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Has anyone successfully done this?
I miss sandwiches. :( Every once in awhile I look at all the beautiful food in my home and I think, "Dang, you'd taste good between two slices of really good bread." I do allow myself a standard po' boy once in awhile, but I'd feel a whole lot better if I controlled the ingredients and got rid of the wheat. I'm willing to do the work of the fermenting, finding whatever primal flour needs to be used, etc.
Thanx in advance. :)
Try this wonderful Facebook page (which I found thanks to a poster on here!):
[url]https://www.facebook.com/pages/Cami-aka-The-Kitchen-Magician/213800535333815[/url]
Ohh, I've been wondering about this too. I'm not big on bread, but IF I want bread, I like sourdough.
I've been eyeing this recipe for a while but haven't made it yet. Maybe this weekend :).
[url=http://urbanposer.blogspot.com/2012/12/grain-free-sourdough-bread.html]The Urban Poser:: Paleo Grain Free Sourdough Bread (gluten/grain/dairy/starch free)[/url]
That Urban Poser bread looks awesome!
I'd just google a GF sourdough recipe that uses rice, potato, and tapioca starch. I wouldn't go down the nut flour road for sourdough.
Hey JoanieL,
Got the urbanposer sourdough in process tonight. I'll bake it Sunday afternoon and let you know how it compares to actual sourdough.
I accidentally used roasted cashews in the starter so I'm gonna start another with raw cashews in the morning
We'll see which isa better tasting.
@j3nn - why not nuts? I'm avoiding as much, if not all starches right now. One slice of this now and then wouldn't be overkill in the nut department, imo.
I saw the urbanposer recipe and it looks wonderful! Thank you Aurora for testing it! Baking is not usually what I do - though I can bake a salmon or a chicken ok. :)
j3nn, that's a good idea. When I did my search, I used "paleo sourdough recipe," and didn't even think to search gluten free. (My duh.)
Hi Joanie!
Bread review time.
It actually turned out pretty good. And that's saying a lot considering the power went out about 15 times last night while it was in the oven.
It did not come out as 'white' as what is in the picture on urbanposer but I'm sure it's because I used roasted cashews.
It does not taste like other nut breads I've made. Others have a cornbread taste to them (imo) but this one tasted kinda roasted-nut with a hint of sourdough.
I made it in a 7" x 3" loaf pan and it had a realy good rise in that size pan.
Overall, I'll make it again but I think I'll try macadamia nuts instead or actually use the raw cashews. It would probably have more of the sourdough taste that way.
[QUOTE=AuroraB;1113611]Hey JoanieL,
Got the urbanposer sourdough in process tonight. I'll bake it Sunday afternoon and let you know how it compares to actual sourdough.
I accidentally used roasted cashews in the starter so I'm gonna start another with raw cashews in the morning
We'll see which isa better tasting.
@j3nn - why not nuts? I'm avoiding as much, if not all starches right now. One slice of this now and then wouldn't be overkill in the nut department, imo.[/QUOTE]
I think exposing nuts to high temps and eating large amounts of polyunsaturated fats at once is inferior to using relatively harmless starches and GF grains. I have used nut flours in baking, but I know it's not exactly healthy or ideal, and more harmful than rice or potato. Starches also contain far fewer calories than nuts, which can really add up when ground and packed ino a dense baked loaf of anything. I guess if you are low- carbing it would make sense to use nuts, but the more I know about polyunsaturated fats, the less I want to include them in large proportions.