20120613

Decent Bread

Decent Bread by mikeysklar
Decent Bread, a photo by mikeysklar on Flickr.
I'm trying a variety of new bread recipes in order to find a easy to make gluten safe bread that Wendy can enjoy. This one came out pretty tasty with a 12 hour ferment at 83F. I mixed up:

 1 c white flour
 1 c rice flour
 1 c garbanzo flour
 1 t salt
 1/4 t yeast
 1 t kefir whey

The bread enjoyed a nice rise and a little bit of sourness. The goal is to ferment the bread until enters the sourdough realm in order make the gluten easily digestible.

Decent Bread #2

2 comments:

Rachel said...

How is it gluten safe with wheat flour??

Mikey Sklar said...

I learned from The Art of Fermentation that gluten can be made safe when fermented to sourdough levels (partially digested by yeast/bacteria).