Gluten-free Gourmand

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...

It's been awhile since I posted the original Grain-free Sandwich Bread Recipe.  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! 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. 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. A few helpful affiliate links to give you an idea of what tools and ingredients are needed: A stand mixer.  You can hand mix but this tool makes it much easier with gluten-free dough.  I use the Kitchenaid Artisan Stand Mixer  in black. I use a 4x4x9  USA Steel Pullman Loaf pan  - the lid is optional but I...

Teff Basics 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. 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 traditional injera flatbread .)  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.  Bob's Red Mill , Maskal and Judee's are the three brands I buy. (I've included affiliate lin...

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. 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. No surprise that it didn't work for everything.  Glutinous rice flour? No way. The surprise was that it did work for almost  everything. 100% Cassava flour.   100% Oat flour. 100% White rice flour.   100% Brown rice flour. 100% Buckwheat flour. Then, the other surprise that shouldn't have been a surprise.  My favored grains were the best of the bunch. 100% Teff flour (this one is sourdough, the rest are yeasted). 100% Sorghum flour.   100% Millet flour. There is a method to my madness.  This whole experiment was made possi...