Sooo good! I'm a fan.

Feeling the autumn vibes 🍂

I’m a gluten-free baker and the last time I tried sourdough a couple years ago, it was fairly disastrous. I’m trying it anew and wanted to get some opinions. Gluten-free means it will be a bit denser but I still wanted to see how the subreddit felt about the crumb. Pulled the recipe from Wassembakes.

Bought a Dutch oven and been feeding my starter for the last month to get it matured. The whole process involved just mixing the hell out of the ingredients to get that structure like gluten naturally has. Into the preheated DO for close to a half hour and then took the lid off for the next half. It was really tempting to cut into it but I waited three hours and the taste is pretty good. My wife commented it’s not as tangy as she remembers but maybe that’s because it’s still a young starter.

280g Potato starch
200g Tapioca flour
174g Brown rice flour
100g Oat flour
16g Psyllium husk
3g Xanthan gum
9g Himalayan pink salt
Baking powder
13g Cane sugar
180g GF sourdough starter
630g Water
10g Olive oil

I used four small ripe bananas, Egg Beaters, golden monkfruit, and Bob’s Red Mill 1:1 baking flour. Delicious. Recipe in photos, no link available.

I ended up making 18 muffins!!

I used this recipe https://laneandgreyfare.com/gluten-free-pumpkin-muffins/

In her recipe it makes 12 jumbo muffins. I prefer regular size. So if you do regular size 12 jumbo muffins = 18 muffins OR 12 muffins and 1 loaf. I’ve done both of those scenarios and it always comes out so delicious!!

there's countless posts showing off the loopy whisk cinnamon rolls on this subreddit, but I thought I'd post mine anyway!

my partner is coeliac and is a big fan of cinnamon rolls so this was my weekly baking project seeing as it's autumn now (not that you'd know based on the weather - ive been wearing shorts and tshirts for the past couple of weeks). they were pleasantly easy to make, and we both thought they tasted lovely! they did harden quite a lot upon cooling but microwaving them made them really soft and yummy again :)

Last weekend I made 4 loaves of bread:

Rosemary Focaccia by ATK (pictured on bottom right of plate)

Rosemary Focaccia by Loopy Whisk (middle of plate),

Rosemary Focaccia by The Art of Gluten Free Bread Making (left of plate).

And one loaf of glutenous focaccia for my husband and friend to compare the GF loaves to (top right of plate).

The results:

Out of the oven, ATK has the best flavor. Art of GF Bread had the best texture hands down, and the method they use for incorporating the psyllium husk made the batter less clumpy as compared to LW. On day 3, Art of GF Bread has the best texture and flavor. The ATK loaf dried out a bit which took away from the flavor. Loopy Whisk's loaf was good, but tasted closer to a pizza crust with its texture.

My husband's favorite was the ATK loaf. He couldn't tell it was GF.

I would make all of the loaves again, but for different purposes. The ATK loaf if I want the flavor of focaccia. The Art of GF Bread loaf for Thanksgiving stuffing or other recipes that call for bread pieces, and LW focaccia for pizza and bread sticks.

A added a little albumin to my normal chocolate muffins and they raised a lot. Never had such huge muffins before. But they didn't become nice and rounded.for some reason.

Getting more confident with my gluten free bakes. And I had too many apples so decided why not make apple desserts.

My pâté a choux still needs a bit more work but I’m super happy with how the cream puffs turned out!

The cupcakes are a spiced cupcake with a cinnamon apple filling and apple butter buttercream.

Edit: cream puff recipe:

Choux

•150g bobs 1:1 baking flour
•8 tbsp butter, cubed
•8oz water
•Pinch of salt
•4 eggs

-Preheat oven to 400°f
-Combine butter, water, and salt to a medium saucepan over medium heat and bring to a boil
-Once boiling, turn the burner off and add the flour. Mix until the flour is fully incorporated and forms a ball and remove from the burner. Let it cool down for about 5 mins
-Add in eggs 1 at a time, mixing well after each addition
-Pipe out onto a parchment lined baking sheet in 1”-2” mounds leaving (I tend to pipe mine small)
-Bake for 30mins at 400°f
-After 30mins, without opening the oven, lower the temp to 350°f and bake for another 10mins
-after 10 minutes, turn the oven off and leave them in for at least 5 more minutes
-While they cool, make the filling and crumb topping

Apple filling

•2-3 apples, peeled and finely diced
•60ml water
•tbsp butter
•Cinnamon
•Brown sugar

-Pour water and apples into a medium saucepan and over medium heat, then add the butter on top and cover the pan. Stir occasionally until the apples are soft
-Add brown sugar and cinnamon (measure with your heart but start with about 3 tbsp brown sugar and 1/2 tbsp of cinnamon, depending on how sweet you want your apples)
-Cover and stir occasionally until the apples are fork tender
-Strain the excess liquid

Cinnamon Streusel Topping

(If you’re good at multitasking this could be done while making the apple filling)

•4 tbsp melted butter
•100g almond flour (or 3/4 cup bobs 1:1 baking flour. I just like the slightly nutty taste almond flour gives)
•75g brown sugar
•Cinnamon
•Pinch of salt

-Preheat oven to 350°f
-In a bowl, whisk together flour, brown sugar, cinnamon, and salt. Pour the melted butter over top. Toss the mixture together, and (unlike a normal streusel topping) try to make as little large clumps as possible since smaller clumps will hold better
-Scatter across a small parchment lined baking tray
-Bake for 12-15 minutes. Stir the topping and rotate the tray halfway through. When the edges start slightly browning, take out of the oven. It will cook more and harden when it cools
-When cooled, transfer to a small bowl

Icing

•120g powdered sugar
•1 tbsp milk

Whisk powdered sugar and milk together in a small bowl until you’re able to pull the whisk up and the icing trail holds its shape in the bowl for a few seconds before disappearing. You want it to be slightly thick, but a little runny

Whipped Cream

•1 pint (or 16oz) Heavy whipping cream
•5 tbsp granulated sugar
•2 tsp vanilla extract

In a large mixing bowl, add heavy cream and sugar and mix on high until very stiff peaks form. Then add vanilla. Add to a piping bag

Assembly

-Cut the pastry in half
-Take the top halves of the puffs and put dip them in the icing, then immediately dip them in the crumble topping
-Start with 1/2 tbsp of apple filling, but add more in you’d like
-Pipe the cream around the apples, like you would frosting on a cupcake
-Place the top

*If the crumble topping has too many large pieces, I like to keep a heavy cup on hand and use it to smash the chunks into smaller bits*

Why yes, it is rather brick-like! I’ve been baking regular sourdough for several months, and kind of got that process figured out. I decided I wanted to try making GF sourdough for my wife.

I’ve been working on a GF starter for a few weeks and got it to a point where I was ready to give it a go. I used only what I had on hand (Pillsbury AP flour, brown rice flour, and buckwheat flour). So, I was fully expecting a lackluster end result. Obviously, it’s ugly. But! The inside actually proved the starter was doing its thing.

For the next one, I’m going to use the bread flour recipe from Gluten Free on a Shoestring and expect a much more respectable loaf. I will share my results!

Eta: my wife said the flavor is quite good. She’s toasted a couple slices and said the little, dense planks are perfect portions 😂