Category: Bread

Bread, pizza and more!

Gluten Free Sourdough Pain d’Epi (Wheatstalk Bread)

When I began baking with gluten free sourdough a couple of years ago, I couldn’t imagine all the things that I would make with my starter “Sophie“.  I started out with the usual rolls and loaves, made pancakes with discard, and even a quick bread.

Then one day, I decided to step out of my comfort zone with this beautiful Gluten Free Pain d’Epi, also known as Wheat Stalk Bread (I know, ironic).

Of all the bucket list recipes I had to try once I got my gluten free sourdough starter established (read about it here), this one was at the top of the list.

This was my first time making a gluten free version of Pain d’Epi and it was SO good.  The most important thing you need to know about this recipe is that your starter needs to be fully active, discard will not work.  That means there is some forethought involved, you will need to plan ahead depending on how long it takes for your starter to get up to full speed.   Also take into account the overnight proof, and you will likely need at least 2 days of (mostly hands off) time for preparation.

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The Flour

For the flour, I used the Artisan Flour Blend from Better Batter and as usual it did not disappoint.  The flavor was fantastic, and the bread was perfect for dipping.  You can absolutely use their Gluten Free Bread Flour, if you prefer a white bread.  Or use 100g of each, I love doing that!

Ingredients:

Preparation:

Combine the flour and salt and whisk well.  Add the starter, honey and olive oil to the bowl of a stand mixer with the paddle attachment. Gradually add the flour mixture with the warm water.  Increase the speed and knead for 5 minutes to form a soft, supple dough.

Transfer the dough to an oiled bowl, cover with plastic wrap and proof in a warm place for 4 hours.  I used my proofing box.

Here is the risen dough.  Place it in the refrigerator overnight to really develop the flavor.

The next morning, bring to room temperature.  You can see how nicely the dough has puffed up, and there are lots of happy air bubbles!

It smells so good already!

Preheat the oven to 425º while you shape the dough.

First, transfer the dough to a floured cutting board and gently roll and shape it into a long thin baguette, about 15″ x 2″.  Don’t apply pressure, you want to deflate as few of the air bubbles as possible.

Line a baking sheet with parchment paper and sprinkle cornmeal down the center where you will lay out the loaf.

To create the wheat stalk pattern, use scissors to snip the loaf every few inches (cutting about ¾ of the way through), and as you snip each section, pull it over to one side, alternating left and right.

Now brush the loaf with olive oil and sprinkle with coarse salt.  I infused my olive oil with garlic and rosemary, and the aroma as it baked was wonderful.

Bake for 30 minutes on the middle rack.  The internal temperature should read 210º.  Cool in the pan for 10 minutes.

I love the smell of freshly baked bread filling my kitchen and was so pleased with how this loaf came out.

I recommend you allow the bread to cool for at least 4 hours before slicing, so the center won’t be gummy.  Trust me, you will have a hard time waiting!

You can cut it into slices or just tear off a section and dip it in olive oil.  I made up a dipping oil with Tuscan seasoning, fresh garlic and rosemary.

This bread is best eaten the day it is baked.  Leftovers can be refreshed in the microwave or toasted.  Store at room temperature up to 1 day and freeze any remaining.

Notes ♪♫ A sourdough starter will take your gluten free baking to the next level with results you never dreamed possible.  Read about my sourdough starter Sophie here.

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Gluten Free Italian Torpedo Rolls

I’m pretty excited about these Italian Torpedo Rolls!  When I was a kid, we always had them, fresh from the Italian bakery at every party and family gathering.  I can still remember tearing one apart, the chewy texture of the crust giving way to the soft pillowy white bread inside.  This recipe is as close as I have ever come to replicating those bakery rolls.

Yes, they are gluten free!

You are going to love this recipe!  

Just 5 ingredients!  Mix up the dough, rest on the counter overnight and bake in the morning.  Use a stand mixer, or don’t!  Try it and see if anyone can guess that these rolls are gluten free.

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About the flour

My bread friends know that I am a big fan of Better Batter flour for bread baking.  So, which one is my favorite?  Their Artisan Flour Blend is at the top of my list.  It produces incredible breads with great flavor and texture every time.  But their new Bread Flour is a star in its own right, especially if you want a true white bread.

This recipe is another of my experiments with blending these 2 flours together.  I really think I have hit on the perfect flavor and texture of Italian Bread that I was looking for.  You can use all bread flour if preferred.

Remember to use my Promo Code MGFC30 when you shop at Better Batter, for 30% off full price items!

Enough talk, time to bake!

Ingredients:

Preparation:

Weigh all the ingredients (yes, even the water, use a scale!).  Combine the flours, salt and yeast in the bowl of a stand mixer and whisk well.  Add the water and beat for 6 minutes on low speed with the paddle attachment.

No stand mixer?  You can combine everything in a large bowl with a dough whisk.  Be sure to turn the dough over on itself a few dozen times, while rotating the bowl to ensure the ingredients are well incorporated.

Now cover the bowl with plastic wrap and leave it on the counter (room temperature) overnight for 12-13 hours.  I like to make my dough around 8pm, then shape the rolls while I’m having coffee the next morning, around 9am.

In the morning, preheat the oven to 475º with a baking stone on the middle rack.  Turn the dough out onto an oiled cutting board.  Use a bench knife to divide it into 4 sections.

Flour your work surface and gently roll each section into a torpedo shape (oval with tapered ends).  Arrange them on a lightly floured baking sheet lined with parchment or use a perforated loaf pan.  Score the rolls with a sharp knife or a lame positioned at an angle.

Place in the oven and spray the rolls and sides of the oven with water to create steam.  Bake for 35 minutes at 475º, then remove from the pan and bake directly on the stone during the last 10 minutes.

Rolls are done baking when the internal temperature reaches 210º.  The crust should be firm and dry, and you will get that hollow sound when you give the rolls a sharp tap.  Remove from the oven and place on a rack to cool.

Wait for at least 8 hours and up to one day before slicing.  Remember that bread, especially gluten free bread continues to release moisture when it comes out of the oven, so you want to give it plenty of time for the center of the loaf to fully set!

You are going to have a hard time waiting for these rolls, but I promise it will be worth your patience!

At long last, it’s time for tasting.  These rolls are generously sized.  Just like the bakery rolls of my youth.  And back then, I could devour an entire roll in minutes!  Here I’ve just sliced one up for dipping and to show you the crumb.

What would you do with a homemade, hot out of the oven Italian roll like this?  Dip it in olive oil, or slather with garlic butter and toast it?  Slice it thin for bruschetta?  Maybe load it up with veggies, cold cuts and cheese to make a panino (a/k/a sub, hoagie)!  And for big appetites, you can serve them as dinner rolls (mop up that sauce!) or sandwich rolls.

However you choose to enjoy them, these rolls are delicious!

Variation: Instead of torpedo rolls, shape the dough into 6 round bulky Italian rolls.  You will be the envy of the BBQ!  Be sure to adjust the bake time to 25 minutes.

Notes ♪♫ Like most breads, these rolls are best when eaten within 1-2 days.  I recommend freezing any left over after the first day.  You can reheat them in the microwave, but they will have the best their texture when toasted.

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Gluten Free Oatmeal Bread

How are you feeling about oats these days?  As someone with Celiac Disease, I am comfortable with consuming oats that are both certified gluten free and purity protocol (see notes).  If you are one who can have oats, then this bread needs to be in your breakfast rotation!  It is a hearty, dense loaf that toasts up like a dream.   It is so good, everyone in your family will love it, gluten free or not!

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Ingredients:

Hint-I always have gluten free old fashioned rolled oats (not instant) in my pantry, so that when I need oat flour, I can just process a little in my coffee grinder and voila, fresh flour! 

Uncle Crumbles Oats are certified gluten free and purity protocol!

Preparation:

Place a pizza stone on the shelf just below the middle of the oven and preheat to 450º.  Line a 9 x 5 loaf pan (1.25 lb.) with parchment and/or mist the bottom and sides with cooking spray (using parchment will give you a lighter colored loaf).

This loaf is lighter in color; it was baked in a pan lined with parchment paper.

Warm the milk for 60 seconds in the microwave.  Add to the bowl of your stand mixer then whisk in the honey and yeast.  Cover and let it stand for 10 minutes then whisk in the vinegar and psyllium husk.  Let the mixture rest for about 5 more minutes to thicken.

Whisk together the dry ingredients (sorghum flour through salt).

Add the dry ingredients to the wet and mix with the paddle attachment for 8 minutes to form a thick batter.

Carefully scrape the dough into the prepared pan and smooth the top with a spatula dipped in warm water.  Be sure to spread it out evenly into the corners.  Cover with plastic wrap and proof for about 30 minutes.

Remove the plastic wrap and liberally spray the top of the bread with water.  Sprinkle rolled oats over the top and mist with water again to help them adhere.  Notice the dough hasn’t risen much.  That is normal for this recipe, but you should get a nice oven spring.

Score the dough.  I like to make one long slash down the center.  Place in the oven on the preheated pizza stone and bake for 20 minutes.

After 20 minutes, carefully turn the pan on its side.  Continue baking for another 10 minutes.  Lower the oven temperature to 400º then reverse the pan to the other side.  Continue baking for another 10 minutes.

Hint: This bread is prone to the dreaded “tunneling effect”, where the loaf separates and leaves a large gaping hole through the top or center of the loaf.  The simple technique of rotating the pan from side to side during baking eliminates this problem.  *See notes.

Return the pan to the original position.  If browning too quickly, cover the top with foil.  Bake 10 more minutes (total bake time is 50 minutes) or until the internal temperature reaches 210º.

Remove from the oven and place the loaf on a cooling rack.  If you used parchment paper, let it cool down for 10 minutes then gently peel it off.

This bread needs plenty of time to set, at least 8 hours!  Even better, leave it covered at room temperature overnight and slice in the morning.  Resist the urge to cut into it right away, or the bread will be gummy in the center.

This loaf is darker in color; it was baked directly in the pan with no parchment paper.

Your patience will be rewarded.  Here’s the crumb shot!

Notes ♪ I am one of those people with Celiac who is able to tolerate oats.  I realize that not everyone can and that this bread may just not be for you.  Whether or not you choose to consume oats is a personal choice.  If you do, always use Purity Protocol oats, meaning oats that have been grown, harvested, transported, produced and packaged under strict standards to prevent contamination with gluten.  When the Bakery on Main was recently rebranded as Uncle Crumbles, I reached out to them to confirm that their oats would still be purity protocol, and I was happy to receive their response that “that all Uncle Crumbles products do in fact use Purity Protocol Oats”.

Notes ♫ In ‘bread-speak’ this is what is referred to as “tunneling”.  Huge holes running through a loaf of bread, usually along the top.  By rotating the pan from side to side during baking, the dough distributes evenly, and you will have a nice consistent crumb throughout.

Originally posted 09/02/2022, Updated 09/18/2025

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Gluten Free Sourdough Discard Zucchini Bread

If you are of a certain age, you had that cookbook.  Maybe you still have a copy, the one with the checkerboard cover that every new bride had to have in her kitchen.  The recipes were straight forward and always tasted great.  No pictures, no stories, just ingredients and instructions.

This recipe is adapted from that same book; it’s an old favorite of mine that I used to make all the time before my Celiac diagnosis.

Why Sourdough Starter?

To adapt this quick bread to be gluten free, I knew that some additional liquid would be needed.  I considered things like yogurt, sour cream or applesauce.  But I had my starter in the fridge waiting to be fed so….

The Flour

I used Better Batter original blend in my recipe, converted at 130 g. per cup.  It is my favorite flour for making muffins and quick breads!

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Adapted from the Better Homes and Gardens® New Cookbook (the not so new version 😂).

Ingredients:

Dry Ingredients

  • 195 g. gluten free all-purpose flour (about 1-1/2 cups)
  • 1.3 g. cinnamon (1 tsp.)
  • 3.3 g. baking soda (1/2 tsp.)
  • 1.6 g. salt (1/4 tsp.)
  • .75 g. baking powder (1/4 tsp.)
  • .6 g. nutmeg (1/4 tsp.)

Wet Ingredients

  • 105 g. granulated sugar (1/2 cup)
  • 47 g. brown sugar (1/4 cup)
  • 65 g. sourdough discard (1/4 cup)
  • 50 g. canola oil (1/4 cup)
  • 50 g. egg (1 large)
  • 1 cup shredded zucchini (about 1/2 medium)
  • zest of 1/2 lemon
  • pecan halves (optional)

Preparation:

For best results, I strongly recommend that you weigh your ingredients.  Traditional cup and spoon measurements are provided as well, but at the very least always weigh the flour.

Whisk the wet ingredients together in one bowl, and the dry ingredients in another.  Use a batter whisk to stir the wet and dry ingredients together, just until moistened.

Scrape the batter into a standard 1 lb. loaf pan misted with oil.

💡 Let the batter rest while you preheat the oven to 350º.

You can optionally add some pecan halves to the top like I did.

Bake for 45 minutes and test with a toothpick.  Let it cool in the pan for 10 minutes.

Remove from the pan and let it cool before slicing.

Check out the crumb, it came out so delicious and moist.  Every bit the traditional zucchini bread, and you don’t really taste the sourdough.

Leftovers can be stored at room temperature for a day.  Beyond that, I recommend you wrap slices tightly in plastic wrap and freeze (store in a freezer safe bag).

Notes ♪♫ For moist quick breads with no gritty texture, be sure to let the batter rest for 15 minutes before baking.

© Better Homes & Gardens

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Gluten Free Ciabatta Rolls

If you follow me on Facebook, you will have seen these rolls before.  This is my go-to recipe for lunch sandwiches, and I make a batch every couple of weeks.

They are the perfect texture, soft but not gummy inside.  You can toast them or not, they are delicious either way.

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This recipe was adapted from the Better Batter website, with permission from my favorite Chef, Patrick Auger.  Bet you’re not surprised to hear that!

Chef Patrick, who I consider to be “The Oracle” of gluten free baking created this recipe, and he knows my little secret.  When I first started making these rolls, I couldn’t decide which flour to use! 🤔

I am a huge fan of Better Batter Artisan Blend.  But I love their new Bread Flour too.  So, to put my own spin on this recipe, I mixed the 2 flours together.

Shop Better Batter with my Promo Code MGFC30 for 30% off your full price purchase!

I used half artisan blend and half bread flour.  And the flavor and texture of these rolls is SO good.  The best of both worlds really.

Ingredients:

Preparation:

Weigh the ingredients (yes, even the liquid).  Combine the water and oil in the bowl of a stand mixer.  Whisk together the flours, sugar, salt and yeast in another bowl.  Add the dry ingredients to the wet and mix with the paddle attachment.  Then beat for 7 minutes on speed #2.

Scrape the dough down and transfer it to an oiled bowl.  Cover and refrigerate overnight.

In the morning, the dough should be nice and puffy.  Turn it out onto a floured cutting board.

Use a scale to portion the dough into 2.5 oz. pieces.  If you measured accurately, you should have enough for 13 rolls plus a little bit extra for a bite size piece.  Don’t throw it away, bake it up and use it for tasting!

Note ♪ You can make the rolls larger if you like.  I find that 2.5 oz. is just the right size for me, something between a regular hamburger bun and a sandwich thin.  Try it, especially if you don’t want to overdo it on the carbs.

Roll each section in flour to form a smooth ball, then flatten slightly with your palm.

Line a large sheet pan with parchment paper and sprinkle lightly with flour.  As you form each roll, place it on the sheet pan leaving a little space in between.

When all the rolls have been formed, cover the pan with plastic wrap and let the rolls rise for 45 minutes.  They will puff up but not double in size.

Preheat the oven to 475º.   Brush the rolls with milk, and sprinkle with seeds (optional).  I made a few each with sesame, poppy and everything bagel.  Use your favorites!

Place the rolls in the oven and spray the sides of the oven with water to create steam.

Bake for 10 minutes, then lower the heat to 375º and bake for another 15 minutes.

Remove from the oven and transfer rolls to a cooling rack.  Allow them to cool for at least 6 hours before slicing.

Remember that little baby roll?  Time for a taste test!

How nice that these rolls do not have to be toasted.

But you can toast them if you like!

Notes ♪♫ The original recipe by Chef Patrick Auger can be found here.  Of course, you do not have to combine the 2 flours together.  I’m just showing you how I do it and I’m not kidding- the flavor is extraordinary.  You will think you’re eating regular bread.  And yes, gluten free flour can cost a few $$$, so be sure to use my Promo Code MGFC30 when you shop Better Batter, for 30% off your full price purchase!

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Gluten Free Briolata (Italian Sausage and Onion Bread Ring)

“Briolata” is an Italian sausage bread of Sicilian origin that is similar to a focaccia or calzone.  Also known as Bignolati, the bread is filled with sausage and caramelized onions then shaped into a ring.

I used the new gluten free Pizza Crust Mix from Better Batter to recreate this Italian inspired recipe.  Another gluten free makeover success story that was truly easy!

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Ingredients:

  • 454 g (1 lb. bag) Better Batter Pizza Crust Mix
  • 7 g (1 pkg.) instant yeast
  • 1-1/2 cups (340 g) warm water
  • 2 tbsp. (30 g) olive oil
  • 1 large, sweet onion, diced
  • 2 tbsp. butter
  • 2 sweet Italian sausage, casings removed (I used Premio)
  • fresh ground pepper
  • more olive oil, for brushing
  • coarse salt

Get 30% off your full price purchase at Better Batter with my Promo Code MGFC30.

Preparation:

Combine the Pizza Crust Mix, yeast, water and oil in the bowl of a stand mixer.  Knead for 5 minutes, then shape the dough into a ball.  Place it in an oiled bowl and turn to coat.  Cover and refrigerate overnight.

In the morning take the dough out of the refrigerator while you prepare the onions and sausage.

Melt the butter in a large, stainless-steel skillet.  Dice the onions and add to the pan.   Cook them slowly on medium low heat, stirring occasionally until soft and caramelized, taking on a golden-brown color.

Set the onions aside to drain in a colander, and add the sausage to the same skillet, breaking it up with a spatula.  Continue turning and chopping the meat until browned all over and cooked through.  Remove from the pan with a slotted spoon and combine with the onions to drain and cool to room temperature.

Cut a sheet of parchment paper and lay it out on the counter.  Sprinkle with flour and turn the dough out.

Roll out the dough into a rectangle, about 11″ x 14″.  You are going to love working with this dough.  It rolls like a dream, who knew gluten free could do that?

Sprinkle the dough with fresh ground pepper and spread half of the sausage and onions in a thin layer.  You don’t want to load it up with too much filling.

Now do an envelope fold.

Rotate the dough 90 degrees and roll out again into a rectangle.  Spread with the remaining sausage and onions.  Repeat the envelope fold.

Next turn the dough seam side down and shape it into a round.  Pinch the dough to patch any cracks and smooth with a spatula.

Here’s a trick to form the ring.  Gently insert one end of your French rolling pin into the center of the dough.  Rotate to open up the center!

Once you have formed the ring, cover with plastic wrap and let it rest for 30 minutes while preheating the oven to 500º with a baking stone on the middle shelf.

Just before baking, rub or brush the loaf with olive oil and cut slits in the dough for steam to escape.  You may want to trim the parchment paper, so the edges don’t burn.  I used a pizza peel to transfer the bread ring onto the pizza stone with the parchment.  Throw a few ice cubes onto the bottom of the oven and bake for 10 minutes.

After 10 minutes, carefully remove the parchment paper with long tongs.  Reduce the oven temperature to 450º, throw in a few more ice cubes and continue baking directly on the pizza stone for another 30 minutes or until the internal temperature reaches 205º.

Remove from the oven and cool slightly before slicing.  SO GOOD!!!

This bread is best eaten while still slightly warm the day it is baked.  If you reheat it, I highly recommend using an air fryer to maintain the crunchy crust.  Microwaving will do in a pinch, but it does change the texture.  Refrigerate leftovers for up to 2 days or freeze slices for longer storage.

Notes ♪♫ If you thought that rolling and shaping gluten free dough was an impossible dream, pinch yourself!  With the new Gluten Free Bread Flour and Pizza Crust Mix from Better Batter, you can do all that and more!  Be sure to use my Promo Code MGFC30 when you shop at Better Batter, for 30% off your full price purchase.

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Gluten Free Japanese Milk Bread

Gluten Free Hokkaido Milk Bread, a/k/a Japanese Milk Bread

Hokkaido Milk Bread, a/k/a Japanese Milk Bread is a soft, enriched bread that is great for sandwiches and so much more.  The recipe begins with what is called a Tangzhong, a type of rue.  Adding this bit of soft paste to the final dough is what gives the bread its fluffy texture.

Back in the day (before Celiac), I loved trying out different bread techniques, and I remember making this bread.  Is it even possible to make a gluten free version?  I am not exaggerating when I tell you I have been trying for over a year now!

I have tested this bread so many times, with pre-blended flour mixes as well as my own combination of flours and starches.  Finding the right flour to liquid ratio was another piece of the puzzle.

As I’m sure you know, gluten free dough has a mind of its own, and there were a lot of failed bakes (that still tasted good) and do-overs that went into this recipe.  Every time I test baked, I came a little closer to achieving the texture that I wanted.  Special thanks to my favorite chef, Patrick Auger who has been cheering me on and offering advice along the way.  Thank you, Patrick, you inspire me!

*This recipe was adapted from the King Arthur Baking website.  For my adaptation I used Better Batter Original Blend gluten free flour*

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Ingredients:

Before you get started, know that this is a very fussy bread.  For success (and I want you to have success), use a scale to weigh your ingredients.

Tangzhong (Rue) Ingredients:

Dough Ingredients Dry:

Dough Ingredients Wet:

  • 1 large egg (50 g.)
  • 300 g. milk, warmed 15 seconds in the microwave
  • 3 g. apple cider vinegar
  • 56 g. unsalted butter (4 tbsp.), melted and cooled
  • all of the Tangzhong, cooled

For Finishing:

  • 1 tbsp. melted butter

Remember to use my Promo Code MGFC30 for 30% off at Better Batter!

Preparation:

The first step of this recipe is making the Tangzhong.  This is a water rue, and I have learned that the weights are very important.  Note that with gluten free breads you will almost always need to increase the amount of liquid used in a normal recipe.

Combine the flour and water in a small saucepan.  Whisk thoroughly until lumps are gone, then place on the stove over low heat.  Continue whisking for at least 5 minutes (don’t walk away!).  The mixture will gradually thicken, until it clings to the whisk, like this.

-Set the Tangzhong aside in a bowl to cool while you gather the other ingredients.

-Next melt the butter, so it has time to cool down.

-Weigh and combine all of the dry ingredients in the bowl of a stand mixer and whisk together thoroughly.

-When your melted butter and Tangzhong have cooled to room temperature, whisk them together with the other wet ingredients.

-Add the wet ingredients to the dry and mix on lowest speed for 30 seconds or so to incorporate.

When everything is moistened, increase speed and mix with the paddle attachment for 15 minutes to form a smooth supple dough.

Scrape the dough down, cover and let it rest for 20 minutes.

For my fellow perfectionists, now is a good time to get a total weight on your dough.  Place an empty bowl on the scale, tare it and add the whole dough ball.  Why?  So that when you divide it into 4 sections, you will know that they are of equal weight.

My total dough weight was 1000g. and I divided it into 4 sections of 250g. each.  Place the four pieces on a floured cutting board and pat them lightly with flour.

Then, working with one piece at a time, roll into a rectangle, about 4 x 6″.

Gently fold each piece in half, then place side by side in a 9 x 5 (1.25 lb.) loaf pan with the folded side facing up.  I lined the pan with parchment and misted with cooking spray.  This made it easier to lift out the finished loaf.

Note that in traditional Hokkaido milk bread recipes, the sections of dough are folded over several times and rolled into a cylinder.  I found that this caused more breakage and separations in the dough, so I modified this step by just folding the pieces in half.  It was much easier and did not affect the finished loaf.

Spray the top of the loaf liberally with warm water and use a spatula to smooth any cracks in the dough.  Cover and proof in a warm place until the dough has risen to just below the rim of the pan, about 40 minutes (I used my proofing box, set to 80º).

Preheat the oven to 350º with a baking stone set on the middle rack.

Before baking, brush 2 tbsp. melted butter over the top of the loaf.

Place it on the center rack and throw a few ice cubes onto the bottom of the oven.   Bake for 45 minutes, or until the internal temperature reaches 190º.

Grasp the parchment and lift the loaf out of the pan.  Remove the parchment and bake directly on the stone for 10 minutes longer.

Remove from the oven and let the loaf cool to room temperature.  When cooled, cover and let it rest, ideally for 18-24 hours.  Now is the time to admire your work (and maybe take care of the cleanup)!

I placed mine in a plastic bag overnight and sliced it up in the morning.

It was well worth the wait.  See that fluffy crumb?  No gummy texture here, that’s exactly what I wanted!

This will be a great sandwich bread and don’t get me started on French toast!

Notes ♪♫ As I studied traditional recipes for Hokkaido Milk Bread, I dreamt of my gluten free adaption having the smooth, pillow like top that you see in pictures from recipes made with wheat flour.  The truth is gluten free dough doesn’t have the elasticity to stretch like that.  There are going be cracks and craters in the surface of the dough.  When I finally accepted that and concentrated on getting the right crumb, I began to make progress.  There are so many factors that go into a good loaf of gluten free bread.  Ingredients, technique, temperature, pan size just to name a few.  I hope this post inspires you to keep trying and never give up!

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Gluten Free Sourdough Poppyseed Rolls

Baking with sourdough has really upped my gluten free bread game.  The long, slow rise really develops the flavor of the dough in a way that commercial yeast alone cannot accomplish.  It makes such a difference in the taste and texture of the finished loaf or rolls.

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Did you know that ever since Better Batter introduced their new Gluten Free Pizza Crust mix last year, devoted fans have been using it to make bread and rolls?  It’s true, this is one versatile mix that comes in a convenient one-pound bag!

With a mix like this, my sourdough rolls come together easily and with minimal ingredients.  No need to add salt or sugar- it’s all in the mix!

Ingredients:

Preparation:

Note-> You will need a fully active sourdough starter for this recipe.  You can read about my gluten free sourdough starter Sophie, in this post!

Combine the starter, water, oil, yeast and Pizza Crust Mix in the bowl of a stand mixer.  Mix for 5 minutes with the paddle attachment to form a smooth dough.

Gather the dough together in the mixer bowl, cover and let it rest for 20 minutes.

Scrape the dough into an oiled bowl and smooth the top with a wet spatula.  Cover with plastic wrap and refrigerate overnight, up to 15 hours.

The next day, weigh the entire dough ball.  You should have roughly 1020g. or 36 oz.

Why do I weigh it?  It’s to give me an idea of how many rolls I want and what size they should be.  I was thinking small rolls for my lunch sandwiches, so I divided my dough into 12 rolls that weighed about 85g. or 3 oz. each.  You could do 2 oz. each for dinner rolls or sliders.  For hamburger buns, 4 oz. is a good size.

After weighing and dividing your dough (you can eyeball it), sprinkle a cutting board with flour and working with one piece at a time, roll the dough into a round.

Bring the edges into the center, pinching together to seal like this.

Turn the roll seam side down and rotate it in a circular motion to a smooth round shape.

Finally, use your palm to flatten it to about 3/4″ thick.

Continue with the rest of the dough, arranging your shaped rolls on a parchment lined baking sheet.

Cover the rolls and let them rest for 30 minutes while you preheat the oven to 475º.  Score the top of each roll.

Check out this cute little Kaiser Cutter tool, from Ateco!  My favorite Chef, Patrick Auger told me about it!

Just before baking, whisk the egg with 1 tbsp. water and brush the tops of the rolls.  Sprinkle with poppyseeds.  (If you don’t want to use an egg wash, you can spray the rolls with water.)

Place the pan on the center rack and throw a few ice cubes into the bottom of the oven.  Bake for 5 minutes, then lower the oven temperature to 375º.

Continue baking 10-15 minutes longer, or until the internal temperature of the rolls reaches 210º (check with a thermometer).

Cool in the pan for 15 minutes then transfer to a rack.  Allow the rolls to cool completely before slicing.

For best texture, I let mine cool to room temperature then store them on the counter in a plastic bag overnight.  In the morning, I slice them and wrap each roll individually in plastic wrap.  I left a few out for lunch and the rest went into a freezer safe bag.  Freezing is recommended if you are not going to eat them immediately.

Here’s the crumb shot.  The rolls don’t need to be toasted, but they are great either way.  Just the right size for me.

Notes ♪ Baking times given are for 3 oz. rolls.  If you make yours smaller or larger you will need to adjust accordingly.  Remember, the internal temperature should reach 210º, check- don’t guess, use a thermometer!

Notes ♫ For instructions on how to make a gluten free sourdough starter, read this post and meet my sourdough starter Sophie!

Notes ♪♫ It’s true!  The flour that I call “my little miracle in a bag” now has a gluten free pizza mix!  Better Batter fans have been anxiously awaiting this new product to come to market and it’s finally here.  Of course, I made pizza, but why stop there?

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Gluten Free Pane Bianco

Pane Bianco!

Have you seen this bread before?  Pane Bianco first appeared in the King Arthur catalog around 2018.  At the time, I had recently been diagnosed with Celiac Disease, and the thought of making breads like this seemed impossible!

I saved the recipe though, and as I was going through old folders recently, there it was.  That was the moment I decided to make a gluten free version of this gorgeous bread!

Pane Bianco literally translates to “White Bread”.  That sounds oh so dull and ordinary, when this eye-catcher of a loaf is anything but.  The S-shape looks so fancy, with the scored dough revealing a filling of sundried tomatoes, garlic, cheese and basil.  It’s a stunner as it opens up during baking, and don’t get me started on the aroma!

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Think you can’t roll and shape gluten free dough like this?  It’s all in the flour blend, and you can probably guess that for my gluten free makeover, I used Better Batter.  My personal favorite is their Artisan blend, but either that or their new Bread flour are great choices for this recipe.

Sometimes when I can’t decide I use some of each!  For this bake I used a 50/50 combination of the Artisan blend and Bread flour.  I’ve done some experimenting with this combination, and I just love the flavor and texture.  You can use 360 g. of either flour, or a blend like I did.

Better Batter flour now has limited edition 1 lb. size bags of their Bread Flour and Artisan Blend.  So, if you wanted to try this recipe the way I made it you don’t have to make a big commitment.  Just grab yourself a 1-pound bag of each and bake along with me!

Use my promo code MGFC30 at checkout and get 30% off full price on your purchase at Better Batter!

Ingredients:

Preparation:

Whisk together the flours, yeast and salt.  In the bowl of a stand mixer, combine the egg, milk, water and olive oil.  Add the flour mixture to the wet ingredients and mix for 5 minutes with the paddle attachment to form the dough.  Place the dough in an oiled bowl and let it rise for 45 minutes.  It may not double and that’s ok.

Measure a 2 ft. sheet of parchment paper.  Roll the dough out into a rectangle shape, approximately 22″ x 8″.

Spread with the sundried tomatoes, garlic, cheese and basil (I could not get fresh basil this time of year, so I used Italian parsley).  Go easy on the filling, don’t add too much or the bread will be wet.

Using the parchment to assist you, roll the dough into a log.

Pinch the edges together and if they don’t seal use a fork to smooth out the seam.

Place the roll seam side down on the parchment.  Use kitchen shears to cut down the center from one end to another, leaving 1/2″ on each end.

Carefully twist the dough into an S shape and tuck the ends underneath like this.  Go slowly, so the dough doesn’t break (just pinch together if it does).  Slide the loaf onto a baking sheet, cover with plastic wrap and let it rise for 45 minutes.  Preheat the oven to 350º.

Bake for 45 minutes or until the internal temperature reaches 200º (check with a thermometer).  Remove from the oven and brush with melted butter.

Cool slightly then slice and serve warm.  This is one of those breads you do not want to wait on.  That cheesy filling!  Leftovers can be reheated in the microwave or toaster (try these toaster bags!).

You can store the loaf at room temperature for up to a day, then freeze the leftovers.

Notes ♪♫ The original recipe for Pane Bianco appeared here on the King Arthur website.  Better Batter recommends that when adapting gluten bread recipes with their flour, you should increase the liquid ingredients by 50%.  My gluten free adaptation includes this adjustment.

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Millet and Buckwheat Toasting Bread

Millet Buckwheat Toasting Bread

I have been a home bread baker for many years, and despite a Celiac diagnosis in 2017 I continue to experiment with different recipes, always looking for that gluten free loaf that will make me smile.

This hearty toasting bread is made with whole grains and seeds that give it great texture.  It is full of flavor, fiber and nutrition, a welcome change from typical gluten free store breads made with refined flour.

The recipe is somewhat involved, and I get that it’s not for everyone.  But for all who want to give it a try, I have broken it down into small steps that are easy to follow.  The ingredients are bulleted, so you can easily look all the way through and see what you need.  I also provide a complete ingredient checklist at the end of the recipe, which can be printed and used as a shopping list.

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You might be interested to know that I used a grain mill in this recipe.  I like to buy millet and buckwheat in whole form and mill them at home when I need flour.  Since this bread contains millet and buckwheat in both whole and flour form, I only need to stock the grain.

Adapted from a recipe by Ellen Brown, yield 1 loaf

*Contains Oats – see notes

Step 1 Mill (see Notes at bottom)

Mill the following grains on the finest setting.  You may have to add in a few more grams of each to end up with the finished weight in flour.  If you don’t have a grain mill don’t worry!  Just measure the exact weight in millet and buckwheat flour.

  • 120 g. millet
  • 45 g. buckwheat

Read more about how I use my grain mill in gluten free baking.

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Step 2 Soak

Boil water.  Add the following whole grains (not flour), cover and remove from heat.  Soak for at least 10 minutes or until you are ready with the other ingredients.

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Step 3 Proof the yeast

Grind Chia seeds in a coffee grinder.  Combine with the following in a small bowl and proof for 10 minutes.

  • 1 tbsp. Chia seeds, ground
  • 2-¼ tsp. Instant yeast
  • 6 tbsp. Warm water
  • 2 tsp. Honey

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Step 4 Whisk together Dry Ingredients

  • Milled flours from Step 1
  • 45 g. cornstarch
  • 65 g. potato starch
  • 47 g. tapioca starch
  • 32 g. gluten free cornmeal
  • ½ tsp. Xanthan gum
  • ½ tsp. Salt
  • 2 tbsp. Sesame seeds
  • ¼ cup gluten free rolled oats *(omit if avoiding oats – see notes)

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Step 5 Whisk together Wet Ingredients

  • Soaked grains from Step 2, drained and rinsed in cool water (so it doesn’t kill the yeast)
  • Proofed yeast mixture from Step 3
  • ¼ cup honey
  • 100 ml. Warm water (about 6 tbsp.)

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Step 6 Combine

Combine wet (Step 5) and dry (Step 4) ingredients together in the bowl of a stand mixer.  Beat with the paddle attachment for 3 minutes.

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Step 7 Rise

Line a loaf pan with parchment paper.  Here I’m using a 1 lb. loaf pan.  Having made this loaf many times, I found that this size pan works best.  Transfer the dough into the prepared pan and smooth it out with a spatula that has been dipped in water.  Cover with oiled plastic wrap and let it rise for about an hour.

Ideally, the loaf should rise to the top of the pan.  It doesn’t always happen with a heavy, dense dough like this.  Especially in a chilly kitchen.  I have learned with experience that a proofing box is the way to success.  It took about 50 minutes for the dough to be ready to bake with my proofing box set to 80º.

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Step 8 Egg Wash

  • 1 egg
  • 1 tbsp. Water
  • 2 tbsp. Pumpkin seeds
  • 2 tbsp. Sunflower seeds

Beat 1 egg with 1 tbsp. warm water and brush the top of the loaf (you won’t need the entire egg, so reserve the rest for breakfast).  Sprinkle the loaf generously with pumpkin and sunflower seeds.

 

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Step 9 Bake

Preheat the oven to 375°.  Set a pizza stone on the middle oven rack.  Place the loaf in the oven and throw a few ice cubes onto the bottom of the oven to create steam.  Quickly close the door and bake for 40-45 minutes, or until the internal temperature reaches 200°.  Crack the oven door about 1″ during the last 5 minutes of baking, to keep the loaf from deflating.  Note that you will not get a big oven spring with this loaf, this is normal.

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Step 10 Cool

This is the hardest part of the recipe!  Lift the loaf out of the pan by grasping the parchment paper on either side.  Transfer to a rack and remove the parchment.  Allow the loaf to cool to room temperature before slicing.  Overnight is even better, place it in a plastic bag (after it cools down) and wait until morning to slice.  It smells so good you won’t want to wait.  Do it though, or the bread may be gummy in the middle.

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 Step 11 Toast it!

This bread was made for toasting!  It is my favorite breakfast bread, and I especially love when the seeds get singed in the toaster.  As with most gluten free breads it is best when eaten immediately.  I always freeze the leftovers in slices that are individually wrapped and stored in a freezer safe bag.  So easy to grab one for breakfast in the morning!

 

FULL INGREDIENT LIST / SHOPPING LIST —> PRINT IT!   Millet Buckwheat Toasting Bread Shopping List

  • ☐ whole millet
  • ☐ whole buckwheat
  • ☐ Instant yeast
  • ☐ Chia seeds, ground
  • ☐ Honey
  • ☐ millet flour
  • ☐ buckwheat flour
  • ☐ cornstarch
  • ☐ potato starch
  • ☐ tapioca starch
  • ☐ gluten free cornmeal
  • ☐ Xanthan gum
  • ☐ Salt
  • ☐ Sesame seeds
  • ☐ certified gluten free purity protocol rolled oats
  • ☐ egg (for the egg wash)
  • ☐ Pumpkin seeds
  • ☐ Sunflower seeds

Notes ♪♫ Oats continue to be highly controversial when it comes to celiac disease.  Whether or not you consume oats is a personal choice.  As a courtesy to my readers, I will identify any recipes that include oats and suggest ingredient substitutes when possible.  I personally use Bakery on Main, their oats are gluten free and processed under a purity protocol.

Originally posted 06/30/2019     Rephotographed 10/22/2024

 

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