I've been wanting to try a this recipe from Alexandra Stafford for gluten free peasant bread for a few weeks now, but hot weather and surgery got in my way.
No more of that nonsense.
I've been craving bread for about a week. I made a few loaves in my bread machine and a free hand French loaf.
Playing around with gluten free flours is fun, if frustrating.
Most gluten free loaves rely heavily on rice flour and potato, corn, and/or tapioca starch. The combo works great, but they're all simple carbs . One may as well eat sugar.
I've added in various combinations of bean flours, sorghum, even coconut. The latter is very absorbent.
If I toss in psyllium fibre to help things stick together the dough can be too dry.
A few of last weeks loaves are now serving as croutons and are very good in my version of a tomato-bread salad.
Today I came very close to following the recipe as given. I used sorghum, rice, and coconut flours in it and a whole egg rather than the two egg whites called for.
I do this simply to be contrary.
I got things going fairly early the baking would be done before the heat of the day.
It worked well.
I will the recipe around and work out how much more liquid it needs, but for right now it is just fine.
The Big Idea: Jean Marie Bauhaus
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