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Gluten-free Gourmand

Gluten-free recipes by Gina Kelley of Portland, Oregon. The best GF waffles, scones, pastries and bread.

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Gluten-free Bread Recipes

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Anonymous said…

This comment has been removed by a blog administrator.

December 30, 2013 at 4:46 AM

Gina said…

This comment has been removed by the author.

December 31, 2013 at 9:37 AM

Rachel Schardt said…

Do you have a cake or self-rising flour recipe?

December 10, 2021 at 7:01 PM

Gina said…

Rachel, my pastry flour blend is the one I use for cakes and cookies. It's located here: https://glutenfreegourmand.blogspot.com/2015/03/deluxe-pastry-flour-blend.html

December 21, 2021 at 9:37 PM

Gluten-free Sourdough Discard Bread

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? ...

Quick Yeasted Sourdough Sandwich Loaf Recipe

Readers have been asking if they can bake the Gluten-free Sourdough Discard Bread 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. Need to create a sourdough starter? This is the method I use most: https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html 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. Yeasted Sourdough Sandwich Loaf Recipe Dairy-free, c ont...

Mild Country White Sourdough Bread

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. 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. The bread has a very mild, pleasant sourdough flavor and is very light in color. 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. Many thanks to Michael Hollesen who came up with the original version of this reci...

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Inexpensive White Sandwich Loaf with Sourdough

For a long time I was staying away from rice flour. I couldn't get a good rise from it in my bread. If you want a rice-free loaf, there are many on this blog! In chatting with others on the Facebook page I admin, Gluten-free Sourdough Enthusiasts , I came to realize that what people want is something easy and inexpensive to make. This recipe is my solution for that. It uses whole eggs instead of egg whites to prevent waste and save time. It has only three flours - white rice flour (Erawan brand is very inexpensive), brown rice sourdough discard, and tapioca starch. The sourdough discard can be subbed for just brown rice flour and water if you don't have a sourdough starter. Rice flour comes in a lot of different types, and they all have important differences. Most rice flours milled in the USA and Europe are dry milled, which results in a coarser flour. Rice flour from Asian grocery stores is usually wet milled. That makes for a much finer flour that has so...

Gluten-free Sourdough Discard Bread

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? ...

Chia, Flax, and Psyllium as Binders in Gluten-free Bread Making

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...