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.
Comments
9 responses to “Variations on a Theme – Tom’s 2”
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?
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).
I like the way Carter announced it on your other blog 🙂 YAY! Congrats. WOW.
Your Pregnant! Oh my gosh, congratulations! That’s so exciting!
Thanks, Ginger and Melanie!
Congratulations Cassandra on your taste buds;)
The bread looks havenly, I bet it tastes even better.
Take care ,
WAHOO! Okay – seriously! PREGGO TASTEBUDS! You GO GIRL! 🙂
And… A second WAHOO on the chickpea-=less bread. Looks delish!
Thanks, Kate!
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.