Sour Dough Bread

Making sour dough bread requires a starter. You can either purchase one, ask a friend who bakes sour dough bread to share a starter with you, or make your own. It’s easy to do, but you need to be patient, because it takes 7-10 days to get your starter ready to use. Google sour dough starter and you’ll find as many suggestions as there are days in a month, if not more. I’m sure all are suggestions are good. Once you have a starter the baking is very easy. I’ll share the recipe I use the most, but feel free … Continue reading Sour Dough Bread

Oat meal buns GF/DF (serves 10)

Put the dough on a flour dusted surface and make a roll. The dough is a bit sticky, but try not to add more flour to the dough since the buns then tend to get dry. Instead cover your hands in flour while you work with it. Cut the roll in ten pieces and roll them into balls which you flatten with your hand after you put them on a parchment covered baking tray. Let the buns raise for another 20 minutes. Preheat the oven to 450 F/225 C Bake the buns for 10-12 minutes. Continue reading Oat meal buns GF/DF (serves 10)

Carrot Buns: GF/DF (serves 12)

2 cups (5 dl) gluten free flour of your choice 25 g yeast (1 1/2 t if using dry yeast) 2 T honey 2 T cooking oil of your choice 1 t salt 1 large carrot, peeled and finely shredded 1/2 cup (1 1/4 dl) oats 1 1/4 cup (3 dl) water, finger warm 2 T psyllium husk pumpkin seeds and sea salt flakes for sprinkling on top Put some of the flour plus the yeast in a mixing bowl. Add the finger warm water and mix it together. Add the rest of the. ingredients except the fiber husk. Mix … Continue reading Carrot Buns: GF/DF (serves 12)