In light of my attempts to pacify my unhappy stomach I’ve been looking at ways to try and minimise the impact of gluten without totally excluding it from our lives. Mostly because I’m crap at cooking with gluten free flours. seriously the pits. everything. is. a. brick.
Ive started a sourdough starter. So far (2 days) so good. It’s not dead yet lol. I used this guide – incidentally Im loving this blog generally too. And I made some crackers with this recipe which we love. And lastly I put in a batch of no knead refrigerator dough. Hoping that a long proof (3 days) will help make the gluten more digestible.
The fridge bread is a simple linseed mix, I start it as usual, leave it to rise for about 3h after mixing. Then pop it in the fridge. You can use it after a night or so but Ive read around and it seems leave it for about 3 days is about right. bring it out, shape, leave to rise. Bake. Eat. This post explains it really well – and you can make bulk too.
I also made the banana cake I mentioned in my last post (or the one before that?) and its delicious. Even hubby likes it.
Wow, I’m really linky at the moment. Sorry.