Thursday, December 8, 2011
A Letter from a Reader
Hello dear Sharon,
I am writing to report on my most recent gluten-free sourdough baking experiences. First, I want to thank you, Sharon, again for being so amazing and inventing GFSD baking, and all these amazing recipes. I love my new book too! It's already well covered with grease spots - looks well used and loved!:)
I have been trying all the new rice-free recipes, just thinking that I want to get rid of all the random flours I had in the pantry...well, it turned out I just loooooooove the new breads! It all started with the Corn Multigrain Mini Loaves, which I wanted to make for Thanksgiving. I ended up making mini muffins instead, which turned out great, but since I had made more then 3 cups of the starter I continued feeding the leftover starter.
When I had about 6 cups buckwheat/sorghum starter I made both Tapioca Bread #4 and Multi Carob#4. YUM! We had delicious sandwiches for days. The kids and hubby were super happy. At the beginning of the year I had fallen in the rice mini-muffins rut for months, then I took the summer off from baking. Now everybody in the house feels spoiled with all these new delicious breads.
Today I made my first Teff bread. This one is definitely everyone's fave so far...and it came with a bonus! When I was mixing the bread this morning I ended up with more dough then would fit in my bread pan, but not enough for two breads. So I took the extra dough and mixed in about 1 more cup of teff flour, 2 T. molasses, some coconut sugar, cinnamon, cloves, nutmeg and a bunch of butter (at least 2-3T). I left it out to rise.
When I got home from work (about 7hrs later), the bread was ready to bake. The cookie dough had only risen slightly, but I thought enough to give it a shot. Well, let me tell you, the cookies turned out amazing!!!!! I'm so happy! Gluten-free sourdough cookies. And sugar free, kind of, since there was barely any coconut sugar in the mix. I think those would also taste delicious with some choc chips. Next time, I'm going to try the cookies with more starter and less added though at the end. I also would like to try lemon butter cookies. Perhaps with a rice-quinoa starter?
Another experiment, though not as exciting as the cookies, but pretty delicious was the bread pudding. We can eat eggs, so I mixed a few eggs, some coconut milk and cinnamon with some crumbled leftover corn bread, stuck it in the oven for about 45min and voila!... yum!
That's it for now! I'm gonna try to take pictures one of these days - may be over Christmas break when I have more time.
Again, thank you and God bless you!