WELL, HERE IT IS - MY FIRST ATTEMPT AT GLUTEN FREE BREAD. INSPIRED BY THIS POST ON GLUTI GIRLS BLOG, I USED THE MILLET-OATMEAL BREAD RECIPE FROM GLUTEN FREE MOMMY, FOUND HERE. I FOLLOWED THE RECIPE FAITHFULLY, USING THE BREAD MACHINE ADAPTATION. THE TEXTURE IS REALLY GOOD! IT'S REALLY BREAD. SO COOL!EXCEPT . . . THERE IS SOME VERY SLIGHT BITTER/SOUR SMELL AND AFTERTASTE THAT I HAVE TO IDENTIFY. WHAT COULD IT BE? FLAX SEED MEAL? XANTHAN GUM? IF YOU'D LIKE TO HELP SOLVE THE MYSTERY, TAKE A PEEK AT THE RECIPE AND PLEASE LET ME KNOW. (I USED CORN STARCH IN PLACE OF ARROWROOT STARCH - I COULDN'T FIND ANY AT WHOLE FOODS; THE BLACKSTRAP MOLASSES I USED IS QUITE DARK, MAKING THE BREAD A DARKER COLOR THAN THE OTHER PICTURES OF IT ON THE WEB.)
OF COURSE IT DIDN'T STOP ME FROM CUTTING A THICK SLICE, SLATHERING IT WITH BUTTER AND ENJOYING IT QUITE THOROUGHLY!
2 comments:
Hey..I am just about to attempt my own gluten free bread next weekend (unforntuantley don't have the time to bake in the day!) and am making it with a natural leven that uses rice flour. Each day of the leven is on http://foodloversfoodscoop.blogspot.com/ and my own gluten free blog http://figsandlavender.blogspot.com...
Thinking about it, the sourness may come from the linseed..I don't often use them for that reason!
Hi Kim. Thanks for stopping by! I'll check out your sourdough progress - that's very interesting. I'm curious to see if your thought about the flaxseed is confirmed by others. I've never used them before, so I don't know. Gluten free baking is quite an interesting undertaking, isn't it?
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