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Well I’ve had a couple of things I needed to do on the gluten-free baking front, one being to work on a new loaf to add to the mix, and a cinnamon raisin loaf seemed like just the thing. One of the other things on the list was to incorporate chia seeds into more of the [...] Ive been playing around with the Timtana flour and the gluten-free recipes from Healthy Bread in 5 Minutes per day for a little bit now. The basic recipes all use eggs in them, and I decided I would like to try and make them vegan for those unable to eat eggs. My first attempts used Ener-g [...] So I received a new flour in the mail a couple of days ago: Timtana flour, made by Montana Gluten-free Processors (in Montana of course!). I’ve been waiting with some interest to see what it would look like and more importantly, what it would be like to bake with. The Timtana flour comes from the seeds [...] So what do when you’re testing bread recipes, and you find yourself with a surfeit of bread? Why make bread pudding! Bread pudding is one of those easy things to whip up, and if you are familiar with Michael Ruhlman’s book Ratios, once you understand that bread pudding is basically custard with lots of stuff in [...] I’ve been on a quest for a tasty gluten-free cinnamon bun for a while now, and come across recipes that achieve cinnamon bun flavour, but use a dough that is so wet that you have to bake them in muffin pans. When you are hankering for a cinnamon bun, you really want those layers of [...] The other day, I picked up some freshly ground red-fife flour from Cliff Leir at Fol Epi bakery. I’ve been using the Red Fife flour from SaltSpring Mills and been quite happy with it, BUT I found out that Cliff is using grain from the same organic farmer in Saskatchewan AND, its milled fresh the [...] 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, [...] 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 [...] 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 [...] 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 [...]  |
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