I wish there were a way on this website to either save the recipes to a place, or to print them out easily! I have found several only after ten or twenty minutes of scrolling on the pages of great, healthy recipes that perfectly fit my allergy needs. Thanks so much for these recipes!

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Thank you Max I'm from Egypt and I try danish pastry...my family love it

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Dear Max,

Thank you for sharing! Some vegan bakers suggest adding psyllium husk powder or Xanthan gum powder in a gluten-free dough to develop elasticity. Do you find your gluten-free bread's textual far from normal bread?

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Thank you

This is a wonderfully easy and tasty recipe.  I tried a half recipe a few days ago, and while I will do things a little differently next time, it still turned out great and I just started a full recipe to bake in two days.

Sourdough:

I didn't have any sourdough starter, so I mixed some water wheat flour, rye flour, buttermilk and live non-fat yogurt and let it all sit for a couple of days.  It didn't seem very active, so I added a pinch of regular old baking yeast.  It was definitely sour, and bubbled up nicely.

Sauce Darkener, Molasses and Salt:

I live in the US.  I have no idea what Sauce Darkener actually is.  The Nordic house link (https://www.nordichouse.com/detail.aspx?ID=50) is still alive, but I can't tell from that page what the bottle actually contains.  Is it sweet?  Savory?  Pungent?  Without access to S.D., I used Brer Rabbit Brand "Full Flavor" molasses.  It is sweet but a little bitter and a little salty - both of which came through in the finished bread.  It is still tasty, but with cream cheese or unsalted butter rather than salted butter or lox.  If I can't figure out what sauce darkener is, I will cut back the salt by 25% next time.

Cooking Technique:

As I mentioned, I made a half recipe.  I fermented the kernels for 12 hours, then the full mix overnight.  I turned into an aluminum loaf pan in the morning, and let it rise for about 2 hours.  Not a lot of rising actually happened in that time, which I think was a good thing, because the density of the finished bread is perfect.  My loaf pan is 5" x 9" and it ended up about 2" thick (12 cm x 22 cm x 5 cm).  I cooked for an hour and a half at 350F (177C).  The inside was perfectly cooked, but the top crust is a little tough.  Next time I will try adding a pan of water to the oven so it stays softer.

Kernels:

Grains are hard to find at supermarkets in these covid days.  My local home beer brewing supply store was well-supplied, however.  For my kernels, I used equal parts dark red rye, light rye, spelt and white wheat.  I had them crush the kernels as they would for beer mash.  The prices for the grains varied, but were around $2/lb USD ($4.4/kg)  Seems like a good deal to me!  There is a tiny bit of chaff in the mix, but it softened completely during the fermentation steps, and you can't tell it is there in the finished bread.


Again:

Thanks for this recipe.  Unusual for something so simple and forgiving to be so tasty!  I will make this many, many times.

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Thank you Max! The best ever gluten-free bread, even the best bread in general!

Skipped part to the dinner to enjoy more bread.

Can I freeze it?

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Max;


I made my first batch of these crackers and love them!! I have a question of you, maybe you can answer, do you know how many grams of fiber are in each ounce of cracker?


Thanx,


Romeo


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I am new to this site and living in the UK I am struggling with measurement conversion to grams or pounds or millilitres for liquid. Anyone help?

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Hi Max,  my 6 yrs old son, who loves cooking, and is a big fan of your website. He made this crisp bread a number of times now and it tastes so delicious ! Thank you for sharing the recipes and great instructions.
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Thanks.


All baking yeasts are the same. Literally the same yeast culture (Saccharomyces cerevisiae). The only difference is how they are treated after they have been cultured. I donøt know the US brands sorry.

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