r/glutenfreebaking

Rebecca Gerritson recently posted on Instagram modifications to her basic white sourdough along with instructions for turning it into pretzel bread.

If you don't have her ebook, the recipe is quite similar to Aran's Country White Sourdogh, but slightly higher in starch%. It's also a smaller loaf.

Anyway, I used GF beer for part of the liquid just to see what happened. I was nervous because I thought the beer tasted awful 😂 but it's really delicious in the bread.

If you try this, don't make the mistake I made of using a bread sling to put the dough into the baking soda bath! Silicone + wet dough = slippery situation. 😂

This was my wedding cake I made, almost a year ago! We had a small, back garden wedding, and my husband and his brother are both coeliac.

This is the recipe I used :-) with some flavour tweaks.
Becky Excell never goes wrong for me, her cakes always turn out lovely and no one’s ever seemed to notice they’re gluten free when I use hers.

https://glutenfreecuppatea.co.uk/2019/07/23/gluten-free-lemon-cake-recipe-dairy-free/

Edit: Dumbo knows now not to use Babies Breath in baking!!!!

I'm hoping to surprise my GF partner with some baked goods. I'm looking for any suggestions on what I should make!

Any favourites that work well with 1 to 1 flour?

Will it work well with most recipes that use regular flour?

Thanks in advance for any help!

I made the ATK whole grain bread loaf pictured in the photo here two days ago. The texture is excellent. The taste is bland. Unfortunately, it's a null for the taste buds. There's a slight flavor when it's toasted, but almost no flavor at room temperature. I also couldn't really smell the bread while it was baking, unlike the other sandwich breads I've made from other published recipes. I made the ATK whole grain blend as described in the cookbook, but this is the only recipe I've tried using that blend. I'm so disappointed because if hoped for it to deliver a deeper flavor and it's used in quite a few recipes in the book. Have you made anything using their blend from the cookbook? If so, I'd like to know what you thought about it, and what recipe you made. Maybe I did something wrong but have no idea what or how.

The only other recipe I tried from the cookbook was the chocolate chip cookies that use ATK all purpose flour blend. That one produced the best cookies I've made in 5 years! Night and day difference.

Please let me know your thoughts if you have tried this blend with any of the recipes in that book. The ingredients to make the blend are pricey and I won't bother making more if they all taste like the bread did.

I made brownies, then added a cream cheese mixture I made, berries, milk chocolate and white chocolate! It came out AMAZING!!

Gluten Free Soft Chocolate Chip Cookies

Oven: 350°F / 175°C

Makes: ~12 cookies

Ingredients

* 113 g (1 stick) kerrygold butter, melted

* 100 g granulated sugar

* 55 g packed light brown sugar

* 5 g vanilla bean paste

* 1 large egg

* 180 g gluten-free 1:1 flour blend

* 3 g baking soda

* 2 g salt

* 130 g chocolate chips

* Flakey Sea Salt for topping

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment.

2. Melt butter until just melted (not hot).

3. Mix butter, white sugar, and brown sugar until smooth. Add vanilla and egg; mix until combined.

4. Stir in gluten-free flour, baking soda, and salt until dough comes together. Fold in chocolate chips.

5. Let dough rest 20-30 minutes in the fridge to hydrate the GF flour.

6. Roll into 12 large dough balls or use a large cookie scooper.

7. Bake 9–11 minutes, until puffy and barely golden. Centers should still look a little underdone.

8. Top with flakey sea salt as soon as they come out of the oven

9. Let cool on the pan for 15 minutes.

First attempt at a GF/DF lemon cake for Mother’s Day last weekend. Super happy with how it turned out!

Recipe: loopy whisk’s “strawberry lemonade cake” but with raspberries and just vanilla icing instead of mascarpone since it’s also dairy free! Replaced the dairy in the recipe for dairy free versions and it worked great.

From the Art of Gluten Free Baking, modified to be sourdough instead of commercial yeast. Did four hours on sponge and then overnight cold proof to room temp until doubled.

They tasted even better than they look. Made with dairy free butter with no issues. Subbed gf oat flour for the sorghum because sorghum blows up my insides. Morton’s kosher salt worked fine. Used the baking soda and brown sugar bath.

Took the plunge and was very happily surprised at how easy (and delicious) the GF sourdough bagel recipe from Goyoaga’s book is. Overnight proofing in the fridge, and fresh bagels by 10am!

Y’all, like what??! Check out the honeycomb structure on these!

I admit I had my doubts going through this recipe (no milk?!), but I haven’t ever had my croissants turn out with structure this good. Melanie is definitely onto something with this recipe! Very light and flakey! My only complaint is that Aran’s and faux pains croissants taste better, these aren’t bad (nothing that chocolate or pistachio chantilly cream won’t fix!), but I wouldn’t eat them plain like I do the other two. Next time around, I’ll definitely be trying milk instead of water and see how it goes.

The recipe offers two methods for rolling the croissants - either doubling each triangle up and making only 3 croissants, or rolling each triangle separately and making 6 smaller ones. (It is definitely a smaller batch of dough.) I tried one of each just to see how they differed, you can tell by the pics that there’s one small and one larger one. The round one came from the scraps after trimming the edges. The rest went in the freezer to bake at a later date

Recipe from Gluten Free Feasts by Melanie Persson

Tomato Jam Bread! Recipe from "The Gluten-Free Bread Machine" Cookbook.

Update on my previous post, where I asked for help with troubleshooting my sad, dense croissants.

You guys are truly the best! Huge thanks for everyone’s input, it really transformed my labor intensive biscuits to something that has potential to became a proper croissant one day (I guess when I reach those 10 000 hours of lamination? heh).

I listened, took notes, watched more videos, and implemented changes suggested. Obviously my lamination still sucks, but it’s day and night from what it was before (see last photo).

The recipe I am currently using is from Melanie Persson’s Gluten Free Feasts. This is what I learned since my last post:

Biggest shoutout (plus a virtual hug) goes to u/katydid026 - she suggested a couple of things that are 100% spot on. #1 I am using wrong kind of rice flour: I switched Bob’s Red Mill/ Goya rice flour to water ground rice flour from asian store (Erawan, with three elephants, made in Thailand). It’s super finely milled, def. transformed the dough texture. Secondly I bought an infrared thermometer and oh boy, I was so off with my guesstimation, what is an actual workable temperature of my dough and butter. In my case it cut the time (I am able to work with my dough) to roughly 3 mins. For now I didn’t switch psyllium I am using, because it works well with my other bakes, but will be buying Terrasoul next, when I’m out.

Another shoutout goes to Faux Pain, and her YT channel. I learned not to scrutinize over perfectly proofed croissants (until they are jiggly). I let them proof for 2.5 h in my warm kitchen, they def. puffed, but not to an extreme, like a dough with gluten would. Plus she chills her pastry for ~20 mins before bake, and that was another AHA! moment for me, I think it helped to stabilize the butter inside. I still have butter leakage, but nowhere near the previous attempts.

There are still things I have left to explore from your suggestions, but I thought it’s time to share my progress with you.

BTW. they were def. more lightweight than any of my previous attempts. They had some crunch, some flakiness and even some air pockets. I was sitting the whole time by the oven and was super excited to see the layers puff up and see through it. I still need to learn a lot to achieve better honeycomb, but now I see the potential, thanks to you! They are less sad and less dense now. Huge thanks to everyone, for your time to comment and reassuring me it’s possible! And yes, if you think I am still doing something fundamentally wrong, or have more thoughts to share, please let me know :)

1st, 2nd pic: after final bake, chilled
3rd photo: my excited (celiac) friend telling me I have to show you this
4th, 5th photo: almost finished (I put them in the oven for 10 more minutes after taking this photo)
6th pic: my second attempt making GF croissants - ended up with sad dense biscuits