I made another loaf of the Tom’s Light Bread, European Style. This version had no chickpea flour. The flour mix (made the other week) consisted of:
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1/8 cup quinoa flour
- 1 cup cornstarch
- 1 cup + 1 TBS tapioca starch
Friday afternoon, I prepared my sponge. I took half of the flour mix above, added 3 TBS light brown sugar, and a packet of yeast (rapid rise this time). I stirred it up, covered it, and let it set. I had intended to make the bread Saturday afternoon, but did not have time. Sunday morning, I finished the recipe, let it rise, and put it in the oven.
We could hardly wait to cut into it. And we didn’t – within 15 minutes of it being out of the oven, we had eaten 5 pieces (between the two boys and me). It was really good. I had thought (yesterday) that I detected a very slight bitterness to it, but it went away with only a teeny tiny bit of butter. But, it may just be my preggo tastebuds (they’re a little off right now). Braden said “this is the best bread ever. You should make this every time you don’t have a new recipe to try.” (Braden is a true believer in Cassandra’s Gluten-Free Test Kitchen.) Andy tried it this morning and said it’s really good. It is still very soft today.
While writing this post, I heard a loud pop and some metal clinking downstairs. Upon inspecting the kitchen, I found the lid to my bowl that contains a sour sponge for tomorrow, had popped off and flown across the counter. Perhaps I shouldn’t put a tight lid on it, lol.
I so want to try this, but I just cannot eat sorghum or quinoa. I am destined never to find bread I like….
But thanks for posting this. It does look good.
Wait: Preggo tastebuds? Did I miss ann announcement somewhere?
Comment by Ginger Carter Miller — February 4, 2008 @ 2:37 pm |
No, you didn’t miss it. That WAS the announcement.
Try it with different flours. The original recipe calls for chickpea, cornstarch and tapioca starch. Some of my other variations that I have prepared are combinations of millet and chickpea and buckwheat and chickpea (plus the corn and tapioca).
Comment by Cassandra — February 4, 2008 @ 2:39 pm |
I like the way Carter announced it on your other blog
YAY! Congrats. WOW.
Comment by Ginger Carter Miller — February 4, 2008 @ 4:27 pm |
Your Pregnant! Oh my gosh, congratulations! That’s so exciting!
Comment by Glutigirl — February 4, 2008 @ 7:45 pm |
Thanks, Ginger and Melanie!
Comment by Cassandra — February 4, 2008 @ 7:51 pm |
Congratulations Cassandra on your taste buds;)
The bread looks havenly, I bet it tastes even better.
Take care ,
Comment by Niskka — February 4, 2008 @ 8:57 pm |
WAHOO! Okay – seriously! PREGGO TASTEBUDS! You GO GIRL!
And… A second WAHOO on the chickpea-=less bread. Looks delish!
Comment by Kate — February 5, 2008 @ 9:36 pm |
Thanks, Kate!
Comment by Cassandra — February 6, 2008 @ 9:41 am |
Wow! I’ve been baking gf bread for some time and decided to get out of my rut with this recipe. I have just produced the most “normal” looking loaf of bread. I used my flour replacement combo of millet and sorghum with an 1/8 cup of quinoa. I will omit quinoa (don’t care for the taste) next time and reduce salt, but I am so satisfied. Thanks.
Comment by Dawn — September 18, 2009 @ 7:09 am |