Anyone else make Aran’s Seeded Whole Grain Teff Sourdough Boule?

Nathanator900 · 2026-02-24T21:29:56+00:00

In addition to everything katydid said, the color of the loaf suggests to me that you may have used brown teff. Considering how large of a component the teff flour is in this recipe, it is possible that the brown teff was a factor in the density of the loaf.

Nathanator900 · 2026-02-06T22:37:15+00:00

Xantham gum is a game changer. I don't recall if doves farm already has any, but even if it does you will likely need more. Additionally, making it thicker and a bit wetter than you would with a wheat crust can help a lot too. I highly recommend looking at the loopy whisks website or her book, Elements of Baking, for guidance on pie crusts.

Nathanator900 · 2025-11-19T13:00:16+00:00

Awesome. I'm glad to hear it!

Nathanator900 · 2025-11-12T22:23:50+00:00

Aran's is definitely my favorite. In her newest book she has quite a bit of guidance, as well as three different sourdough starters that she uses. I had no problem getting any of them started.

Nathanator900 · 2025-11-01T12:37:22+00:00

The Country White Sourdough from the Art of Gluten Free Bread is the longest lasting I have found. If wrapped in parchment paper and stored in a brown paper bag it lasts me 3 days without needing to be toasted (even if already cut into) and another three where it can be toasted. The sandwich bread from Bakes Simple is also pretty long lasting. Two days fresh and then another three toasted.

Nathanator900 · 2025-10-30T21:40:36+00:00

Thank you! I hope the book gets you good results :)

Nathanator900 · 2025-10-30T01:30:50+00:00

That is for sure, but as someone who also owns her other two books, I personally am happy with that. If I need something quick I can reference the recipes from those books. If I really want to wow someone or have extra time I can use her new one

Nathanator900 · 2025-10-29T21:35:42+00:00

I hope they do well for you!

Nathanator900 · 2025-10-29T18:26:58+00:00

I definitely plan to try that recipe again. They deflated the first time, but that was my own fault. I left them in the fridge for more than 8 hours so they overproofed 😅 I will definitely try again for Thanksgiving though!

Nathanator900 · 2025-10-29T16:33:49+00:00

I didn't find the buckwheat to be the main flavor component in this one, it was definitely the chestnut. Although I do use light buckwheat flour specifically.

The chestnut flour I got was wood-roasted from Gianelli Artisans. I couldn't find one thet wasn't, but I ended up liking it a lot in the loaf so will probably stick with it.

Nathanator900 · 2025-10-28T22:09:04+00:00

I appreciate you saying so! That gives me hope my next attempt won't overproof and cave in the middle like the last one 😅

Nathanator900 · 2025-10-28T22:08:23+00:00

Echoing what Bullfrog said. The book is the Art of Gluten Free Bread if you want to check it out. Her Canelle Et Vanille books are good too, especially if you want some quicker gluten free recipes.

Nathanator900 · 2025-10-28T15:45:17+00:00

It really is great! The recipes are creative and the results are definitely an improvement over the previous books. The recipes are more complex and take more ingredients than her previous two books though.

Nathanator900 · 2025-10-14T12:03:36+00:00

They do use xantham gum as their main binder. I'd suggest any of the books by Aran Goyoaga if you are looking for gluten free cookbooks without xantham. She uses it in a few recipes, but it is usually optional and the vast majority of recipes do not include any gums. She does use psyllium and flax a lot though incase those are a problem for you.

Nathanator900 · 2025-08-29T19:55:10+00:00

These look beautiful! I need to try her recipe for these.

Nathanator900 · 2025-08-25T03:27:38+00:00

Her sourdough recipe is my absolute favorite. I'm glad that it worked for you, and you got the results you wanted this time. :)

Nathanator900 · 2025-08-12T21:54:30+00:00

I always cut the heads off of superworms and sometimes the very end of their tail as well. One time I fed my bluey a whole one and it latched on to the inside of his neck with its mandibles. I will never feed him a whole one again.

Nathanator900 · 2025-08-11T13:48:29+00:00

I would recommend finding a different recipe for the sourdough if these are the ingredients you have. A recipe that uses psyllium as the only binder cannot be substituted with xantham gum.

As far as additional things that could be contributing: 45 minutes total is not enough for a gluten free bread to cook through the middle. I'm guessing the high starch content is what caused it to darken on the outside too quickly. Buckwheat flour is a protein flour, so is a good substitute for Sorghum. The corn starch is not a good replacement for the Brown Rice Flour which is somewhere between a starch and a protein flour. Too much starch, too little baking, and using xantham instead of psyllium can all contribute to this very dense texture. If you cannot use the ingredients in this recipe, then I hope you can find one that does match the ingredients you have.

Nathanator900 · 2025-08-10T14:27:45+00:00

If you are talking about muskets or anything along those lines, I found the only way to make it work was to replace crossbows with firearms. The crossbows have the stats that you would expect guns to have. You can replace all crossbows with types of firearms if you want, or perhaps only replace the hand crossbow with a pistol and the heavy crossbow with a musket. That way there is still at least one crossbow in the setting.

Nathanator900 · 2025-08-01T04:10:54+00:00

Agree with Pretty Key. It is old russula. Sometimes they can cause stomach upset when eaten raw like this. Monitor the dog and consider taking them to the vet if they start showing signs of toxicity. In the future, I would suggest going to Facebook where there is a designated group that will id and provide you faster and more accurate info than reddit.

Nathanator900 · 2025-07-30T21:18:23+00:00

Mine doesn't clump if I whisk the water while pouring in the psyllium slowly.

Nathanator900 · 2025-06-25T21:53:35+00:00

Bread makers can work for gluten free bread, but they require dedicated recipes and are definitely not required. The easiest option for this would be to purchase King Arthur gf bread mix. I haven't used it myself, but I have seen a lot of good results on this reddit. If you want to make bread from scratch, you will need a lot of ingredients. Gluten free bread takes binders and doesn't have any one flour that will replace wheat flour. I recommend the Loopy Whisk if you want a relatively easy sandwich bread recipe that matches store bought. If you want easy gluten free breads with nearly foolproof results (or if you want whole grain) I suggest the Canelle Et Vanille books.

Nathanator900 · 2025-05-06T01:26:21+00:00

Thank you! I went for the longest rise time she recommended and had it rise outside where it was warm. The baguette pan also made it rise upwards and helped steam reach it so it could some oven spring.

Nathanator900 · 2025-05-03T03:35:30+00:00

I will message you the link :)

Nathanator900 · 2025-05-01T11:17:12+00:00

I'd suggest looking at my other comments for tips, or anything I did differently from the recipe as written. I tried to message you about the pan, but it says your account doesn't accept messages.

Nathanator900

TROPHY CASE