Mini loaves with different fillings of your choice could be considered as an easy to bake open pies. The dough for these loaves is high in protein and low in flour as a dry ingredient. The main ingredient for the … Continue reading Mini loaves with pork filling, gluten and yeast free
I always bake special mini loaves bread for our Christmas lunch. The choice of slices shape and size comes out of desire to have a perfect match for 2 pieces of home cured salmon, the compulsory entree on our menu … Continue reading Easy Gluten Free Yeast Bread – Mini Loaves
Chia seeds can be used as whole or ground as one of the dry ingredients mix of the dough or pastry. They will increase the nutritional value of any baking product, being that gluten free or not. However, my approach … Continue reading Chia Seeds in Baking – Review II – Bread, Buns, Pies, Tarts
Variety of vegetables, quickly thrown together with little quantity of runny batter, based on eggs and SunFlour, make flexible and easy meal that takes 10-15 minutes to prepare and 30-50 minutes to bake. The dish can be baked as a … Continue reading Vegetable Tray Bake with SunFlour Batter
This week Aldi offers again 2 gluten free bread mixes to bake yeast free bread loaf. One is Rosemary, Thyme and garlic bread mix, which I have reviewed in my earlier post, and the other one – Sundried Tomato and … Continue reading Aldi Sundried Tomato and Basil Gluten Free Bread Mix
I have been trying to find the best baking regime for protein enriched gluten free yeast bread with variety of flour mixes and baking pans used. One of the critical moments of gluten free bread baking is yeast dough proofing. … Continue reading Baking Gluten Free Bread in Pyrex Glass Bowl
Cheese and bacon scrolls are the easiest savoury bake from the rich gluten free yeast dough, that can be used to make different buns, pasties and scrolls. I usually divide the portion of the dough in the recipe in two … Continue reading Gluten Free Cheese and Bacon Scrolls
The recipe for this white, gluten free, regular size bread loaf is based on the yeast dough, flexible enough to be used for practically anything: bread, buns, pastries, scrolls, flat, ciabatta type bread, brioche type buns, etc. The only difference … Continue reading Protein Enriched Gluten Free Yeast Bread
I have been experimenting with different individual gluten free flours to make a perfect mix for the yeast dough, enriched with eggs and full fat sour cream. The dough is similar to the brioche dough, but is not made with … Continue reading Gluten Free Rich Yeast Dough – Perfect for Pastries and Scrolls
I had to prepare takeaway lunch with a very strict dietary restrictions attached to it – no grains, pseudo-grains, starches, dairy, soy, lentils, yeast or sugar. Another set of conditions applied to the type of meal itself. It had to … Continue reading Paleo Seed Buns – Handy for Takeaway Lunch
