Tonight’s bake, with PNW IPA sbg flour. Should have left it covered a little longer.
Bread Thread!
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Tonight’s bake, with PNW IPA sbg flour. Should have left it covered a little longer.
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Let's see it cut !
1st GF sourdough loaf.
And some GF blueberry muffins.
The bread tastes great!
Crumb shot
Oh so do the muffins - almond flour expensive but lite and fluffy in GF stuff I've found.
And Xanthan gum.
And some GF blueberry muffins.
The bread tastes great!
Crumb shot
Oh so do the muffins - almond flour expensive but lite and fluffy in GF stuff I've found.
And Xanthan gum.
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That was a store bought Gf crusty bread mix so unfortunately I don't know the mix of GF flours used @west1m.
I'll be baking some more GF bread from my own mix soon just wanted to try a kit mix first to get a handle on things.
Definitely way different to regular sourdough. No Gluten development in this dough the xanthan gum or Guar Gum do that and that stuff is sticky just like gum
I'll be baking some more GF bread from my own mix soon just wanted to try a kit mix first to get a handle on things.
Definitely way different to regular sourdough. No Gluten development in this dough the xanthan gum or Guar Gum do that and that stuff is sticky just like gum
A US company called Bob's Red Mill (he's not your uncle) makes a few different GF flours, we use the "one to one baking flour" in a recipe and the (sandwich-style) bread comes out pretty good. I suspect you can also get GF flour at the grocery, try them all and see which is best for what.
We use a different product from Italy called Fiori Glut to make our own pasta, comes out very good. But to be truthful we generally just buy GF pasta. Some brands are better than others.
We use a different product from Italy called Fiori Glut to make our own pasta, comes out very good. But to be truthful we generally just buy GF pasta. Some brands are better than others.
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you do realize that bread made from wheat is a no no with Ceoliac Disease
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Oz, "GF" means gluten free
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Oz, "GF" means gluten free
I have the same issues and no don't believe all that advertising, is all just very good marketing, avoidance is the best way to stay comfortable, there is no gimmick that will help
Yeah there would be no wheat in that GF bread mix it's from a reputable brand .
This is the same company I used the self raising flour
Here is the ingredients for that
Hmmm so rice corn and tapioca cool then I added some almond flour.
One thing I find with this GF stuff is it doesn't keep for long it starts drying out the next day.
Anyhow thanks for looking out for me man!
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We freeze our bread after slicing it. After a day it does get 'tough' so we have to toast it every time. Otherwise it is dry and crumbly.
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Sorry man, I thought you just misunderstood.
Doubled the batch.
But more of a pancake this batch.
But more of a pancake this batch
.
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How was it buddy?
Good enough for two sandwiches.
Yeah I cut em in half sit side by side and it almost resembles a sandwich
