Food

[geoffbot]

Patent and sell it - you'll be a rich man.

[litlmn]

Interesting experiment. One of my niece-in-laws is gluten sensitive. She doesn't really like gluten free bread. Maybe because it's hoffific. She asked me to see if I could make something less bad and much less "biscuity". This is my third try. The first was way worse than all the GF bread ever made, the second was as bad as GF bread is. This one? Not bad for no gluten. This is centred around the fridge aging I have been experimenting with. This one is somewhere between real bread and batter bread in texture. I'll feed some of this tomy niece and let her decide. It's still too wet, which is another GF problem, but that is probably pretty easy to deal with.

Attachment 83638

Sweet. My wife is gluten intolerant and finding good bread is probably one of the harder things for her.

[Henry Krinkle]

Sweet. My wife is gluten intolerant and finding good bread is probably one of the harder things for her.

I toasted some up for breakfast this morning. It toasted reasonably well, but the centre of each slice was still quite moist. I used a bake time double that of a similarly sized loaf of regular bread, but that is clearly not nearly long enough. I think it needs another 10% added to the bake time. The crumb is quite good though, so if I can get it drier without getting more biscuity, it might be all right. It doesn't taste bad, a lot like bread in fact.

If this works out, I can share the recipe with you litlmn. It's not hard.

[litlmn]

I toasted some up for breakfast this morning. It toasted reasonably well, but the centre of each slice was still quite moist. I used a bake time double that of a similarly sized loaf of regular bread, but that is clearly not nearly long enough. I think it needs another 10% added to the bake time. The crumb is quite good though, so if I can get it drier without getting more biscuity, it might be all right. It doesn't taste bad, a lot like bread in fact.

If this works out, I can share the recipe with you litlmn. It's not hard.

Cool. Thanks.

[Henry Krinkle]

Good things happening.



As well as

[geoffbot]

Erm... Herb bread?!

[Henry Krinkle]

Erm... Herb bread?!

Two separate things. The herbs are for a composed butter that will go under turkey skin. The bread is a different style of potato bread. It takes two days to make.

[Henry Krinkle]

Herbed turkey and gravy, mushroom and arugula, and sage brown butter gnocchi. Fan-tastic! A pretty decent unoaked BC chardonnay with all of that.

[Henry Krinkle]

[Henry Krinkle]

Patent and sell it - you'll be a rich man.

Sweet. My wife is gluten intolerant and finding good bread is probably one of the harder things for her.

Second try- Even at a bake time of an hour it was still too wet inside. I wonder if this is what happens when one keeps it from being like GF bread? Next time , I will start the oven much lower and gradually raise the heat. Maybe that way I can entice the liquid to evaporate....

No picture of it. Dickens loves bread and he got a hold of it.