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Have recipes, will travel ...

14/12/2012

2 Comments

 
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.
Picture
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:
  • 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!

2 Comments
Kari link
17/2/2013 06:26:36 am

Hi! I've been looking at your etsy and don't see the recipe for a sourdough bread. Do you offer that one and I'm just missing it? I've been searching for a good sourdough recipe for what seems like a very long time...

Reply
Chris Stafferton
16/5/2013 10:09:56 pm

Hi Kari,
Thanks for asking. I don't sell recipes for sourdough at present. I do provide online tuition in making GF sourdough. Please use the contact form in the sourdough section and I will be happy to send you more information.
Chris

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    When I had to go gluten free I was disappointed at the taste and texture of gluten free baked foods that were available. Packet mixes were very disappointing. So I started to develop recipes that are good to eat.
    There was so much to learn along the way. Eventually I made progress with bread that looked, felt, smelled and tasted like real bread!  From there I have been exploring and learning more about basic gluten free ingredients to make a range of bread, pastry and pasta!

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