Regular readers of my Weekend Cooking posts may remember that many of our meals are low-carb, and that we converted to a pretty much gluten-free kitchen over a year ago. Between these two dietary restrictions, we have been going without the homemade, whole-grain rolls and loaves of bread that we used to have, alongside homemade soup, on a regular basis throughout the fall and winter.
Eventually, we started adding carbs back into the meal plan, but gluten-free bread seemed difficult and time-consuming to make, and, disappointingly, for the few recipes we did try, the texture was more like a biscuit than a yeast bread.
Until…
*cue fanfare*
King Arthur Flour to the rescue!
Those of you who are sick of hearing how wonderful King Arthur Flour products are, might want to stop reading here, but first, just take a look at the photos of this gluten-free, whole-grain bread made from the KAF Gluten-Free Whole-Grain Bread recipe:
Doesn’t it look almost exactly like “real” bread? Tasted great, too!
Next, I want to try making it with the substitution of KAF’s Ancient Grains Blend for part of the KAF Gluten-Free Whole-Grain Flour Blend.
For white bread, my most successful effort yet, has been Gluten-Free Challah with Poolish made from a recipe from Nosh on This by Lisa Stander-Horel and Tim Horel. It’s similar to this recipe for Rosh Hashanah Challah on Lisa’s blog, Gluten-Free Canteen, but has “poolish” as a starter.
Delicious!
Looking for more recipes? Check out these G/F baking blogs:
Gluten-Free Canteen (on Twitter @GFCanteen)
King Arthur Flour Flourish (on Twitter @KingArthurFlour)
Art of Gluten-Free Baking (@fourchickens)
Happy weekend cooking!
This post is part of Weekend Cooking, a weekly feature on Beth Fish Reads. Click here for more Weekend Cooking posts from bloggers around the world.