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 Post subject: Gluten-Free Artisan Bread in Five Minutes a Day
PostPosted: Fri Oct 24, 2014 2:49 pm 
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Baking In The Flavor
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Joined: Thu Feb 13, 2014 3:29 pm
Posts: 180
Location: Central Plains, USA
http://smile.amazon.com/dp/B00J6U1DWE

my digital copy just arrived the other day after weeks of waiting and while it isn't a vegan cookbook, most of the recipes are or can be easily converted with egg or dairy replacement techniques.

i started with the #1 "all purpose" flour mix (white rice flour, oat flour, tapioca flour, potato starch and xanthan gum) and the boule "master recipe" - both of which are vegan by default. i've only had the time to make two loaves so far and they both looked ridiculous but tasted way better than any store-bought GF breads or mixes i've tried so far.

i'm still learning the best bake times for my oven and will need to experiment with different dough consistencies to find the texture i'm really looking for, but the fact that i am baking again makes me smile so big my old man accused me of being high!

if i get a pretty loaf out this weekend, i'll post a pic. :)

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 Post subject: Re: Gluten-Free Artisan Bread in Five Minutes a Day
PostPosted: Fri Nov 14, 2014 12:29 pm 
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Baking In The Flavor
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Joined: Thu Feb 13, 2014 3:29 pm
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Location: Central Plains, USA
okay - after a bit of practice and using my oven's built in probe to monitor the internal temp of the loaf while it baked i finally have a photo to share...

Image

this is the "buttermilk bread" recipe using curdled soy milk in place of the dairy milk, powdered egg replacer instead of the eggs, and agave instead of honey. i deviated from the directions and split the top before baking and didn't bother with any sort of "egg wash".

the texture is surprisingly light and tastes good "raw", but even better toasted or grilled.

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 Post subject: Re: Gluten-Free Artisan Bread in Five Minutes a Day
PostPosted: Fri Nov 14, 2014 6:21 pm 
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Saggy Butt
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Joined: Thu Nov 15, 2012 4:25 pm
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Location: Central Coast of California
zero33 wrote:
the texture is surprisingly light and tastes good "raw", but even better toasted or grilled.


Thanx for sharing! That is a lovely, rustic loaf. I absolutely love the classic boule recipe in the original book, so if they've come even CLOSE to that magic in a GF version, this is big news...!


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