I will try to cross-post some of my baking pictures here to try and lively up this community :)

cross-posted from: https://sh.itjust.works/post/65628487

Hello everyone, first time poster on this community!

I think the context came out a tad too long, so TL;DR: this is gluten (and nickel) free bread made mostly from rice flour and starch. The recipe is my own, developed mostly from scratch for the past year or so. The starter is live, 2.5 years old, made from whole grain rice flour (more photos and info below).

A bit of context: For a variety of reasons and food allergies/intolerances I've been eating gluten free for the past 5 years or thereabouts. I've always been deeply unsatisfied with commercial gluten free breads, especially since my mother used to bake a lot, even sourdough sometimes, and it was always stellar.

In an attempt to make some decent bread, a couple years ago I started my live sourdough made from whole grain rice fluor exclusively (it actually started from white rice flour, but whole grain has more proteins, so it rises better, and I find it has a better taste too).

The recipe is one I've been developing on my own for the past year or so, mostly because I needed something that was also nickel free (for allergies). I live in Italy and the GF offer here is stellar, but the only alternative I could find which suited my needs tasted waaay too sugary for my taste (which is a common issue in gf baked products I find, since sugar tends to be used both for rising and for giving the bread a nice caramelized color). GF products tend to replace wheat with mostly corn (tons of nickel) and/or potato starch (also tons of histamine as well, and I need to keep it in check). The flour mix I was using before was made mostly from those two alone, so I had to change it.

This is my first bake after a period away from home. I had dried and freezed my starter before leaving, then unfreezed it and started feeding it again a couple days before the bake. I actually got the proportions for my recipe completely wrong this time, and added about 100g too much flour. Somehow the proportions worked out in the end, I didn't even need to change the hydratation.

After making the dough, I let it rise for ~1.5hrs outside the fridge (~35°), then 12hrs in the fridge, then a couple hours outside to let it reach room temp. I think the dough was a bit dry on the outside and it split during rising. I cut it ~1cm deep in a ) shape along the border before baking. With my recipe the bread usually splits along the cut which didn't happen this time, but at a second look it mostly rised from the previous split.

The crust is very crunchy for a GF bread, not so much for a norml wheat bread. The crumb is a bit humid and gummy, probably because of too high hydratation. The bubbles are some of the best I've even obtained, I'm definitely marking this accident as a happy one.

Would be really happy to contribute my bakes to this community and to hear everyone's thoughts!

Switched to gluten free for medical reasons. I'm attempting to convert old recipes or find new ones. Not having a lot of luck. Would love to compare notes with others on converting old recipes. Due to food allergies and intolerances, I make a lot of things from scratch. Ingredients like xanthan gum, coconut, almond and 1 to 1 flours are a problem for me. One of the recipes I'm still working on is a decent pie crust. I've tried the Bob's Red Mill recipe for a teff 5 minute pie crust and it's halfway. I've experimented with other flours and flour mixes in place of the teff but can't find anything I really like the taste of. I used to like making a matzo brei occasionally. The gluten free matzos get soggy when mixed with egg. Would like to try to make a homemade matzo from scratch to replace the gluten free option, but so far, the recipes I've tried haven't worked well. Looking for decent gluten free bread machine recipes. So far, I've only found one I like. Working on my own gluten free flour blend and would appreciate any tips and tricks related to flour blends. Would be curious to hear how others converted their favorite recipes. Thanks.

I never have and never had an issue.....but many of the packages say to put in fridge after opening.

Exactly as the title reads. All of these post for the most part seem ripped off the internet like some influencer. Nothing provided in these posts are really useful for people looking to join this community. Which is why it doesn't have good traction basically none for what it should be.

Where the actual daily use products at? Posts about how to adhere to the diet. FAQ for new GF individuals. List of good brands for items. Ect.

I could make 1 post of 50 items visible in one cabinet that would be more useful to newcomers or veterans of celiac or gluten sensitive people than all these posts combined. Than how to make the food based off these posts. I mean seriously. If someone new was going to make the food off these posts they'd likely get sick. Highly likely. Because they have no idea the process and how to read labels. Deal with cross contamination. I admire the effort. But the standards here a bare minimum. Which is very unfortunate because this could be a huge community.

drooling over some vegan potstickers on createTV(pbs-4). wanted a gluten free replacement. seems easy enough

made a few times. most cornbread in Texas has jalapenos in it. no wheat. extra butter

I made another batch, but this time I baked them for 40 minutes, cooled to room temperature on the bench, then cooled in the fridge for an hour, then finally tipped it out of the tray and sliced. So much better.

I made these, substituting gluten free flour for the wheat flour. It was DELICIOUS but very gooey. I struggled to get it out of the pan and to keep the slices together. However, they firm up nicely in the fridge. I'll definitely try them again, and put the whole batch in the fridge before I slice them.

Maybe just my experience, but I have found there aren't a whole lot of truly gluten free restaurants in the southeast to choose from. From those I found, several have been really good, others have been, well, let's just say sometimes you need to eat and it's there. I linked one that is worth a visit if you are in the Atlanta area whether you are gluten free or not - dishes are amazing, flavorful, and don't feel like they could be any better if it weren't gluten free. And the whole restaurant being gluten free just takes a lot of the worry away.

If you live in or have traveled the southeast and eaten gluten free, share you must-visits!

I've made these three times now and love them. I even got a tortilla press to make it faster (and fun). Make sure to keep them in a teatowel after you cook them, it makes them pliable.

The New York Times Cooking site has a gluten free tag on their recipes!

Whoa Dough is a fun alternative for those with kiddos needing to avoid the Play Doh brand.

ALLERGY FRIENDLY:

Whoa Dough is Peanut Free, Gluten Free, Soy Free, Egg Free, and Milk Free

On April 26, 2023, the Food Labeling Modernization Act (FLMA) of 2023 (H.R. 2901 and S. 1289) was introduced in the 118th Congress by House Energy and Commerce Committee Chairman Frank Pallone, Jr. (D-NJ) and Senator Richard Blumenthal (D-CT). House Appropriations Committee Ranking Member Rosa DeLauro (D-CT), and Senators Sheldon Whitehouse (D-RI), Edward J. Markey (D-MA), Ben Cardin (D-MD), and Cory Booker (D-NJ) joined as original cosponsors of the legislation in their respective chambers. This legislation would update front-of-package food labeling requirements, require updates to the ingredients list on packaged foods, and apply consumer friendly labeling requirements, including the disclosure of gluten-containing grains.

Certain food ingredients pose risks to people with medical conditions, including the more than three million Americans with celiac disease, a serious genetic autoimmune disease. It’s currently far too difficult to figure out whether and how much of these ingredients are present in foods. For those with celiac disease, ingesting gluten- a protein found in wheat, barely and rye sources- causes damage to the villi of the small intestine, leading to long-term health complications, including heart disease and cancers.

Food labels can play an important role in managing diet-related diseases, yet federal labeling rules have not kept up with the changing marketplace, and current food labels do not provide the simple, straightforward information that celiac patients need to evaluate products and make healthy choices.

Please join us in asking your Members of Congress to support the Food Labeling Modernization Act of 2023, to make it easier and safer for individuals with celiac disease or gluten sensitivity to purchase food items by disclosing if foods contain gluten.

Contact Your U.S. Senators

Contact Your U.S. Representatives

I had these Odd bagels for the first time recently and was very impressed. Has anyone tried Odd bagels or know of a good GF bagel? These are really thick and doughy and have a good chewy bite. We ate the everything flavor.

Is this the appropriate community to discuss celiac disease?

Edit: an -> the