It is 5:21am and still dark here - I woke about an hour ago which is pretty much par for the course. I have reached that stage of middle-age where as long as it isn't before 3am, its time to get up and stop arguing.
We made THE MOST AMAZING Sourdough Pizza bases for dinner last night. My sister gave me a gluten-free sourdough kit for Christmas and, while I have made some bread (both GF and regular) with it, all of the other things that I have discovered to make use of it have been phenomenal. This recipe has now joined the bao buns and English muffins in the OMG we must do with again repertoire.
Now, I do have a confession to make - I didn't follow the recipe to the letter (surprised?) because this one was chosen due to it not requiring a "start the day before" step because I very rarely google a recipe that far ahead, so when I got a "Important step: Refrigerate for at least 24 hours before using." I was already too invested to turn back. I relied upon the "relax, its Australia, things move quicker (at least in baking breads) here" mantra and it did work. That being said, I made a double batch and still have enough for 2 more crusts in the fridge (and the mushrooms that I forgot to have among the toppings we could use) so we will see if there is enough noticeable for me to think ahead about.
While my starter is GF and I have kept it GF so my GF friends can also have both starter and occasional end results, it is versatile enough to work for this so a VERY SUCCESSFUL Christmas gift that keeps on giving. Sourdough Mate created the kit that I was given - I am not in any way an affiliate, I am just a very happy recipient. (I must admit that the local health food shop is where I get my GF bread flour that I use to feed it now)
So what are your most recent "hallelujah" recipe finds?
7 comments:
Congratulations on successful baking.
I'm vegan, but not GF. So tell me what kind of flour is gluten free that you can make bread with? I often use spelt flour for muffins, but know it's not completely GF. I've also used almond flour, but it also lends itself more to sweet things. Same for buckwheat flour.
I don't know what the blend is - I just go to Nana's Pantry (our local health food store) and they have bins of various things including gf bread flour. I would assume that rice, chickpea and/or soy is involved.
Highly recommended!
I recently suprised myself by making a quite decent tomato soup!
No Hallelujah finds, alas. But do you know anyone who follows recipes to the letter? Seems like there's always some alteration! Oh, and thanks for cruising by yesterday. Good to see you!
Do you know anyone who follows the recipe as written straight to the end? I don't. Maybe baking -- but even then, a dash more vanilla or a pinch less salt. Well done!
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