Gluten free bread is interesting to work with. I’m new to baking, and it’s my second time to try this product out. The first time was not successful at all. The middle part of the bread was uncooked. I tried placing the bread in the oven based on online suggestions, helped a little but still raw.
The second time was much better. The texture came out firm, moist, and airy. Not bad at all. Reading Salt, Fat, Acid, and Heat came to mind when I was baking. Thank you, Samin :)! I added extra olive oil and salt during baking. I like how moist it turned out compared to the other failed attempt.
Ordered it online; www.vitacost.com
I love sorghum and brown flour in bread. The texture always turns out interesting. Also, this product has arrowroot which I also love. I’m not gluten free but I enjoy trying these products out. My other favorite product is Simple Mills because almond flour is a favorite of mine. I love almonds in everything :).
I didn’t have a wire rack so I had to get creative here 🙂 Also, I didn’t have a mixer so I used my whisk instead. Talk about working out your hand pheww. I got my workout for the day.
Air bubbles in the middle; fresh out of the oven.
The bread has less air bubbles as I was cutting it from the middle to the end of the bread.
I hope you’ll try this out and let me know how it turns out for you. Also, I would like to say that I passed a month with this “stay at home order”. I hope this passes soon. Seattle is phasing out and starting phase I. We’ll see how things go. My heart goes out to all the healthcare workers out there. Stay safe. Much love.
Living Well In The 21st Century 