GF olive ciabatta. Still tweaking the water content.

What better way to start the weekend than with a gluten-free sourdough Olive Ciabatta bake 🌞
Primary flours are millet and brown rice, supplemented with maniok and chickpea. This is the first time I have used fermented olives which turned out quite tasty….

A happy New Year to everyone! It’s starting out well with a bake of gluten-free bagels.

A simple pre-Xmas „white“ bread loaf with a soft, airy crumb. Primary flour is whole-grain millet, with some camelina seeds for a unique flavor. Hard to believe it is entirely gluten-free from a sourdough base.

Can’t wait to cut it. This one contains local lentil flour (high protein) and camelina seeds (high in omega-3 fatty acids)

#gluten-free #sourdough #baking

Going into and coming back out off the oven. Pumpkin and sunflower seed goodness and purely whole-grain gluten-free flours, no starches.

#bread #gluten-free #sourdough

Meet Young Skywalker.
The force is strong with this one. My home-grown sourdough consists of equal parts oat, brown millet and rice flours and is the essential ingredient for all my gluten-free bread baking.

#gluten-free #baking

Some recent gluten-free sourdough baking results. Entirely with whole grain and organic ingredients.

#sourdough #glutenfree #baking