I have gone away for a few days - just some time to catch up with family on the mainland. The question of how you travel when you have to eat gluten free is a vexed one. I eat a lot of bread, so travelling provides some interesting challenges.
This time we are staying with my parents, so I weighed and pre-mixed the dry ingredients. prepared a very dry mix of my quinoa starter. I brought 3 premixes, a small bag of extra flour for kneading and a smaller bag of quinoa for refreshing the starter:
The sourdough just need water and salt to complete the bread. The Brown Rice Bread needs eggs, oil and water.
It has been interesting working in a different kitchen, with a different oven (gas here, fan-forced electric at home). But it all seems to be working out alright!
- Quick millet sourdough,
- millet & buckwheat sourdough, and
- Brown Rice Bread.
The sourdough just need water and salt to complete the bread. The Brown Rice Bread needs eggs, oil and water.
It has been interesting working in a different kitchen, with a different oven (gas here, fan-forced electric at home). But it all seems to be working out alright!
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