So i’ve been delving into the world of gluten free bread. Trying it out for a while with the aim of making it as healthy and delicious as possible. The problem with mass produced shop bought gluten free is that it ends up being even less healthy than mass produced shop bought “normal” bread with all the things they add-in to make it nice. So i’m keeping it wholegrain, sourdough and nutritious as possible.
Well, it’s like starting all over again at the bottom of the learning curve. Making a gluten free starter from scratch (I suppose I could have used a little of my rye starter to inoculate some gluten free flour and feed it out but being a bit of a purist and I do like to challenge myself I decided to start from the beginning) and then getting a feel of how these flours behave and trying to get the best rise with a nice crumb.
I’ve eaten my way through a few bricks. Gotten through a fair bit of flour. All edible but not satisfactory. Until yesterday…
I knew from when my bread hit the oven that it was going to be a success. By the aroma alone! All the breads so far have baked ok and been nice enough but even while baking they never had that beautiful smell of baking bread. But with my last loaf a few minutes in and my place had that lovely bread baking smell. Haven’t cut into it yet but I know! it’s a success.
This is true with yeasted breads too. When you’ve hit that sweet spot and everything has gone just perfectly the aroma alone will tell you all is well.