You’ve made your gluten free sourdough starter . What now? 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. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread? This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like? ...
Xanthan gum and guar gum have been the default binders for gluten-free baking in the United States for years. However, these substances have their limitations. They have no nutrient value, for starters. Then there's the fact that they don't give you much in the way of flexibility or strength in your final baked good. Did you ever make a gluten-free cupcake that tasted like cardboard and crumbled apart in your hand as you tried to eat it? Even though you put twice as much liquid into the recipe than you would have for "regular"flour? You can blame xanthan gum for that. The best binders out there for your gluten-free baking may not be what you thought they were. Chia, flax, and psyllium are the "it" girls of gluten-free bread baking right now. I'll tell you why and how. Chia Seed Origin: Mexico and Central America Remember the Chia Pet? The same seeds that you might have used to coat a clay doll to grow green "ha...
I love cream. However, I sometimes go through phases of lactose intolerance that prevent me from eating it. This leads to an issue when I drink coffee: what do I add to it if not cream? I've tried all kinds of non-dairy creamers: almond milk, rice milk, soy milk. I didn't like any of them. If they didn't taste chemical they were just too... well, milky. I started drinking my coffee black. I'm doing the lactose-free thing right now, so I thought it was a perfect time to experiment with something new: coconut cream. It's what I use for most of my other cream substitutes, so why not coffee creamer? I use it in my gluten-free vegan scone recipe and it works beautifully. It's the only thing I've found that has all the properties of cream that I like: the richness, the smoothness, the slight sweetness. Well, I'm here to inform you that it works. It doesn't whiten the coffee as much as I expected, and it thickens the coffee ju...
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