Angel Bread - Gluten Free Sourdough

22/05/2020

Join me tomorrow afternoon AEST to learn how! The workshop is on and there are a few spots still available. Then you can create your own unique gluten free bread delights!

12/05/2020

Welcome to our new page followers. I look forward to supporting you as you learn and bake!

11/05/2020

Two online workshop dates announced - 2pm Saturday 23 May and 2pm Saturday 13 June, AEST. I look forward to sharing this recipe technique with you and welcoming you into the Angel Bread Sourdough Community to be supported as you learn and enjoy this life changing bread.

10/05/2020

Feedback fills my heart and keeps me motivated to keep sharing this bread with those who need it:
"I love this bread. I have been experimenting with all sorts of flours and additions. My fruit loaf is like the old Phillipa's fruit bread and is delicious with apricots and dates. Carroway seeds are great too. I am so glad I did this workshop. I can't thank you enough!"

10/05/2020

Happy Mother's Day! Sending so much love to all the amazing Mum's who tirelessly provide nourishing, tummy friendly meals for themselves and their families. It is my wish to support you to achieve this with a little more ease, compassion and fun. Angela xx

26/04/2020

We had great fun yesterday in the online workshop! If you missed out this time please keep an eye on this page for the next one - dates tbc soon!
Here’s an olive and herb flat bread to encourage you to learn how to bake the tastiest and most versatile gf bread! Hope to share this technique with you soon!

20/04/2020

Pizza - it is a true comfort food!
Made so quick, easy and digestible using gluten free sourdough! This base worked out perfectly, crunchy on the outside and soft, fluffy inside (you can see the air pockets!)
Also, after many years of managing dairy intolerances we can now tolerate a little cheese, so we save that for pizza days! Yum!
Has anyone else tried making pizza bases with their dough yet?

14/04/2020

Did the hot cross buns you had this Easter satisfy your desires?

If not, then please follow this page as I will be launching my gluten free sourdough workshop as a live online workshop this week! Limited places will be available so I can support you all as you learn.
***
For Easter Sunday breakfast I had saved my best for this special morning - hot cross buns filled with dark chocolate chips and currants and my husband said "That is by far the best hot cross bun I have ever eaten!"
Perfect! ...and they disappeared so quickly I only managed a quick photo of a half eaten one!

11/04/2020

Day 7 - Final post before baking! At 11am today I fed my culture 40g of buckwheat flour, 40g of brown rice flour and gave it 100mL water (a little less water than yesterday). I didn’t take anything out of it this time.

It grew over the next few hours reaching its peak height at just under 4 hours after feeding and then within 15 minutes it had dropped back down again. The elastic band on the jar shows the level of culture at the start. This is all normal and shows that it is growing well and strong. I will use it now to mix up some hot cross buns and they should be delicious baked in the morning.

From now on you will feed your culture 50g up to 100g of total flour mixture with equal amount of water every few days. If you live in a warm climate you can keep it in the fridge and bring it out 24 - 48 hours before baking and feed twice over that period. Then feed again after using and pop it back into the fridge again! This works well for once a week baking.

Thank you for following along this week and good luck with your baking in the future! I look forward to hearing about your successes and failures!

11/04/2020

Day 7 - this is my culture almost 24 hours after the feed. It did bubble up nicely (about 2cm above the elastic band) 6 hours after the feed and then dropped back down again overnight. I am going to feed it again now and use it for baking in 6-8 hours time.

The liquid on top is called ‘h***h’ and is normal, it usually means that it needs feeding. I just add flour and water and mix the h***h back in again.

Good luck with your culture today!!

10/04/2020

Day 6 - bubbles have formed to show that it is alive and happy. Time to feed it and bulk it up ready for baking!

10/04/2020

A picture of my new starter culture at day 5. Lots of bubbles and ready for a good feed! Join me in a few minutes for a live video to show the next steps!

09/04/2020

Day 5 - These cultures are living things so it can be tirkcy to know if they are alive, growing or sleeping sometimes! Keep at it and see what happens next. Good luck!

08/04/2020

Day 4 - same as day 3. I hope your culture is starting to smell fermented and is generating some bubbles. No video today - too busy baking hot cross buns and enjoying some wonderful sunshine! All the best and feel free to ask questions if there is anything you need help with. 😀❤️🍞

07/04/2020

Day 3 - your gluten free culture will be starting to come alive!

06/04/2020

HOT CROSS BUN RECIPE xx
I've finally finished converting my recipe to a smaller quantity for you all. You may want to halve it the first time you make it and only make a round of 7 hot cross buns rather than the 14 that this recipe makes. Now is the time to make sure you have gathered all your ingredients while our starter cultures are getting ready!

PM me your email address and I can email a PDF version!

Hot Cross Buns
Gluten Free Sourdough Recipe

300g buckwheat flour
200g brown teff / millet flour
200g brown rice flour
80g psyllium husk
15g unrefined salt

30g cinnamon powder
10g ginger powder
15g ground all spice
2g ground cloves or nutmeg (1/2 tsp)
200g sultanas (or you can try choc chips)
50g currants
Zest of 1 orange (optional but delicious)

900mL pure filtered water
100g sourdough starter culture

Crosses on top:
Tapioca starch and Buckwheat flour OR GF all purpose flour
Water
Only mix on STEP 2 when you are getting ready to put the bread in the oven.

STEP 1. DRY - Measure all dry ingredients into a large bowl. Mix well to distribute the psyllium husk evenly.
WET - In another large bowl measure out the water and culture and stir to combine.

Pour the DRY ingredients INTO the WET bowl. Mix quickly using your hand or large wooden spoon. Be sure to scoop all the way down to the bottom of the bowl and scrape along the sides to mix the dry ingredients in thoroughly. You need to work quickly as the psyllium husk will be soaking up liquid and making the dough firm.

Once well mixed you can shape into buns, weighing out each bun to keep them approximately the same size. You can make your buns any size. From tiny 50g ones for small children to 150g big kid and adult sized buns. I like the 150g size, but anything bigger is too much! This mixture makes approximately 14 x 150g buns.

Place the round buns next to each other in the pattern you wish to create. Packs of 6 in a rectangle or my favourite – a 7 bun flower shape of one in the middle and 6 around the edge. Place on a lined baking tray to ferment until baking. Cover with a wet tea towel to keep the crust moist.

Ferment for 6 – 12 hours.

STEP 2. In warmer climates 6 hours may be enough, colder climates 12 hours is perfect. They will rise and be about 20% bigger, not very much bigger at all, so don’t wait for them to rise significantly as you would expect with a yeast bread. For optimal digestion I usually recommend fermenting for 18 – 24 hours before baking. However, as this is a sweeter food and we don’t want to over ferment our fruit, 12 hours should be plenty of time.

Mix the crosses by combining a few tablespoons of buckwheat flour and tapioca flour or a GF all purpose flour with water to form a thick paste. Spoon into a pipping bag and pipe over the buns.

Bake in a hot oven 220oC – 250oC for 25 minutes.

Time depends on the size of your rolls and the quality of your oven, and the shape you chose to arrange them in. A modern, 60cm electric oven should cook perfectly at 220oC as these ovens are usually very efficient and may burn the tops of the buns at a higher temperature. Older ovens will need to be turned up higher and given plenty of time to preheat. Check the buns are cooked through by tapping the bottom for a hollow sound. Allow to cool on a rack for at least 15 minutes before eating.

Will store at room temperature, covered with a cloth for at least a week. They are best eaten within 3 days as the fruit causes the bread to crumble as it ages.

You can be creative with this recipe by adding mixed peel, different dried fruits or spice combinations. You can also glaze with melted honey when they come out of the oven for a sticky crust. Have fun and enjoy!

Using different flours

The flour of millet, buckwheat, ivory teff, brown teff, brown rice, whole maize and oats can be used interchangeably in this recipe. Maintain the same ratio and swap for whatever you please.

06/04/2020

06/04/2020

Day 2 - sorry - a bit late! Take 40g of yesterday's mixture and add to it the same quantity of flours and water as Day 1. In a new bowl add 40g of yesterdays mix plus 20g buckwheat flour, 20g rice flour, 60ml water. Mix together well, cover and store in a warm spot. We will now do this same step each day and you will start to notice a fermenting smell and some bubbles develop. Keep the old mixture to use in other baking or save it in the fridge/freezer for another use. No point throwing it away. Good luck ❤️🍞🤞

05/04/2020

Day 1 of creating your own sourdough culture from flours and water. With the plan that it is ready in 6 days time so we can mix up hot cross buns on Saturday and bake them fresh on Easter Sunday morning! Recipe and resources to follow soon.

04/04/2020

See the post below this one for your day 1 instructions! Full instructions and a video to follow soon!

04/04/2020

Hello to all you lovely people who follow this page or have attended the workshop in the past. 🥰🍞

It is now so close to Easter that I can't mail out sourdough cultures to those far away. I would have been a bit more organised if the world hadn't been turned on its head... 🙃

However! You have just enough time to make your own culture (starting today!) just in time for mixing up some hot cross buns on Saturday ready to bake on Easter Sunday! It takes about 6 days to develop a sourdough culture ready to bake with. If you have a friend with a gluten culture (and you are not coeliac) you can borrow about 30ml of the gluten culture to get your gf culture going more quickly as by day 6 there will be almost no trace of gluten remaining.

DAY 1 - Today or as soon as possible: You'll need to get yourself some buckwheat flour (works best), brown or white or sweet white rice flour. Sweet rice flour is just the flour made from short grain sticky rice and works best but is not essential. If you have a thermomix, high power blender or grain mill you can mill your own grains as you only need small amounts.
Mix 20g buckwheat flour + 20g of any rice flour + 60ml room temperature filtered water. Cover with a cloth and leave for 24hours in a warm spot in your kitchen, like next to the stove or on the coffee machine. We'll remove some of the previous day's mixture and repeat this feeding each day for the next 6 days. I'll get a recipe sheet ready to add and will post a video soon too!

If you live within driving distance from Yarra Junction you can make the trip out to this beautiful valley and purchase a culture and freshly milled flours or a hot cross bun premix all ready to go! Please PM me to take advantage of this offer.

31/03/2020

Did someone say warm, fresh GF hot cross buns?? Yes, but, the kids ate them all! Now for the next batch!

31/03/2020

Winner - amazing gluten free hot cross buns!!

I'll email the recipe adjustment to our workshop participants today and I'll work out how to share this teaching online soon! Please be in contact if an online sourdough workshop is something you would be interested in during this time at home.

31/03/2020

Winner - amazing gluten free hot cross buns!!

I'll email the recipe adjustment to our workshop participants today and I'll work out how to share this teaching online soon! Please be in contact if an online sourdough workshop is something you would be interested in during this time at home.

25/03/2020

25/03/2020

Hello everyone! Are you new to making sourdough bread? Especially gluten free sourdough? Then you're in the right place!

Our in person workshops are on hold for now, but we are working on an online version!
At Angel Bread our goal is to empower you with knowledge and ingredients while supporting you to bake delicious bread in your own home. Kinda like the way things used to be...

29/02/2020

Wow! Thank you to our amazing workshop attendees today! Anna and I had so much fun and are so grateful to you all for sharing the afternoon with us. ❤️ 🍞
Thank you for your faith in us, for your enthusiasm and support and for loving this bread as much as we do!! We can't wait to see pictures of what you bake. Please post pictures, questions and comments in the Event page so we can keep in touch with you all.
We were having so much fun that we forgot to take pictures until the very end!!

28/02/2020

Saturday 29 Feb is the day that 12 very lucky people reconnect with the ancient art of sourdough bread making. Bread making made simple for the busy modern lifestyle and accommodating food allergies and intolerances! If you missed out this time please stay connected to this page as there will be more workshops coming up in the future. Can't wait to see those of you coming along tomorrow! ❤️ ❤️ 🍞

21/02/2020

A simple sourdough bread recipe can be quickly and easily adapted. Large round cob loaves, sandwich style loaves, rolls, bread sticks, fruit breads, herb and olive bread... .. hot cross buns ..... pizza bases!
The possibilities are endless.

Tonight we enjoyed delicious gluten free sourdough pizza bases made with freshly milled Australian grown brown teff grain.

This morning I milled the grains, mixed them with starter culture and water. Left the covered bowl on the bench for the dough to rise. Then rolled it out in batches, topped it with loads of delicious vegetables and baked in a hot oven. Done!

Real food - fast! Total time spent preparing the bases for 4 large pizzas. 10 minutes to mill and mix grain, a few minutes to roll out each base. So much cheaper, healthier and faster than ordering a take away pizza!!

Come along to our workshop on Sat 29th to learn these skills and more!

20/02/2020

For me, one of the most satisfying things that has come from learning to make delicious bread is SHARING it with my friends! Here is my basket this morning ready to deliver to friends and also an extra loaf to gift to my son's teacher who has been unwell. The joy of giving 🥰 🍞