First loaf

Toast
kaw on 8 Jul 2025 at 06:12
First loaf

Photo is the first loaf. I didn’t rise much but since it’s gf I guess that’s normal?  I used a recipe from ancestralkitchen.com  for millet sorghum sourdough. It tastes great, is moist inside and I like the crust!  I used my dutch oven but at 250c the parchment was brown and smoking and scared me.  I followed the instructions and baked 40 min at 250c then uncovered and decreased temp to 230c  

Recipe:

17 g psyllium husk
 420g water 

10 g honey 

 6 g olive oil oil   
 75 g preferment

230 g flour.

70 g starch (tapioca flour)

6 g salt 

After reading the article on psyllium husk versus xanthan gum I found somewhere on this site, I would like to try again with xanthum gum and then keep best recipe. 

Can anyone suggest an amount to substitute for the psyllium husk in this recipe. May as well experiment!

Honestly, I'm a fan of psyllium, it is a great tool for gluten free baking, and there really is no good substitute for it.

Not sure what article you're referring to, but I wouldn't be so quick to write off psyllium!

Tell me, in your recipe is the preferment sourdough based or instant yeast based?

-Jon

  1. the crumb looks great, kaw. Congrats!
  2. most parchment paper is rated only up to 200C, so some browning will be normal, particularly if the oven time is more than 40 minutes. I bake with it all the time at higher temperatures. It sometimes singes for sure, but it generally doesn't burn. If you're worried about it, you could remove it half-way through -- thus after perhaps 20-30 minutes of baking.

  3. I was looking for the recipe you used and didn't find it. When I googled, I only found two similar ones on the ancestralkitchen site: one that featured only sorghum, millet, water & salt and another that featured those four with added flax seeds. Maybe you can include a link?

    Rob

You can’t find it because I had the wrong site sorry. 

Starter recipe was ancestral kitchen


Bread recipe was:

Gluten-Free Sourdough Bread Recipe With Sorghum and Millet (Lectin-Free) at Creativeinmykitchen.com ( that’s recipe title)

I can’t figure out how to link

SORRY!

About parchment paper, remember that the part of the paper in contact with the bread will not burn or scorch because the loaf doesn't get hot enough. Scorching will release gasses. If they were intense they might infiltrate the bread a little but I haven't noticed that happening in practice. Not that I scorch parchment paper on purpose but if it happens I don't worry.

There have been a number of posts here on TFL about gluten-free breads. I have only made breads that don't use any psyllium or gum, so they are best made in loaf pans. They aren't quite like wheat breads but they can be good.  Here are a few posts, two of which are mine, and the threads have some related links. 
 

Buckwheat:
https://www.thefreshloaf.com/node/73155/100-buckwheat-bread

https://www.thefreshloaf.com/node/73198/almost-abes-100-buckwheat?

Corn-rice:

https://www.thefreshloaf.com/node/76280/corn-rice-gluten-free-loaf


 

TomP

I read all of these posts and learned from each one. I read so much, my husband asked why I waited so long to make the bread!

Alas, buckwheat and corn have lectins which make me very, very ill :(

Today was the first real bread I have had in over 20 years and I actually cried. Food allergies suck. 

I am very happy for you that you were able to find this and bake a good loaf of bread.  I looked through the recipe, and have one minor thing to suggest.  Unless you have some strong reaction to the iodine in iodized salt, iodized salt is fine to use in bread-making:  I couldn't tell the difference when I switched from picking salt to ordinary iodized table salt. (we had some discussion about this here on TFL recently).

Another point is that most chlorinated tap water will be fine if you use a filter pitcher and let it stand for some hours or (better) overnight.

Good luck and please let us know how it goes as you get more into these breads!

Toast

kaw on 8 Jul 2025 at 17:52

I had read the post about the salt so I used good old Morton’s iodized! 

Thanks to everyone for the encouragement!!!

However, even though the bread did not rise so much that is a decent crumb. Can't comment on the process till I see the method. Out of all the binders, popular for gluten free breads, I prefer psyllium husk powder. Think it's the best. 

Here is a good recipe. 

I have played Golf Hit too many, so in some of my break I really love making loaf for my family, and I’ve found that limited rise is pretty common with millet and sorghum, but if the inside is moist and the crust is good, you’re definitely on the right track. I totally relate to the parchment smoking at 250°C, it always freaks me out too.