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:
nothing wrong with a good bit of baking, GF or not! keep 'em coming :)
ReplyDeleteWill do!
DeleteI 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
ReplyDeleteMy 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.
DeleteAs 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.
ReplyDeleteI 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
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.
DeleteHot 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.
DeleteI 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
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.
ReplyDeleteThank 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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