Wednesday, August 6, 2014

A Peasant Surprise

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.
GF Peasant Bread 007


Anonymous said...

You contrarian! Love it!

I just use lettuce leaves for bread…probably not quite the same mouth feel.

Leah J. Utas said...

Kimberley, go you on the lettuce. I've tried it. It's okay, but I have a bread bias.

messymimi said...

It sounds delicious, and i'm so glad you are feeling up to baking and experimenting, you are so good at it!

Leah J. Utas said...

Aww, thanks, Messymimi. It is very good. I am quite pleased.