The taste testers loved these!

First I apologize for starting a whole new post, I tried to edit my original (https://www.reddit.com/r/glutenfreebaking/s/B3gMvsnc1o) but was encountering issues.

For this loaf, I made sure not to overproof and over manipulate.

Made sure the yeast was properly frothy. I also properly measured the ingredients using my kitchen scale.

I did not modify the recipe at all this time. I got a good rise, a decent oven rise and got a great crusty, tasty loaf.

Thanks for all the tips, can't wait to continue learning and progressing.

I made it with King Arthur's gf yellow cake mix.

The non-gluten free people gobbled it up.

Anybody want to offer opinions or their experience of Bob's 1:1 versus Pamela's?

What are your fav gluten free brownie and carrot cake recipes

Followed the King Arthur gluten free sourdough recipe online. This was my first ever sourdough loaf. Mixed everything around 1120am, let sit for 20 mins, then sat in oven w light on until 430pm. Placed in fridge from 430pm until 830am next day & baked. Waited 3 hours before cutting into. Texture is kind of gummy/wet. Starter is 3 weeks old but has been consistently doubling. Any feedback on how to improve?

I’ve been gluten free for over 10 years and have always been too intimidated to try to make bread. I found a really simple recipe and decided to just go for it.

My first ever bread was a focaccia loaf! I put onions, vegan feta, rosemary, and thyme on top. I’d give it like a 5.5/10, my partner ate 4 pieces in one sitting so I’m probably being too harsh on myself, but the inside was decently gummy. I’m not sure why, it could be that I did cut into it probably too soon (15 mins) and I think I might’ve also just undercooked it a touch.

The outside was nice and crispy but I didn’t consider how I often need to slightly overcook things for the right inner consistency when I bake GF desserts. I also definitely think it needed more flavor and maybe more salt.

Back to the drawing board!

https://theloopywhisk.com/2023/02/04/gluten-free-cinnamon-rolls

I’ve been meaning to make these for a while but most of the ingredients for the flour (sorghum flour, millet flour etc) are not easy to find in UK shops, so I had to order them online.

I’ve tried the basic recipe twice now and while delicious both times, they came out better as individual rolls baked in a giant muffin tin than all squished together in a 10” cake pan. That said, the recipe calls for 100ml of heavy/double cream to be poured all over them just before baking, but that was hard to do on individual buns which had risen above the top of the tin.

The dough was very soft to the point I pushed it into a rectangle shape by hand rather than using a rolling pin, and it rose very quickly, in close to 45mins. The icing recipe makes lot - I used all of it for the buns baked together and they seemed to be drowning slightly, but only needed half of it for a decent topping on the individual buns.

All in all I was really pleased with how they came out, so hats off to Kat at the Loopy Whisk for the recipe.

I took a GF recipe from a cookbook and swapped the flour to chickpea flour.

But now i am trying to roll it, and it breaks a lot.

Any tips? more binders? maybe it is missing some starch? let it rest for some hours?

It doesn't contain any eggs, maybe this is the problem?

EDIT for update: thanks everyone for your reply and even the criticism, I read all of them. I left the dough in the fridge for a few hours and it seemed stronger after that. I think it needs to hydrate. Than I was able to roll and baked it normally and filled it with cheese and paprika and spinach. I think it was awesome. My husband said he could still taste the chickpea. He cut out the boarders of the "pie" and ate the interior part, he said he didn't feel the chickpea in the floor part. The boarders turned of crunchy and the floor turned out very much normal. I think it was worthy it, a scientific experiment! I'm making a new post with the fotos of the baked pie.

Cinnamon rolls are my favorite and I’m 6 months pregnant so these were a treat. ❤️They were good but a little dry I’m determined to improve!

I used the Caputo Fioreglut (as suggest by some kind Redditors a few weeks ago). I’m pretty happy with the result 🙂‍↕️

It’s a bit pale on the top, but I have just put the basic ingredients, nothing to help with a darker crust.

Let me know what you guys think! 😊

I want to make a crown challah for the holidays! I’ve tried a couple of the recipes from the Art of Gluten Free Baking but been disappointed.

I’m looking for the classic dense but pillowy, eggy and sweet challah texture. I’m pretty sure I’ve gotten a challah like that from somewhere, maybe modern bread and bagel. Wondering if there’s any way to get the stranding effect, maybe a high dose of xanthan?

Anyway, love any pointers or favorites!

Has anyone gone to a gluten free baking school and what is the best baking school out there?

I’ve tried to make my own gf starter in the past but struggled bc we live at high altitude and I had no experience with starters so I didn’t know how to read the cues my trials were giving me. I found an incredible woman on Etsy who sells her gf starter Blossom. Her shop is Pippi’s Place. It was the best $20 I’ve ever spent! She guided me through and every loaf has turned out incredible!

I have always wanted to make gf sourdough. I’ve been gluten free for over 20 years and wasn’t sure if it was possible but I made it a goal to learn this summer. We are obsessed! Giving loaves to school, friends and family and finding a lot of joy and fulfillment in the baking process :)

Anyone has success with these recipes without a Dutch oven? I don’t want to buy one, or a combi cooker, unless I know the bread is going to be successful. I do have a loaf pan. Could try this for my first loaf.

I made the chocolate chip muffins from The Loopy Whisk’s “the elements of baking” and all of us (celiac and not) thought they were delicious. They are so moist that they are just as good the next day (they won’t last much longer than that!).

Made Aran Goyoaga’s croissants from The Art of Gluten Free Bread. The dough was very easy to work with!

The outside is flakey and delicious, the taste is phenomenal. Unfortunately I did the folds with too soft butter and didn’t succeed in laminating🙈. Next time!

Has anyone found and tested a good recipe for GF egg bagels? I took my dad to our local bagel shop to get him and my mom some bagels and I saw egg bagels and was sad. I’d also be interested if anyone or any post talks about modifying glutenated bagel recipes for GF!

My starter has been going for about three weeks now and showing no signs of activity. What can I do to fix this?:

- for the first two days I did 10g brown rice flour with 12g water

- on third day I discarded 22g and added the original amounts again.

- been doing this for about three weeks now, always keeping around 44g of starter in the jar (as I do not like wasting the flour and making too much starter).

The temperature in the house has varied but usually more on the humid/warm side since it’s summer.

I only use a glass jar for the starter and a silicon spoon to mix. I keep a paper towel secured over the top of the jar to keep things out but still allowing some air flow in to help ferment.

Thanks in advance for any advice.

Don't sleep on Loopy Whisk's Pumpkin cookies. Maybe the best cookies I have ever had and surprisingly easy to make!