April 5, 2020 - 8:59pm
Greetings from Boston
Hi all! I'm a beginning bread baker; I started in December 2019. I had made bread before here and there, but a friend of mine gave me some sourdough starter in December, and I have faithfully been baking every week after feeding the starter. I'm here because I accidentally bought a LOT of gluten free flour when I panic-shopped a couple days back (we've all been there, no?). So now I am trying to figure out what to do with all this gluten free flour I have piled in my pantry. I plan to scour the forum, and I will happily take any advice offered.
Thank you all! Excited to be here.
Hi! I’m new, here, too. I had a great recipe for gluten-free bread, that I used to make for my mom. I haven’t made it since she passed away, last year, and I have lost track of the recipe. I’m going to see if I can find it for you, and post it in another reply. After all, you might as well bake gluten-free goodies for yourself & others, who can’t find them on the store shelves, right now. That’s what I’m doing. I’m baking loaves of sourdough bread, everyday, and giving them away. Baking makes me feel normal & in control. When I shop, I see empty bread shelves. My mom spent her life feeding anyone & everyone. People going without bread (good bread) makes me sad. Not everyone bakes, after all.
Hi there! Thank you for the response. I will definitely work on making gluten free goodies, but I was also hoping to use the flour to make sourdough and maybe add gluten back in as part of the process? Another friend suggested xantham gum might work. I agree with you though, food is love, and I love sharing it (I also have a pretty giant urban garden/farm)!
What's your recipe for gluten-free sourdough, if you don't mind sharing?
On this thread: http://www.thefreshloaf.com/node/62691/glutenfree-sourdough-bagels
the two users, Angelica Nelson, and Beverly the Inspired, are accomplished expert GF bakers.
You could contact them via private message. or maybe edit your post and put "GF Help" in the title, to attract their attention.
What flour did you get? Can you give the company name/product name, or at least the name of the grain if it is a generic single grain?
I sometimes experiment with GF flour, just for taste. Sometimes I add quinoa flour or millet or amaranth to wheat flour for a change of taste. So you can use up any GF flour a little at a time by using maybe 5% to 10% in a recipe.
I think the easiest way to hide it is in muffins.
Thanks for the response! I bought Bob's Red Mill gluten free https://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html
Usually when I make sourdough, I use 90% all purpose, 5% rye, and 5% wheat (and same when I feed the starter). My main issue is that I bought a LOT of GF flour, probably 10 pounds (it's a lot for me) because I just wasn't paying attention and I wanted to get out of the store as quickly as possible. I only realized what I purchased when I went to make a batch of bread and the consistency was clearly not gonna work. I don't do a lot of baking, mostly bread every 1-2 weeks. I'm thinking to just order the gluten and add it in. I assume that would work.
Oh, and nice catch on recognizing the name! I am also a beekeeper, and my first queen was in 2013, so she was red :)
I'm gonna hand you off to Angelica and Beverly. They can name all the "binders" (gums, etc.) you could use --there's a lot, some you would not normally think of. Those two are really inventive. Remember to tell them that you do not have to make totally GF products.
I have a partial bag left over of that BRM flour. Personally, I don't like the bean flavor it has, so I have to use tiny amounts to get rid of it.
Generally, only web techs and graphic designers know about the 6 hex-character color codes. Tech geeks and nerds seem to overlap well with the science part of bread baking. Bread is also an art, so the artsy folks can get into it too.