The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gluten-free sourdough breads

Charles Luce's picture
Charles Luce

Gluten-free sourdough breads


Mini Oven's picture
Mini Oven

Planning your new program!  Congratulations! 


I got as far as this but I didn't like the flavor profile I came up with:


Gluten free but not tasty enough for me


Mini


 

kolobezka's picture
kolobezka

The crumb of your loafs looks great!!! I have only seen only dense GF breads that do not last long... How do yoou like the taste?


Did you follow this recipe or another one?


zdenka

Mini Oven's picture
Mini Oven

Mini

kolobezka's picture
kolobezka

Is your recipe secret or could you share it?


Thanks,


 


zdenka

Charles Luce's picture
Charles Luce

I assume you mean my recipe ... Or do you mean Mini? At any rate, I'm not publishing my recipes. However, anyone who takes one of my workshops gets several of them - plus some very good sourdough starter. 


Charles

hutchndi's picture
hutchndi

So if you are not posting to share your recipes, and you don't intend to so, then what? Your posts are nothing but teasers. Is your only purpose here to solicit possible customers for your "workshops" from the members of TFL that are unfortunate enough to have food allergies, and would like nothing better than to be able to eat something that resembles what they remember as bread?   Shame.


Russ:


husband of she who must eat gluten free


 

Charles Luce's picture
Charles Luce

On a site filled with advertising I'm not ashamed to be trying to turn my discoveries to income. 20+ years of art making taught me there's no future in vanity galleries. One of my workshops costs just $50 and the bread you'll learn to bake costs out to $2.20 a pound. Compare that to bakery costs for GF products and you'll see what a bargain I really am.

kolobezka's picture
kolobezka

I asked about Mini´s recipe (And thank you for your detailed commentary, Mini...!).


Well, but any good, tested recipe is welcome. I appreciate your efforts to improve GF bread making (more natural ingredients, better look and taste) and your willingness to share your knowledge and skills with people who attend your courses. Just - people living in distance or even overseas (and there are a lot of them on TFL! Personaly, I am from central Europe...) are not lucky...


zdenka

Mini Oven's picture
Mini Oven

I can't remember exactly what I did.  I couldn't find Xanthan gum, couldn't even order it in Austria.  Bought some flour for gluten free breads, a pre-mixed combination of starches and stuff which didn't really impress me but it was on sale and "why not?"    I used my amaranth starter.  So far, I have a tough time with that grain flavor.  Making it a starter seemed to mellow yet intensify the taste.  (Good if you love Amaranth.)  Haven't figured out a way to reach my taste buds yet.  Anyway the bread got tasted but not eaten.  It was a first step that got put on hold.  The birds had no objection when I put a hook through the loaf and hung it up in a tree.  I suppose I'm a terrible tease not having a recipe but it does show it can be done.  The dough was more like a soft clay and I used my Grüne Erde clay pot for baking the loaf.  I let it rise a long time, it could have risen longer.


Next time, when I'm not so mobile, I will go with the millet or buckwheat sourdough but I have yet to judge what is wrong with using instant yeast.  What about small amounts of yeast so fermentation can be extended?  Or adapting my already existing starter to a gluten free one.  It does take an act of faith to judge and trust a GF sourdough starter.  A lot more experimenting on my part too.  After reading about Guar gum, I'd rather play with water roux and gelatin.


Charles Luce has stumbled upon a good tasting flour mixture and developed a method that works and he is much more motivated than myself.  


Mini

nicodvb's picture
nicodvb

Very nice!


May I ask what is fake rye?

Charles Luce's picture
Charles Luce

Thanks all, for your comments. Yes, Mini, I've been off the site and working. One of my projects has to do with video/on-line delivery. Stay tuned. Your results look very good, BTW. "Fake rye" is GF bread flavored with a rye-tasting compound (available from Authentic Foods). It is surprisingly good, especially when used with caraway seeds.

Charles Luce's picture
Charles Luce

This is a retarded, acid-neutralized, sourdough sorghum GF loaf:


Mini Oven's picture
Mini Oven

Is it important that it be acid neutral?  I thought the acid is what helps preserve the bread after baking?


Mini

Charles Luce's picture
Charles Luce

It's been neutralized so the flavor is better with PB and J. Don't know the chemistry but do know that this one was still moist and tasty after three days on my counter - room temp 20 C.

hutchndi's picture
hutchndi

 According to the FAQ page for this site, if I am reading it correctly, I suppose what you are doing is considered acceptable behavior as long as you don't make a nuisance of yourself as in multiple postings for the pursuit of profit. I am just a new guy here myself, and was at first unhappy with all the advertising, but now I find it can easily be ignored if so wished and if it helps pay for this website's expences then they are worth having, as TFL turns out to be such an incredable magnet for drawing so many good natured folks together for the sake of sharing, which is something most breadies seem to enjoy. By the way, some people (myself included) also find that there are other and better reasons than profit to pursue art.

Poolfield's picture
Poolfield

Hi Charles,


 


I was wondering if you were planning a book of recipes. Your bread looks fantastic but as I am in the UK a workshop is not an option but I would be very willing to buy a book.

Charles Luce's picture
Charles Luce

Thank you for your interest. I'd love for that to happen and am actually in the process. Before the book comes out there might be a video. Keep your eye on my website - www.glutenfreesourdoughbread.com, or the producer's site, www.gling.com.


Charles Luce