Follow-up to my sourdough starter post: Gluten Free Sourdough Bread

Thanks for sharing!

A lot of the recipes I’ve tried really benefit from letting them fully cool. I miss the “just out of the oven” slice, but the bread often has an underbaked texture when warm. But I’ve only been baking gluten-free bread for about a year, so I’m no expert. That may or may not be the issue. The outside looks good.

I think that’s also the reason why so many commercial GF loaves are so small – it’s easier to cook it all the way through. I’ve switched to largely making buns and rolls, to get around that. There’s a 4″, six opening muffin top pan I got from Amazon that works well.

Thanks to the Courtesy of :

Leave a Reply