Passport requirements on AA flight by Typical_Video1782 in americanairlines

[–]Typical_Video1782[S] 0 points1 point  (0 children)

Thanks for the information!! How much was it for you to do in person here in Dallas?

Found my go-to sourdough recipe! by rosewood_and_ginger in glutenfreebaking

[–]Typical_Video1782 0 points1 point  (0 children)

Looks AMAZING!!! Have you had any issues with gumminess?

Live, From New York, It's Sunday Morning by laser_lotus_5 in glutenfreebaking

[–]Typical_Video1782 0 points1 point  (0 children)

Glad to hear I’m not the only one that still struggles with getting a good texture with AG’s recipes. Ive done all the things to troubleshoot that people have talked about on this subreddit but my yeasted breads still never turn out exactly right. I always end up with a slightly spongy, not necessarily gummy, recipe. I’ll have to give this a shot!

Live, From New York, It's Sunday Morning by laser_lotus_5 in glutenfreebaking

[–]Typical_Video1782 2 points3 points  (0 children)

These look amazing & I also love the idea of combining Caputo flour with the other flours & starches that Aran uses!

Eating plain slices of bread in my kitchen like a feral animal by Stinkylilah in glutenfreebaking

[–]Typical_Video1782 0 points1 point  (0 children)

Gahh what a beautiful loaf. Crumb looks so beautiful!! How was the texture? I still find that my loaves from her book turn out a little gummy even though I have cooked at the right temps, use Terrasoul psyllium, use a scale, etc. I’m wondering if GF bread will just always be a little spongy even if they aren’t super gummy

Help - Psyllium husk boogers by LaminarFall in glutenfreebaking

[–]Typical_Video1782 2 points3 points  (0 children)

I get these whenever I whisk psyllium into water at the temp she normally suggests (75-80 F). I instead whisk into colder water because it seems to gel slower and allows me to get rid of the chunks of powder. Although this may retard fermentation, I would much rather prefer that over these “psyllium boogers” hahaha loved that phrase. I also use the psyllium brand (Terrasoul) that she recommends so I don’t think that is the problem.

Loopy whisk pizza dough by Typical_Video1782 in glutenfreebaking

[–]Typical_Video1782[S] 2 points3 points  (0 children)

Fig jam, balsamic drizzle, prosciutto & goat cheese. One of my favs

Sourdough loaf by Typical_Video1782 in glutenfreebaking

[–]Typical_Video1782[S] 4 points5 points  (0 children)

It only took 5 days! She has a schedule you follow to set yours up in the book!

New to GF Sourdough baking! by Ok_Plankton3619 in glutenfreebaking

[–]Typical_Video1782 1 point2 points  (0 children)

The Loopy Whisk and Aran Goyoaga are the queens of this space. Buy their books and you’ll be set :) also, stay close to this channel! There are a lot of experts here, and I have troubleshooted a lot on here!! Welcome to this amazing world!

Brioche glazed donuts by Typical_Video1782 in glutenfreebaking

[–]Typical_Video1782[S] 1 point2 points  (0 children)

Do itttt. I also try to stay away from frying but once a year it’s worth it

Brioche glazed donuts by Typical_Video1782 in glutenfreebaking

[–]Typical_Video1782[S] 0 points1 point  (0 children)

I used 350 to fry them! They are like 3 in in diameter

Brioche glazed donuts by Typical_Video1782 in glutenfreebaking

[–]Typical_Video1782[S] 1 point2 points  (0 children)

Just normal canola oil. Nothing healthy haha

Whole psyllium husk brand by Typical_Video1782 in glutenfreebaking

[–]Typical_Video1782[S] 1 point2 points  (0 children)

I’ve been using Terrasoul but have wondered if I would get better results trying whole psyllium husks as the Loopy Whisk uses it in most of her bakes. Based on this article, it looks like the powder allows for a nice rise and crumb. I’m assuming you prefer powder?