The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Old baker, new member

schlappette's picture
schlappette

Old baker, new member

Greetings baking friends!  

I'm a long-time amateur baker, and have perused these forums many times over the years, but am just now registered as a new member.  I'm originally from PA, but now live in Portland Oregon.

I've been baking bread for many many years, have taken some master classes, and really nearly perfected my weekly loaves and other goodies.  Then came the Celiac Disease diagnosis six years ago.  Thoroughly depressed, and thoroughly disappointed with the GF mixes and substitutes that were out there, I pretty much gave up.  My husband, however, jumped straight into R&D mode, and vowed never to admit defeat.  We ate some pretty terrible homemade pasta and pizza crusts, but we muddled through.  He has now absolutely perfected his gluten-free pizza crust (which I'll be happy to share), and just in the last year, I found two gluten-free baking/cookbooks which changed my life.

About a year ago, I baked sourdough bread for the first time in over five years, and I cried when I ate it, it was so good.  I missed bread baking so much.  Since then, I've made really excellent cinnamon rolls (and a cardamom roll variant), "brioche", crumpets/English muffins, and almost one hundred loaves of whole-grain sourdough bread.

I am far from being an expert, but I hope to be able to contribute, and I am thankful for the expertise and fearlessness of this baking community.  I'm really looking forward to learning more!

Cheers,
Becka

p.s. We did eventually give up on homemade pasta.  It just never came together, and there are some really good GF fresh and dry pastas available to buy.

justkeepswimming's picture
justkeepswimming

And to your husband, for pressing in and finding things that clearly work! I suspect there will be a number of people here who benefit from your experience, for themselves or for a GF loved one. 

Welcome!! 

Another Girl's picture
Another Girl

These baked goods look great by any standard and your story is an inspiration. I look forward to seeing your posts.

Benito's picture
Benito

Hi Becka, welcome to TFL.  Yes there are a lot of fearless bakers here, it sounds like you will fit right in. I hope you do share your formulas that you bake on a regular basis and any new ones that you come up with.

Are you baking with gluten rich flours again?  You mention the whole grain sourdough you baked, how are you able to eat it with our Celiac Disease which I’m sorry to hear you were diagnosed with.

Benny 

schlappette's picture
schlappette

Hello, and thank you!  You're right, I wasn't completely clear in my post: Ever since the Celiac diagnosis, my house is completely gluten-free (except for my husband's bottles of beer which he's very careful with).  No wheat products at all, nor rye, nor barley, come into my house.  I even have to be careful which oats I use.  We had to get rid of some of our bakeware, too, which made me a little sad, but then I got to get a few new ones.  :)  

So yes, everything you will see me post about is completely gluten free.  The whole grain sourdough loaf is made from a combination of brown rice, oat, and sorghum flours; tapioca and potato starch; flaxseed meal, and psyllium husk.

I honestly thought I would never be able to bake bread again, but a couple of great recipes proved me wrong.

Cheers,
Becka

headupinclouds's picture
headupinclouds

Welcome!  I don't have any gluten free demands on my baking, but I'm very interested in experimenting with whole grain sourdough baking in general.  If that is a whole grain gluten free loaf, then I'm very intrigued.  Can you share a recipe?

schlappette's picture
schlappette

Indeed, it is all gluten free.  The recipe I use is from the book Cannelle et Vanille by Aran Goyoaga, and, while I have made some slight modifications to her ingredients and method, I feel like at the core, it's still her published recipe, and I don't feel right copying content from a relatively new book from which she hopes to make a living by selling.  Authors & copyrights, ya know.  I will say that her book was life-changing in the way that I look at GF baking, as she doesn't use xanthan or guar gums in her recipes, unless there is no alternative; she specifies psyllium husk and flaxseed meal.