Tuesday, February 16, 2010

Bread, bread, wonderful bread....

Please excuse the mess....I was so enthusiastic about sharing this bread with you.....  it is based on the famous Gluten-free Crusty Boule, but with a few changes.    I actually used Shauna's adaptation, with a few changes of my own.    I did not want an olive-Rosemary loaf, but wanted something with seeds in it.

I didn't have sorghum flour (or its hiding in the back of the fridge or freezer...) so I used 1/2 a cup of chickpea flour and a 1/4 cup of quinoa flour.   I used iodized salt instead of kosher, and a packet of yeast....

After the whole thing was mixed, I divided it up, and added some sunflower seeds, sesame seeds and flax seeds to one portion, let it rise, and then flung it into a 350 degree oven for about an hour.....

And I have a bowl of dough in the fridge to play with!   Yay for bready things without gluten!   I'm going to be playing a lot, the next couple of days....