Thursday, 17 March 2016

Adapting our chosen loaf further

Welcome to Rebecca Pick via Bloglovin.

I do apologise if you are all finding my GF baking a little boring to read but I am having such fun!

We both love the current GF bread we make and it has gotten easier and easier to make. However, despite it being a brown loaf, we thought it could be adapted further by mixing the seed combination. In our current version, I add 2 small handfuls of mixed sunflower and pumpkin seeds and 1 tablespoon millet seeds. Having purchased some black sesame seeds the other day, these have now been added to the mix:

 And here is a close up of the slices:
It holds together well, none of this piff paff pooh business of tasting like sawdust and falling apart on the first bite. I can't thank The Glutenfree Alchemist enough, her recipes are truly amazing and delicious.

9 comments:

  1. nothing wrong with a good bit of baking, GF or not! keep 'em coming :)

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  2. I love to read your GF baking posts. I can't eat wheat bread myself and am also experimemting. You spur me on to try new recipes. I tried this recipe when you first posted about it. For some reason, it didn't work quite as I was expecting and wouldn't cook through but I can see it works for you so I will keep persevering. Helen

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    1. My last one didn't quite work as well as before. I think I shall try 20ml less water next time and see how it goes. I cook the loaf for 34 minutes, remove from the oven, remove paper, put it back into the tin, then bake for another 5 minutes. That seems to work most of the time.

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  3. As I have said before I am delighted, not bored, with the gluten free recipes you are so generously sharing. I know they come from an excellent source but the further tweek you give them makes them even more special.
    I can certainly identify with purchased bread that falls apart and tastes like sawdust!! There is nothing more embarrassing than biting into a homemade GF sandwich and having half of it fall away causing the filling to decorate one's front!
    Please continue your research! Sue




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    1. Will do. I remember our first bought loaf used as a bacon sandwich, a right disaster. As we bit into it, it fell apart and we were left with the bacon hanging! Going to try her hot cross buns next.

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    2. Hot cross buns would be wonderful. They are one of my favourite cakey foods. Similarly to you I don't enjoy very sweet buns and cakes but love the spiciness they have if made properly.
      I have been lazy about cooking for myself. I have flour on prescription so can't use it in coking for others so if I make cakes I use ordinary flour and go without.You are tempting me to try other mixes which I can share. It will be an extra Happy Easter here this year. Thank you. Sue

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  4. Your bread looks great - much better than gluten free loaves I have seen elsewhere. I use sunflower, pumpkin and chia seeds in my bread and it looks very like yours. I also use that combination ( and some dried cranberries) in flapjacks.

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    1. Thank you. I have some ground chia seeds which turn our bread grey but now I am baking 'brownn' bread, might risk putting them in there to use them up. Flapjacks sound wonderful, are they from the homepride cook book?

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