Gf sourdough white country loaf by Aran G. I make it weekly, but not using an oven from the 1970s seems to really have made a difference. I also let the preferment sit out for three hours then refrigerated it for maybe 6/7 hours before making the dough. Great rise.
https://fromthelarder.co.uk/lemon-raspberry-cake/
The cake batter is equal parts almond flour and Bob’s Red Mill GF Flour. Turned out amazing!
pic 1: loopy whisk hamburger bun recipe
pic 2: aran goyoaga quickest buttery brioche hamburger bun recipe from the art of gluten free bread book
pic 3: crumb of aran goyoaga bun
sorry for lack of crumb picture from loopy whisk recipe.
this was my first time making Aran’s buns. i found the dough much easier to handle, the baking and proof time overall shorter, and the texture is much more buttery and moist. my only complaint is that it’s so sweet it basically tastes like a sweet roll you would eat at a holiday dinner with the orange zest and vanilla paste, not quite a savory burger.
i made those loopy whisk buns twice in one month about two months ago. it’s a tasty staple I’ve made many times, but i must say i prefer the moisture in Aran’s recipe. still loopy whisk recipe has a nice soft crumb and far less sweet.
just thought i would share my two cents! :)
I found a recipe somewhere on Reddit, and ever since, I’ve been making the most amazing gluten free pizzas. We even keep them in the freezer, so my girlfriend, who has celiac disease, always has plenty of pizzas ready for the coming months!
I have no idea who originally shared the recipe, but thank you! DM me if you want the recipe.
Hi all, my wife has recently started baking GF sourdough bread using recipes from Aran Goyoaga's The art of gluten free bread.
She has made the sourdough salted miso baguettes a couple of times and they are delicious, with a great crust and taste.
My question relates to the crumb of this bread which is soft (nice!) but quite sticky (bit weird).
We are certain it's fully cooked, but were wondering if anyone else on this sub had made this bread and had similar results - maybe we're doing something wrong somewhere?
I used Caputo Fioreglut flour to make a loaf of bread today. I am absolutely blown away by the results. The bread looks and tastes like wheat bread, or at least what I remember wheat bread to taste like - it’s been a very long time! The structure of the bread is so strong and sturdy – nothing is crumbling or sinking or falling apart. The crumb is moist and springy. The flavor is phenomenal – like I remember real bread tasting. I used an egg wash on top and sprinkled it with some smoked Maldon sea salt. I’m really having a hard time not eating about 10 pieces.
I only found out about this flour a couple of days ago, and I am in love! I have a non-celiac gluten sensitivity (no wheat allergy) and have been essentially gluten-free for probably 15 years. Except for the very rare teeny tiny bite of someone’s bread at a restaurant, I have not eaten an entire piece of bread all that time. I know that people with a true wheat allergy need to stay away from this flour because it does contain wheat starch, but so far so good for me – I have not had any problems with it. Can’t wait to try to make some cinnamon rolls!
I have changed brands of buckwheat flour (Anthony's) and now use 1/3 of what I previously used. I replaced that volume with the Loopy Whisk bread flour. I also added about 3 teaspoons of baking soda to the 5 teaspoons of baking powder. The leavening is the last ingredient in the mixer so I get maximum effect while baking.
I now bake at 400F for 20 minutes uncovered in a large loaf pan (not the pullman), then cover with foil, bake for another 10 minutes. Then I reduce the heat to 300F and bake for an additional 40 minutes. Allow it to slow cool in the oven for 15 minutes. Transfer to a cooling rack until it can be held by hand. Slice it on the electric slicer for thinner slices than I could get with my slicing guide.
Winner, winner; chicken dinner! I am very happy with what I got. The previous versions were too heavy and being that heavy the regular 1/2" thick slices were way too much for sandwiches and whatnot. With the slicer set on 1/4" I get wonderfully soft slices with excellent crumb and structure that work great for sammies and toast.
The high heat up front allows the leavening to react better and start the rising action which sets wonderfully without drying at the lower temperature.
Recipe:3 medium bananas, 1/4 cup maple syrup 1/4 cup almond milk. 2 cups of gluten free flour I used almond
1 tsp vanilla extract mix all wet ingredients then add flour bake at 350 degrees for 50 to 60 minutes or 45 depending on oven let cool for 10 minutes then place on cooling rack (dont forget to grease your pan)
I’ve been DESPERATE for good pizza, being coeliac always makes it hard to find!
Restaurants will say “we do gluten free bases, but we cook them in the same oven as the gluten containing pizzas” and as some of you will know that doesn’t quite cut it when it comes to our gluten risk registers!
So, last week I bought a Koda 2 Pro, some accessories and then proceeded to make my own dough from scratch.
Contrary to what reviews say, I found it super easy and here is what I learned:
- Because free from flour does not contain gluten, you do not need an expensive mixer to make GF pizza dough, you can make it in a glass bowl with a spatula or cheap hand mixer in less than 5 minutes (I did not know this until I learned it the other day)
- Making the GF dough at 80% hydration helps create some natural gases when proofing with the help of a little yeast. When eating, the dough tastes beautiful, fresh and had a nice organic network inside of it 👏
- After initial proof and before balling up the dough, divide it up and pre-coat your surface with a little olive oil. A tiny spray on your hands before picking it up makes it ridiculously easy to shape
- rolling GF dough out with your fingers too far can make holes in the dough, so use a small mini dough roller when you think it’s about to get risky
- when making your pizza on the day, lay parchment paper down and sprinkle with rice flour. Roll out and make your pizza including toppings and then use your peel to slide the pizza in your Ooni with the parchment paper still underneath. The parchment stops your GF dough from doing strange things and is helpful especially if you’re a newbie like me.
Top tip: before launching, cut around the parchment paper to stop the excess parchment from burning up.
Hope this helps!
Recipe is from Loopy Whisk!
https://theloopywhisk.com/2025/02/28/easy-gluten-free-bagels/
3rd loaf made using fairly new starter and King Arthur's GF Bread flour sourdough recipe.
1st 2 times I followed the process detailed in the recipe. Both were good but left room for improvement. One I baked same day that had a lovely crumb but lacked sourness and the other I held in the fridge for about 16 hours, which had good sourness but a pretty tight, firm crumb.
For this loaf, after reading some posts here and exchanging comments with another baker, I decided to deviate from the written recipe and handle the dough as little as possible in hopes of achieving a lighter, more open crumb.
After the initial mixing and resting for 20 minutes, I folded and shaped the dough, placed in a cloth lined banneton and let it proof at room temp for three hours. Even though it was a hot day, the dough only rose about 50%--it definitely didn't double. I then put it in the fridge for 27 hours. It did continue to rise in the fridge, coming close to doubling overall.
I removed the loaf to the counter while preheating (it was about an hour) and baked in a Challenger cast iron bread pan. I let it cool in the turned off oven with door ajar and didn't cut it until the next day (about 20 hours).
This is the result--delightfully sour, more open crumb that is moist and somewhat squishable but not at all gummy. I'm pretty happy with it, though I wish it had had more oven spring and loft. Next time, I think I might put it in a smaller banneton so it doesn't have as much room to spread sideways.
I really think handling the dough hardly at all is key here, and I will follow that process from now on.
Hello! I've been making some sourdough recipes from Goyoaga's book for the first time this summer, and overall, I've been lucky that they've all turned out pretty well. (I've tried the seeded boule, ciabatta, nordic seed bread, and am currently in the middle of proofing my first batch of bagels.)
I bought Anthony's Psyllium husk powder, after finishing up some whole psyllium husk by Terra Prima (?) I got at Whole Foods. (The one that embarrassingly proclaims "COLON CLEANSE" to everyone at the checkout, but still worked fine in most of my recipes). This was before I saw that people here don't really recommend Anthony's brand, and I noticed all of the "psyllium boogers," as someone here called them, when I tried using it.
I will eventually buy a different brand, but I don't want to toss an entire $26 bag just yet. Has anyone had success with mixing the psyllium powder into the dry ingredients? I know Goyoaga says she prefers you to mix the powder with water and let it gel separately in most of her recipes, but has anyone tried this work around? My bagels that are currently proofing have so many psyllium "boogers" in them that they look like cinnamon raisin.... AND I really did try to incorporate the powder slowly while whisking like a maniac. :)
EDIT: I also do not have a stand mixer yet, and it seems this is part of the issue, but u/katydid026 mentioned that Aran addressed hand-mixing in her substack. (I never thought I would need a stand mixer as a gf person, but apparently I *can* be a fancy baker! )
Thank you to everyone for your help!
Made a batch of strawberry jam filled and chocolate fudge poptarts! Textually quite similar (from what I remember at least) to poptarts (not a toaster strudel!) A little thick and definitely not all the same size, but that’s ok. Used glutenfreeonashoestring’s recipe for cinnamon brown sugar poptarts for the strawberry jam, and her chocolate poptart recipe but with sugarspunrun’s chocolate poptart filling.
Crunchy Baked Jowar (Sorghum) Crackers are the ultimate Gluten-Free millet snack.
🥗 Ingredients:
🌱 1 cup Jowar (Sorghum) flour
🌱 1/4 cup Roasted peanuts
🌱 1/4 cup Roasted chana (Putani / Roasted chickpeas)
🌱 2 tbsp Sesame seeds (Til)
🌱 1½ tsp Red chili powder
🌱 1/2 tsp Cumin seeds
🌱 1 tsp Ghee (Use oil for Vegan)
🌱 2 tsp Sugar
🌱 Salt to taste
🌱 2 tsp Oil
🌱 1 cup Water
📝 Quick Instructions:
🌱Prep: Boil water with salt and oil. Turn off heat, add jowar flour, mix, and rest for 10 mins.
🌱Grind: Pulse roasted peanuts and chana into a fine powder.
🌱Mix: Combine the flour mixture with the nut powder, sesame seeds, spices, and ghee. Knead into a smooth dough.
🌱Shape: Roll the dough thin and cut into your favorite cracker shapes.
🌱Bake: Bake at 180°C (350°F) for 20 minutes until golden and crunchy.
been doing gf sourdough for a few months now. by no means an expert but ive definitely made some huge improvements navigating both a gluten and wheat intolerance. the one thing i cannot seem to get right is the inside. it looks beautiful, but is always gummy!!! things ive tried to fix this:
- bringing down the water by ~30g and increasing the flour
- got an oven thermometer to ensure it wasnt being underbaked (it was, but this didnt fix anything)
- different flour blends and recipes
most recently i’ve been using the bakerita sourdough recipe. my next attempt i will probably try millet instead of brown rice, as she said its gummier than other flours. but my boyfriend (who i am baking for) says he thinks this is just how gf bread is. i refuse to accept that lol. pics for context but taking any and all advice. besides to use caputos/king arthur bread flour bc its not wheat free
I only ever have problems baking gluten free chocolate cake specifically. I fluff and spoon my flour. I’ve tried adding an extra egg white and whipping them for a fluffier texture. The chocolate flavor isn’t rich, and it looks a lot lighter in color than the picture shows.
Can someone please give me their two cents? This is my fourth attempt and it’s driving me insane