For some time I have been considering a new challenge. The first significant GF baking challenge I undertook was to make a croissant that had the right texture,taste and appearance. It had to be just like a regular croissant. A few years ago the challenge and success taught me much about what is possible in GF bread and GF baking.
The new challenge is to make a GF croissant without any gum. I know it is possible to make excellent GF bread, both yeasted and sourdough without gum. Until recently the approach for a good gum free GF croissant has eluded me. As I worked on my artisan bread recipes some new ideas began to emerge.
The new recipe is not everything I want yet, but it is getting closer!
The new challenge is to make a GF croissant without any gum. I know it is possible to make excellent GF bread, both yeasted and sourdough without gum. Until recently the approach for a good gum free GF croissant has eluded me. As I worked on my artisan bread recipes some new ideas began to emerge.
The new recipe is not everything I want yet, but it is getting closer!
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