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Just like the 22-Minutes version of Babe Bennett (having some time this afternoon) I decided to goof around a bit … with teff! I was interested in coming up with an alternative bread formulation that was rice-based, but still had plenty of spring to it. My usual formulations start with a base of garfava flour, millet, tapioca [...] I have been on the quest for a tasty gluten-free, bread that delivered substantial crust and an airy, moist interior, similar to the artisan breads made with wheat flour that crackle when you pull them out of the oven. I know — its gluten-free, so we shouldn’t expect exactly the same results, but after a bunch of [...] I have been doing a fair bit of gluten-free baking recently, specifically testing and adapting recipes for yeasted breads, in a quest for good bread without eggs or dairy. Many of you who already bake gluten-free will know that: 1) many GF bread recipes call for eggs to provide structure, and 2)small changes or omissions to [...] I have been doing a fair bit of tinkering of gluten free recipes here, but haven’t written much about it other than the odd tweet, so I thought I would pull up a few of the pics and summarize a bit of the adventure with bread, cookies and muffins. Baking gluten free is not hard, BUT does [...] I recently got a copy of Peter Reinhart’s Whole Grain Breads. For those who are bread-obsessed, it is a great book that picks up where he left off with the Bread Bakers Apprentice, full of recipes with whole-grain goodness! I’ve made a couple of loaves of the basic whole wheat boule, but was hankering for something a [...] |
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