I like her. I’ll look up my notes in a bit and share, it’s been a few years.
But we got to kid-approved chapatis, sandwich bread (esp for grilled cheese), bagels, and boules (for toast) that even the gluten eaters were happy to eat.
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@CCE From my notes:
(@truman fyi)
Boule
— Brown rice & sorghum,
— Psyllium instead of xanthan
— Cornstarch for half the tapioca
— Tangzhong with rice flour and water
Sandwich 1:
— Boule flour blend
— Psyllium instead of xanthan
Sandwich 2:
Adapted bagel recipe below — made excellent sandwich bread
Bagels:
— Cup4Cup or boule flour blend
— Yogurt instead of egg & milk powder
— Psyllium powder
— Molasses
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@Saregama Thanks for tagging me in here!
@CCE I’ve found I get much better results making doughs with individual flours rather than the commercial blends. I keep KA M4M around for the odd batch of cookies, but the hassle of weighing out a jillion different flours and starches and binders is so worth it for a better finished product.
The bread I’ve been making most recently is from a recipe on a FB group called Gluten Free Bread Home Bakers. One of the admins/frequent posters shared a recipe for a sorghum-brown rice bread - it’s pretty good and versatile. I’ll post it below. The biggest recommendation I see is to use superfine brown rice flour to get away from the graininess issue. The boule recipe from Alexandra is good too, but I prefer loaf shapes to boules.
I also finally figured out that the Loopy Whisk bread recipes use too much millet for my tastes. I’ve been making the pizza crust from Baked to Perfection with corn and brown rice flours instead of millet, and really like that - curious how the new recipe on her blog compares.
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Sorghum-Brown Rice Bread (gluten-free)
From FB Gluten Free Bread Home Bakers group, posted by James Adcock
INGREDIENTS
130 g Superfine Brown Rice Flour
110 g Sorghum Flour
80 g Potato Starch
80 g Cornstarch
80 g Tapioca Starch
12 g Sugar
6 g Salt
24 g Whole Psyllium Husk
7 g Instant Yeast
40 g Vegetable Oil or Melted Butter
10 g Cider Vinegar
500 g Warm Water
125 g Liquid Egg Whites (from 3-4 eggs)
DIRECTIONS:
Preheat oven to 410° F.
Combine all dry ingredients in the bowl of stand mixer.
Add oil and the cider vinegar.
Whisk water and eggs whites together, then add to the bowl.
Increase the stand mixer speed to a medium “3” setting, moderately fast. Mix for 9 minutes during which time the dough will change from a thin crepe-like batter to a thick and stringy “sticky dough.”
Spray grease a 8x4x4 loaf pan and then scrape the dough into the pan, firmly pressing it into the bottom of the pan. Spray grease the top of the dough, and then cover with plastic wrap and allow to rise in a warm location in the kitchen until the dough rises and touches the plastic wrap, about 45 minutes.
Spray grease the tip of a sharp paring knife, remove the plastic wrap, and use the tip of the paring knife to cut a shallow decorative “split line” down the length of the dough, and place in oven immediately, middle rack, for about 55 minutes until the center of the loaf reaches 209 degrees F, 98 degrees C.
Remove loaf from pan onto a cooling wire rack for 3 hours.
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Sprouted Rye Bread from Scandinavian from Scratch. Two days before I rinsed my rye berries and then let them sprout. The batter for the bread is very loose. The rye berries, pumpkin seed, sesame seed, and flax are added to the batter. After proofing my batter rose almost to the top of the pan. Oven is preheated to 500f and then baked at 275f for 1 hr. It didnt rise verymuch. Only after i noticed a comment in EYB that bread should be baked at 375f. Although my bread read 205f after 1hr. 10 minutes. The result is a nice crunchy bread which lends itself to being cut very thinly.
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It has been confirmed by author that error was made and bread should be baked at 375f
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Hop on over — there’s a baking option for DOTQ, plus other delicious choices
Mini fig tart with raspberries and red currants.
And a mini with fig, cherries, red currants and raspberries.
And a Happy Summer to all!
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Yossy Arefi just published a Strawberry Lemonade cake on NYT Cooking. Bit late for strawbs here but I’m curious about this recipe anyway.
Sourdough toaster tarts. These are two day affair, as the dough needs to rest in the fridge for 12 to 48 hours. I made a blueberry jam filling and left out the sage. These are good on the first day, but great after freezing.
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Going back to your link to the AlexandraCooks gf bread - she’s got a mock Cup4Cup blend in Bread Toast Crumbs. I’ve tried this and I like the flour-y-ness but still need to tweak it a bit
Her blend:
400g cornstarch
200g white rice flour
170g brown rice flour
170g milk powder
160g tapioca starch/flour (same stuff, two different names)
40g potato starch
20g xanthan gum
Makes 1100g and the recipe calls for 500g per batch.
My notes say that I added 20g psyllium husk to her recipe (in addition to the xanthan gum, not instead of) and it was “better but not 100%”. Not sure how I’d change it next time.
Wow! Having made cinnamon/sugar breafast tarts years ago (from Sheet Pan Suppers by Molly Gilbert), I recognize the amount of work these took. Well-done!
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Cup4Cup seized up into a dough ball in any recipe I used it, including cake.
We liked the flavor of mostly brown rice & sorghum, with some cornstarch and tapioca added for texture. I could detect xanthan as an aftertaste, which is why I switched to psyllium (better bread texture was a bonus).
I’m trying to find my notes from when I started using cassava a lot later.
Thank you! Yes, they do take a bit of work, but the reaction from the family was worth it. Happy faces all around.
That recipe from Molly Gilbert sounds really good. I bet the cream cheese makes them super tender and I love the sound of the maple syrup glaze.
This go round, I used the box of blueberries and apples leftover from the weekend gathering. Same oat crumble. Vanilla ice cream at the ready.
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Me too! Thank you for the inspiration. You are so right about the perfect amount of sweetness and I love the texture.
I was able to get just a handful of chia and a handful of flax from the bulk bins at Sprouts (where I went for just my second time ever, for Calendula cream!)
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I came across this which was much simpler than anything I was thinking of 
(the one change I might make is to measure a rectangle of parchment that goes around the cake and pipe all the leopard spots on it, so you can curl it around the cake and press them all on at the same time, also you don’t have a bunch of tiny pieces of paper to manage)
For a rectangular cake, spots on top rather than on the side
You could also make a vanilla batter and use pink coloring to make a marble / spotted cake if you want the theme inside and out.
This is my favorite granola to riff on! I never use the wheat germ, just use extra oats, and use all different mix ins. For an extra indulgent version that my friends love, I like to brown the butter and stir through some chocolate while it is cooling so that you get chocolate clusters.
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