kvalifood - comments

I wish there were a way on this website to either save the recipes to a place, or to print them out easily! I have found several only after ten or twenty minutes of scrolling on the pages of great, healthy recipes that perfectly fit my allergy needs. Thanks so much for these recipes!

by: Reha

Thank you Max I'm from Egypt and I try danish pastry...my family love it

by: fan-fan

Dear Max,

Thank you for sharing! Some vegan bakers suggest adding psyllium husk powder or Xanthan gum powder in a gluten-free dough to develop elasticity. Do you find your gluten-free bread's textual far from normal bread?

by: Adam

Thank you

This is a wonderfully easy and tasty recipe. I tried a half recipe a few days ago, and while I will do things a little differently next time, it still turned out great and I just started a full recipe to bake in two days.

Sourdough:

I didn't have any sourdough starter, so I mixed some water wheat flour, rye flour, buttermilk and live non-fat yogurt and let it all sit for a couple of days. It didn't seem very active, so I added a pinch of regular old baking yeast. It was definitely sour, and bubbled up nicely.

Sauce Darkener, Molasses and Salt:

I live in the US. I have no idea what Sauce Darkener actually is. The Nordic house link (https://www.nordichouse.com/detail.aspx?ID=50) is still alive, but I can't tell from that page what the bottle actually contains. Is it sweet? Savory? Pungent? Without access to S.D., I used Brer Rabbit Brand "Full Flavor" molasses. It is sweet but a little bitter and a little salty - both of which came through in the finished bread. It is still tasty, but with cream cheese or unsalted butter rather than salted butter or lox. If I can't figure out what sauce darkener is, I will cut back the salt by 25% next time.

Cooking Technique:

As I mentioned, I made a half recipe. I fermented the kernels for 12 hours, then the full mix overnight. I turned into an aluminum loaf pan in the morning, and let it rise for about 2 hours. Not a lot of rising actually happened in that time, which I think was a good thing, because the density of the finished bread is perfect. My loaf pan is 5" x 9" and it ended up about 2" thick (12 cm x 22 cm x 5 cm). I cooked for an hour and a half at 350F (177C). The inside was perfectly cooked, but the top crust is a little tough. Next time I will try adding a pan of water to the oven so it stays softer.

Kernels:

Grains are hard to find at supermarkets in these covid days. My local home beer brewing supply store was well-supplied, however. For my kernels, I used equal parts dark red rye, light rye, spelt and white wheat. I had them crush the kernels as they would for beer mash. The prices for the grains varied, but were around $2/lb USD ($4.4/kg) Seems like a good deal to me! There is a tiny bit of chaff in the mix, but it softened completely during the fermentation steps, and you can't tell it is there in the finished bread.

Again:

Thanks for this recipe. Unusual for something so simple and forgiving to be so tasty! I will make this many, many times.

by: susanne

Thank you Max! The best ever gluten-free bread, even the best bread in general!

Skipped part to the dinner to enjoy more bread.

Can I freeze it?

by: microdog

Max;

I made my first batch of these crackers and love them!! I have a question of you, maybe you can answer, do you know how many grams of fiber are in each ounce of cracker?

Thanx,

Romeo

by: Chris

I am new to this site and living in the UK I am struggling with measurement conversion to grams or pounds or millilitres for liquid. Anyone help?

by: Tomoko Dorman

Hi Max, my 6 yrs old son, who loves cooking, and is a big fan of your website. He made this crisp bread a number of times now and it tastes so delicious ! Thank you for sharing the recipes and great instructions.

by: Max M Rasmussen

Thanks.

All baking yeasts are the same. Literally the same yeast culture (Saccharomyces cerevisiae). The only difference is how they are treated after they have been cultured. I donøt know the US brands sorry.