Category: bread
-
Trying To Make Gluten Free Bagels
It went terribly. Let’s start with that. They were edible, hideous and took a while to dry out. However the bread texture inside was a bit like sourdough in a way. They were horribly dry and stale the next day as is a lot of gluten free homemade bread, it’s best fresh. When fresh it…
-
Gluten Free Sourdough Success!
The one on the right was fed and younger and fragile. The one on the left has a blend of 1:1 YesYouCan plain gluten free flour and rice flour with enough water to make it like a cake batter consistency. I made a loaf successfully and it had that sourdough taste. But I slightly underproofed…
-
Gluten Free Wraps
Not my recipe but instead trying out a recipe. I tried the recipe posted on instagram by a user called theloopywhisk. however I added some xanthum gum to my recipe. If I were to try this again with my flour I like, I would add less psyllium and a bit more xanthum. This recipe was…
-
Gluten Free Flat Bread With Cream Cheese & Spinach Filling
I intended for this to be a focaccia but half way through adding the dough I decided to use remaining filling from another meal. I had cream cheese, salt and garlic mixed with spinach that needed to be used. I followed a recipe on YouTube by The Gluten Free Blogger. This video specifically https://youtu.be/oxsiEif_ew8 I…
-
Gluten Free Bread Rolls With Yes You Can Gluten Free Flour
300 grams Yes You Can self raising flour 1 egg 150 mils water 30-60 mils olive oil. Too taste. I used 60 and could taste the oil in the dough. It was lovely. Alternately you could use 40-80 grams butter instead 1 tablespoon of psyllium husk whole Tablespoon of sugar Teaspoon and a half of…
-
Gluten Free Beer Bread
Let’s start off with the pictures. I’m a regular person so excuse my counter full of items and thing I plan to use. The bread structure was much better after adding beer as the liquid. I used the whole bottle. Kept the dough thick and sticky. I winged it I am not going to lie.…
-
Another Gluten Free Bread
Please ignore the spice rack with pain on it in the background. I really thought this would collapse to be honest. It deflated slightly while cooking. I probably needed some more flour. I forgot eggs in this one and it turned out just fine. This loaf was better than I was expecting. My recent loaves…
-
A Few Things I’ve Discovered With Gluten Free Baking In Australia
I have to mention I am Australian because our products are different. We can’t call out oats “gluten free” but instead “wheat free”. It’s complicated and I understand why. But there’s a lot of misinformation on oats because of people being confused by these reasons. I won’t go into detail it’s better if you are…
-
Gluten Free Bread & What I’ve Learned So Far
This is my loaf I made today and this one did not collapse from over hydration. Nor was it too dense. It had form and was springy and spongey. It wasn’t caky but actually felt like bread and had a close smell and taste to bread. I make these for my husband and toddler and…
