When I was growing up, my dad loved cooking sourdough bread. Every Sunday he'd make sourdough pancakes with some of the cast-off starter. They were amazing - kind of tart, but still kid-friendly because I loved them. My dad had gotten the sourdough recipes from some neighbors growing up in the country. Here's the original recipe he got typed up from the List family:
I had to change a few things for the gluten-free version, but they are just as light and fluffy and tangy as I remember from the old days back home.
I've been baking quite a bit of bread lately, and I thought it was high time to share some new bread recipes. Almost a year ago I posted a very popular recipe for a traditional two-step, 24 hour sourdough bread. I love that recipe, and I think that it makes a really delicious, sour bread. However, sometimes I want my bread to come out less sour, or I just don't have the time to do the two-stage sourdough process. This is the recipe I use for a bread that only takes one rise - then it's shaped and baked.
1-Step Sourdough Bread Recipe
First mix: 10 minutes First rise: 6-12 hours Bake time: 45 minutes
Whisk together until blended in the bowl of a stand mixer with the paddle attachment, or in a large bowl with a fork:
These delicious and amazing cinnamon rolls are easily converted into a vegan recipe by subbing out the butter for coconut oil or other butter substitute of your choice. The recipe is also easily doubled - just divide the dough into two parts before rolling out. These are best eaten warm out of the oven, or if you want them next day you can spritz them all over with some water and re-heat them in the oven.
Not-too-Slow Cinnamon Rolls
Makes 4 large or up to 9 small cinnamon rolls Mix and assemble: 20 minutes Rise: 30-60 minutes Bake: 25-30 minutes
In a large bowl, or the mixing bowl of your stand mixer with the paddle attachment, whisk together:
You may have wondered where the heck I've been for the last two months. I certainly wasn't here, posting new recipes! Well, after 20 years of soaking up the Portland winters in all their rainy, ice-storm glory, I finally decided to take a winter off. It just so happened that my partner and I had breaks in our jobs at the right time, so we saved up and took off! Here's some photos of our six weeks spent in the Yucatan Peninsula, Mexico.
Have you noticed any new pastas on the shelf at your grocery store lately?
I got so used to buying my previous favorite pasta, Ancient Harvest, that I didn't try anything new for a really long time. Read my 2009 review of gluten-free pastas to see how times have changed in 5 years. Recently I found a bunch of new GF pastas at the store by brands that I already know and trust like Glutino and Ronzoni. New-to-me pastas by Jovial and DeLallo are actually made in Italy! I had to try them.
These are not just brown rice flour pastas all over again - some of these are totally new flour
For all of you bread lovers out there, this holiday season has a special treat for you: Gluten-free Artisan Bread in Five Minutes a Day, a new book in the "Bread in 5" series by Jeff Hertzberg and Zoë François. Released on October 21st, this book is just for you gluten-free folk, with beautiful, stunning photos of crusty, golden-brown loaves of bread of all shapes and sizes, and a comprehensive list of recipes for everything from baguettes to doughnuts. I was lucky enough to get an advance copy so I could try some of the recipes and tell my readers what I think.
I was excited to try these recipes because the first gluten-free bread I ever made was from a recipe adapted from one of the original Bread in 5 books and published on Gluten-free Girl. It wasn't
Over a month ago, I announced that I was discontinuing the sale of all Gluten-free Gourmand flours. Since then, I have been working to provide my readers and customers with some flour blend recipes so they can still enjoy high-quality gluten-free baked goods. I have been trying to come up with some flour blends that are easy to make, take few ingredients, and are delicious as well.
I have come up with a blend that substitutes well for my No. 7 Artisan Bread Flour and the No. 4 Rustic Boule Bread flour mixes. These are flour mixes that can be used for a variety of breads and pizza dough. Find recipes in the Bread Tab. Use this entire blend for the No. 7 Bread Flour, or half of the blend for the No. 4 mix. It's easy to multiply the recipe to make a big batch if you measure by weight. Or, of course, you can make your own bread blend!
I use Bob's Red Mill gluten-free flours for my breads. They are easy to find here in Portland, Oregon. However, I chose this group of flours because they should be easy to find and inexpensive in many parts of the world. If you try this blend with other brands of flour, please let me know how it works for you!