A fine weekend's work
I've been lurking around for a very long while now, not really posting at all, just enjoying everyone else's content. But recently, my eldest son, 6, has been found to be sensitive to wheat and dairy, which throws a rather large spanner into my wonderful world of bread baking. However, onwards and upwards. His favourite bread is (was) marbled rye, from BBA, I believe I have posted quite some time ago some pictures of it.
So I created a gluten / dairy free version of it:
It's a little dense for my tastes, but to be honest - beggars can't be choosers - and I refuse to buy commercial breads when I'm perfectly capable of producing it. This bread has a flour blend of rice flour, tapioca flour, potato flour and cornflour, and absolutely no flavour - so I added ground pumpkin, flax and sunflower seeds which gives it a quite nice boost. I'm quite happy with this, as it's only my third GF loaf, however.
However, for those of us who aren't sensitive to such things, I'm afraid I won't be forcing them to eat that stuff... I am addicted to my wheat :p
baguettes, this formula is also from BBA, half the dough is retarded overnight. Probably could have given them another 5 minutes in the oven, but they're still delicious - I really like a slightly darker crust.
transitional wholemeal loaf, about 60% wholemeal, this is from Reinhart's Whole Grain Bread.
and sliced:
Until next time...
JJ
Comments
Very nice baking.
Your son is lucky to have someone who cares to bake for him. I know the store bought gluten free items usually don't taste very good.
Two of my three best friends can't eat wheat. Can you believe it?
There are, of course, lots of GF recipes out there, but I need the good judgment of a fellow bread baker. Do you have favorite sources or recipes for GF bread?
Jerry
Santa Cruz
JJ,
Your gluten free 'swirl' bread looks great. My first attempt at baking a GF recipe was a disaster - took on the look of a good brick but the person I gave it to enjoyed it. I haven't tried baking one again....
Unfortunately many people are now gluten intolerant. Fortunately many are good bakers and love breads etc and have come up with lots of recipes to use for wheat. YOur son is lucky you can bake and I am sure he will thrive with what you produce if these loaves are any indication of your talent as an innovative baker.
Take Care,
Janet
P.S. I haven't been able to eat dairy for years but tolerate goat products very well. My kids (no pun intended but it just slipped out.) grew up eating goat cheese and only found out about 'cow' cheese when they hit adolescence. One still prefers his goat cheese.
weekend bake. The 60% WW loaf is especially well sliced too! Steady hands :-) IT is very hard to get an open crumb on bread that doesn't have any gluten. Your swirled GF bread looks great.