This month the Bread Baking Buddies’ recipe to follow was a gluten-free no knead hearty seed sandwich bread. Kitchen of the month was “The Sour Dough” who is afraid that after this time “her hosting duties are taken away from her because she not only made us go scurrying around trying to find strange flours BUT she made us make a bread that didn’t need to be kneaded”.
Funnily enough, I had ALL the flours on hand. No, we are not on a gluten-free diet at all, but I always have cornmeal, cornstarch and flaxseed in my pantry. As for the rice flour and tapioca starch: well, I made a trip to the Asian store some time ago and thought it wouldn’t harm to have these. See? I was right. I used some of it for the Daring Bakers’ Challenge a couple weeks ago where we had to make gluten-free Nanaimo bars, but there was and still is quite a bit left.
I have to say, though, that I will have to find something else to use up the flour because this recipe unfortunately resulted in an absolutely inedible loaf of bread. I mean, the gluten-free nanaimo bars were amazing, but this bread was just not my thing. If you want to see the recipe, head over to Mary’s.