#glutenfreebread — Public Fediverse posts

This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

Sorghum Bread

A vegan, gluten free and gum free recipe.

Prep time: 15 mins + 60 mins rise
Cook time: 60 mins
Cooling 2hrs
Yields: 1 loaf

Ingredients

Dry:

1.5 cups (180g) Sorghum Flour
1 cup (120g) Tapioca Starch (or Arrowroot)
half cup (60g) Brown Rice Flour
2 tsp Instant Yeast (ensure certified gluten-
free)
1-2 tbsp Maple Syrup (sugar feeds yeast)
1tsp Salt

Wet:

1 and a quarter to 1.5 cups Warm Water
3 tbsp Olive Oil
1 tsp Apple Cider Vinegar

Instructions:

1. Activate Yeast: In a small bowl, combine
warm water, maple syrup, and yeast. Let it sit
for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In a large bowl, whisk
together sorghum flour, tapioca starch, brown
rice flour, and salt.

3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

4. Proof: Transfer the dough into a parchment-
lined 2lb loaf tin. Smooth the top with wet
fingers or a spatula. Cover with a damp towel
and let it rise in a warm place for 60 minutes
or until doubled in size.

5. Bake: Preheat oven to 375°F (190°C). Bake
for 50-60 minutes. The loaf is done when it is
golden brown, sounds hollow when tapped,
and has pulled away slightly from the sides.

6. Cool: Allow the bread to cool completely in
the tin before slicing, otherwise, the center
will be gummy.

Notes: As this recipe contains no gums or
psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
Structure.

I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

#GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance

This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

Sorghum Bread

A vegan, gluten free and gum free recipe.

Prep time: 15 mins + 60 mins rise
Cook time: 60 mins
Cooling 2hrs
Yields: 1 loaf

Ingredients

Dry:

1.5 cups (180g) Sorghum Flour
1 cup (120g) Tapioca Starch (or Arrowroot)
half cup (60g) Brown Rice Flour
2 tsp Instant Yeast (ensure certified gluten-
free)
1-2 tbsp Maple Syrup (sugar feeds yeast)
1tsp Salt

Wet:

1 and a quarter to 1.5 cups Warm Water
3 tbsp Olive Oil
1 tsp Apple Cider Vinegar

Instructions:

1. Activate Yeast: In a small bowl, combine
warm water, maple syrup, and yeast. Let it sit
for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In a large bowl, whisk
together sorghum flour, tapioca starch, brown
rice flour, and salt.

3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

4. Proof: Transfer the dough into a parchment-
lined 2lb loaf tin. Smooth the top with wet
fingers or a spatula. Cover with a damp towel
and let it rise in a warm place for 60 minutes
or until doubled in size.

5. Bake: Preheat oven to 375°F (190°C). Bake
for 50-60 minutes. The loaf is done when it is
golden brown, sounds hollow when tapped,
and has pulled away slightly from the sides.

6. Cool: Allow the bread to cool completely in
the tin before slicing, otherwise, the center
will be gummy.

Notes: As this recipe contains no gums or
psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
Structure.

I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

#GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance

This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

Sorghum Bread

A vegan, gluten free and gum free recipe.

Prep time: 15 mins + 60 mins rise
Cook time: 60 mins
Cooling 2hrs
Yields: 1 loaf

Ingredients

Dry:

1.5 cups (180g) Sorghum Flour
1 cup (120g) Tapioca Starch (or Arrowroot)
half cup (60g) Brown Rice Flour
2 tsp Instant Yeast (ensure certified gluten-
free)
1-2 tbsp Maple Syrup (sugar feeds yeast)
1tsp Salt

Wet:

1 and a quarter to 1.5 cups Warm Water
3 tbsp Olive Oil
1 tsp Apple Cider Vinegar

Instructions:

1. Activate Yeast: In a small bowl, combine
warm water, maple syrup, and yeast. Let it sit
for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In a large bowl, whisk
together sorghum flour, tapioca starch, brown
rice flour, and salt.

3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

4. Proof: Transfer the dough into a parchment-
lined 2lb loaf tin. Smooth the top with wet
fingers or a spatula. Cover with a damp towel
and let it rise in a warm place for 60 minutes
or until doubled in size.

5. Bake: Preheat oven to 375°F (190°C). Bake
for 50-60 minutes. The loaf is done when it is
golden brown, sounds hollow when tapped,
and has pulled away slightly from the sides.

6. Cool: Allow the bread to cool completely in
the tin before slicing, otherwise, the center
will be gummy.

Notes: As this recipe contains no gums or
psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
Structure.

I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

#GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance

This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

Sorghum Bread

A vegan, gluten free and gum free recipe.

Prep time: 15 mins + 60 mins rise
Cook time: 60 mins
Cooling 2hrs
Yields: 1 loaf

Ingredients

Dry:

1.5 cups (180g) Sorghum Flour
1 cup (120g) Tapioca Starch (or Arrowroot)
half cup (60g) Brown Rice Flour
2 tsp Instant Yeast (ensure certified gluten-
free)
1-2 tbsp Maple Syrup (sugar feeds yeast)
1tsp Salt

Wet:

1 and a quarter to 1.5 cups Warm Water
3 tbsp Olive Oil
1 tsp Apple Cider Vinegar

Instructions:

1. Activate Yeast: In a small bowl, combine
warm water, maple syrup, and yeast. Let it sit
for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In a large bowl, whisk
together sorghum flour, tapioca starch, brown
rice flour, and salt.

3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

4. Proof: Transfer the dough into a parchment-
lined 2lb loaf tin. Smooth the top with wet
fingers or a spatula. Cover with a damp towel
and let it rise in a warm place for 60 minutes
or until doubled in size.

5. Bake: Preheat oven to 375°F (190°C). Bake
for 50-60 minutes. The loaf is done when it is
golden brown, sounds hollow when tapped,
and has pulled away slightly from the sides.

6. Cool: Allow the bread to cool completely in
the tin before slicing, otherwise, the center
will be gummy.

Notes: As this recipe contains no gums or
psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
Structure.

I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

#GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance

This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

Sorghum Bread

A vegan, gluten free and gum free recipe.

Prep time: 15 mins + 60 mins rise
Cook time: 60 mins
Cooling 2hrs
Yields: 1 loaf

Ingredients

Dry:

1.5 cups (180g) Sorghum Flour
1 cup (120g) Tapioca Starch (or Arrowroot)
half cup (60g) Brown Rice Flour
2 tsp Instant Yeast (ensure certified gluten-
free)
1-2 tbsp Maple Syrup (sugar feeds yeast)
1tsp Salt

Wet:

1 and a quarter to 1.5 cups Warm Water
3 tbsp Olive Oil
1 tsp Apple Cider Vinegar

Instructions:

1. Activate Yeast: In a small bowl, combine
warm water, maple syrup, and yeast. Let it sit
for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In a large bowl, whisk
together sorghum flour, tapioca starch, brown
rice flour, and salt.

3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

4. Proof: Transfer the dough into a parchment-
lined 2lb loaf tin. Smooth the top with wet
fingers or a spatula. Cover with a damp towel
and let it rise in a warm place for 60 minutes
or until doubled in size.

5. Bake: Preheat oven to 375°F (190°C). Bake
for 50-60 minutes. The loaf is done when it is
golden brown, sounds hollow when tapped,
and has pulled away slightly from the sides.

6. Cool: Allow the bread to cool completely in
the tin before slicing, otherwise, the center
will be gummy.

Notes: As this recipe contains no gums or
psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
Structure.

I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

#GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance

https://www.europesays.com/uk/950511/ Maryland gluten-free baker aims to make dining more inclusive #BackingMixes #baking #Baltimore #bread #Celiac #CeliacAwareness #CeliacAwarenessMonth #CeliacDiagnosis #CeliacDisease #Dining #gfjule #gfjules #GfjulesShop #GlutenFreeBread #GlutenFreePizza #GlutenFree #GlutenFreeBaking #Health #information #JulesShepard #Life #Maryland #MarylandBasedCompany #News #Nutrition #part #People #ThingPeople #UK #UnitedKingdom #way #wbal #WbalTv

https://www.europesays.com/ie/477769/ Maryland gluten-free baker aims to make dining more inclusive #BackingMixes #baking #Baltimore #Bread #celiac #CeliacAwareness #CeliacAwarenessMonth #CeliacDiagnosis #CeliacDisease #dining #Éire #gfjule #gfjules #GfjulesShop #GlutenFree #GlutenFreePizza #GlutenFreeBaking #GlutenFreeBread #Health #IE #information #Ireland #JulesShepard #life #maryland #MarylandBasedCompany #News #Nutrition #part #People #ThingPeople #way #wbal #WbalTv

To continue a theme #GlutenFreeBread
I thought I would just try the cheerfully simple recipe on the doves farm bread flour packet!

It seems they know what they are talking about!

It was my fault it looks like a cauliflower, I let it rise too far😃

To continue a theme #GlutenFreeBread
I thought I would just try the cheerfully simple recipe on the doves farm bread flour packet!

It seems they know what they are talking about!

It was my fault it looks like a cauliflower, I let it rise too far😃

Are you ready for my deliciously indulging Spinach and Feta toasty? It is definitely a comfortfood which is #highiron, #highfiber and super easy to prepare. ( #vegan ) Recipe coming soon. check out my blog for other recipes on www.cookingwithmarchi.com #glutenfreebread #plantbased #englishbreakfast #vegantoasty #veganbrunch #cookingwithmarchi #plantbasedbreakfast #spinach #veganfeta #glutenfree ##glutenfreerecipes #spinachrecipes

There is a very special ingredient, totally natural, that makes your gluten-free dough more elastic and creates at least 10% more volume. It also trickier to handle and has a slight off taste. Can you guess what it is?

#sourdough #glutenfreesourdough #glutenfreesourdoughbread #glutenfreebread

There is a very special ingredient, totally natural, that makes your gluten-free dough more elastic and creates at least 10% more volume. It also trickier to handle and has a slight off taste. Can you guess what it is?

#sourdough #glutenfreesourdough #glutenfreesourdoughbread #glutenfreebread

The important lesson after fulltime experimenting is: the more tricks you use, the more complicated it becomes to make consistently good gluten-free sourdough bread. Strip your dough from starch, gums and cold retard. First go back to the basics and rebuild your dough step by step. #glutenfreebread #glutenfree #glutenfreesourdough

The important lesson after fulltime experimenting is: the more tricks you use, the more complicated it becomes to make consistently good gluten-free sourdough bread. Strip your dough from starch, gums and cold retard. First go back to the basics and rebuild your dough step by step. #glutenfreebread #glutenfree #glutenfreesourdough