You are currently browsing the tag archive for the ‘gluten free’ tag.

Melissa blog pic fermented buckwheat

From the focus of my blog, it’s clear that I gluten — obviously I’ve no allergy, and I’ve learned that fermenting it makes it better for your digestive system and the nutrients in wheat more accessible to your body. Moreover, whole/ancient/heirloom grains have a ton of fiber which is great for blood sugar management, lipid profile, satiety etc.

Nonetheless I was so excited to work on a GLUTEN FREE BREAD RECIPE that was just published by Breadtopia. My daughter has a friend with celiacs, and now she won’t have to bring a bag of special food next time she sleeps over.

Moreover, even though I can eat gluten 24/7, I’ve chosen to make this bread over and over, because I like it, especially with cultured butter, a little honey, and a banana on the side. This is now my #1 breakfast on a rock climbing day.

This bread is really easy to make. It’s a good intro to fermentation for newbies, and buckwheat and flax seeds are crazy healthy.

 

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#baklava with pistachios and walnuts. My best rendition ever, because in the layering I actually used all the ingredients. (In the past I ended up with unused #phyllodough or butter.) I also figured out how to make triangles. Divide the squares. Duh ☺️😅
Suspended fermentation #kombucha #nofilter
Shaped by many hands, including those of a 6-year-old during yesterday's class. 33% whole grain turkey red. Score blooper in second photo -- I scored the seam-side of the dough because after after 19 hrs cold proof, it was invisible and I thought irrelevant. Haha not. It still busted open on that hidden seam. #sourdoughclass #crumbshot #minibakers
Cheesy sourdough bread bowl inspired by the video of this recipe from @glutenmorgen #sourdough #masamadre #traderjoes #fonduecheese
Bottled kombucha today, 5.5 weeks after brewing the tea (cold house). I've got a new batch going with a robust looking scoby and spring temps in the house now 🌱🔆. I'm also putting the bottles a couple inches from the toaster. Second pic is the new batch pH 3.97 - after adding the scobys and 2 cups of the original kombucha to it. Third pic is of the scobys waiting to go into the new batch. Fourth pic is the pH 3.12 of the kombucha I bottled today. P.S. the pH meter isn't necessary for making kombucha, but since my husband has it in his workshop...fun times with toys #kombucha #fermentation #homemadekombucha #phmeter
I taught a mini sourdough baking class today in my house to a friend and her family. Crazy amount of information to convey about process - how's and why's, and techniques to show and have the students do. Good times though! They went home with bulk fermenting doughs; and I have some shaped doughs to bake. Here's the one I demo'ed on. #breadclass #classybread #sourdough

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Man muss kein Mann sein, um gut in der Küche zu sein - aber man darf!

My Daily Sourdough Bread

"Instantly Experience the Power of real sourdough baking"

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

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Because a guy has to keep his chops sharp

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Mystery Author & Chocolate Enthusiast

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baking and writing ~ a few of my favorite things

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