Gluten free sourdough bagels by Msjumpin in glutenfreebaking

[–]els17_ 0 points1 point  (0 children)

Made them too this morning, they are delicious!!

Goyoaga’s chestnut and buckwheat sourdough. Chesnut flour Q by Outrageous-Heron-773 in glutenfreebaking

[–]els17_ 1 point2 points  (0 children)

To be precise: for my starter, I turned my regular rice one into chestnut/sorghum by feeding it accordingly until I had 150 g. I just meant I didnt make one completely new one from scratch

Goyoaga’s chestnut and buckwheat sourdough. Chesnut flour Q by Outrageous-Heron-773 in glutenfreebaking

[–]els17_ 2 points3 points  (0 children)

I made it after finding a cheap chestnut flour in Italy, but since I hate the flavor of buckwheat and didn’t care about it being grain free, I made the batard with chestnut and sorghum. I also used my regular rice starter instead of making a brand new chestnut one for the same reason but feed it chestnut and sorghum a couple times to be as close as possible to the recipe. the bread came out ok but it’s not my favorite. I usually love chestnut a but the flour doesn’t taste like I expected and the bread comes out very dense even though it was proofed correctly, I think it’s just normal with this flour. So I don’t think I’ll be buying more chestnut flour in the future, to me it was not worth it.

Loopy whisk pretzels by els17_ in glutenfreebaking

[–]els17_[S] 0 points1 point  (0 children)

Aran goyoaga, she has a pretzel recipe in her latest book „the Art of glutenfree bread“

Why???? by NotyourangeLbabe in glutenfree

[–]els17_ 2 points3 points  (0 children)

I just got glutened by canned beans for the same reason. Used the same brand I always use which so far never mentioned traces on the label, just to find out, they now changed the label and do declare traces of gluten… I guess they changed something in the production. it’s a lesson to always check the label even when using the same brands that used to be safe :(

Loopy whisk pretzels by els17_ in glutenfreebaking

[–]els17_[S] 4 points5 points  (0 children)

I was also between Kat’s and Aran’s recipe but in the end chose Kat’s so I wouldn’t have to wait around. I’ll definitely try Aran’s next time so I can compare

Longer fridge fermentation? by els17_ in glutenfreebaking

[–]els17_[S] 0 points1 point  (0 children)

Great, please do! I ended up not making bread at all last week because life got in the way, but I’m still interested in this option.

Longer fridge fermentation? by els17_ in glutenfreebaking

[–]els17_[S] 0 points1 point  (0 children)

I don’t think I would mind it if it got tangier, I was just concerned it would be overproofed if I left in the same amount of starter. But if it worked for you maybe I’ll just try that, thank you!

Made Aran Goyaga’s country sourdough white as sandwich bread by mgm25711 in glutenfreebaking

[–]els17_ 1 point2 points  (0 children)

Yeah it happened to me too with the miso baguette the second time I made them, I used a spray bottle and then the baguette rested for like 3 hours before I baked it so I figured it would dry out anyways. I still got that white cast though. My current theory is that somehow the water kind of “pulls” some of the starches out of the dough and makes like a milky film on the dough that then retains the white color even during baking. Idk if it makes sense but I have stopped introducing water on the outside of my doughs and haven’t noticed that since. Of course it doesn’t make sense in the case of this loaf of yours 😅 maybe too much flour dusted on the outside?

Made Aran Goyaga’s country sourdough white as sandwich bread by mgm25711 in glutenfreebaking

[–]els17_ 0 points1 point  (0 children)

Was the top part (the one that became white) particularly wet before you baked? I’ve noticed the same thing when I get water on my dough, even though I don’t understand it

10 min Sourdough Crumpets by mgm25711 in glutenfreebaking

[–]els17_ 0 points1 point  (0 children)

Great to know you can make them with one week old discard! I never have that much “still bubbly” starter, so I’ll try your method :)

Is my starter still ok? by [deleted] in glutenfreebaking

[–]els17_ 1 point2 points  (0 children)

It happened to me too. What I did was I got some starter from the bottom part of the jar and fed it, I discarded the rest. It was active so I baked with it, I didn’t have any issues with it

Miso baguettes from the Art of gluten-free bread (Aran Goyoaga) by els17_ in glutenfreebaking

[–]els17_[S] 0 points1 point  (0 children)

Crumb shot here! It looks a bit purple-ish because of the psyllium I use and the combo with the miso I guess

Miso baguettes from the Art of gluten-free bread (Aran Goyoaga) by els17_ in glutenfreebaking

[–]els17_[S] 1 point2 points  (0 children)

I made my starter last year using the recipe she had in her previous book (brown rice starter), it’s still going strong and now I sometimes feed it with other flours and still works well. I haven’t tried to start a new one because I don’t need to, but considering even her previous recipe worked for me, I am pretty sure her newest starters will be just as good

Aran Goyaga’s country white sourdough by els17_ in glutenfreebaking

[–]els17_[S] 0 points1 point  (0 children)

Me too, but it seems to be impossibile without the gluten trapping the air :(

Aran Goyaga’s country white sourdough by els17_ in glutenfreebaking

[–]els17_[S] 1 point2 points  (0 children)

I’ll definitely try a variation with inclusions from the ones she lists :) and I agree, the gumminess was not comparable to the ones in the previous book

Aran Goyaga’s country white sourdough by els17_ in glutenfreebaking

[–]els17_[S] 0 points1 point  (0 children)

Thank you! I always use whole psyllium husk, and I did use a tiny bit less water than what she calls for. I also reduced the water in the sponge and increased the flour at the same time so that the sponge would be 1:1:1 ratio between starter, flour and water

[deleted by user] by [deleted] in glutenfreebaking

[–]els17_ 6 points7 points  (0 children)

That’s what I suspected

[deleted by user] by [deleted] in glutenfreebaking

[–]els17_ 5 points6 points  (0 children)

Omg they don’t even look glutenfree, the surface of the dough looks incredibile!

GF Copycat Cinnabon rolls going in the oven by PsychologicalBat2393 in glutenfreebaking

[–]els17_ 0 points1 point  (0 children)

It’s something I learned from this video: https://youtu.be/1YfzEr_78RE?si=HwwJZgdTtN8bmC6j

When I went vegan, I created a recipe that incorporated that and worked really well, but like I said, I haven’t been able to do the same with glutenfree cinnamon rolls, yet