJVfD0ufd9lQkuYTnC-0L-ptUReJ2rpRvoFPDUkcOtnYjlejvCLQ/s320/IMG_5657b.jpg" width="320" /></a></div></div><div><br /></div><div>Slice and enjoy!</div><div> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAI_Z6rkt8FHxsNHTTbL3IrFob78sCiEKYjinZvtDcnOQtVDyxvHtW6iGbpPeB0aSJSDDF3ytGG_fFhOg-o2cPEovvLqGcr2DPKKSbch0p6hxwa_g9vpPGd78qrHIYM3qeinj2f9kmnLLVNks6jEQlF8xt63HWQ5IhzJYoKKs-6f1FGCskRvkPfGcfWQ/s4032/IMG_5671.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAI_Z6rkt8FHxsNHTTbL3IrFob78sCiEKYjinZvtDcnOQtVDyxvHtW6iGbpPeB0aSJSDDF3ytGG_fFhOg-o2cPEovvLqGcr2DPKKSbch0p6hxwa_g9vpPGd78qrHIYM3qeinj2f9kmnLLVNks6jEQlF8xt63HWQ5IhzJYoKKs-6f1FGCskRvkPfGcfWQ/w640-h480/IMG_5671.jpg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com21tag:blogger.com,1999:blog-3254465493688683865.post-57829398119566374122022-05-26T13:00:00.010-07:002023-01-18T11:32:58.186-08:00Homemade Classic White Sandwich Bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVXxe-yKH2ukMafnLsOfu0aQD1wCx9JsCWWZFSj99FfR_dsj_RKG3BHmxKyBPXrd7CPWqm-k_LaR5t0bqhwIgYYrwIb24IsqrBDvEg5ciok-xTQZzZNonwM043yt1z-5z8T7urOttpinFNlGM8797mzRM402WIdKYLQbe_nrgkBHPb8An3ScxHWVDeg/s3000/CN8A6026-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVXxe-yKH2ukMafnLsOfu0aQD1wCx9JsCWWZFSj99FfR_dsj_RKG3BHmxKyBPXrd7CPWqm-k_LaR5t0bqhwIgYYrwIb24IsqrBDvEg5ciok-xTQZzZNonwM043yt1z-5z8T7urOttpinFNlGM8797mzRM402WIdKYLQbe_nrgkBHPb8An3ScxHWVDeg/w425-h640/CN8A6026-1.jpg" width="425" /></a></div><p></p><p></p><p>I've been baking since before I met my husband ten years ago. He eats gluten but appreciates my baking efforts and gives me feedback on texture compared to gluten products, which he consumes regularly on his lunch break at work in the form of sandwiches. I'm a photographer too but he graces the wall of his office with blown-up cell phone shots of half-eaten sandwiches and burritos from his favorite shops. He likes my baked goods, sure, but who can blame him for going for gluten? This last few weeks as I was testing this recipe, however, something shifted. I finally heard these words: "you can make me this every weekend for the rest of my life."</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCY3bWMN40xn3chgzAuDDsDKZP5U3i4V94Qz1dlwX08T_ItqX2Q77BnyFK59r76GUC07LU42h7rl0sGkbm66JPPbkbMGYEMbKOcax3ilviuggmwRlqfIuRgV58dGeBnAzO5zyAdwF-2QdscCS5UfxX4nGGOqd8avNjGBZKpBPQAq3BmSt5sC5Rtyk_Q/s4135/CN8A6052-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4135" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCY3bWMN40xn3chgzAuDDsDKZP5U3i4V94Qz1dlwX08T_ItqX2Q77BnyFK59r76GUC07LU42h7rl0sGkbm66JPPbkbMGYEMbKOcax3ilviuggmwRlqfIuRgV58dGeBnAzO5zyAdwF-2QdscCS5UfxX4nGGOqd8avNjGBZKpBPQAq3BmSt5sC5Rtyk_Q/w464-h640/CN8A6052-1.jpg" width="464" /></a></div> <p></p><p>I know my husband likes a bread I made when he immediately plans what sandwich to make from it. Well, he's done that for every test loaf I've made for this bread. A few days ago, in fact, he ate a breakfast sandwich with this bread, got catered burgers for lunch at work, then came home and requested a steak sandwich on the fresh loaf of bread I made. I mean, I knew he liked sandwiches, but now I have a sandwich bread he will consume multiple times daily.</p><p>I have not attempted a vegan version of this recipe yet, but I will work on it. There is something about the pure protein of eggs that's difficult to replicate. Also, I'm finding that the egg and the milk are a big part of what make this bread white. So the vegan version might end up being a different recipe altogether, once I attempt it.</p><p></p><h2 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4xgar7mEQzwjPMcLe1Sxp_zsXQfTm4O3-p776bMJxjS6TP0FgAwmS-t29IxuKu1QXRd-2PuSBv5KKLqu0548U0dYyYo8lK9xtia8Kf12kUBqwrFgTMM9UE67XNZqyRNXTtMbDerUawvWvzRF7Dy4tZtx5qF2wH6wYKzGI0OmHCHBjVhKOrbCI5zgzw/s3360/CN8A6031.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3360" data-original-width="2240" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4xgar7mEQzwjPMcLe1Sxp_zsXQfTm4O3-p776bMJxjS6TP0FgAwmS-t29IxuKu1QXRd-2PuSBv5KKLqu0548U0dYyYo8lK9xtia8Kf12kUBqwrFgTMM9UE67XNZqyRNXTtMbDerUawvWvzRF7Dy4tZtx5qF2wH6wYKzGI0OmHCHBjVhKOrbCI5zgzw/w304-h457/CN8A6031.JPG" width="304" /></a></div>Classic White Sandwich Bread Recipe</h2><p>Contains dairy and egg. Gum free, rice free, soy free.</p><p><i>Mix time: 10-20 minutes</i></p><p><i>Rest & Remix time: 30 minutes</i></p><p><i>Rise time: 45-90 minutes</i></p><p><i>Bake time: 60 minutes</i></p><p><i>Total time: 2 hours 45 minutes +</i></p><p><br /></p><p>Mix in a large bowl or the bowl of a stand mixer: </p><p><b>450g <a href="https://glutenfreegourmand.blogspot.com/2016/03/rustic-white-bread-flour-blend.html">Rustic White Bread Flour Blend</a>:</b></p><p><b><span> 150g tapioca starch</span><br /></b></p><p><span><b><span> 150g potato starch</span><br /></b></span></p><p><span><span><b><span> 100g sorghum flour</span><br /></b></span></span></p><p><span><span><span><b><span> 50g millet flour</span><br /></b></span></span></span></p><p><span><span><span><span><b>25g roughly ground psyllium husk OR psyllium powder </b>(I grind my own in a whirly blade coffee grinder) </span></span></span></span></p><p><span><span><span><span><b>24g baking sugar (2Tbsp) </b>(this is a fine granulated sugar - regular granulated is likely okay)</span></span></span></span></p><p><span><span><span><span><b>8.5g salt (1.5tsp)</b></span></span></span></span></p><p><span><span><span><span><b>3g active dry yeast (1 tsp)</b></span></span></span></span></p><p><span><span><span><span>When the dry ingredients are well blended, pour into the bowl:</span></span></span></span></p><p><span><span><span><span><b>100g egg whites (for me this is the whites of three eggs)</b></span></span></span></span></p><p><span><span><span><span><b>450g whole milk, warmed to 100°f/38°c</b></span></span></span></span></p><p><span><span><span><span>Mix the wet ingredients into the dry ingredients until smooth by hand or with the paddle attachment of a stand mixer. Cover and let rest for 30 minutes.</span></span></span></span></p><p><span><span><span><span>While waiting, prep a sandwich loaf pan by buttering it thoroughly. I use a 4x4x9 inch pullman pan for this recipe to get a high rise.</span></span></span></span></p><p><span><span><span><span>Once rested, the batter will have stiffened into a dough. Mix again with a stand mixer or mix by hand until it relaxes a bit. Add:</span></span></span></span></p><p><span><span><span><span><b>12g unsalted butter (1 Tbsp), softened but not melted (optional)</b></span></span></span></span></p><p><span><span><span><span><b>12g apple cider vinegar (1 Tbsp) (optional, or sub lemon juice)</b></span></span></span></span></p><p><span><span><span><span>Mix until a shaggy, loose dough forms. Turn out the dough into your greased pullman or loaf pan. Smooth down the dough to flatten and distribute evenly to the edges. Cover and let rise at room temperature (68-70°f/20-21°c). Mark the side of the pan with some dough so you can see what a 50% rise (by dough volume) will look like.</span></span></span></span></p><p><span><span><span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span><span><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVeO6dPuZ3RmJMxn4XoZJEMAE4UOLMp4OItFZ5s7GH6iLFJ0Nw8PQ4brmR0AugBEdxCJgJRlxEZsAGEkKk5tvaLcisGCAFJ2P_Wa0XvqAEutHnma7PWP2WWjNY_yzt3oV9o7r-lZCXnpBJuxDXHHJh7Znwez_CGtG15SmUm7Z68JrEO6hk84sNsrY_Og/s4032/1CA02F4D-4897-4436-9AE8-D2714A5B928B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVeO6dPuZ3RmJMxn4XoZJEMAE4UOLMp4OItFZ5s7GH6iLFJ0Nw8PQ4brmR0AugBEdxCJgJRlxEZsAGEkKk5tvaLcisGCAFJ2P_Wa0XvqAEutHnma7PWP2WWjNY_yzt3oV9o7r-lZCXnpBJuxDXHHJh7Znwez_CGtG15SmUm7Z68JrEO6hk84sNsrY_Og/s320/1CA02F4D-4897-4436-9AE8-D2714A5B928B.jpeg" width="320" /></a></span></span></span></div><p><span><span><span><span><span><span><br /></span></span></span></span></span></span></p>Check the dough at 40 minutes. It should be rising by now, and if so preheat the oven to 425°f/220°c. Mine will usually be at about a 20-30% rise at this point.<p></p><p><span><span><span><span>Let rise about 50%, anywhere from 45minutes to an hour and a half. </span></span></span></span></p><p><span><span><span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span><span><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh774O_ZuAJKYTgfHhFFTQ2a7OpchG5omZKd9lIIpx0tpPN1AqDDIBn4Bz8IspjKWutTlkWux_jgHP5Od6LsXdEGkmCB5K9g8YqlSz9Sm8CAv8b2lR_Hk3f4nSv04judLJO77YHLfcfQ6S46Iru9vrGi7A_8ykJJ3067A8t5etXmuSAhj-rGYgR52sxqw/s4032/440AB00E-3FF0-4287-B285-F7262A761939.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh774O_ZuAJKYTgfHhFFTQ2a7OpchG5omZKd9lIIpx0tpPN1AqDDIBn4Bz8IspjKWutTlkWux_jgHP5Od6LsXdEGkmCB5K9g8YqlSz9Sm8CAv8b2lR_Hk3f4nSv04judLJO77YHLfcfQ6S46Iru9vrGi7A_8ykJJ3067A8t5etXmuSAhj-rGYgR52sxqw/s320/440AB00E-3FF0-4287-B285-F7262A761939.jpeg" width="320" /></a></span></span></span></div><p><span><span><span><span><span><span><br /></span></span></span></span></span></span></p>Brush over the top of the dough:<p></p><p><b>Melted butter (or an egg wash with one of the egg yolks whisked with a splash of milk)</b></p><p>Bake, covered, at 425°f/220°c for 15 minutes. (The best way to cover a loaf pan is by inverting another loaf pan on top of it. But tin foil or a pan cover can work just as well.)</p><p>Take the cover off and turn down the heat to 375°f/190°c and bake anther 40 minutes, uncovered.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UP3EHBqgzAKuEZ-zIX_Usx2894eOcUhp9hmgNZpYJF7WgfQAJrCty4jekKBI35v0govQY2obK6OCaSBHvjTJcXHdDCq4T4BDsdYSHdmOs6d7BimSTWr067beBT7SyTPH__o1nhrxC39YouliQIo2o2kSHlKYu55l7f9wPWEl0-M2PEzTSyeg-SBSrg/s4000/CN8A5997-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2798" data-original-width="4000" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UP3EHBqgzAKuEZ-zIX_Usx2894eOcUhp9hmgNZpYJF7WgfQAJrCty4jekKBI35v0govQY2obK6OCaSBHvjTJcXHdDCq4T4BDsdYSHdmOs6d7BimSTWr067beBT7SyTPH__o1nhrxC39YouliQIo2o2kSHlKYu55l7f9wPWEl0-M2PEzTSyeg-SBSrg/w400-h280/CN8A5997-1.jpg" width="400" /></a></div><p>When the bread is baked and golden, carefully tip it out of the hot tin and bake another 5 minutes directly on the oven rack. It's done if it sounds hollow when tapped on the bottom and sides. (If not then bake another 5 minutes straight on the rack.) Place on a cooling rack and let cool completely before slicing.</p><p></p><p>Enjoy!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwzfE_6zJap8M5EwB6jpRTx5EZIwYwZWlkYil1-CMF2sTN62dPVLdgrrjY6Mbnb9AWuw7Q86dLvW1bkLgKA0B77ElG8-3nWjPzXIquOboszK7O69KgQGAukR9POtMabC7IvC4bDVlXJAvCev7TNhl4IfXNmAHxiiU_tpcutlhUFAdfuC6ovlFJ1ZUvw/s4000/CN8A6047-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2667" data-original-width="4000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwzfE_6zJap8M5EwB6jpRTx5EZIwYwZWlkYil1-CMF2sTN62dPVLdgrrjY6Mbnb9AWuw7Q86dLvW1bkLgKA0B77ElG8-3nWjPzXIquOboszK7O69KgQGAukR9POtMabC7IvC4bDVlXJAvCev7TNhl4IfXNmAHxiiU_tpcutlhUFAdfuC6ovlFJ1ZUvw/w640-h426/CN8A6047-2.jpg" width="640" /></a></div><br /><p></p><p></p><span><span><span><br /><span><br /></span></span></span></span><p></p><p><br /></p><br />Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com44tag:blogger.com,1999:blog-3254465493688683865.post-78210517424209890312022-05-14T16:02:00.004-07:002023-12-07T19:34:15.661-08:00100% Teff Sourdough Bread Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvO7xVzWjlf9Iqm4ERmR119WDJ5zktYhufZ-LcVC1MW0k7zjDNuLK-Wla5ngR2dgULJup9vR4To6HAkKpooupeeQOowg0Hj8M-nN-Et31azM7wxwNNZxuhCo313AwKDXQFUpusLCONBfVMr9JqrGER8v1SSEuK9JPIRtDuvoyuzIvsGH_ftS-hop0hQ/s4032/IMG_3183.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvO7xVzWjlf9Iqm4ERmR119WDJ5zktYhufZ-LcVC1MW0k7zjDNuLK-Wla5ngR2dgULJup9vR4To6HAkKpooupeeQOowg0Hj8M-nN-Et31azM7wxwNNZxuhCo313AwKDXQFUpusLCONBfVMr9JqrGER8v1SSEuK9JPIRtDuvoyuzIvsGH_ftS-hop0hQ/w480-h640/IMG_3183.jpg" width="480" /></a></div><h3 style="text-align: left;">Teff Basics</h3><p>The first thing you need to know about teff is that it's a wild card, but only in the best possible way. Unlike other gluten-free grains, teff is the most flexible GF grain for baking, and it's also the most variable grain I've ever worked with for flavor. Nutty, earthy, sour, sweet, spicy, and mild are all flavors that I've gotten from teff bread. I'm still not always sure how to control the flavor, I'm just along for the ride. </p><p>Teff is one of the world's tiniest grains and has been used in sourdough bread for as long as 40,000 years. (See this recipe for <a href="https://www.daringgourmet.com/authentic-injera-ethiopian-flatbread/">traditional injera flatbread</a>.) It comes in two main varieities in the USA, brown and ivory, though many other varieties exist. It comes originally from Africa. However, Idaho seems to have a climate conducive to growing it, so that is where much of the teff is grown here in the USA. <a href="https://amzn.to/37O7yTA">Bob's Red Mill</a>, <a href="https://amzn.to/3wlASJ6">Maskal</a> and <a href="https://amzn.to/3sAqQTF">Judee's</a> are the three brands I buy. (I've included affiliate links to these products on Amazon but you might be able to find better prices direct from the mills.) There are several others, but these are the brands I've found that are certified gluten free and seem to have good manufacturing practices to keep them separate from gluten.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYk2YwFE_fRFddOgAD2UEd-BaS41vZkAWqUMAXWhpRwzRsukH5pb4Gcu_3DYHUnJBR5JL9btyg3dUJ_-xgPX9_4bUE6zcF6MNpVQUPXxx22SSNO9xCIQKafH3eH27anI87pf29vQULQeM_T6RQo5vufWYIciK_YLYSFGeEwXYxb-f1U6br7tJlOXZ0pQ/s4032/IMG_3187.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYk2YwFE_fRFddOgAD2UEd-BaS41vZkAWqUMAXWhpRwzRsukH5pb4Gcu_3DYHUnJBR5JL9btyg3dUJ_-xgPX9_4bUE6zcF6MNpVQUPXxx22SSNO9xCIQKafH3eH27anI87pf29vQULQeM_T6RQo5vufWYIciK_YLYSFGeEwXYxb-f1U6br7tJlOXZ0pQ/w640-h480/IMG_3187.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">100% Brown teff bread at a medium hydration, 100% Ivory teff bread at a lower hydration.<br /></td></tr></tbody></table> <p></p><p>Last week I wrote about making <a href="https://glutenfreegourmand.blogspot.com/2022/05/one-flour-bread-how-to-make-gf-bread.html">single flour bread with yeast</a> and introduced the tortilla test for creating your own recipe. This week, I
want to give you a 100% teff sourdough bread recipe.</p><p>What's really the most amazing thing about teff is its performance in gluten-free baking. In my last post I talked about the tortilla test and how it's used to determine the correct hydration of a dough. This is really important in GF baking because most gluten-free flours have such a narrow window for a good hydration. </p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHn9t9dOZ3uuyR3uyTdhJVzuYmD_k51w_mG750e_mwWaE31UyP4Nr-t5jZVAlIwpQZNH7C3nUUhZOOohralM3WSggtB0SPXUgFoWzTPszlWMLA5YAAPHJxWj9K9W4z4mcHLHsOeCQkwsAzNf9uIy3AdJ4UPRjg1uBeQVr1DfFW8CFSXJ2_VjYJAhPrlA/s4032/IMG_3223.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHn9t9dOZ3uuyR3uyTdhJVzuYmD_k51w_mG750e_mwWaE31UyP4Nr-t5jZVAlIwpQZNH7C3nUUhZOOohralM3WSggtB0SPXUgFoWzTPszlWMLA5YAAPHJxWj9K9W4z4mcHLHsOeCQkwsAzNf9uIy3AdJ4UPRjg1uBeQVr1DfFW8CFSXJ2_VjYJAhPrlA/s320/IMG_3223.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tortilla test: slightly too dry<br /></td></tr></tbody></table><br /><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmXeDUYx5PyxmXZriRqPvYW8U9cJRGpmoofqCtOBq_60OsN9WezzsknPFA5DvUacidrGKGVbBsUrMR2URKLoUbwpj6hFSpU6PpxaqwD7YS7k6k8IYkKAiLkPRgosPSzD6uYU77oKLM03862qX6jbZr_sAWzzbX8qOZHMktl1j0NrJfnBhWpp1ciJGSg/s4032/IMG_3227.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmXeDUYx5PyxmXZriRqPvYW8U9cJRGpmoofqCtOBq_60OsN9WezzsknPFA5DvUacidrGKGVbBsUrMR2URKLoUbwpj6hFSpU6PpxaqwD7YS7k6k8IYkKAiLkPRgosPSzD6uYU77oKLM03862qX6jbZr_sAWzzbX8qOZHMktl1j0NrJfnBhWpp1ciJGSg/s320/IMG_3227.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Torilla test: perfect<br /></td></tr></tbody></table>This is where teff differs from other flours the most: it has an enormously wide window for hydration, possibly more than wheat flour does. This gives any teff recipe a lot of leeway in how much water can be used, depending on the results you want to get out of the flour. It can also be used at very high hydrations up to 120% which lends it a lot of extensibility, much more than most flours. I've done the tortilla test on teff many times and also baked numerous 100% teff loaves. I've determined the hydration range for teff in my climate is around 70-120%. (For comparison, an AP white wheat flour might have a hydration range of 50-75%, and millet has a range of 60-70%).<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_9btcC66ox8mQoWmkEaLxbgJxLl0MOKmiXlu3DjTEkJyIvbTyiNCrRhz9THMIAqFQh4I-c4oQrgymTJPni27uPQGcgXH9gVIWpiEsdoLC3Tfp_Ql3-zEj826fZBu24nCQlZwJkEEV-FXipo8VlWbxBBGf770JiLUZgAa97K7-eOh_vXnXqQNd-UPdw/s3360/CN8A5809.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2240" data-original-width="3360" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_9btcC66ox8mQoWmkEaLxbgJxLl0MOKmiXlu3DjTEkJyIvbTyiNCrRhz9THMIAqFQh4I-c4oQrgymTJPni27uPQGcgXH9gVIWpiEsdoLC3Tfp_Ql3-zEj826fZBu24nCQlZwJkEEV-FXipo8VlWbxBBGf770JiLUZgAa97K7-eOh_vXnXqQNd-UPdw/w640-h426/CN8A5809.JPG" width="640" /></a></div> <p></p><p>Here's a quick reference for teff facts:</p><ul style="text-align: left;"><li>VARIETIES. Brown and ivory teff flour are interchangeable in any recipe. The color is different, the flavor is slightly different, but the performance is the same.</li><li>MILLING. Teff is one of the smallest grains in the world but it can still be milled at home with a good grain mill.</li><li>WHOLE GRAIN. Teff is a whole grain - ivory teff is just a different color of varietal, it's not de-germed. It's high in fiber and protein.<br /></li><li>HYDRATION RANGE. Teff has a huge hydration range at which it still works, which I've measured at 70-120% hydration.</li><li>FLAVOR. The flavor of teff can vary wildly based on other ingredients in the dough, as well as fermentation time, temperature, and hydration.</li><li>FLAVOR ENHANCEMENTS. Bringing out different flavors: milk or whey products make teff bread taste nuttier, somewhat like hazelnut. Molasses makes it taste a little spicy like cinnamon and cloves.<br /></li><li>FERMENTATION. Teff ferments very well and quickly. It's one of the grains that's considered the best gluten-free substitute for rye flour. This recipe doesn't include any sugar because it doesn't need it to rise, however, it can be added for a quicker rise or more flavor.</li></ul><p> </p><h3 style="text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5vhG0NmahyZZmu4kMXSJHRPWph1YqyMAPLK70BZVp0i6ucMQ8wlTqF-jJ6hihmqkarQKLB5afv2-WK2HOj7tRfwuD87Gxy4ZYgGgdY9ccxZGAGS4lQ_FLqYgsnB0BlJba2dywaGKiTq9yqQxFnQjBlXUKF_4ogHNPRkwqA-P6Mhc05zpX__0D3KhFw/s4032/IMG_3170.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5vhG0NmahyZZmu4kMXSJHRPWph1YqyMAPLK70BZVp0i6ucMQ8wlTqF-jJ6hihmqkarQKLB5afv2-WK2HOj7tRfwuD87Gxy4ZYgGgdY9ccxZGAGS4lQ_FLqYgsnB0BlJba2dywaGKiTq9yqQxFnQjBlXUKF_4ogHNPRkwqA-P6Mhc05zpX__0D3KhFw/s320/IMG_3170.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">100% Ivory Teff<br /></td></tr></tbody></table>100% Teff Sourdough Bread Recipe</h3><p>Gluten free, dairy free, vegan, egg free, sugar free<br /></p><p><i><a href="https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html">Making the sourdough culture</a>: 3 days, or</i></p><p><i><a href="https://glutenfreegourmand.blogspot.com/2023/03/teff-sourdough-starter-recipe-ready-in.html" target="_blank">Teff specific sourdough starter method</a>: 5 days</i></p><p><i>Mixing ingredients: 10 minutes</i></p><p><i>rest time: 2 hours</i></p><p><i>Rise time: 4-6 hours</i></p><p><i>Bake time 30-40 minutes</i></p><p><i> </i></p><p>This recipe yields a small loaf, what I call a half loaf. I have not tried doubling it yet but feel free to experiment. This recipe can easily be mixed by hand but you can also make it in a stand mixer.</p><p>Mix the dry ingredients in a bowl or stand mixer:</p><p><b>200g brown or ivory teff flour</b></p><p><b>10g powdered or ground psyllium husk <br /></b></p><p><b>4g salt </b><br /></p><p>Mix the wet ingredients into the dry ingredients<br /></p><p><b>50g teff sourdough starter (click <a href="https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html">here</a> or <a href="https://glutenfreegourmand.blogspot.com/2023/03/teff-sourdough-starter-recipe-ready-in.html">here</a> to find the method for creating it)</b></p><p><b>240g spring water (use less for a firmer loaf, or more for a more flexible loaf.)<br /></b></p><p>When the ingredients<b> </b>are fully mixed, let the dough rest for two hours to allow the psyllium to hydrate.</p><p>After resting, remix or knead the dough until smooth. Shape the dough into a boule and place in a banneton or towel-lined bowl seam-side up.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnuG1lEDMi13a3JLTromVUy8qnvSosQkJaBFp0TszNBjBu3RsFDo9kIQv_swjtrrv4MeC9AuOsQAsE8dDL_wTH9P9AXnFlS7HumOMq617kEDhXjVAZyJZxQpAz675XqlA57FVroFgOBeTnV5h2UgKU3pmmcdVv7vRE0mFvVtoqQBQsUTSulTQXmwRRw/s4032/IMG_3169.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnuG1lEDMi13a3JLTromVUy8qnvSosQkJaBFp0TszNBjBu3RsFDo9kIQv_swjtrrv4MeC9AuOsQAsE8dDL_wTH9P9AXnFlS7HumOMq617kEDhXjVAZyJZxQpAz675XqlA57FVroFgOBeTnV5h2UgKU3pmmcdVv7vRE0mFvVtoqQBQsUTSulTQXmwRRw/s320/IMG_3169.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shaped boule placed seam-side up<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9o3dto_BWSzDItUwBrzFNMfDK6_kGBEaO2FGzT-ECF4bu_xulhDpJL0kHaniz7o9afUpPPtksdu-KBqPWgswuTqqasr0WbvQYLJJ8V8XhSf3HNA-NuT5Pf19BprZu4HKzDkgBL6BCpzNcCtJqg1wGvLWRI4XUw5xviR594OkbBqk_3_VjQ51y-0oquw/s4032/IMG_3178.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9o3dto_BWSzDItUwBrzFNMfDK6_kGBEaO2FGzT-ECF4bu_xulhDpJL0kHaniz7o9afUpPPtksdu-KBqPWgswuTqqasr0WbvQYLJJ8V8XhSf3HNA-NuT5Pf19BprZu4HKzDkgBL6BCpzNcCtJqg1wGvLWRI4XUw5xviR594OkbBqk_3_VjQ51y-0oquw/s320/IMG_3178.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Boule fully proofed (~5 hours)<br /></td></tr></tbody></table> <p></p><p>Leave the dough to rise for 4-6 hours. You'll know it's ready to bake when it's increased in size about 50% and it's noticeably springier to the touch. Preheat the oven to 450°f/230°c with a baking vessel inside or set it up for steaming the bread for the first part of the bake.</p><p>Invert the bread so it's seam-side down on a piece of parchment paper. Place in the baking vessel and score. Bake at 450°f/230°c for 15 minutes covered or with steam. Uncover the bread (or remove the steam) and bake another 15 minutes uncovered/without steam. If needed, bake another 5 minutes directly on the rack or until the bread makes a hollow sound when tapped with your knuckles.</p><p>Let the bread cool on a rack.</p><p>Enjoy!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8vJMNA1veBZSB6LznEIuEvplbaEjzh_aCw-v3ETRB_-IgyuBQA4y3MMdEffrkYLijD3m0QkgkVf_ECFeDtyL-e0v_1qvBlzutaSfRqXZpW480KxZ2xG7H9a62kACdZZFbiJRtBR1ROZIzDfuy0ecYJJkEFn2IUdYHIz5ETOqi2Zgg7WneBBfvbiw5A/s3360/CN8A5807.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2240" data-original-width="3360" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8vJMNA1veBZSB6LznEIuEvplbaEjzh_aCw-v3ETRB_-IgyuBQA4y3MMdEffrkYLijD3m0QkgkVf_ECFeDtyL-e0v_1qvBlzutaSfRqXZpW480KxZ2xG7H9a62kACdZZFbiJRtBR1ROZIzDfuy0ecYJJkEFn2IUdYHIz5ETOqi2Zgg7WneBBfvbiw5A/w640-h426/CN8A5807.JPG" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><b><br /></b></p><p><br /></p>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com20tag:blogger.com,1999:blog-3254465493688683865.post-46244179512963713472022-05-06T11:50:00.014-07:002022-05-26T13:42:43.092-07:00One Flour Bread - How to Make GF Bread from (Almost) any Single Flour<p>It's one of the first things you learn when you start trying to bake gluten-free: use a blend of different flours. No single flour can work. Especially for bread.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxyQu-FaEeG2hf6ku95geVRRRYS66rmKf-liBaxNOUHWHUm1wD59h9ygGu1p-QI-a29Iy5FxMfpUpeshDVE7AdpH7Yuv2zIOaRl1ByH1SBAtdtpuI2vFAaEjFLkyjBBOtBE3Fu5KlZLwA1-bqbmsHM9HsbXxJsheA8ucrxXVTXs-jsqx2M2HQ7Tpz6A/s4032/IMG_3618.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxyQu-FaEeG2hf6ku95geVRRRYS66rmKf-liBaxNOUHWHUm1wD59h9ygGu1p-QI-a29Iy5FxMfpUpeshDVE7AdpH7Yuv2zIOaRl1ByH1SBAtdtpuI2vFAaEjFLkyjBBOtBE3Fu5KlZLwA1-bqbmsHM9HsbXxJsheA8ucrxXVTXs-jsqx2M2HQ7Tpz6A/s320/IMG_3618.jpg" width="320" /></a></div><div><br /></div>I based all my baking on this principle for years. More like 1.5 decades. Then this year, for the very first time, I asked myself: why? And to single flours: why not? Thus were born many, many little baby loaves of single flour gf bread.<div><br />No surprise that it didn't work for everything. Glutinous rice flour? No way. The surprise was that it <i>did</i> work for <i>almost</i> everything.</div><div><p></p><p>100% Cassava flour.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbANV_FobOgEcTC3yP9EIeK2RuWejT98Oj5Sw4EXH_dtkeCe7ceyXyrlv-W72Y0GAm3EA5_v25YdyLwbzmtfjzMIDSyGSjkvR7C1Jphq3ZJ44S_2D6VklygudT5Q-s_Qq3sUf_GwgxAVh_BWruBXYnBMpZkzh6uwBpDfvRQhOqHAMXZ_gcqaIE5cTdNw/s1440/E55A0446-3B9F-4925-8F18-FEC60FC51AF8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbANV_FobOgEcTC3yP9EIeK2RuWejT98Oj5Sw4EXH_dtkeCe7ceyXyrlv-W72Y0GAm3EA5_v25YdyLwbzmtfjzMIDSyGSjkvR7C1Jphq3ZJ44S_2D6VklygudT5Q-s_Qq3sUf_GwgxAVh_BWruBXYnBMpZkzh6uwBpDfvRQhOqHAMXZ_gcqaIE5cTdNw/s320/E55A0446-3B9F-4925-8F18-FEC60FC51AF8.jpg" width="320" /></a> </div><p>100% Oat flour.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6ffYWaK1aMjpalkGukjn6YazAZlVjuxwslFaCQpyR5-9SGl-YzFIK0zGlSzPiVYIlQ4ybuubfXuPY7VQD1obhXBsviZz6Oclc_rNSOwvk_-0oxzinN8fFxRAazz58hEKHHRe3htg7a_awen70s5xzz4-GD1UYED4pELVDDQ5j-Px6yT0-Q244Yt1pg/s4032/IMG_3746.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6ffYWaK1aMjpalkGukjn6YazAZlVjuxwslFaCQpyR5-9SGl-YzFIK0zGlSzPiVYIlQ4ybuubfXuPY7VQD1obhXBsviZz6Oclc_rNSOwvk_-0oxzinN8fFxRAazz58hEKHHRe3htg7a_awen70s5xzz4-GD1UYED4pELVDDQ5j-Px6yT0-Q244Yt1pg/s320/IMG_3746.jpg" width="320" /></a></div><p></p><p>100% White rice flour.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb40ttR8Cyx7CladvcPrh_aW5uj4vjWdyqClhZiy5x-BZLp-RqMXKBRPObKc5JS9JlQEIaWqjHrrKFekeDmQOkKiSr8WY6NgcvLm4YP7KutuDxClfuH6U30ByY37tKOuR2PxuKJfnFKJ8kO30MvuA2K_3ArcgxIwNMXunofLZT1FekY3PePG2to8TZPQ/s4032/IMG_4272.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb40ttR8Cyx7CladvcPrh_aW5uj4vjWdyqClhZiy5x-BZLp-RqMXKBRPObKc5JS9JlQEIaWqjHrrKFekeDmQOkKiSr8WY6NgcvLm4YP7KutuDxClfuH6U30ByY37tKOuR2PxuKJfnFKJ8kO30MvuA2K_3ArcgxIwNMXunofLZT1FekY3PePG2to8TZPQ/s320/IMG_4272.jpg" width="320" /></a></div><br /><br /><p></p><p>100% Brown rice flour.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbE7uAeMVoIYS5oBXlSGugNAayUBmSsNNz3xDOxepdaxYUjQSjNy62wuyaAEUO6WPRfTGCnB2MrkBbeM8r7qRZmGaAKkrcgdh-F6v9Vq645-IupT9iCBQb1i5Q-4hYBY4zt5zHEeN1M70ThTAHynPgEjkJ7U2hoIbPGGXfERioLrZLz75zdq-hyXTGEg/s4032/IMG_4017.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbE7uAeMVoIYS5oBXlSGugNAayUBmSsNNz3xDOxepdaxYUjQSjNy62wuyaAEUO6WPRfTGCnB2MrkBbeM8r7qRZmGaAKkrcgdh-F6v9Vq645-IupT9iCBQb1i5Q-4hYBY4zt5zHEeN1M70ThTAHynPgEjkJ7U2hoIbPGGXfERioLrZLz75zdq-hyXTGEg/s320/IMG_4017.jpg" width="240" /></a></div><p></p><p>100% Buckwheat flour.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2MbVtX7bkxLwD3pEfy1HMDbHwN8AZFrjc6JGyl6JFP8RUD3nuDyjD9Waz90TLSkvo5b3sEFly6TqrwQBWkjznCZMGJPQu81CovLwQf8CHxOGeNc50ONdTWRmgiDEXadzBFYQ-gkfDpsljNm2rKgqhnJlYCjGyL4Z0oUmh_xq4dmQc-J5BedAdImRLMw/s4032/IMG_3681.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2MbVtX7bkxLwD3pEfy1HMDbHwN8AZFrjc6JGyl6JFP8RUD3nuDyjD9Waz90TLSkvo5b3sEFly6TqrwQBWkjznCZMGJPQu81CovLwQf8CHxOGeNc50ONdTWRmgiDEXadzBFYQ-gkfDpsljNm2rKgqhnJlYCjGyL4Z0oUmh_xq4dmQc-J5BedAdImRLMw/s320/IMG_3681.jpg" width="320" /></a></div><p>Then, the other surprise that shouldn't have been a surprise. My favored grains were the best of the bunch.</p><p>100% Teff flour (this one is sourdough, the rest are yeasted).</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDGZKKJP-1MufxDgj9MqmzZB0DO-5MTY1ZkFV1d6g5obgXHZ96eeNWsQyEDqjDWhBRRtzPZm5Yvi28SlhlWHi5bH4dQxjuzsVG1s-_fydHq_G2IlUlNtmyVtNJ2P_EE_6WQVAGGOdS6chSQZKuYL3u0kW89od-puisUm45X4nsq4c8ILdtoDbuSLYgA/s4032/IMG_3183.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDGZKKJP-1MufxDgj9MqmzZB0DO-5MTY1ZkFV1d6g5obgXHZ96eeNWsQyEDqjDWhBRRtzPZm5Yvi28SlhlWHi5bH4dQxjuzsVG1s-_fydHq_G2IlUlNtmyVtNJ2P_EE_6WQVAGGOdS6chSQZKuYL3u0kW89od-puisUm45X4nsq4c8ILdtoDbuSLYgA/s320/IMG_3183.jpg" width="240" /></a></div><p></p><p>100% Sorghum flour.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMe5NGyesFKcse8Dg6B7XAjgd-LjONREXugpsXvvSvD6o-MTb0P1RltJQRmR3HK6gRymgHdwQJh-9xXJRTmHDvIaAGTou7a8JwbzOcBES8VaRxdzzJNLMAzNxVQuNg8lAU_LI1AYir9BC9QLNTBCnaiSPwI-rmMRUullVZD9OMUoRyUWGztjgY5RwT_A/s4032/IMG_3558.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMe5NGyesFKcse8Dg6B7XAjgd-LjONREXugpsXvvSvD6o-MTb0P1RltJQRmR3HK6gRymgHdwQJh-9xXJRTmHDvIaAGTou7a8JwbzOcBES8VaRxdzzJNLMAzNxVQuNg8lAU_LI1AYir9BC9QLNTBCnaiSPwI-rmMRUullVZD9OMUoRyUWGztjgY5RwT_A/s320/IMG_3558.jpg" width="320" /></a></div><br /> <p></p><p>100% Millet flour.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNMKdqW3rJuq5mUlcPVlYFw3NlBPMzP0ZxE0zKL9HRKkaeCQX_Wfop5WdGDrEgL4DWlkjkmcbOcDpK_zDHpiJlxGlr97LSMlEl1kOcoSYrCw1DrgfLJcKQir6VcBM5h7ptpdIWra7vDOaT0h0P3vZiUhEckCC254Sz0gIZln3LQ6f88240nkXNOLtfA/s4032/IMG_3620.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNMKdqW3rJuq5mUlcPVlYFw3NlBPMzP0ZxE0zKL9HRKkaeCQX_Wfop5WdGDrEgL4DWlkjkmcbOcDpK_zDHpiJlxGlr97LSMlEl1kOcoSYrCw1DrgfLJcKQir6VcBM5h7ptpdIWra7vDOaT0h0P3vZiUhEckCC254Sz0gIZln3LQ6f88240nkXNOLtfA/s320/IMG_3620.jpg" width="320" /></a></div><p></p><p>There is a method to my madness. This whole experiment was made possible courtesy of psyllium husk. It's my not-so-secret weapon in GF bread baking. For these experiments I decided to use a powdered form, and I used the minimum amount I generally use for my regular recipes: 4.4% of flour weight. I did a test with a lower amount, and while it did improve the crust it didn't give me what I considered maximum rise and best structure. I used a pre packaged psyllium to make it more consistent (since I usually grind my own). The brand I used is <a href="https://amzn.to/3P1cC7Q">Terrasoul</a> which I <a href="https://amzn.to/3P1cC7Q">ordered on Amazon.</a></p><p><br a="" href="https://www.amazon.com/Terrasoul-Superfoods-Organic-Psyllium-Powder/dp/B076TRCR3L?&linkCode=li2&tag=glutenfreegou-20&linkId=b58be59731765940b8dd7f448c8d7369&language=en_US&ref_=as_li_ss_il" target="_blank" /><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B076TRCR3L&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=glutenfreegou-20&language=en_US" /></p><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=glutenfreegou-20&language=en_US&l=li2&o=1&a=B076TRCR3L" style="border: medium none; margin: 0px;" width="1" /> <p>I thought I'd share the yeasted version of the recipe first, with the full method. The thing is that each flour takes a different hydration, so success in making the bread comes from figuring out what that ideal hydration is for your flour. Even if you use the same species, brand, and grind of flour as I do I still recommend starting with this first step in case your climate affects your hydration. I live in the Pacific Northwest and the humidity is usually about 30% in my area. I did some of these tests in Bend Oregon where the altitude is about 4000 feet and the humidity is really low. Some flours showed a small but significant difference in how much water they needed to form a dough.</p><p>So, the first step in making your single flour bread is to perform what I call the "tortilla test." This test first came to my attention when I read <a href="https://norecipes.com/how-to-make-tortillas/">Marc Matsumoto's No Recipes blog post about tortillas</a>. I then wrote <a href="https://glutenfreegourmand.blogspot.com/2012/05/perfect-gluten-free-flour-tortillas.html">my own post about flour tortillas</a> including the test he prescribes - the tortilla test.</p><p>For this bread it's a little different in that you're not going to test the dough itself. You're going to test a small amount of your flour. The more accurate your scale is, the better for this test. I used a <a href="https://amzn.to/3wd9Fbs">gram scale</a> for accuracy, but I started testing on my <a href="https://amzn.to/3KSak7N">regular kitchen scale</a> and got most of the way there, a rough estimate at least. But if you want to up your baking game I advise having both kinds of scales.</p><h3 style="text-align: left;">The Tortilla Test</h3><p>Determine the hydration of the flour you choose.</p><p>Step 1: Weigh 10g of your chosen flour.</p><p>Step 2: Weight 10g of warm water.</p><p>Step 3: Measuring slowly with a spoon, put 5g of the water into the flour and mix as best you can with a fork or your fingers.</p><p>Step 4: If the dough starts to come together, form a ball and press it between your palms. Read the dough as follows:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1JXkYfTqsrVvmn0VjFX9r0Oiv8fHEBBTCw55n9Q4x3ERREdYjZRqm-pQXHeC7SbgF2dDbHu1jdFcBU3dEkL6S9lTscYfxyyvtWTkbTK84aIGQsbNJmfmGOgLp85kbKCnfW96JHtKXNmS1QYEt4ykw7AmS7arxF5brgJ4Oxz3ZOzNXehIaR2xynwd0Vw/s1079/tortilla%20test.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="244" data-original-width="1079" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1JXkYfTqsrVvmn0VjFX9r0Oiv8fHEBBTCw55n9Q4x3ERREdYjZRqm-pQXHeC7SbgF2dDbHu1jdFcBU3dEkL6S9lTscYfxyyvtWTkbTK84aIGQsbNJmfmGOgLp85kbKCnfW96JHtKXNmS1QYEt4ykw7AmS7arxF5brgJ4Oxz3ZOzNXehIaR2xynwd0Vw/w612-h137/tortilla%20test.jpeg" width="612" /></a></div><br /><p>Notice the edges of the dough. On the perfect dough the edges are smooth. Most likely, your dough is still too dry at this stage, which is 50% hydration. (5g of water to 10g of flour is 50% hydration)<br /></p><p>Step 5: Continue adding water .5-1g at a time until the tortilla test comes out perfect. Sometimes the dough dries out or gets scattered and the entire dough weight might not represent 10g flour plus the water you put in. In this case, once you have a perfect test result, weigh the remaining water in your water bowl to verify how much you used. Do the math to get your ideal hydration level, e.g. 7g water is 70% hydration.</p><p>Occasionally you'll come across a flour that takes more than 100% hydration (sorghum, cassava, I'm looking at you). In this case you will measure out more water and keep adding it gram by gram until you get a good result on the dough.</p><p>If you are not using a gram scale, or you're not sure if you have an accurate measurement of your water, try the test again with a fresh 10g of flour. This time, instead of starting at 5g of flour start closer to what you think is your ideal hydration for better accuracy.</p><p>Step 6: Calculate the amount of water you will put in the recipe. The recipe below is for a small test loaf. It only has 225g of flour, less than 2 cups. First, calculate the amount of water you need to hydrate your flour according to the tortilla test. Our example flour takes 70% hydration, which is about what millet takes.</p><p><b>225g flour x .7 = 157.5 (<span style="background-color: #93c47d;">158</span> rounded)<br /></b></p><p>Then calculate how much water the psyllium needs to hydrate properly. People usually say 1000% hydration for psyllium, or 10x the psyllium weight, but I'm getting better results with this specific psyllium at 800% hydration. I think anything in the 800-1000% range works, so feel free to play around with that.<br /></p><p><b>10g psyllium x 8 = <span style="background-color: #93c47d;">80</span></b></p><p>Then add the two water amounts together.</p><p><b><span style="background-color: #93c47d;">158</span> (rounded) + <span style="background-color: #93c47d;">80</span> = <span style="background-color: #9fc5e8;">235</span></b></p><p><b><span style="background-color: #9fc5e8;">235g</span> </b>is the amount of water you need for a flour that takes 70% hydration. </p><p>Once you have determined your ideal hydration level for your flour and calculated your water amount, you are ready to make a single-flour bread!</p><h2 style="text-align: left;">Recipe for a Single Flour Yeasted Bread</h2><div>This bread is simple as can be - just the basics. It's gluten-free and vegan, so no eggs or dairy.</div><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfylFFyIsnqG0LNIqNMat7rPedeAeM9tXiirrVagIscony36Zr0qg-qwjFk_JDMIm6ZzDc4vaHe7HjjilJKlaapsP6ujVlNGPbeshat2CDM5GBE5eptVJusSX_L9-WY4luJVCduJ0AHnFVy-Q_jxzWY_Q2iw4j19pGatoDREuiGe4jWIQyoFIdJ6Dv6Q/s4032/IMG_3615.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfylFFyIsnqG0LNIqNMat7rPedeAeM9tXiirrVagIscony36Zr0qg-qwjFk_JDMIm6ZzDc4vaHe7HjjilJKlaapsP6ujVlNGPbeshat2CDM5GBE5eptVJusSX_L9-WY4luJVCduJ0AHnFVy-Q_jxzWY_Q2iw4j19pGatoDREuiGe4jWIQyoFIdJ6Dv6Q/w300-h400/IMG_3615.jpg" width="300" /></a></p><i>10 min mix</i><p></p><p><i>20 minutes rest time</i></p><p><i>20-60 minutes rise time</i></p><p><i>30-45 minutes bake time</i><br /></p><p><i><br /></i></p><p>Mix the dry ingredients in a bowl:</p><p><b>225g millet flour (sub any flour)</b></p><p><b>10g psyllium powder</b></p><p><b>4g salt (about 3/4 tsp)</b></p><p><b>4g sugar (about 1 tsp)</b></p><p><b>1.5g active dry yeast (about 1/2 tsp) </b></p><p><br /></p><p>When the dry ingredients are properly blended, mix in:</p><p><b><span style="background-color: #9fc5e8;">235g</span> water at 100°f/45°c</b> (or more/less depending on the results of your tortilla test above)</p><p><b>1 tsp lemon juice or vinegar (optional)</b></p><p>Mix the wet ingredients into the dry ingredients until the dough comes together. Cover and let rest for 20 minutes (this is to let the psyllium hydrate). After resting, mix or knead the dough until it becomes smooth and forms a cohesive ball, 1-4 minutes. With millet, it tends to get a little dry. If the dough just feels too dry, add 10g more water.</p><p>Form a ball or shape as desired. Let the dough rise 40-70 minutes, seam side up in a banneton or in a bowl. When you notice it starting to rise preheat your oven (and baking vessel if you have one) to 450°f/230°c.</p><p>Some of the doughs are more dense than others, but with millet it's fairly easy to read the dough. A finger poked on the surface should spring back quickly right before it's ready, and spring back slowly when it's fully proofed. The dough does not rise a lot but will be 10-20% larger usually.</p><p>When the dough is ready to bake, invert it onto some parchment paper so it's seam side down and place inside your preheated Dutch Oven or other baking vessel. Score the loaf with a sharp knife or lame. If you are doing steam instead this is the time to activate the steam. Bake the dough 15 minutes covered/with steam, then 10 minutes uncovered/without steam. Bake straight on the rack until done, usually another 5 minutes (rice flours take longer to bake). Rap your knuckles on the bottom of the loaf. When it sounds hollow, it's done.</p><p>Let the bread cool on a wire rack before slicing. <br /></p><p>Enjoy!</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNeIf1odVditCtkFwacc2Ez9nHfIuLWJhYJQinVNy03vyduX9wpH7P6zVFQ3ZsyqjPggbysCMQyooVZHbKEPj8VHzqgvOKmrOGX1OXPh5ld4N-gJ7gjW9PKdsp7y3Bh1Ue7R9fE06p0pOlj8uutgOV4TwLbEhCLMsGMcHpj-tNlBLvrVhbG8Uk3A6cDQ/s3543/IMG_3712b.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2500" data-original-width="3543" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNeIf1odVditCtkFwacc2Ez9nHfIuLWJhYJQinVNy03vyduX9wpH7P6zVFQ3ZsyqjPggbysCMQyooVZHbKEPj8VHzqgvOKmrOGX1OXPh5ld4N-gJ7gjW9PKdsp7y3Bh1Ue7R9fE06p0pOlj8uutgOV4TwLbEhCLMsGMcHpj-tNlBLvrVhbG8Uk3A6cDQ/w640-h452/IMG_3712b.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Teaser: This 100%millet loaf had a little sourdough discard thrown in the mix. It made the bread more flexible and the crust a really nice color.<br /></td></tr></tbody></table> <br /> <p></p></div>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com10tag:blogger.com,1999:blog-3254465493688683865.post-60530649611902992002022-04-30T17:21:00.008-07:002022-08-01T13:20:05.991-07:00Pumpernickel style Mock Rye Sourdough Bread<div style="text-align: left;"><span color="rgba(0, 0, 0, 0.847)" face="-apple-system-font" style="caret-color: rgba(0, 0, 0, 0.847);">This recipe was made to evoke the dark, earthy flavors of rye bread, but without the gluten. </span></div><div style="text-align: left;"><span color="rgba(0, 0, 0, 0.847)" face="-apple-system-font" style="caret-color: rgba(0, 0, 0, 0.847);"> </span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qldrPMCDClTk_7W3arL2x6i7ORAz78Pckm0DGZBjx9YeX5Qen7V64aPe8PfcJlRkPStCzsh7jRv_eE2ooG6CWRsH9mpgW3uYLZbhdBJhREMwf01b7bQRA36nvJyxOJV5QzgxLgPPmvNEYlMeltiu0-XSqlvxymksT-xk4v_ONaaiCm_V-9_5OPrYFA/s1000/Teff%20loaf%20cross%20section%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1000" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qldrPMCDClTk_7W3arL2x6i7ORAz78Pckm0DGZBjx9YeX5Qen7V64aPe8PfcJlRkPStCzsh7jRv_eE2ooG6CWRsH9mpgW3uYLZbhdBJhREMwf01b7bQRA36nvJyxOJV5QzgxLgPPmvNEYlMeltiu0-XSqlvxymksT-xk4v_ONaaiCm_V-9_5OPrYFA/w640-h512/Teff%20loaf%20cross%20section%20copy.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;">This flour blend was developed specifically for this recipe. Here’s what each flour brings to the table.</div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;"><br /></div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;">Brown
teff - dark in color and complex in flavor, teff also gives bread a
spongy and springy texture and helps with structure due to its high
amount of protein and fiber. Ivory teff is a direct substitute for brown
teff.</div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;"><br /></div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;"><div class="separator" style="caret-color: rgba(255, 255, 255, 0.847); clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQJs2zhzBLh0mD2B3AE9hhXLB7QPYkSXo4syb6XXXGhCyqOx9J1eDBPtZLnvS7_577ikSchtw3dnDrbmeDdsw8mzGhM_yT2IRoz4YKpfE6GspFDn4p88JseEq8Bm5vywsALMBZNMbYqo0eETBXc1Q68wRkdAxUDAhB1vI47TDVRBeRHZ0NHtu6-rb-w/s900/seeded%20loaf%20top_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQJs2zhzBLh0mD2B3AE9hhXLB7QPYkSXo4syb6XXXGhCyqOx9J1eDBPtZLnvS7_577ikSchtw3dnDrbmeDdsw8mzGhM_yT2IRoz4YKpfE6GspFDn4p88JseEq8Bm5vywsALMBZNMbYqo0eETBXc1Q68wRkdAxUDAhB1vI47TDVRBeRHZ0NHtu6-rb-w/w567-h377/seeded%20loaf%20top_1.jpg" width="567" /></a></div><div class="separator" style="caret-color: rgba(255, 255, 255, 0.847); clear: both; text-align: center;"><br /></div>Dark
Buckwheat - this buckwheat is ground from the unhulled buckwheat groat.
It’s very high in fiber and protein. It adds structure but it’s also
very dense. It adds a good whole-grain texture to the blend as well as
darkening the color considerably. The flavor is intense and a little
bitter. It balances out the sponginess of the teff by being a little dry
when baked. If you would like to substitute with light buckwheat, my
guess is that you'd have to reduce the total water by about 20g.</div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;"><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;"><br /></div>Sorghum
- this is a widely available grain that adds structure, fluffiness, and
bakes off dry to help prevent gumminess. Most people say to sub with
oat flour, but I have not tried this myself.</div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;"><br /></div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;">Quinoa
- I’ve recently gotten into quinoa again because it has a lot of great
attributes. In spite of being high in fiber and protein, it bakes off
very spongy and with a good level of moistness. It adds flexibility to
the texture of breads I’ve tried it in. It pairs well with buckwheat
for flavor. It does have a bit of bitterness to it but that is hidden
in this recipe with the two darker grains taking over the flavor
profile. Quinoa lends this bread a nice, thin, crisp crust that browns
nicely. Amaranth is usually a direct substitute for quinoa.</div><div style="font-family: -apple-system-font; text-size-adjust: auto;"><span color="rgba(0, 0, 0, 0.847)" face="-apple-system-font"> <span style="caret-color: rgba(255, 255, 255, 0.847);"><br /></span></span><div class="separator" style="caret-color: rgba(255, 255, 255, 0.847); clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpA8mqf3rYXU0Kib3g0-lRufLkx7CBK7zBhPa1RdYzj7gWgVhjXb7wf6PCVR0Q55CgA5JheN-EwERQncpTifkde4o3s6ZY2nnEzXCqRzjYNLCAIQ8QSILAIwHJZyaDzvWkECydBB1eM-AGiwY1velGRHVafzXfmjbO8z2ToJEyd-QZhBYE6gjanSl_3A/s900/slice%20of%20teff%20bread_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpA8mqf3rYXU0Kib3g0-lRufLkx7CBK7zBhPa1RdYzj7gWgVhjXb7wf6PCVR0Q55CgA5JheN-EwERQncpTifkde4o3s6ZY2nnEzXCqRzjYNLCAIQ8QSILAIwHJZyaDzvWkECydBB1eM-AGiwY1velGRHVafzXfmjbO8z2ToJEyd-QZhBYE6gjanSl_3A/w568-h379/slice%20of%20teff%20bread_1.jpg" width="568" /></a></div></div><h3 style="text-align: left;"><span color="rgba(0, 0, 0, 0.847)" face="-apple-system-font" style="caret-color: rgba(0, 0, 0, 0.847);"></span></h3><h3 style="text-align: left;"><span color="rgba(0, 0, 0, 0.847)" face="-apple-system-font" style="caret-color: rgba(0, 0, 0, 0.847);">Pumpernickel Style Mock-rye Bread</span></h3><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;">Sourdough Version - this recipe is naturally vegan, egg-free, dairy-free.</div><div style="caret-color: rgba(255, 255, 255, 0.847); color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;"><br /></div><div style="caret-color: rgba(255, 255, 255, 0.847); color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;"><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);">Mix the dry ingredients:</div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><br /></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GY_GHTcAwRrPv7ipLu9WQ3PPh6PkF5Wn527m4b4maQ5N7TfVz358N07Z2gV6U75ICQcoICIMC0j7OQbe8N6CxaLjelQlD3tD9Rp5lW_3edFqKN4s6QjyUVu_2PE4Q9257gSB0OeRf8KWOZRmxp2ELrFbkKxHGZK2Vvm4blw3waH1_SwdHzQQn9VH2w/s2000/CN8A5820-1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2000" data-original-width="1333" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GY_GHTcAwRrPv7ipLu9WQ3PPh6PkF5Wn527m4b4maQ5N7TfVz358N07Z2gV6U75ICQcoICIMC0j7OQbe8N6CxaLjelQlD3tD9Rp5lW_3edFqKN4s6QjyUVu_2PE4Q9257gSB0OeRf8KWOZRmxp2ELrFbkKxHGZK2Vvm4blw3waH1_SwdHzQQn9VH2w/s320/CN8A5820-1.jpg" width="213" /></a></div><b>425g flour comprised of:</b></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><b><span> </span>125g brown teff flour*</b></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><b><span> </span>125g dark buckwheat flour</b></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><b><span> </span>90g quinoa flour</b></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><b><span> </span>85g sorghum flour</b></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><b><br /></b></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><b>2T flax seed, whole</b></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><b>25g whole psyllium husk/flakes</b></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><br /></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><b>8.5-9g salt</b></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><b>1 tsp ground caraway (optional)</b></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><b>1 tsp ground coriander (optional)</b></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><br /></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);">After the dry ingredients are mixed thoroughly, mix in the wet ingredients:</div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><br /></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><b>50g teff starter (or try whatever kind of starter you have)</b></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><b>500g water at room temperature</b></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><b>50g (2+ TBSP) molasses (or more for a sweeter bread)</b></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><br /></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);">Mix the ingredients together thoroughly for a few minutes, then let rest at room temp for 90-120 minutes. </div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><br /></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);">Mix in, if desired:</div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><br /></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><b>100g Pumpkin seeds (optional)</b></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><br /></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);">Mix for several minutes with the dough hook attachment, or until the seeds are evenly distributed and the dough forms a ball. (It might be possible to knead it at this point by hand, but I haven’t tried.) In the meantime, grease or oil a loaf pan, standard range of size. The smaller the pan, the taller the slices will be. A pan larger than 10x23 cm/4”x9” will result in a very short loaf. Turn out into your greased or oiled bread pan. Smooth down the top so it’s level. </div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"> </div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioA6GJh7jjcOQ_RO_j0cZmdl-VLpM5skJjmSWGNkA18q0blZRTmVYVNiLE3JrUesAMKt_BjE5wbUfJjhurJOFWSK_FJdGq5kKRAo63C8ezd2Go3_-XmvUoklDnEdtlZIgceMxxTQyTBsbHM-lM4K8Xx40uWbwyKB2WGhwTErwFUDwKR2GLQ8p30pU8Wg/s2000/CN8A5826-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1239" data-original-width="2000" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioA6GJh7jjcOQ_RO_j0cZmdl-VLpM5skJjmSWGNkA18q0blZRTmVYVNiLE3JrUesAMKt_BjE5wbUfJjhurJOFWSK_FJdGq5kKRAo63C8ezd2Go3_-XmvUoklDnEdtlZIgceMxxTQyTBsbHM-lM4K8Xx40uWbwyKB2WGhwTErwFUDwKR2GLQ8p30pU8Wg/s320/CN8A5826-1.jpg" width="320" /></a></div></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><br /></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);">Let rise at a warm temp, about 26°c/80°f for about 2.5 hours. Keep an eye on it and when the dough starts to rise, preheat the oven to 230°c/450°f. Bake when the dough has risen 1-2 cm/.5-1 inch, and the dough springs back more slowly when depressed with a finger. </div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><br /></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);">Bake at 230°c/450°f, covered or steamed, for 25 minutes. If using a Pullman pan, just rest the cover on top of the pan. If not, cover with tin foil tent over the loaf pan or use steam in the oven. After 25 minutes, remove the cover/steam and bake for another 25-30 minutes. Take the pan out of the oven and gently/carefully take the bread out of the tin. Knock the bread on the bottom side with your knuckles. If it doesn’t have a distinct hollow sound, put it back in the oven, straight on the rack, and bake another 5 minutes or until it sounds hollow when tapped on the bottom. Cool on a rack.</div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"> </div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;">Notes: </div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;"><br /></div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;">Hydration,
that is, the amount of liquid in a bread recipe, is not a constant.
The ideal hydration for a bread can change with humidity, climate,
altitude, temperature, the grind of the flours, pan size, bake time and
temp, and personal preference. I developed this recipe in the Pacific
Northwest where we have some humidity, about 30-87% while I was testing
this recipe. I’m at about 300 feet above sea level. The first bake
with a new recipe is always a trial run, and adjustments should be made
to the amount of liquid going forward.</div></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);"><br /></div><div style="caret-color: rgba(0, 0, 0, 0.847); color: rgba(0, 0, 0, 0.847);">Enjoy!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJ0MrhvTBCmolEBq4Qx7kVqZrf5NOWLDexO2tiWXJjDhRmTHAQSv17RCk37RI-9Ak8hGDI83_KBLeqnlMYC_E0ei-QLNc66noUwpXQ1BE4yg_fxqhIxpnWLE0FzgY_xMOpbw7Me0gmk6-nJMGVbtA4edCdcMW-5bgMZ-ihjfQ6rCZEAKXW0iFnadYkQ/s900/buttered%20bread_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJ0MrhvTBCmolEBq4Qx7kVqZrf5NOWLDexO2tiWXJjDhRmTHAQSv17RCk37RI-9Ak8hGDI83_KBLeqnlMYC_E0ei-QLNc66noUwpXQ1BE4yg_fxqhIxpnWLE0FzgY_xMOpbw7Me0gmk6-nJMGVbtA4edCdcMW-5bgMZ-ihjfQ6rCZEAKXW0iFnadYkQ/w571-h380/buttered%20bread_1.jpg" width="571" /></a></div></div><div style="caret-color: rgba(255, 255, 255, 0.847); font-family: -apple-system-font; text-size-adjust: auto;"><br /></div><br /><div><br /></div>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com2tag:blogger.com,1999:blog-3254465493688683865.post-88938770446633761272022-04-23T13:55:00.002-07:002023-03-17T07:05:15.676-07:00Easy, Delicious Same-Day Sourdough Recipe<p>This bread came out exactly how I wanted it to: a caramelized, crisp, thin crust, a soft, open crumb with thin cell walls, and a light golden color that makes you think of butter. I've been working toward this bread a long time but it was really so simple. Just a few of the best flours blended just so, some sourdough starter at its peak, psyllium and salt. I added a little sugar for a better rise and a darker crust.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_H8kN-s9ndJqexZB5LbXtliCTZKCakWcOUw_thlybW-N8PLBOvFDKM0lyFuBthM8O4bAcigB8gsEPJ0TcbwZQxiX4077g9iAvN_I7sM7uUQfmg0B926jcUD412OY9Lm8i_dQyRP1HOHsAoDNSU-PoAcHiqJfCS3qdHTNmWBRSn9tNH15uRs6-kcwxQ/s2000/CN8A5934-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1333" data-original-width="2000" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_H8kN-s9ndJqexZB5LbXtliCTZKCakWcOUw_thlybW-N8PLBOvFDKM0lyFuBthM8O4bAcigB8gsEPJ0TcbwZQxiX4077g9iAvN_I7sM7uUQfmg0B926jcUD412OY9Lm8i_dQyRP1HOHsAoDNSU-PoAcHiqJfCS3qdHTNmWBRSn9tNH15uRs6-kcwxQ/w521-h347/CN8A5934-1.jpg" width="521" /></a></div> <p></p><p>I gave a piece of this bread to my husband to taste, and he said, "This is good. It has a good mouth feel and good flavor. It tastes like bread." My husband eats gluten so that's a high compliment.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYy0np8bGrd3vghrxbtbm-8I1hriSFJ2_GzVRZCk7rwLBfhsVpThsI55NtuBUHj6FubYRpETrbkZ5k4FC5f9IIPGg97hZl5mZ6ZkltM_qzxvZfbuVXH9h8dtUbRNm92YkndcjdCxEXi_BXkA6X1XYMs89AjTztTKL3VQSmUzd-vGIzInLo-nl3HbJF5Q/s2000/CN8A5941-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1333" data-original-width="2000" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYy0np8bGrd3vghrxbtbm-8I1hriSFJ2_GzVRZCk7rwLBfhsVpThsI55NtuBUHj6FubYRpETrbkZ5k4FC5f9IIPGg97hZl5mZ6ZkltM_qzxvZfbuVXH9h8dtUbRNm92YkndcjdCxEXi_BXkA6X1XYMs89AjTztTKL3VQSmUzd-vGIzInLo-nl3HbJF5Q/w518-h345/CN8A5941-1.jpg" width="518" /></a></div> <p></p><p>This recipe is one of the simplest gluten-free sourdough recipes because it only calls for three flours: ivory teff, millet, and tapioca starch. It's also the fastest and easiest sourdough recipe I have created, and you can make it same day. It is not a sour loaf, but instead has a lot of complex yeast flavors. It has a light color and texture even though it has a healthy amount of whole grains.</p><p>For this recipe you will need: </p><p></p><ul style="text-align: left;"><li>A sourdough starter. Check out the recipe here for making a starter in three days: <a href="https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html">https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html</a> or this easier method ready in five days: <a href="https://glutenfreegourmand.blogspot.com/2023/03/teff-sourdough-starter-recipe-ready-in.html">https://glutenfreegourmand.blogspot.com/2023/03/teff-sourdough-starter-recipe-ready-in.html</a></li><li>A dutch oven, a cloche, or something you can use to create steam in your oven for the first 20 minutes of baking. There are many great tutorials online for creating steam in your oven if you don't have a baking vessel.</li><li>A banneton, or use any bowl lined with a clean woven kitchen towel</li><li>A knife or lame to score the bread. There are many scoring patterns you can use for this bread. When in doubt just score an X on the top of the loaf about 1 cm or 1/2" deep.</li><li>A bowl and spoon or a stand mixer. This recipe is easy to mix by hand.</li></ul><p></p><p><span style="font-size: large;">Easy Same-Day Sourdough Recipe</span></p><p>Yield: this is a small loaf, about 400g or less than a pound. If you doubled the recipe for a larger loaf, it might need more bake time.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJH1sznk5ZHO0pGq4fiKjQDEQzQNWVjJlO_ze-Tp91qsVs0X1rIpfMtHm1FhXJQS7gGrRPmUlwh0ceFmSOrEhQhb6iBeF58IK1BMw1VDuipPzs7gp0-5jL57qzM6tQFqqHCD8dFm32koNG__hUz-nSD77krpdGnP6Gtml5KhKenM452AYg6rUyDaAeIw/s2000/CN8A5929-1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2000" data-original-width="1333" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJH1sznk5ZHO0pGq4fiKjQDEQzQNWVjJlO_ze-Tp91qsVs0X1rIpfMtHm1FhXJQS7gGrRPmUlwh0ceFmSOrEhQhb6iBeF58IK1BMw1VDuipPzs7gp0-5jL57qzM6tQFqqHCD8dFm32koNG__hUz-nSD77krpdGnP6Gtml5KhKenM452AYg6rUyDaAeIw/w255-h383/CN8A5929-1.jpg" width="255" /></a></div><br /><i>Prep time: </i><br /><p></p><p><i>preferment (optional): 4-5 hours</i></p><p><i>dough mix: 10-20 minutes</i></p><p><i>dough rise: 2-3 hours (more if your ambient temperature is cool)</i></p><p><i>bake: 35-40 min</i></p><p><i><br /></i></p><p><span style="font-size: medium;"><u>Preferment</u></span> (optional - skip if you are using 100g active teff starter in the dough)</p><p><b>33g starter</b></p><p><b>33g ivory teff flour</b></p><p><b>35g spring water</b></p><p>Combine ingredients until smooth and let rest, covered, at room temperature (20°c/70°f) for 4 to 5 hours or until it has doubled.</p><p><br /></p><p><span style="font-size: medium;"><u>Dough</u></span></p><p>Whisk together the dry ingredients:</p><p><b>100g tapioca starch</b></p><p><span><span><b>75g millet flour (proso millet)</b></span></span></p><p><span><span><b>10g psyllium husk powder</b></span></span></p><p><span><span><b>4.5g sea salt (this is about 1/2-3/4 teaspoon)</b></span></span></p><p><span><span><b>18g sugar or other natural sweetener (honey, agave, molasses, maple syrup, etc.)</b></span></span></p><p>It's important to blend the dry ingredients thoroughly to avoid clumping in the psyllium. After the dry ingredients are blended, mix in the wet ingredients:</p><p><b>100g preferment or active ivory teff starter</b></p><p><b>205g spring water at about 35°c/95°f</b></p><p>Mix together the ingredients by hand or in a mixer with the paddle attachment until it's smooth and there are no visible lumps. The dough may be loose and batter-like, this is okay. Rest the dough about 30 minutes, covered. After resting, mix or knead the dough until it starts to come together, 15 seconds-2 minutes. Flatten it out into a circle and rest for another 5 minutes covered, then shape it into a boule by folding in two opposite sides then rolling it up like a towel. Or, use any shaping method you prefer. This dough is fairly shapeable and flexible for gluten-free.</p><p>Put the dough in a banneton seam side up. Note the height of the bread. Let rise at room temperature until it is about 50% larger, about 2-2.5 hours. It will look noticeably bigger and a finger poked into the dough will still spring back. Preheat the oven (and your dutch oven or any method you use to create steam) to 230°c/450°f.</p><p>Once risen, carefully invert the dough onto a piece of parchment paper. Remove the base of your dutch oven if applicable and place the loaf inside. Score the bread and cover with the top of the DO. Bake in the heated oven, covered, for 20 minutes. Remove the cover and bake another 10 minutes. Then bake it directly on the rack for 5 minutes. You will know it's done when it's deeply browned all over and both the top and bottom sound hollow when tapped. If there are still pale spots on the loaf bake another 3-5 minutes as needed.</p><p>Remove the loaf to a rack to cool completely.</p><p>Slice and enjoy!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguaOqK4nBxPLg1At9lQOXmGH2QE1gMu6RnS5qxzfpzqCfxC5X_dVpUQFbi9gheOyH1c_-jTff2AXCWX2PlDVWEPC7nYtv-STNY0miKfiaVJLiJpwN82zOLB9Ps6xg6VvS-1GQzDIoK9XvLc-rTftlXNdN0pzXPJWfWOFWBAGCfm95BkSVOZ0GYIdGkDA/s2000/CN8A5960-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1333" data-original-width="2000" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguaOqK4nBxPLg1At9lQOXmGH2QE1gMu6RnS5qxzfpzqCfxC5X_dVpUQFbi9gheOyH1c_-jTff2AXCWX2PlDVWEPC7nYtv-STNY0miKfiaVJLiJpwN82zOLB9Ps6xg6VvS-1GQzDIoK9XvLc-rTftlXNdN0pzXPJWfWOFWBAGCfm95BkSVOZ0GYIdGkDA/w553-h368/CN8A5960-1.jpg" width="553" /></a></div><br /> <p></p><p>Substitutions:</p><p>I have not tried either of these substitutions yet, but this is my theory based on recent experiments:</p><p>Ivory teff - brown teff is almost always a direct sub. I have used them interchangeably in many recipes. I believe sorghum will also sub well in this recipe.</p><p>Millet - I think white rice flour (NOT sweet rice/glutinous rice) will sub for this, but I suspect it will make the bread more dense.</p><p>Tapioca starch - potato starch or corn starch should work, though they all have slightly different textures/properties. I need to do a side by side comparison for this at some point.</p><p>Sugar - any naturally sweet sugar substitute will work (not stevia or monkfruit, but something that contains actual sugars). If you don't want to add sugar you can omit it but it will take longer to rise, probably 4-5 hours.</p><p><br /></p>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com4tag:blogger.com,1999:blog-3254465493688683865.post-62279096191559231412022-03-08T10:00:00.226-08:002022-03-10T15:08:28.874-08:00Grain-free White Sandwich Bread Recipe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiCgoSaB3Pnj3wZ1F9WCcOOMUDLEb3o9C1Dg9Nwe6BHEV1SsQDs5wVQR4VgvYwZpQlFWR04BT-57wgf9oYUupEc4g7ahzjXcpBK86TIM_DS7LZQEu8yFKLTBiHPSDXP6P05t3Nr3N_AlICdvosrKtNvE0KDMeoe5njf9n3Qlxo3W7RULnruhzUMbErU0w=s3000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="3000" height="319" src="https://blogger.googleusercontent.com/img/a/AVvXsEiCgoSaB3Pnj3wZ1F9WCcOOMUDLEb3o9C1Dg9Nwe6BHEV1SsQDs5wVQR4VgvYwZpQlFWR04BT-57wgf9oYUupEc4g7ahzjXcpBK86TIM_DS7LZQEu8yFKLTBiHPSDXP6P05t3Nr3N_AlICdvosrKtNvE0KDMeoe5njf9n3Qlxo3W7RULnruhzUMbErU0w=w480-h319" width="480" /></a></div> <p></p><p>White sandwich bread is an American household staple. It's one of those things people miss after going gluten free, even if they never really thought much about it when they ate gluten. It's one of those things people just take for granted, and sometimes a person just wants a simple grilled cheese on white bread or a slice of toast with butter.</p><p>There are many debates about the best GF white sandwich bread. Many of them have gums or other binders that give them a strange texture. Most have rice flour, which is great because it's inexpensive and widely available, but it has its own problems with texture. It holds on to water longer than other grains, so it takes forever to bake and it often contributes to gumminess. </p><p>Here is my contribution to the white sandwich bread recipes of the world. As a bonus, it's also grain-free, using a mix of pseudo-cereals and tuber flours. It also has a few extra attributes that are difficult to come by in the world of gluten-free bread: it toasts well, and it's not gummy at all.</p><p style="text-align: left;"></p><div class="separator" style="clear: both; margin-left: 40px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1QSutTOFOuTnITmWaKw8i3FANKANilStyQcKjfagtWHc9kcguQJl1MPtZf-7qO-XMCEqNys-z3re81KLCwbugKuP9cOafaXPD2_dZ69jtqmf4YUQy5gWfLgcQe5AeBCvWUe989Li6C2KhXhQwSu_yGR6EFrEN-YCg81_HcUbE8bHUctqmFePuo8x3kA=s3832" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2874" data-original-width="3832" height="233" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1QSutTOFOuTnITmWaKw8i3FANKANilStyQcKjfagtWHc9kcguQJl1MPtZf-7qO-XMCEqNys-z3re81KLCwbugKuP9cOafaXPD2_dZ69jtqmf4YUQy5gWfLgcQe5AeBCvWUe989Li6C2KhXhQwSu_yGR6EFrEN-YCg81_HcUbE8bHUctqmFePuo8x3kA=w311-h233" width="311" /></a></div><p></p><p><span style="font-size: medium;"><u>Grain-free White Sandwich Bread Recipe</u></span></p><p><i>Mix time: 30+ minutes (including a 20 minute rest time)</i></p><p><i>Rise time: 20-120 minutes</i></p><p><i>Bake time: 45-55 minutes</i></p><p>In a large bowl or the bowl of a stand mixer, mix together the dry ingredients: </p><p> <b>450g gluten-free, grain-free flour blend consisting of </b>(see substitutions after recipe)<b>:</b></p><p><b><span> </span>150g Light Buckwheat Flour</b></p><p><b><span> </span>100g Potato starch</b></p><p><b><span> </span>100g Tapioca or arrowroot starch</b></p><p><b><span> </span>70g Quinoa flour</b></p><p><b><span> </span>30g Cassava flour</b></p><p><b>25g powdered or very finely ground blond psyllium husk</b></p><p><b>3g (1 tsp.) yeast</b></p><p><b>24-48g (2-4 TBSP) sugar, depending on how sweet you would like it</b></p><p><b>8.5g (about 1.5 tsp) </b><b>sea salt </b></p><p><br /></p><p>After blending the dry ingredients together thoroughly, mix in:</p><p><br /></p><p><b>1 egg, whisked, about 60g in weight (if your egg is a very different weight, add/subtract milk to compensate)</b></p><p><b>450g milk at room temp or a little warmer*</b></p><p><b>1 Tbsp apple cider vinegar (optional - improves rise)</b></p><p><b><br /></b></p><p><b>Once the dough has been mixed, incorporate:</b></p><p><b>50g (4 TBSP) butter or oil</b></p><p><br /></p><p>Mix all ingredients thoroughly, whether in a stand mixer with paddle attachment or by hand. Let the mixture rest for 20 minutes. In the meantime, butter or grease a loaf pan, preferably a 9x4x4 inch Pullman pan. When 20 minutes have passed, remix the dough thoroughly. It should be very thick by now.</p><p><br /></p><p>Press the dough into the greased bread pan and smooth out the top.</p><p><br /></p><p>Cover the pan and let rise until it's about 50% bigger, anywhere from 20 minutes to 2 hours depending on dough temperature. When you see it start to rise, pre-heat your oven to 230°c/450°f. When the dough has reached a 50% rise place the pan in the oven, loosely covered with the pullman pan lid or tented with tin foil. (I usually just set the pullman pan lid on top, I don't slide it on securely.)</p><p>Bake for 15 minutes, covered, at 230°c/450°f, then take off the cover.</p><p>Bake an additional 30 minutes uncovered at 200°c/400°f.</p><p>At this time, check to see if the top seems done. It should be firm enough that it sounds hollow when tapped. If it isn't, bake another 5 minutes or until it's well browned and sounds hollow when tapped. Once it's baked through on top, remove it from the oven and carefully remove it from the pan with oven mitts. Careful, it's hot! Tap the loaf on the bottom side. It likely doesn't have that hollow sound on the bottom yet. If not, place the loaf back in the oven directly on the rack. You can place it upright or on its side. Bake another 5 minutes on the rack or until it sounds hollow when tapped on the bottom. Once done, remove it from the oven and allow to cool on a cooling rack.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiWbl-ob8pwbJevT9yAJ693xVSID1mT4b2kD-xzXcfRzCTDpMK2k3pv6zYTSp1gktseUz9s5lUoyyXQ53EuD4AG7w98CAomItLoNh6V50PYodCgGshOtfZSBbp3qUK0fjrxAkM5Ysl4t6NsZdVlGhgXvzLcaHb_el2wTAvOlNqppgLQ-jhZbD23tqRUgw=s3000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2026" data-original-width="3000" height="427" src="https://blogger.googleusercontent.com/img/a/AVvXsEiWbl-ob8pwbJevT9yAJ693xVSID1mT4b2kD-xzXcfRzCTDpMK2k3pv6zYTSp1gktseUz9s5lUoyyXQ53EuD4AG7w98CAomItLoNh6V50PYodCgGshOtfZSBbp3qUK0fjrxAkM5Ysl4t6NsZdVlGhgXvzLcaHb_el2wTAvOlNqppgLQ-jhZbD23tqRUgw=w633-h427" width="633" /></a></div> <div><u>Storing</u></div><div><u><br /></u></div><div>This bread stays relatively springy for about three days at room temp. I usually keep it out on a cutting board the first day I slice into it, and save it with the cut slice down on the board to keep it fresh and the crust crisp. At the end of the first day I put it in a plastic bag and keep it at room temp. At the end of day three I either put it in the fridge or I slice it and freeze it.</div><div><br /></div><div><u>Toasting</u></div><div><u><br /></u></div><div>Toast on the highest setting and keep an eye on it. It should start to turn brown toward the end of the dark toast cycle.<br /><p></p><p><u>Substitutions</u></p><p><b>Milk.</b> The recipe can easily be made dairy free by subbing a vegan milk or water for the milk. When subbing water for milk, reduce the liquid about 10%.</p><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">*A note about hydration:</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">My recipes in general seem to need hydration adjustments for other climates/other grinds of flour/random acts of nature. This recipe for me can go either up or down in hydration and still come out. A higher hydration might create a slightly tackier feel to the inside, but the bread will stay fresh longer and have a more open crumb. A lower hydration makes the dough a little bit easier to handle and shape. It can take a few tries with a new recipe to nail down the perfect hydration for any baker.</span></div><p><b>Sugar.</b> Honey, brown rice syrup, agave, or any other natural sweetener should work.</p><p><b>Salt.</b> There is no substitute for salt, but you can reduce the amount of salt as much as you like. I even left it out on accident once and it still mostly worked, though it wasn't perfect. (It was compressed at the bottom, but I also didn't use an egg.) If you reduce the salt drastically, you might want to reduce the sugar as well unless you want it really sweet.</p><p><i>The following substitutions are just suggestions based on past experience, and have not been tested.</i></p><p><b>Egg.</b> I tried a few loaves without the egg, and they were okay but didn't have quite the rise and there was a bit of compressed dough at the bottom where it couldn't hold itself up. If you want the bread to be whiter instead of golden, use two egg whites instead of a whole egg. I will test a vegan version of the loaf sometime soon, but usually about a tablespoon of ground flax seed plus 50g extra water subs well for an egg in other sandwich loaves I've tried.</p><p><b>Apple Cider Vinegar.</b> You can sub lemon juice or another kind of vinegar. You may omit this but you may lose a little bit of rise.</p><p><b>Blond Psyllium Husk. </b>I use <a href="https://amzn.to/3tLHejO">Terrasoul powdered psyllium</a> in this recipe which you can find on Amazon USA here: <a href="https://amzn.to/3tLHejO">https://amzn.to/3tLHejO</a></p><p><b>Starches.</b> Sub out the starches for any other starch, but keep in mind that potato starch absorbs more water than most other starches so you may have to reduce the liquids in the recipe accordingly.</p><p><b>Buckwheat.</b> This recipe relies heavily on light buckwheat flour. Light buckwheat has the hull removed and it doesn't have a ton of fiber. For this reason, I don't suggest subbing dark buckwheat as it's much more fibrous and will soak up a lot more liquid. I grind my own from <a href="https://amzn.to/3IWSdNO">hulled buckwheat groats</a>. It will be a different recipe without it, as it's the main ingredient. Ivory teff has similar properties, so that would be the first thing I'd try to replace buckwheat. If you can't find either of these ingredients I'd suggest finding <a href="https://glutenfreegourmand.blogspot.com/p/bread.html">a different recipe</a> or <a href="https://glutenfreegourmand.blogspot.com/2013/02/Make-your-own-gluten-free-bread-flour.html">making your own blend</a>. In the USA, you can <a href="https://amzn.to/3hRWHte">order light buckwheat on Amazon</a> here: <a href="https://amzn.to/3hRWHte">https://amzn.to/3hRWHte</a> </p><p><b>Quinoa flour.</b> This flour lends the bread a really nice, thin, crisp crust and allows the bread to brown and toast nicely. You can reduce the amount used, and swap it out for more Buckwheat and Cassava flour. Try (proso) millet flour as a full substitute. I used the <a href="https://amzn.to/3sS0wEN">Norquin brand of Quinoa</a> which is a Canadian brand available on Amazon USA here: <a href="https://amzn.to/3sS0wEN">https://amzn.to/3sS0wEN</a></p><p><b>Cassava flour.</b> Sub potato flour (not starch) or just increase the buckwheat and/or quinoa to compensate. Cassava helps the coloration of the loaf by making it more neutral, where buckwheat can look a little gray in color when it's used alone. Cassava flour is also a very neutral flavor, so if the bread ends up tasting too strongly of the other grains, increase this one and decrease the others. I've done up to 100g of cassava, and it made a much whiter and more neutral colored loaf, though it was a bit more dense and didn't rise quite as much. I used <a href="https://amzn.to/3hMHwS2">Bob's Red Mill Cassava flour.</a></p><p> Enjoy!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgAZ55dzEEICSqekifzL3nNeDIUTEiHWxm4rN5NpJ8TiqG0XM8lzIfCJtw5WAwFhvBKdE7Ryk2EzgvwyIse35tlgjVkPgw-yTcyArn2ecLnaRnPw1N1hGnY4AN0xSxoe4WU5jmXWRWT44K3pAkNxvixdNoPhFRQhV_Vcz2yqkLpmAEn8hvdNiO-ylF5XA=s3000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1854" data-original-width="3000" height="308" src="https://blogger.googleusercontent.com/img/a/AVvXsEgAZ55dzEEICSqekifzL3nNeDIUTEiHWxm4rN5NpJ8TiqG0XM8lzIfCJtw5WAwFhvBKdE7Ryk2EzgvwyIse35tlgjVkPgw-yTcyArn2ecLnaRnPw1N1hGnY4AN0xSxoe4WU5jmXWRWT44K3pAkNxvixdNoPhFRQhV_Vcz2yqkLpmAEn8hvdNiO-ylF5XA=w498-h308" width="498" /></a></div><br /><p><br /></p></div>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com2tag:blogger.com,1999:blog-3254465493688683865.post-15562000584070581992021-11-23T10:00:00.265-08:002023-11-02T19:04:08.129-07:00Mild Country White Sourdough Bread<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj5w3k6K0SVbo43dQ8r7_OVtCmwn6hwSOfMLQvxLJSeCjqrjZuHg02uIR9Bf4qE-j1zjUN6fh95aQ8yyIJVMOmXn4sU26Ci3Ff562vR5pQVq4wfhs16EvG4pAi2EXeH6xPqxnbkRUUUf4JJF8miWfvAo97uZcDeOhCB_fb2ZdifXXz00Ihl19dyiGxlBQ=s4198" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2485" data-original-width="4198" height="378" src="https://blogger.googleusercontent.com/img/a/AVvXsEj5w3k6K0SVbo43dQ8r7_OVtCmwn6hwSOfMLQvxLJSeCjqrjZuHg02uIR9Bf4qE-j1zjUN6fh95aQ8yyIJVMOmXn4sU26Ci3Ff562vR5pQVq4wfhs16EvG4pAi2EXeH6xPqxnbkRUUUf4JJF8miWfvAo97uZcDeOhCB_fb2ZdifXXz00Ihl19dyiGxlBQ=w640-h378" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;">I gave up on producing a showy loaf a long time ago. I always rolled my eyes a little when I saw photos online of perfect bloom or wide-open crumb. "The mustard is going to just fall right through," I would think to my self disapprovingly, shaking my head a little.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7jiWx62UQew/YaVuFhyJnbI/AAAAAAAAGfw/NSKwfwHr50EAieRjfDd6rjmNtSMo2bFpACLcBGAsYHQ/s2048/CN8A5492.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1483" data-original-width="2048" height="232" src="https://1.bp.blogspot.com/-7jiWx62UQew/YaVuFhyJnbI/AAAAAAAAGfw/NSKwfwHr50EAieRjfDd6rjmNtSMo2bFpACLcBGAsYHQ/s320/CN8A5492.jpg" width="320" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div><span style="font-family: inherit;">It turns out, I was just jealous. After a decade of gluten-free bread baking and recipe development, and through a collaboration with some other bakers, I've come up with a gf sourdough bread recipe that produces an open crumb, a large bloom, and sometimes, if I'm lucky, an ear. </span><div><br /><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BlShY5akW-E/YaVvZ61u2ZI/AAAAAAAAGgU/47drLJR8PTspDsri7lOWBG6u2bmmblkXwCLcBGAsYHQ/s1930/CN8A5574.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1390" data-original-width="1930" height="230" src="https://1.bp.blogspot.com/-BlShY5akW-E/YaVvZ61u2ZI/AAAAAAAAGgU/47drLJR8PTspDsri7lOWBG6u2bmmblkXwCLcBGAsYHQ/s320/CN8A5574.jpg" width="320" /></a></div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: inherit;">The bread has a very mild, pleasant sourdough flavor and is very light in color.</span></div><div><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dTzsaIE-kZI/YaVtx5sHf_I/AAAAAAAAGfk/0aV6lD3p8DQdpqwexpNWapBy9kyV34YBgCLcBGAsYHQ/s2048/CN8A5501.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1808" data-original-width="2048" height="283" src="https://1.bp.blogspot.com/-dTzsaIE-kZI/YaVtx5sHf_I/AAAAAAAAGfk/0aV6lD3p8DQdpqwexpNWapBy9kyV34YBgCLcBGAsYHQ/s320/CN8A5501.jpg" width="320" /></a></div><div><p></p><p>The crumb is very open but not too delicate. It has a chewiness to the texture that I associate with a good sourdough bread. The crust gets a nice browning and it toasts up nicely. And I don't mind the mustard falling through as much as I thought I would.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-petqTCEBIXg/YaVszLX53xI/AAAAAAAAGe8/dqDEMctLs8Ij7SS1CWgQzhVG9kJhQLxjQCLcBGAsYHQ/s2048/CN8A5489.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2030" data-original-width="2048" height="317" src="https://1.bp.blogspot.com/-petqTCEBIXg/YaVszLX53xI/AAAAAAAAGe8/dqDEMctLs8Ij7SS1CWgQzhVG9kJhQLxjQCLcBGAsYHQ/s320/CN8A5489.jpg" width="320" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ESJa9Y6GR_0/YaVtCE_mdtI/AAAAAAAAGfE/LVrhJreRGV8GgcjZ8s7Yrf-3pBS_7tnjACLcBGAsYHQ/s2048/CN8A5473.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1749" data-original-width="2048" height="273" src="https://1.bp.blogspot.com/-ESJa9Y6GR_0/YaVtCE_mdtI/AAAAAAAAGfE/LVrhJreRGV8GgcjZ8s7Yrf-3pBS_7tnjACLcBGAsYHQ/s320/CN8A5473.jpg" width="320" /></a></div></div><p></p><p>Many thanks to Michael Hollesen who came up with the original version of this recipe. We both borrowed ideas from other recipe developers including Roman Jan, and many others helped by sharing their experience and ideas.</p><p><br /></p><p>For a variation on the recipe and method to add inclusions like cheese, peppers or herbs, check out this newer version of the recipe: <a href="https://glutenfreegourmand.blogspot.com/2023/08/cheddar-jalepeno-sourdough-bread-gluten.html">https://glutenfreegourmand.blogspot.com/2023/08/cheddar-jalepeno-sourdough-bread-gluten.html</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MxKUnx07Hf0/YaVtWdgUTyI/AAAAAAAAGfY/BNWRIOWoov0NNx6kcLnyFSAUOWa_MIlegCLcBGAsYHQ/s2048/CN8A5553-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://1.bp.blogspot.com/-MxKUnx07Hf0/YaVtWdgUTyI/AAAAAAAAGfY/BNWRIOWoov0NNx6kcLnyFSAUOWa_MIlegCLcBGAsYHQ/w640-h426/CN8A5553-1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><h2 style="text-align: left;"><span style="caret-color: rgb(255, 255, 255); font-family: inherit;">Mild Country White Sourdough Bread</span></h2><p style="text-align: left;"><i style="caret-color: rgb(255, 255, 255); font-family: inherit;">Mix #1: 20-30 min</i><br /><i style="caret-color: rgb(255, 255, 255); font-family: inherit;">Rest time: 2 hours</i><br /><i style="caret-color: rgb(255, 255, 255); font-family: inherit;">Mix #2: 1-2 min</i><br /><i style="caret-color: rgb(255, 255, 255); font-family: inherit;">Rise time: 6 hours</i><br /><i style="caret-color: rgb(255, 255, 255);">Chill time: 20-40 minutes</i><br /><i style="caret-color: rgb(255, 255, 255);">Bake time: 45-55 minutes</i></p><p style="text-align: left;"><i style="caret-color: rgb(255, 255, 255);">Total time: 9-10 hours, or more if needed</i></p><p><span style="caret-color: rgb(255, 255, 255);"><i>If you don’t have a sourdough starter, fry this easy recipe ready in 5 days: </i></span><a href="https://glutenfreegourmand.blogspot.com/2023/03/teff-sourdough-starter-recipe-ready-in.html">https://glutenfreegourmand.blogspot.com/2023/03/teff-sourdough-starter-recipe-ready-in.html</a></p><p><span style="caret-color: rgb(255, 255, 255); font-family: inherit;">Gel in a separate bowl:</span></p><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>265g Spring water at room temperature</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>25g Psyllium husk, ground</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Mix in a stand mixer:</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><div><span style="font-family: inherit;"><b>145g tapioca starch</b></span></div><div><span style="font-family: inherit;"><b>145g potato starch</b></span></div></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>60g ivory teff (or brown teff for a more rustic look and pronounced whole grain flavor)</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>50g millet flour</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>30g potato flour</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>24g sugar</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><br /></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">When dry ingredients are mixed, add:</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>40g sourdough starter, at or past its peak, preferably either teff or millet </b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>12g or 1 tbsp apple cider vinegar</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>100g egg whites (3 egg whites for me)</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>150g Spring Water*</b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Mix with paddle attachment on low. The dough will look crumbly at first but mixing for three minutes should create a wet dough. If mixing by hand, it may take a little longer but you don't have to mix constantly.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Add the <b>psyllium gel</b> from the first step to the wet dough and mix until well combined, about two minutes.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Mix on low until incorporated:</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b><br /></b></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><b>15g pink Himalaya salt</b> </span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Let rest in bowl of stand mixer, covered, about 2 hours.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Mix the dough again about 1 minute, scraping down the sides and re-mixing if needed. Scoop the dough into a floured banneton and smooth the top so it's evenly distributed. </span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vQfqeWsptZQ/YaVubcnzhSI/AAAAAAAAGf8/aQTLQEQWKcE_Oeonv--Bz884wGXG-7ZeACLcBGAsYHQ/s2048/CN8A5456.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1401" data-original-width="2048" height="219" src="https://1.bp.blogspot.com/-vQfqeWsptZQ/YaVubcnzhSI/AAAAAAAAGf8/aQTLQEQWKcE_Oeonv--Bz884wGXG-7ZeACLcBGAsYHQ/s320/CN8A5456.jpg" width="320" /></a></div><br /></div><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Check the level it’s at and note the height of the center of the dough or take a photo. </span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><br /><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cYbJUR3MSx4/YaVubc9T6RI/AAAAAAAAGgA/r0PvA1ioBBseCIDgbGtNUYqClUGMZ9HfACLcBGAsYHQ/s2048/CN8A5457.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1421" data-original-width="2048" height="222" src="https://1.bp.blogspot.com/-cYbJUR3MSx4/YaVubc9T6RI/AAAAAAAAGgA/r0PvA1ioBBseCIDgbGtNUYqClUGMZ9HfACLcBGAsYHQ/s320/CN8A5457.jpg" width="320" /></a></div></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Let rise (covered) at room temp ~70°f/21°C until it just barely starts rising, 6 more hours or about 8 hours total ferment time from first mix. The top will dome up about one rung higher on the banneton. Other indications of readiness are that the dough starts looking puffier on the surface, that it no longer smells like raw flour, and it’s jiggly and springy when poked. The surface is suddenly less tacky.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Conversely, signs that it is not ready at the 8-hour mark are that it has sunken, spread out or shrunk slightly, that it still smells like raw dough, and that the center looks very raw and maybe even transluscent. The pattern of dough on the surface is still very sharp and defined. If the dough is not ready yet and shows these signs of underfermentation, it may take several more hours for it to proof. This can be a sign that the starter was not active enough or that the ambient temperature is a little low. It will proof but it can take some extra patience.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">Once the dough starts rising, place the banneton, still covered, in the freezer for 30-40 minutes. In the mean time preheat your oven to 450°f/230°C. Remove the chilled dough from the freezer and carefully invert onto lightly floured piece of parchment paper. Lightly flour around the edges of the boule. Shape the dough into a boule by carefully and gently pulling the edges toward you and tucking them under the loaf with the long side of the hand or a bench scraper. Be as gentle as possible since the dough is already proofed. The chilling helps with handling but care is needed to shape gluten-free dough after it has risen. After shaping transfer the bread to the pre-heated baking vessel and score. If doing the one-slash score on a boule (as pictured) it needs additional decorative scoring to expand correctly and vent additional water as the hydration is so high. </span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC98QqPcm5FxT55JIS8FH6Q7TD8gaDkuUzP5TfCuzLpXGPghJ8O5RErGZKR7KDIVbOwSVxHTxXfY-JOBbPM65p6FlpQVnUzDI-jPI59AT4-wPXQKVm0fYq0HlFYjRWWHYGPHj1Yur9NTObm27bu7P-7TPYU-t-yAYLf-ePhbObWsdOzF3SmBLy7ZeefD79/s2201/840.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2201" data-original-width="2192" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC98QqPcm5FxT55JIS8FH6Q7TD8gaDkuUzP5TfCuzLpXGPghJ8O5RErGZKR7KDIVbOwSVxHTxXfY-JOBbPM65p6FlpQVnUzDI-jPI59AT4-wPXQKVm0fYq0HlFYjRWWHYGPHj1Yur9NTObm27bu7P-7TPYU-t-yAYLf-ePhbObWsdOzF3SmBLy7ZeefD79/s320/840.jpg" width="319" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This is the scoring pattern and placement I've found creates the best belly </td></tr></tbody></table><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsamgy1bTfg2lsGUHjcPELA1ND2Tgg_JU0GO5QOe-mk-gjfGB1qfj9XWM4q4ei-1K42bwqI7Kwy4EZvXg0Z905fpZRxbvfHCzMzTNnk06b10r5VL92OMCOECoWw0L442H2TBbF9KQPMYed5_Q722UI7Oj9VJmkh85B8A85x7-JvxqMgdsaIytJWnhzORQy/s2708/848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2150" data-original-width="2708" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsamgy1bTfg2lsGUHjcPELA1ND2Tgg_JU0GO5QOe-mk-gjfGB1qfj9XWM4q4ei-1K42bwqI7Kwy4EZvXg0Z905fpZRxbvfHCzMzTNnk06b10r5VL92OMCOECoWw0L442H2TBbF9KQPMYed5_Q722UI7Oj9VJmkh85B8A85x7-JvxqMgdsaIytJWnhzORQy/w320-h237/848.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Bake 30 minutes covered, 5 minutes uncovered, and 10 minutes straight on the rack. If at any point it starts looking too brown on top before the bottom is set, then turn down the heat in the oven. Since this recipe has so much egg it’s best not to brown it too much because egg burns easily. If it still needs additional time (not hollow sounding tapped on bottom) then leave it in the oven right on the rack with the oven turned off and the door closed. After the bottom of the loaf is set and firm, and makes a very hollow sound when tapped with the knuckles, you can cool it on a cooling rack, or, if you would like to prevent shrinkage, you can cool it in the oven for awhile with the door cracked open. I usually do this if the seam of the bloom isn’t completely set and crusty on top. I’ve been baking at night and cutting open the next day but I don’t know if that’s necessary to wait so long.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">*A note about hydration:</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;">My recipes in general seem to need hydration adjustments for other climates/other grinds of flour/random acts of nature. This recipe for me can go either up or down in hydration and still come out. A higher hydration might create a slightly tackier feel to the inside, but the bread will stay fresh longer and have a more open crumb. A lower hydration makes the dough a little bit easier to handle and shape. It can take a few tries with a new recipe to nail down the perfect hydration for any baker.</span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nU6nkzVwGps/YaVuvdlCJKI/AAAAAAAAGgM/-kMIj1akwmggR5-ciDHpqscF6bWrMxuvgCLcBGAsYHQ/s2048/CN8A5535.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1551" data-original-width="2048" height="485" src="https://1.bp.blogspot.com/-nU6nkzVwGps/YaVuvdlCJKI/AAAAAAAAGgM/-kMIj1akwmggR5-ciDHpqscF6bWrMxuvgCLcBGAsYHQ/w640-h485/CN8A5535.jpg" width="640" /></a></div><br /><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(255, 255, 255); text-size-adjust: auto;"><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><br /></div></div></div></div>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com31Portland, OR, USA45.515232 -122.678385317.204998163821152 -157.8346353 73.825465836178836 -87.5221353tag:blogger.com,1999:blog-3254465493688683865.post-11840723640611856742021-10-02T12:02:00.013-07:002023-11-30T20:04:11.931-08:00 Sourdough Starter Ready to use in 3-7 Days<p><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-V7jacDEU3XU/YVimrtaT6kI/AAAAAAAAGXk/U-GHokAFg4A_QS_pGRwqkTZW0ao7UhH8gCLcBGAsYHQ/s960/three%2Bstarters.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="816" data-original-width="960" height="340" src="https://1.bp.blogspot.com/-V7jacDEU3XU/YVimrtaT6kI/AAAAAAAAGXk/U-GHokAFg4A_QS_pGRwqkTZW0ao7UhH8gCLcBGAsYHQ/w400-h340/three%2Bstarters.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="background-color: white; color: #050505; font-family: times; font-size: 15px; white-space: pre-wrap;">The traditional way to create a starter can take a few weeks to a month to have a usable culture. A science-minded professional baker, Ian Lowe of Apiece Bakery, has figured out a way to accelerate the process to have a viable and very beautiful tasting culture in just 3-7 days. Using heat and hydration it’s possible to speed up the fermentation to get through the “bad bacteria” phase in just 48 hours, leaving you a usable culture on the third day with some luck. I created my starter on a Tuesday and I baked with it on that Friday with great results.</span><p></p><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; margin: 0px; overflow-wrap: break-word;"><div dir="auto" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: times;">I first came across this method in a post on The Fresh Loaf by the contributor Ars Pistorica, AKA Ian Lowe. I’ve been using this method ever since I first read about it in 2013. He used whole wheat and/or rye, but says the method can be used with "any cereal, pseudo-cereal, or tuber flours." It’s not the only way to accelerate the first stages of creating a starter, but this is how I’ve adapted this method to various gluten-free grains.</span></div><div dir="auto" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: times;"><br /></span></div><div dir="auto" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: times;">Use whole grain, freshly milled flour if possible. </span><span style="font-family: times;"> The method can be used for almost any kind of flour, including roots like potato or cassava flour (though I haven't tested this). </span><span style="font-family: times;">Teff is the absolute best, but it’s expensive so I usually use sorghum. I tried millet for the first time this time around </span><span style="font-family: times;">and it turned out amazing to my surprise.</span></div><div dir="auto" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: times;"><br /></span></div><div dir="auto" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: times;">You need some way to keep the culture at a consistent temperature for 24 hours at a time. I use a <a href="https://amzn.to/3CXToJs" target="_blank">seedling heat mat</a>, but a yogurt machine or a large insulated jug or cooler filled with water at the correct temperature also works.</span></div><div dir="auto" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: times;"><br /></span></div><div dir="auto" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: times;">(If you do not have a heat source, try this teff sourdough starter method that does not require special equipment: </span><a href="https://glutenfreegourmand.blogspot.com/2023/03/teff-sourdough-starter-recipe-ready-in.html">https://glutenfreegourmand.blogspot.com/2023/03/teff-sourdough-starter-recipe-ready-in.html</a> )</div><div dir="auto" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><br /></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; margin: 0px; overflow-wrap: break-word;"><div style="color: #050505; font-size: 15px; text-align: left; white-space: pre-wrap;"><span a="" href="https://www.amazon.com/VIVOSUN-Waterproof-Seedling-Hydroponic-Standard/dp/B00P7U259C?dchild=1&keywords=seedling+heat+mat&qid=1633200523&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyT1ZMUFhKMVZGVTFFJmVuY3J5cHRlZElkPUEwNDAxMjI4MTVGRFJaSU05MTBDJmVuY3J5cHRlZEFkSWQ9QTAxMDAxMzYyRkRWMEI3U01NRkZNJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ%3D%3D&linkCode=li3&tag=glutenfreegou-20&linkId=d8ff3b9f05032a5b1f0672acad5bb5ee&language=en_US&ref_=as_li_ss_il" style="font-family: times;" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00P7U259C&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=glutenfreegou-20&language=en_US" /></span></div></div></blockquote><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; margin: 0px; overflow-wrap: break-word;"><div dir="auto" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;"><b>Step 1</b></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"></div></div><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=glutenfreegou-20&language=en_US&l=li3&o=1&a=B00P7U259C" style="border: none; margin: 0px;" width="1" />In a plastic gallon bag or in a large silicone bag mix:<div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;"><b>50g whole-grain flour of choice</b></span></div><div dir="auto"><span style="font-family: times;"><b>100g spring water</b></span></div><div dir="auto"><span style="font-family: times;"><br /></span></div><div dir="auto"><span style="font-family: times;">Temp:</span></div><div dir="auto"><span style="font-family: times;">40°C/104°f</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;">Lay these directly on the seedling mat - OR - immerse in warm water. Keep the bag heated to a constant temperature of 40°C/104°f for 24 hours.</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-W8yXN8PYaNE/YVipC9kWs1I/AAAAAAAAGYI/aEY5-TCdfcs0iVjVrUXyxqTAjzIxNleUQCLcBGAsYHQ/s960/Starter%2BDay%2B1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://1.bp.blogspot.com/-W8yXN8PYaNE/YVipC9kWs1I/AAAAAAAAGYI/aEY5-TCdfcs0iVjVrUXyxqTAjzIxNleUQCLcBGAsYHQ/s320/Starter%2BDay%2B1.jpeg" width="320" /></a></div><br /><br /><b><br /></b></span></div><div dir="auto"><span style="font-family: times;"><b>Step 2:</b></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;">The culture may smell anywhere from mildly funky to really, really bad. This is normal.</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;">Add to the bag and mix in as best you can:</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;"><b>50g flour</b></span></div><div dir="auto"><span style="font-family: times;"><br /></span></div><div dir="auto"><span style="font-family: times;">Temp:</span></div><div dir="auto"><span style="font-family: times;">35°c/95°f</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;">If it’s so thick it’s hard to mix, you can add about 80g spring water. I usually do this for sorghum starters.</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;">Lay the bag on a cooling rack over the seedling mat - OR - immerse in warm water and keep heated at a constant temperature of </span><span style="font-family: times;">35°c/95°f</span><span style="font-family: times;"> for 24 hours.</span></div><div dir="auto"><span style="font-family: times;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gi4_z8zOx9A/YVipCxozD3I/AAAAAAAAGYE/L2cIIKuOy5Q6zWs0p-83PSUzWLozyvOXQCLcBGAsYHQ/s960/Starter%2BDay%2B2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-gi4_z8zOx9A/YVipCxozD3I/AAAAAAAAGYE/L2cIIKuOy5Q6zWs0p-83PSUzWLozyvOXQCLcBGAsYHQ/s320/Starter%2BDay%2B2.jpeg" width="240" /></a></div></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;"><b>Step 3:</b></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;">Mix the contents of the bag thoroughly before extracting some for your culture. In a clean, sanitized glass jar, mix:</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;"><b>10g culture from step 2</b></span></div><div dir="auto"><span style="font-family: times;"><b>50g flour</b></span></div><div dir="auto"><span style="font-family: times;"><b>40-60g spring water</b></span></div><div dir="auto"><span style="font-family: times;"><br /></span></div><div dir="auto"><span style="font-family: times;">Temp:</span></div><div dir="auto"><span style="font-family: times;">30°c/86°f</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;">Keep at a consistent temperature of </span><span style="font-family: times;">30°c/86°f</span><span style="font-family: times;"> for 24 hours. Placing the jar on a cooling rack over the seedling mat is usually about right for this step. Or, you can set the jar in tepid water or find a very warm spot in your house to keep it.</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;">My recommendations based on experience is:</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;">40g water for: millet (or 80% hydration)</span></div><div dir="auto"><span style="font-family: times;">60g water for: sorghum (or 120% hydration)</span></div><div dir="auto"><span style="font-family: times;">50g water for: most other flours or if you don’t know you can start with this and see how it goes. The mixture should have the consistency of a pancake batter. Teff is the most versatile and can be used as a stiff starter or a very liquid starter.</span></div><div dir="auto"><span style="font-family: times;"><br /></span></div><div dir="auto"><span style="font-family: times;">Do not use the rest of the discard - just dispose of it. You may use the discard from step 4 onward if it smells good.</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-t89dJzzlkKM/YVipRjmktcI/AAAAAAAAGYM/3KtP_3lb-X82LSl7SnrqIBfev6-IybvFgCLcBGAsYHQ/s960/Starter%2Bmix%2B3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-t89dJzzlkKM/YVipRjmktcI/AAAAAAAAGYM/3KtP_3lb-X82LSl7SnrqIBfev6-IybvFgCLcBGAsYHQ/s320/Starter%2Bmix%2B3.jpeg" width="240" /></a></div><span style="font-family: times;"><b><div dir="auto"><span style="font-family: times;"><b><br /></b></span></div>Step 4 (</b></span><b style="font-family: times;">and until you retire it):</b></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;"><b>5g starter from previous day’s mix</b></span></div><div dir="auto"><span style="font-family: times;"><b>50g flour</b></span></div><div dir="auto"><span style="font-family: times;"><b>40-60g spring water</b></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;">Temp: Room temp or up to 27°c/81°f</span></div><div dir="auto"><span style="font-family: times;"><br /></span></div><div dir="auto"><span style="font-family: times;">Feed the starter by mixing in a new jar every 24 hours. You may now keep the starter at room temp if you like. You may have to adjust feeding amount based on your climate and schedule. This schedule is feeding every 24 hours at 1:10:10 (starter:flour:water), but if you like feeding 1:1:1 every 12 hours you may convert it to that schedule. Don't feed less than 1:1:1 or more than 1:20:20. Starter should not peak until after 12 hours. If it is peaking sooner, reduce the amount of starter you use to inoculate.</span></div></div>Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com4tag:blogger.com,1999:blog-3254465493688683865.post-75509511870011170742020-04-17T10:00:00.000-07:002020-04-17T10:00:04.422-07:00Home-made FalafelFalafel: the ultimate gluten-free, vegan, healthy, delicious food. Practically a complete food unto itself with protein, carbs, and healthy fats, and vegetables all in a small delicious package. But sadly, in the USA, they are often not made gluten-free when they so easily could be.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-yFsvPAnu9Ws/Xpis6Kog6SI/AAAAAAAAGAw/0wRRwcgnsq8PHatMIp13kFXYB4TNQg4bQCLcBGAsYHQ/s1600/Falafel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="265" src="https://1.bp.blogspot.com/-yFsvPAnu9Ws/Xpis6Kog6SI/AAAAAAAAGAw/0wRRwcgnsq8PHatMIp13kFXYB4TNQg4bQCLcBGAsYHQ/s400/Falafel.jpg" width="400" /></a></div>
<br />
I was traveling in Granada, Spain a few years ago when my then-fiancé and I were looking for a good, inexpensive meal that was a change from Spanish food. We found a Lebanese restaurant and really lucked out - their falafel was gluten-free! It turns out that falafel is usually gluten-free outside of the US. But more than that, it was the most delicious falafel I've ever tasted. It was kind of smooth and creamy on the inside, and very, very green as well. The outside was the ultimate crispy crust.<br />
<br />
<a href="https://www.amazon.com/DeLonghi-D28313UXBK-Fryer-Black-Silver/dp/B003ZDNKVA/ref=as_li_ss_il?crid=1BOM37LONLTUL&dchild=1&keywords=deep+fryer+delonghi&qid=1587060995&sprefix=deep+fryer+de,aps,224&sr=8-3&linkCode=li2&tag=glutenfreegou-20&linkId=ef280aaddfa53f11beb4e0ebc91dae2b&language=en_US" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B003ZDNKVA&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=glutenfreegou-20&language=en_US" /></a>Recently I decided to re-create that falafel experience. I was partly motivated because I recently got a <a href="https://amzn.to/3cpxVMd" target="_blank">Delonghi Deep Fryer.</a> Deep frying the falafel is what gives it the super-crispy crust. However, you can also bake or pan-fry the falafel. Packing the falafel with flavor involves just quadrupling the amount of greens that you put in them, according to most recipes. I also omit the baking soda that most people use, as that makes them fluffy not creamy.<br />
<img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=glutenfreegou-20&language=en_US&l=li2&o=1&a=B003ZDNKVA" style="border: none !important; margin: 0px !important;" width="1" /><br />
<br />
Thanks to <a href="https://downshiftology.com/recipes/falafel/" target="_blank">Downshiftology</a> for the recipe inspiration!<br />
<br />
<u><span style="font-size: large;">Falafel Recipe</span></u><br />
<br />
The night before you want to cook your falafel, soak in a bowl with plenty of water topping it:<br />
<br />
<a href="https://1.bp.blogspot.com/-z5HD8UtT2NM/Xpis4kZMr1I/AAAAAAAAGA4/vUqVLw9dU3UTUTduMm8x7G5DDqQxJqfuQCEwYBhgLKs4DAMBZVoDOtFin64OvyACX0cPi0O-hxdYd6aW0UGSJU7nsyvgqGy5o2jl2pAz7eExgjlbK0vYQtdf6iP-gHuXXh6IzmJEao51UU39PTfRaH-BO5p-vMZG0g__ECX8rDYju0tV2Wf4yTy95MpHtDj6MdpYcxsCAqKGdveETGq_YgHznuqeaTgmG9a8sQ6hnNQhgqLKg_-bIKbhWbAx2-bJQO5R4nPIuV-ByxHzvlueUIR4D5Fq9UEwWkCFeDtuu_G2BnlMNI1Et5pRT8aRA9F2sMjfyXEWz6UPBlkUw_t4msTl-v8UELH55i19jTKrU_KuxxC0MXWYvSqKr9rMq_zPFpq8_0oBxk2Mdn0o3tC7xQM7I8eXsLnZBWQBI2tR2Ha2LU7ec-a3Rtx-_ITbrPaypS9Pl10FXSscSSONEbxA639RrLEPT1eOyTSkjYA-_wuX5zpZOPSGFOprmH0I2AtU3MOqUuxL1WrVD9WjUBjIp31h-auN5XpR90fkA4AUYrjoDeRkaLCZLgtsTu_lFYwT9KUDrAUhzw0LkxbIUGg4wh-ldvNw4LWEwmQbcQIPFUFD8EozsK4UBd23P5qN-SW17To60kAF3I2e59LT8-TAhMIjf4vQF/s1600/CN8A2359.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://1.bp.blogspot.com/-z5HD8UtT2NM/Xpis4kZMr1I/AAAAAAAAGA4/vUqVLw9dU3UTUTduMm8x7G5DDqQxJqfuQCEwYBhgLKs4DAMBZVoDOtFin64OvyACX0cPi0O-hxdYd6aW0UGSJU7nsyvgqGy5o2jl2pAz7eExgjlbK0vYQtdf6iP-gHuXXh6IzmJEao51UU39PTfRaH-BO5p-vMZG0g__ECX8rDYju0tV2Wf4yTy95MpHtDj6MdpYcxsCAqKGdveETGq_YgHznuqeaTgmG9a8sQ6hnNQhgqLKg_-bIKbhWbAx2-bJQO5R4nPIuV-ByxHzvlueUIR4D5Fq9UEwWkCFeDtuu_G2BnlMNI1Et5pRT8aRA9F2sMjfyXEWz6UPBlkUw_t4msTl-v8UELH55i19jTKrU_KuxxC0MXWYvSqKr9rMq_zPFpq8_0oBxk2Mdn0o3tC7xQM7I8eXsLnZBWQBI2tR2Ha2LU7ec-a3Rtx-_ITbrPaypS9Pl10FXSscSSONEbxA639RrLEPT1eOyTSkjYA-_wuX5zpZOPSGFOprmH0I2AtU3MOqUuxL1WrVD9WjUBjIp31h-auN5XpR90fkA4AUYrjoDeRkaLCZLgtsTu_lFYwT9KUDrAUhzw0LkxbIUGg4wh-ldvNw4LWEwmQbcQIPFUFD8EozsK4UBd23P5qN-SW17To60kAF3I2e59LT8-TAhMIjf4vQF/s320/CN8A2359.JPG" width="320" /></a><b>1 cup dried chickpeas aka garbanzo beans</b><br />
<b><br /></b>
<br />
Note: if you must use canned chickpeas, then you must bake them. They fall apart frying, as I learned the hard way. The texture isn't as good, but the flavor is still great when using canned chickpeas.<br />
<br />
An hour or more before you want to eat (leave extra time if you are baking), drain the chickpeas and rinse. Put in a food processor with:<br />
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<a href="https://1.bp.blogspot.com/-QAcBahkPc5g/Xpis4TabrqI/AAAAAAAAGAc/ShmPbE-9_GMdk1AzW5dt79ye8YgFinvfgCEwYBhgLKs4DAMBZVoCg6SnBuAxy0tUkJ72m-Q8Fhi_IIooUp2_tocZ-1bKTNWTV2-JspvjAqNyv11QH2OdnnAJ7-3i-JZBUfLHi2QLr8dGPC-2VHvrIfXlmY4MGvVtU38hjYU5TtVdppqxP6s7oqTuRHqVlPjmC8xSKIxJdX2qUf3jGKTX1v60BbKHCoOVjE56EbYhRmwTiZmy0yVmlQEexOFAtydMeMxtuKwhSTWVUAYcXqWBFU3tSRfA9A1ioxfOBWsfJwOj0fpU9k2smRH-IkqrD7L78Vpb70zHFUNXmIzS9qHCN_CBYHSWuHmdsiIyU56tVpdkV8_IErhjG_DExHV0oXVcHhE2WYaVpw84fIuS5_1ar1DOV0KXQuujN8nEMUlYIQLxYNDDZPfsfOpinXIILEOitb2nOlHUXAUz_LBU4dH78gWz_dNa65vzyu2MIrFWrGLXKTaVWISVbNhc17JJcQKJDfQyGNdME436jfJIK-sZTlWSpKZ-NFmdIffl5vYK7hAPf6up3jB65MOUcDwrqmfcyKGuzIDeEHYlTcc8AYol89MS04uLKNPaPeKnIg98ezM_Yv9uiW7zlHxJuRK8qrY32GkzcY291Jl3Emit2Oni0MPfe4vQF/s1600/CN8A2367.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://1.bp.blogspot.com/-QAcBahkPc5g/Xpis4TabrqI/AAAAAAAAGAc/ShmPbE-9_GMdk1AzW5dt79ye8YgFinvfgCEwYBhgLKs4DAMBZVoCg6SnBuAxy0tUkJ72m-Q8Fhi_IIooUp2_tocZ-1bKTNWTV2-JspvjAqNyv11QH2OdnnAJ7-3i-JZBUfLHi2QLr8dGPC-2VHvrIfXlmY4MGvVtU38hjYU5TtVdppqxP6s7oqTuRHqVlPjmC8xSKIxJdX2qUf3jGKTX1v60BbKHCoOVjE56EbYhRmwTiZmy0yVmlQEexOFAtydMeMxtuKwhSTWVUAYcXqWBFU3tSRfA9A1ioxfOBWsfJwOj0fpU9k2smRH-IkqrD7L78Vpb70zHFUNXmIzS9qHCN_CBYHSWuHmdsiIyU56tVpdkV8_IErhjG_DExHV0oXVcHhE2WYaVpw84fIuS5_1ar1DOV0KXQuujN8nEMUlYIQLxYNDDZPfsfOpinXIILEOitb2nOlHUXAUz_LBU4dH78gWz_dNa65vzyu2MIrFWrGLXKTaVWISVbNhc17JJcQKJDfQyGNdME436jfJIK-sZTlWSpKZ-NFmdIffl5vYK7hAPf6up3jB65MOUcDwrqmfcyKGuzIDeEHYlTcc8AYol89MS04uLKNPaPeKnIg98ezM_Yv9uiW7zlHxJuRK8qrY32GkzcY291Jl3Emit2Oni0MPfe4vQF/s320/CN8A2367.JPG" width="320" /></a></div>
<br />
<b>1/2 cup onion, roughly chopped</b><br />
<b>1 serrano chile, de-seeded</b><br />
<b>3 cloves garlic</b><br />
<b>1 tsp whole or dried cumin</b><br />
<b>1 tsp salt</b><br />
<b>black pepper to taste</b><br />
<br />
<br />Pulse the ingredients together a few times until the garbanzo beans start breaking down and everything is blending a bit. Add<br />
<a href="https://1.bp.blogspot.com/-LfPG5MlI6yc/XpiuMCF2ZZI/AAAAAAAAGBQ/5YTJmzfgJb4WKJ740x4weSHeht26czbTACEwYBhgLKs4DAMBZVoDAmC1GzEWVdNCAQnzxgq3gfMyLOO8MAfAT2O0BGyxmu175QRFvQjxOVVrqc9cix5OeQgGYN-T-FTAQRdh0DRY9luZ4iIU7PKesHOM1b6iKmUnhMx1daq8GH14JEgOaUKsmvzzn499OjUm-FKaNnF0J1M30h8U_PnzGJXBbCRRZZH9N_KUPZ7zy98r19vUGNpAPMBJKfznk8bMFNJk480-sN0eYrpPOmaRksnzbpW9lQqSZz8ALADsXiJRnVMGAxB7Kj-OS8bm31JsJkYneOyrRQZTdzGGqmmUnkuiItdWQe5LfvKnjQpRmE9BAChmfzbwe_mlTBGnCt6DV4oiiple0SPR20khITr5T-kWPV62msTP2INGEnPHzeSvNqHZw6T4Z7KjBghLrij7rfu1Sj6KcC-3jw-aozy1mQJ3S11PvfooKE4Rhc_eJgU6mliNlaGBtUvHVdmbYO-5BHlkJoFwiIQpsBj_EqJVKUwedYzSwEgvJ5h9kn4fIHl-nJKiWGPzdhHa8tx3ZXyffbQN-RTfX1bbcMZicb0Vk5GhFtQWGma2yN9wNtnt_1U_EArCNwaLNyG5yCEnk7gQ1wP6Jnz17uvKJuOqWVVVcMM7h4vQF/s1600/food%2Bprocessor.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://1.bp.blogspot.com/-LfPG5MlI6yc/XpiuMCF2ZZI/AAAAAAAAGBQ/5YTJmzfgJb4WKJ740x4weSHeht26czbTACEwYBhgLKs4DAMBZVoDAmC1GzEWVdNCAQnzxgq3gfMyLOO8MAfAT2O0BGyxmu175QRFvQjxOVVrqc9cix5OeQgGYN-T-FTAQRdh0DRY9luZ4iIU7PKesHOM1b6iKmUnhMx1daq8GH14JEgOaUKsmvzzn499OjUm-FKaNnF0J1M30h8U_PnzGJXBbCRRZZH9N_KUPZ7zy98r19vUGNpAPMBJKfznk8bMFNJk480-sN0eYrpPOmaRksnzbpW9lQqSZz8ALADsXiJRnVMGAxB7Kj-OS8bm31JsJkYneOyrRQZTdzGGqmmUnkuiItdWQe5LfvKnjQpRmE9BAChmfzbwe_mlTBGnCt6DV4oiiple0SPR20khITr5T-kWPV62msTP2INGEnPHzeSvNqHZw6T4Z7KjBghLrij7rfu1Sj6KcC-3jw-aozy1mQJ3S11PvfooKE4Rhc_eJgU6mliNlaGBtUvHVdmbYO-5BHlkJoFwiIQpsBj_EqJVKUwedYzSwEgvJ5h9kn4fIHl-nJKiWGPzdhHa8tx3ZXyffbQN-RTfX1bbcMZicb0Vk5GhFtQWGma2yN9wNtnt_1U_EArCNwaLNyG5yCEnk7gQ1wP6Jnz17uvKJuOqWVVVcMM7h4vQF/s320/food%2Bprocessor.jpg" width="320" /></a><br />
<b>One extra-large bunch of parsley, or two smaller bunches</b><br />
<b>One large bunch of cilantro</b><br />
<br />
Pulse all the ingredients together until the garbanzo beans resemble coarse sand. Scrape down the sides of the bowl as necessary.<br />
<br />
Remove the mixture to a bowl and refrigerate for at least 30 minutes. Pre-heat your fryer or oven. Cook times vary depending on method:<br />
<a href="https://1.bp.blogspot.com/-XMao1Rm_M7g/Xpis4bb6AoI/AAAAAAAAGBE/cLlwlNTope0wQRjxaNK2KCAWq8_dT2NJACEwYBhgLKs4DAMBZVoCRaIsl7JAXTxUATYK1N9s2m9L--TqIfviR_DYvxaio8uv-ceKlgdkpL7FUn1djlrWpHBjLcQLjGAtY1DSgjeXWuEZy2CggnK2rMYxpszEtxa0DUaS_jq_AJiZmilQYeWbTPt1aqvC-chPbDGZPiFzbkDP_QkIEvd_ZpWd82-Zi5ROX76a8TnwrY3opE-FYFULFJ0-cJpr-1qS8NEN2SWdlwJqAbWU4uO7b2PH07FaYVgDWNoCrPAYlDf7AN-ETFRchsfCigGdK_JfFrGLAy9toKeJwAig6UPJbeRA6VVKTVgIuQ65rXtIPfTUxWojYp3uTINT7UxHO0DvEuh-e8slW1Wh_wOnwmJizHbjRsEryXO-8GyvsH_LTfrUxqmcBZIQBc37NCifrMwwEGzcqSxiBEmiLXlnuocP2j0cvdbPz-KQvTaIQywm5MKL-MnaAdvVLQAxVwOblnF7axwyG5mn0Vov-6MdFkoTGjTk5BRVUytODxD8tut_RT_5eQe76gHo3FYBlhcXwMY3NfdbgLPmo8srsAehd804aEYA-Pl286x1b0yZP6XstNCdX1a9d_sTJQ7cBt6xUQwYJ9OCnjiwHvMKSIgP31jidMKXf4vQF/s1600/CN8A2382.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://1.bp.blogspot.com/-XMao1Rm_M7g/Xpis4bb6AoI/AAAAAAAAGBE/cLlwlNTope0wQRjxaNK2KCAWq8_dT2NJACEwYBhgLKs4DAMBZVoCRaIsl7JAXTxUATYK1N9s2m9L--TqIfviR_DYvxaio8uv-ceKlgdkpL7FUn1djlrWpHBjLcQLjGAtY1DSgjeXWuEZy2CggnK2rMYxpszEtxa0DUaS_jq_AJiZmilQYeWbTPt1aqvC-chPbDGZPiFzbkDP_QkIEvd_ZpWd82-Zi5ROX76a8TnwrY3opE-FYFULFJ0-cJpr-1qS8NEN2SWdlwJqAbWU4uO7b2PH07FaYVgDWNoCrPAYlDf7AN-ETFRchsfCigGdK_JfFrGLAy9toKeJwAig6UPJbeRA6VVKTVgIuQ65rXtIPfTUxWojYp3uTINT7UxHO0DvEuh-e8slW1Wh_wOnwmJizHbjRsEryXO-8GyvsH_LTfrUxqmcBZIQBc37NCifrMwwEGzcqSxiBEmiLXlnuocP2j0cvdbPz-KQvTaIQywm5MKL-MnaAdvVLQAxVwOblnF7axwyG5mn0Vov-6MdFkoTGjTk5BRVUytODxD8tut_RT_5eQe76gHo3FYBlhcXwMY3NfdbgLPmo8srsAehd804aEYA-Pl286x1b0yZP6XstNCdX1a9d_sTJQ7cBt6xUQwYJ9OCnjiwHvMKSIgP31jidMKXf4vQF/s320/CN8A2382.JPG" width="320" /></a><br />
Frying: 4-6 minutes per batch, but don't crowd<br />
Baking at 400°: 20-25 minutes<br />
<br />
With your hands or a scoop, carefully form balls of the falafel mixture, anywhere from golf-ball sized to nectarine sized. Somewhere in between is typical, about 16 total falafels. Make patties if you are baking.<br />
<br />
Whichever cooking method you are using, turn them over once mid-way through the cooking process.<br />
<br />
Frying:<br />
<br />
Fry in batches of four for two minutes, then turn over and fry for another 1-2 minutes until golden brown to deep brown.<br />
<br />
For fryers, you may want to test a single falafel to make sure it will hold together before doing a batch. If the balls aren't holding together when you form them, or if your test falafel breaks while cooking, you can stir into the mixture:<br />
<br />
<a href="https://1.bp.blogspot.com/-O6DPYbsYDmY/Xpis57o5WuI/AAAAAAAAGBA/lJGDUaNKpRwoKqFp5j6g2SDsjFp7zUewgCEwYBhgLKs4DAMBZVoDRcSG28Xqq08585CwgRLypoaMcWhYNNG0q7fzHAjyL3zvedLlkN_FclHG71Yk7HiHa1kjbwc2SYp_IrHqk-8Ipkpzc0shlnWtHvt6EU-nadgL8VmNlTFUEfZVVHstaq8ImKb5cEb06QUGyZiY-n5JDYsO73aL7q3CH7s5uSE_seePvzH16Yb_Jo5PdAl_gzZ_pREe5NSNae7LIRFJ3lV0aQ4uPPZDyDPMnR3RaK-7b2Y03KWDaXrtdGf6l5QKjIOdWuzWxbuPYIfYpSyPmB35L4xUHlOqD1vDHHzrYO2NZt_eCPobwm4OEANgIrh8KQBrpOu3WmuQaVEf2Ir153quJ4cL6zqr9gd05FrK_tFSIvQTyxFYFcBcCrUKuViueU2Uspr1LziMqjaIYmTSmHfS9FWPsmSRqRRSGy2K2xy04XFz4rp1o014YgfjM0Lq688GutX5Obx04YJZoDmNRam77o8zrbO2ssDt2BeBRVpnK8P3-Dcsv5U9SgEBIF7Arb_WCNKZ9_Fujn7dOKNn8LLHB5CuLu9wWhU16-Ez65vSwWdbtZjUq484pciABXDb7iIIDAxVVuPSih21Hd45xs0FAOAUY4Om9gwQBMMnf4vQF/s1600/Falafel%2BVert.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://1.bp.blogspot.com/-O6DPYbsYDmY/Xpis57o5WuI/AAAAAAAAGBA/lJGDUaNKpRwoKqFp5j6g2SDsjFp7zUewgCEwYBhgLKs4DAMBZVoDRcSG28Xqq08585CwgRLypoaMcWhYNNG0q7fzHAjyL3zvedLlkN_FclHG71Yk7HiHa1kjbwc2SYp_IrHqk-8Ipkpzc0shlnWtHvt6EU-nadgL8VmNlTFUEfZVVHstaq8ImKb5cEb06QUGyZiY-n5JDYsO73aL7q3CH7s5uSE_seePvzH16Yb_Jo5PdAl_gzZ_pREe5NSNae7LIRFJ3lV0aQ4uPPZDyDPMnR3RaK-7b2Y03KWDaXrtdGf6l5QKjIOdWuzWxbuPYIfYpSyPmB35L4xUHlOqD1vDHHzrYO2NZt_eCPobwm4OEANgIrh8KQBrpOu3WmuQaVEf2Ir153quJ4cL6zqr9gd05FrK_tFSIvQTyxFYFcBcCrUKuViueU2Uspr1LziMqjaIYmTSmHfS9FWPsmSRqRRSGy2K2xy04XFz4rp1o014YgfjM0Lq688GutX5Obx04YJZoDmNRam77o8zrbO2ssDt2BeBRVpnK8P3-Dcsv5U9SgEBIF7Arb_WCNKZ9_Fujn7dOKNn8LLHB5CuLu9wWhU16-Ez65vSwWdbtZjUq484pciABXDb7iIIDAxVVuPSih21Hd45xs0FAOAUY4Om9gwQBMMnf4vQF/s320/Falafel%2BVert.jpg" width="213" /></a><b> 2-4 Tbsp chickpea flour or any all-purpose flour (optional)</b><br />
<br />
I typically don't find this necessary, but sometimes my falafel split a little. I don't mind this.<br />
<br />
Baking:<br />
<br />
Brush generously on both sides with:<br />
<br />
<b>olive oil</b><br />
<br />
Bake at 400° for 20-25 minutes flipping once halfway through.<br />
<br />
Remove the falafel from the fryer or oven and serve immediately while hot, or save in a 200° oven until ready to serve.<br />
<br />
Serve with <a href="http://glutenfreegourmand.blogspot.com/2020/04/restaurant-style-hummus-recipe.html" target="_blank">hummus</a>, salad, tzatziki, and pita or, my favorite, gluten-free <a href="http://glutenfreegourmand.blogspot.com/2013/02/quick-easy-gluten-free-naan-recipe.html" target="_blank">naan</a>.<br />
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<br />Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com1tag:blogger.com,1999:blog-3254465493688683865.post-31652644595954093072020-04-16T10:49:00.000-07:002020-04-16T11:26:20.332-07:00Restaurant-style Hummus RecipeHave you ever ordered hummus at a "healthy" or "natural" restaurant and it came to the table as chunky, dry, mashed-up garbanzo beans? What a disappointment! This recipe will give you home-made hummus that's closer to what you would find in a Lebanese restaurant - creamy and smooth.<br />
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Thanks to <a href="http://thekitchn.com/">theKitchn.com</a> for <a href="https://www.thekitchn.com/how-to-make-hummus-from-scratch-cooking-lessons-from-the-kitchn-107560" target="_blank">the recipe that inspired this post</a>!<br />
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With the aid of a food processor, this recipe is really easy. The trick is to add back plenty of the delicious liquid from the garbanzo beans.<br />
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First, open and drain, reserving the liquid:<br />
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<b>a 15-oz can of garbanzo beans, aka chick peas</b><br />
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Put the garbanzo beans in the food processor along with:<br />
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<b>About 1/4 of the reserved liquid, plus more as needed</b><br />
<b>3 Tablespoons tahini</b><br />
<b>3 Tablespoons extra-virgin olive oil</b><br />
<b>1 clove garlic</b><br />
<b>juice from 1/2 lemon (only use fresh lemon)</b><br />
<b>1 tsp salt</b><br />
<b>Black pepper to taste</b><br />
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Blend the ingredients together for about 5 minutes, scraping down the sides of the bowl occasionally. If the mixture is balling up it needs a lot more of the reserved liquid. The mixture should look smooth and creamy like a thick yogurt.<br />
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After blending until very smooth for 5 minutes, taste the hummus and adjust ingredients as needed. Remove to a bowl. Serve room temperature or chilled. You can serve it plain or top with any of the following:<br />
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Olive oil<br />
Paprika<br />
Parsley garnish<br />
Pine Nuts<br />
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Serve with pita wedges, crackers or chips of choice, or my favorite, <a href="http://glutenfreegourmand.blogspot.com/2013/02/quick-easy-gluten-free-naan-recipe.html" target="_blank">Gluten-free Naan</a>. I've never been a fan of pitas so I have never developed a recipe for them. Naan is much tastier!<br />
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Hummus saves well in the fridge for several days. I don't know how long because mine never lasts more than four days!Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com0tag:blogger.com,1999:blog-3254465493688683865.post-28518853097941392512020-03-26T16:26:00.000-07:002020-03-26T16:26:13.188-07:00"Stay at Home" Recipes for a Global PandemicHello Friends,<br />
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It has been a long time since I posted a recipe. Well, here in Oregon we are under a "Stay at Home" order due to the COVID-19 crisis, and I am diligently staying at home. I haven't gone to a restaurant or gotten delivery in weeks, and that means I'm cooking.<br />
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Below are some of the recipes I've been revisiting during the Stay at Home order. Then, up next, I will post a few new recipes that I've been throwing in the mix to have some healthy vegetarian Mediterranean meals, including falafel, hummus, and tzatziki.<br />
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First, my fun project. I made some <a href="https://glutenfreegourmand.blogspot.com/search?q=pain+au+chocolate" target="_blank">Pain au Chocolate</a> and finally got some good crumb shots! I used the <a href="http://glutenfreegourmand.blogspot.com/2016/03/croissants-quick-er-easy-er-way.html" target="_blank">Quicker, Easier Method</a> for the croissant dough.<br />
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<a href="http://glutenfreegourmand.blogspot.com/search?q=pain+au+chocolate" target="_blank"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://1.bp.blogspot.com/-mVxImVXJWas/Xn0hFiLMBGI/AAAAAAAAF90/yeRhK4vZsbkZEiv69B3wJDQPfLdGdlVBQCLcBGAsYHQ/s640/Pain%2Bau%2BChocolate%2BCrumb.jpg" width="640" /></a><a href="https://glutenfreegourmand.blogspot.com/search?q=pain+au+chocolate" target="_blank">Pain au Chocolate</a></div>
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I have some of the pastry dough saved to possibly make <a href="http://glutenfreegourmand.blogspot.com/2012/06/chicken-pot-pie-in-june.html" target="_blank">Chicken Pot Pie</a> one night. Chicken is a staple around here during the best of times, so it's also a great staple during a global pandemic. I've been thinking up ways to make it a different meal each time, so followed a recipe from my new favorite YouTube channel, <a href="https://www.youtube.com/channel/UCJjyyWFwUIOfKhb35WgCqVg" target="_blank">De Mi Rancho at tu Cocina</a>:<br />
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<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/JP7loWO6_o0" width="560"></iframe><br />
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I substituted miner's lettuce from my garden for the purslane she used in the original recipe. And of course I made corn tortillas since my local grocery stores are now rationing tortillas! Thankfully I bought a big bag of masa harina. But if you want <a href="http://glutenfreegourmand.blogspot.com/2012/05/perfect-gluten-free-flour-tortillas.html" target="_blank">gluten-free flour tortillas</a> to have it more Michoacan style like in the video, check out <a href="http://glutenfreegourmand.blogspot.com/2012/05/perfect-gluten-free-flour-tortillas.html" target="_blank">this recipe</a>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Miner's Lettuce</td></tr>
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Over the weekend I made Tandoori Chicken and served it with my <a href="http://glutenfreegourmand.blogspot.com/search?q=naan" target="_blank">gluten-free Naan recipe</a>.<br />
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Tonight I'm making enchiladas with the leftover sauce from the Chile Rojo chicken dish above that I'll probably doctor a bit to make it more enchilada-like. I'll have to post the recipe!Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com0tag:blogger.com,1999:blog-3254465493688683865.post-85110300767361370742019-10-19T15:13:00.001-07:002019-10-19T15:15:18.674-07:00Chile Relleno Video from "De Mi Rancho a Tu Cocina"It's been awhile! I've been meaning to create a new blog post lately and this video inspired me. Chile Relleno is one of the few dishes that I can't enjoy when I'm in Mexico because it has a little bit of flour in it. I make it at home by subbing out the flour for white rice flour. This video shows a slightly different technique than I have in <a href="http://glutenfreegourmand.blogspot.com/2012/05/how-to-make-chile-rellenos-gluten-free.html">my recipe</a>, and it also answers the question I've always had about what exactly is in the sauce. Please enjoy!<br />
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<a href="https://www.youtube.com/watch?v=5WCni7y8i44">https://www.youtube.com/watch?v=5WCni7y8i44</a></div>
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Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com1tag:blogger.com,1999:blog-3254465493688683865.post-28428058003975834372016-03-28T08:30:00.000-07:002016-04-07T20:46:17.319-07:00Croissants, the Quick-er, Easy-er WayThe Julia Childs croissant recipe takes 24 hours. I don't want to brag here, but my new croissant recipe only takes six! Croissants aren't easy, but I've taken the tricky bits out. These crescent rolls are even better than if you took an extra18 hours to make them.<br />
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The traditional method of making croissants calls for a laborious task called "laminating" that takes up lots of time and labor. This recipe uses a technique typically seen in other types of pastries and biscuits - cutting in the butter. This is much faster than laminating and doesn't take much in the way of technique. So never fear, you do not need to get a degree from the Cordon Bleu to make these tasty pastries!<br />
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<h2>
Croissant Recipe, Quicker and Easier</h2>
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<i>Mix time:10 minutes</i></div>
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<i>Chill time: 60 minutes</i></div>
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<i>Rolling/shaping time: 30 minutes</i></div>
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<i>Rise time: 3-4 hours</i></div>
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<i>Cook time: 20 minutes</i></div>
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<i>Yield: 8-12 croissants</i></div>
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In a food processor, or in a medium mixing bowl, blend together:</div>
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<b>225g (1 3/4 cup) <a href="http://glutenfreegourmand.blogspot.com/2016/03/rustic-white-bread-flour-blend.html">Rustic White Bread Flour Blend</a></b></div>
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<b>12g (2 TBSP) Ground psyllium husk (note: this is more than typical)</b></div>
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<b>1/2 tsp Yeast</b></div>
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<b>12g (1 TBSP) Sugar</b></div>
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<b>1/4 tsp </b><b>(2g) </b><b>Salt</b></div>
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Cut into pic4-5 pieces and put into the blender:</div>
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<b>140g (5 oz) very cold European-style cultured butter</b></div>
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Pulse the butter into the flour (or cut it in with two knives) until the biggest pieces are about 1/2 inch across. Add all at once:</div>
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<b>225g (Scant 1 Cup) Ice-cold water</b></div>
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<b>1 1/2 tsp apple cider vinegar</b></div>
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Pulse or stir the dough just until it seems evenly wet all over. Do not over-blend or knead, as this will break the butter up too much. The dough will be extremely sticky and wet. Don't worry - it will firm up. If using a food processor, carefully remove the dough onto plastic wrap, wax paper, or parchment paper. Wrap and refrigerate. If you mixed by hand simply cover the bowl. Refrigerate 1 hour or up to 3 days.</div>
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<i>Note: I use water in this recipe because it works better with the psyllium husk binder, which doesn't absorb milk well. Traditionally croissants have milk and cream but the extra fats don't work as well in this gf recipe.</i></div>
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Remove the dough from the refrigerator after it has chilled and make a patty of it on a piece of floured parchment paper or wax paper (I use <b>white rice flour</b> for dusting). The dough will have three turns or folds - two letter folds and a book fold. Hopefully you will be able to do all of these at one go, but if the butter looks shiny or melted at any point just pop it back in the fridge for 20 minutes to chill it.</div>
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Roll the dough out into a rectangle that is about twice as long as it is wide. Brush off any excess flour with a pastry brush. The dough will have butter chunks in it like this:<br />
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A letter fold is folded like a business letter. Fold the dough in a tri-fold.<br />
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Roll the dough out again and do a second letter fold. Roll it out again and do a book fold.<br />
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A book fold is a double fold, also called a wallet fold. Cut the rough edges off both ends. You fold the sides in toward the center, leaving a gap between. Then you fold the two sides together like a wallet.<br />
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This gives you a very neat final packet. Turn the dough so you are rolling it out toward the open ends. Roll out one more time until the dough is about 1/4 inch thick. Go even thinner if you can. Try to keep the dough in as neat a rectangle as possible while rolling out.<br />
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Cut the ends off for cleaner edges. You can use the scraps to make little roses by spiralling them up. Cut the dough into long rectangles, then long triangles. Notch the wide end of the triangles and fold the dough outward at the center, then roll the triangles into crescent rolls, tucking the tail under. <br />
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<i>Note: If you are pulling the rolled dough straight out of the fridge after storing it for a while, it may be too stiff to shape at first. Let it warm up to room temp before shaping.</i><br />
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Place these onto a baking sheet and spritz with some water to keep them from drying out. Cover the croissants with plastic wrap and let rise. Since the dough is fresh out of the fridge, they take a really long time to rise, usually 3-4 hours at room temp. If you can make a proofing area that's warmer than room temperature it will speed things up, but don't let the dough get warmer than 85 degrees or the butter could melt. <br />
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When the rolls look puffy all over they are ready to cook. The outside rises faster than the inside, so make sure the middle layer of the crescents is just as puffy as the outer layer before cooking, or the inside won't cook right. Whisk together:<br />
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<b>1 egg white</b><br />
<b>1 Tbsp water</b><br />
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Brush each roll liberally with the egg mixture. Bake at 425° for about 20 minutes, or until the croissants are deep golden brown. Croissants are best when cooled before eating, but they are also best within the first few hours after baking.<br />
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Enjoy some gluten-free croissants!<br />
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Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com3tag:blogger.com,1999:blog-3254465493688683865.post-83885233944446386022016-03-28T07:30:00.000-07:002024-02-02T08:07:21.117-08:00Rustic White Bread Flour BlendI've been using the Gluten-free Bread Flour Blend for years, but I recently developed a "whiter" flour blend that gives the bread a bit more rise, a lighter color, and a lighter crumb. I get the most compliments on my bread made from this flour. This flour blend is lower in whole grains and higher in starches, but it's not completely without whole grains so it has a rustic country-style look to the finished product.<br />
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This flour blend can be used interchangeably with the original <a href="http://glutenfreegourmand.blogspot.com/2014/09/easy-gluten-free-bread-flour-blend.html">Gluten-free Bread Flour Blend.</a><br />
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<h2>
Rustic White Bread Flour Blend Recipe</h2>
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Blend together thoroughly:<br />
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<b>150g Tapioca Flour</b><br />
<b>150g Potato Starch</b><br />
<b>100g Sorghum Flour</b><br />
<b>50g Millet Flour</b><br />
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For a binder, keep this separate and mix with the liquids as the recipe indicates:<br />
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<b>20g ground psyllium husk</b><br />
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- OR-<br />
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<b>28g whole psyllium husk</b><br />
<br />Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com8tag:blogger.com,1999:blog-3254465493688683865.post-67679687765205686312016-03-25T14:17:00.000-07:002016-03-25T14:18:05.805-07:00Coming Soon...I haven't posted a recipe in a while, so I thought I'd check in and let you know that I'm working on a few recipes that I'm really excited about!<br />
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<ul>
<li>Lemon Cookies</li>
<li>"Quick"-er "Easy"-er GF Croissants</li>
<li>Pain au Chocolat</li>
<li>Whole-grain muffins</li>
<li>New bread recipes!</li>
</ul>
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So tune in on Monday for a real treat!</div>
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Ginahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.com0