Variations on a Theme – Tom’s 2

bread-1.jpg

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.

bread-2.jpg

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.

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9 Responses to Variations on a Theme – Tom’s 2

  1. 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?

  2. Cassandra says:

    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).

  3. I like the way Carter announced it on your other blog :-) YAY! Congrats. WOW.

  4. Glutigirl says:

    Your Pregnant! Oh my gosh, congratulations! That’s so exciting!

  5. Cassandra says:

    Thanks, Ginger and Melanie!

  6. Niskka says:

    Congratulations Cassandra on your taste buds;)
    The bread looks havenly, I bet it tastes even better.
    Take care ,

  7. Kate says:

    WAHOO! Okay – seriously! PREGGO TASTEBUDS! You GO GIRL! :)

    And… A second WAHOO on the chickpea-=less bread. Looks delish!

  8. Cassandra says:

    Thanks, Kate!

  9. Dawn says:

    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.

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