Bread

Overnight No-Knead Bread

2 loaves
Adapted from NY Times Article 11/8/06

1000 g. (6 2/3 c.) whole wheat bread flour
½ tsp. active dry yeast dissolved in ¼ c. warm (110f) water, OR
1 tsp. desem starter dissolved in ¼ c. room temperature water
2 ½-3 tsp. salt
Canola oil mixed with soy lecithin, for greasing pans
Cornmeal or wheat bran, as needed

Gluten-Free Sourdough Starter

excerpted and adapted from an article by Sharon Kane

*A few definitions:*

STARTER: A culture of wild yeast and lactobacilli in a flour-and-water medium used for leavening bread products.

PLAIN STARTER: Simply brown rice flour and water (not as potent or dependable as a boosted starter).

BOOSTED STARTER: Brown rice flour and water boosted with one to two tablespoons of water kefir, dairy kefir, kefir whey or kombucha.

FRESHLY MADE STARTER: A new starter made without any previously fermented starter.

Sourdough Teff Gingerbread

Combine and let sit 24 hours:

1 cup teff flour
1 1/2 cups boosted brown rice starter

Add:
1 egg, separated, whites beaten till stiff
1/4 cup olive oil
2 tbsp. grated ginger
1/4 cup honey (more if you like it sweet...) OR 1/2 cup sucanat
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg (optional)
1/2 tsp. allspice
1/8 tsp. cloves (optional)

I baked at 425f in a nine-inch pie pan for about 40 minutes, but the top was a little overdone. Maybe a lower heat? Or bake as muffins?

Light and Crispy Zucchini Waffles

Soak for 24 hours in large bowl:
-3 cups oat flour (or up to 50/50 oat/sorghum)
-1 cup water
-1.5 cups boosted brown rice starter (450g.)
-1 tsp. Salt

Next day:
Blend till smooth in food processor:
-3 medium zucchini, coarsely pureed (about 3 cups)

Then add zucchini to flour mixture, along with:
-½ cup olive oil or melted butter
-8 eggs, separated, whites beaten till stiff and added last.

Stir zucchini into flour mixture, which should make a runny batter.

Sourdough Buckwheat Pancakes

Makes enough pancakes for four people, with a few left over.

This recipe has two parts, and starts 12-24 hours before you make the pancakes. Combine the following ingredients in a large glass bowl:

3 cups light or dark buckwheat flour
2 1/2 cups warm water (110f)
1 tbsp active dry yeast (about half a package)
1 tbsp sugar
1 tsp salt

+++OR+++

Gluten-Free Bread, Sourdough Version

24 hours before baking, mix together:

180 g. sorghum flour
80 g. flax meal, or seeds, or both
100 g. millet flour
560 g. brown rice flour (flour total: 920 g., ~5 ¼ c.)
2 tbsp. Xanthan gum
2 cups boosted brown rice starter
3 1/4 cups water
2 Tbsp. sweetener
1 ½ tsp. Salt

Next day, add:
1-2 tbsp. sweetener
½ cup olive oil

Beat till smooth. Pour into 4 loaf pans (greased with canola/lecithin mixture), cover with plastic wrap, and let rise ~1 ½-2 ½ hours in oven.

Gluten-Free Bread, Yeasted Version

mix together:

180 g. sorghum flour
80 g. flax meal
100 g. millet flour
750 g. brown rice flour (flour total: 1110 g., ~6 ½ c.)
2 tbsp. Xanthan gum
4 ½ cups water
2 tsp. Apple cider vinegar
2 Tbsp. sweetener
1 ½ tsp. Salt

Add:
4 ½ tsp. Active dry yeast, dissolved in ½ cup warm water
1 tbsp. honey/sugar
½ cup olive oil

Beat till smooth. Pour into 4 loaf pans (greased with canola/lecithin mixture), cover with plastic wrap, and let rise ~1 ½-2 ½ hours in oven.

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