Gluten-free Gourmand

I have been trying various methods of doing a fully sourdough-leavened pizza for awhile, but the timing is tricky.  I've started to just do a "hybrid" sourdough recipe that also uses yeast, and it's been fantastic.  I get the texture and flavor of sourdough while also having the benefits of the rising power and easier time management of baker's yeast.  This recipe offers a few different variations that makes it easy to work for a vegan crust. Here are Amazon USA links to some of the equipment used: Perforated Pizza Pan I use the Pampered Chef Pizza Stone which is amazing But I've also used less expensive pizza stones like this one Actually the least expensive pizza stone I ever had I sourced at a local restaurant supply store. I haven't invested in a Pizza Peel yet but I like the looks of this wooden one .  I also like the looks of this metal pizza peel with detachable wooden handle. And of course I have had my eye on an OONI PIZZA OVEN for awhile.  Is t...

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! Ingredients and Equipment  Here’s a list with affiliate links to some of the products I used in this recipe: Emile Henry Bread Cloche Ivory Teff flour Brown Teff Flour  Light Buckwheat Flour Oval bannetons for a batard Kitchenaid Artisan Stand Mixer Kitchenaid glass bowl  Replacement Kitchenaid attachements   Lame for scoring 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. Marbled "Rye" Style Sourdough Bread Recipe First Mix: 20 min First Rise: about 12 hours Second Mix and shape: 10-20 min Second Rise: 2-5 hours   Make two doughs simultaneously in separate bowls. Dark Dough: Mix the dry ingredients together: 65g ...

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...

 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. The base for this recipe is my famous Mild Country White Sourdough Bread , 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. Modifications from the original include: Slight reduction in starch content Increase in starter amount Decrease in total rise time Dough is easier to handle and shape It's even great without inclusions: Thanks go to: Michael Hollesen of OhAh Glutenfree 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 a...

 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. Ivory Teff Starter at peak  My starter is shown just past peak here and starting to collapse after doubling Awhile back I posted a recipe for a gluten-free sourdough starter that is ready to use in 3-7 days .  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. 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! Why does this starter method work?  Somehow this method of creating a start...

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. 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. Starter You don’t necessarily have to create a special starter for sour bread.  However, there are a few things that might help. Use the starter after peak, even well after its optimal window for yea...

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...