tag:blogger.com,1999:blog-3254465493688683865.post3106804932930685996..comments2024-03-28T22:32:32.034-07:00Comments on Gluten-free Gourmand: Gluten-free Baguettes, Quick and EasyGinahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-3254465493688683865.post-49496205953312265582018-11-28T09:33:18.057-08:002018-11-28T09:33:18.057-08:00Hi again Marion - I just calculated these ratios f...Hi again Marion - I just calculated these ratios for a commenter on another post. I haven't done this, so this would be an experiment for you. You might have to play with the amount of water. My best guess is:<br /><br />For the yeast: 50g starter (120% hydration)<br />Reduce flour to: 200g<br />Reduce water to: 225g (spring water only, no tap water)<br /><br />Shape as baguette and Rise 6-12 hours.Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-84091972071572101772018-11-28T09:12:11.672-08:002018-11-28T09:12:11.672-08:00Hi Marion! Subbing yeast for sourdough gets tricky...Hi Marion! Subbing yeast for sourdough gets tricky because all the ratios change. It's better to just go to one of my sourdough recipes, then instead of doing a boule shape, just shape it as a baguette instead on the second rise. http://glutenfreegourmand.blogspot.com/2014/03/gf-24-hour-sourdough-bread-recipe.htmlGinahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-8752806727843305882018-05-26T02:20:51.713-07:002018-05-26T02:20:51.713-07:00Hello !
( Sorry for my english, I'm french ^^ ...Hello !<br />( Sorry for my english, I'm french ^^ ).<br /><br />I would like to know if it's possible to replace the yeast by sourdough. How much sourdough ?<br /><br />Thank you so much.<br /><br />MarionMarionnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-39331811156817682992015-02-20T13:00:33.242-08:002015-02-20T13:00:33.242-08:00Thank u:) I made the recipe today but used buckwhe...Thank u:) I made the recipe today but used buckwheat instead of millet my bread has a nice colour looked like a really baguette but was quite spongy so I will try with psyllium husks instead thanks again:)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-78696884078811744312015-02-20T12:25:20.294-08:002015-02-20T12:25:20.294-08:00I have never tried this recipe with xanthan gum. ...I have never tried this recipe with xanthan gum. I don't think it would work. In fact, I've never tried this flour blend with xanthan gum at all, and 15g of xanthan gum is definitely way too much. The reason I use psyllium husk for this recipe is that it makes the dough workable - xanthan gum doesn't allow this kind of stretch.<br /><br />I'd recommend finding a recipe that has been tested with xanthan gum if that's what you prefer to use. The baguette recipe I posted from Gluten-free Artisan Bread in 5 Minutes a Day can be made with xanthan gum. http://glutenfreegourmand.blogspot.com/2014/10/gluten-free-baguette-recipe-from-gluten.html<br />I hope that helps!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-8335771997180438482015-02-20T03:04:00.696-08:002015-02-20T03:04:00.696-08:00Can I replace psyllium powder with same amount of ...Can I replace psyllium powder with same amount of xanthan gum? Thanks for your reply:)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-15490439800947431122015-02-19T09:49:46.315-08:002015-02-19T09:49:46.315-08:00The amount of water is high - about 110% hydration...The amount of water is high - about 110% hydration. This flour/binder combination can handle that much water for small loaves like baguettes. The psyllium really absorbs a lot of the water. I haven't tried the recipe in other climates though - in a really humid climate the amount of water might be too high. Hope that helps!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-27489268600698030222015-02-19T01:37:38.720-08:002015-02-19T01:37:38.720-08:00The amount of water seems a lot you have more wate...The amount of water seems a lot you have more water than flour ? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-74220395065390851342013-05-12T21:17:07.799-07:002013-05-12T21:17:07.799-07:00It's good to see people's recipes! It loo...It's good to see people's recipes! It looks like you have a good flour blend going.<br /><br />I don't think there should be any issue with the length of the loaves. My pan is 18", but my recipe is for quite a bit less dough, I think. I am using 225g flour total. <br /><br />Try cutting down on the amount of yeast you use. 1 Tbsp sounds like too much for this amount of flour. I think the yeast is wearing out too soon, which is why you aren't getting as much oven spring as you want. Yeast is a living thing that needs to eat, and if you put too much in your dough then it eats up all its resources too fast and sort of burns out. There are formulas for figuring out how much yeast to use, but it goes by weight. I'm guessing you should try about 2 tsp. yeast (~6g).<br /><br />I hope those ideas help!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-10199600673137578302013-05-12T19:21:03.175-07:002013-05-12T19:21:03.175-07:00Hello again,
It was a success again tonight with ...Hello again,<br /><br />It was a success again tonight with a variation of this recipe. I have to work without psyllium and I mixed your recipe with one of my successful bread machine recipe. Everybody loved the baguettes. Still, I'd like to perfect them...<br /><br />My baguettes tend to raise quite a lot during the 30 minute, the top often start "breaking" so the "scoring" has some effect, but limited since the rise was quite active before scoring. It was on the countertop at room temp (20°C). In the oven, the bread expands a little, but not so much, so the "scores" grow a little but I want more. I know the psyllium helps, but I have to skip on it.<br /><br />I see different possibilities: 1- my pan is shorter, making the diameter too big; 2- I could use less sugar so the yeast doesn't activate so much; 3- use colder water; 4- try with a 3/4 recipe and see.<br /><br />Would you please reply back with the length of your baguette pan? Any suggestion on how to improve?<br /><br />Ingredients I use:<br />1/2 cup buckwheat flour<br />1/2 cup sorgho flour<br />1/2 cup teff flour<br />1/2 cup potato starch<br />1 cup tapioca starch<br /><br />4 tbsp flax seeds (measured before grinding)<br />1/2 tbsp Xantham gum<br />1 tbsp yeast<br />1/2 tsp baking powder<br /><br />350 ml water at 55°C (I'll use a tad less next time)<br />1 egg, beaten in the water<br />1 tbsp olive oil<br />1 tbsp honey<br />1 tsp salt<br />1 tsp rice vinegar<br /><br />Cheers!<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-11676785942105682432013-02-25T14:11:51.221-08:002013-02-25T14:11:51.221-08:00I'm glad people are trying my baguette recipe!...I'm glad people are trying my baguette recipe! Thanks for the comments. I'd try leaving out the brown rice flour and using teff flour instead. I have a recent post on how to mix bread flour here: http://glutenfreegourmand.blogspot.com/2013/02/Make-your-own-gluten-free-bread-flour.html<br /><br />If you're using eggs, that is another liquid, so you might have to reduce the amount of water you use. Each egg is about 1/4 cup liquid. Let me know how they turn out!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-30914123190769102002013-02-24T18:34:54.465-08:002013-02-24T18:34:54.465-08:00Wow, your baguette is very good looking! Congrats...Wow, your baguette is very good looking! Congrats.<br /><br />I tried this recipe for the first time tonight, using my regular home-made mix/recipe, using your instructions (steps). It turned out well for a first attempt. I realize my dough was too wet, the bread is cooked but very moist, and the dough was sticking to my knife when "scoring".<br /><br />My regular mix is 1.5 cup brown rice flour + 1.5 cup tapioca starch, 2 eggs. I have buckwheat, sorghum and teff so i'll try creating a mix similar to your No 4 Boule bread mix.<br /><br />I'll definitely try again, since your baguette is very, very tempting.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-19460784922259274502012-12-27T22:36:29.421-08:002012-12-27T22:36:29.421-08:00Thanks, Ann... ^_^Thanks, Ann... ^_^Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-90382319747781542682012-12-27T21:54:14.454-08:002012-12-27T21:54:14.454-08:00meravigliose...^_^meravigliose...^_^le ricette del glutine scomparsohttps://www.blogger.com/profile/04157424675981131553noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-19316056698338208602012-12-27T13:44:59.759-08:002012-12-27T13:44:59.759-08:00Thanks Iris! The bread was great :)Thanks Iris! The bread was great :)Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-83276152942792054992012-12-27T13:41:24.602-08:002012-12-27T13:41:24.602-08:00Thanks for the recipe! Looks like a real French Ba...Thanks for the recipe! Looks like a real French Baguette:-) Tasted probably even better:-)l'actricehttps://www.blogger.com/profile/08347910655785402466noreply@blogger.com