The following recipe and baking tips come from customer, Dimitrios Douros, a regular contributor to the St. John’s celiac listserve. He happens to be an excellent baker for those of you who have not read about his Baklava recipe, which is a dream! He uses a la cloche baker, which we now sell on our site.
I offer my instructions to you. They are very consistent, straight forward and give great results with your wonderful gluten free mix. The only catch: use a cloche to bake the bread in. -Dimitrios Douros
Mix well (until it froths up ) and set aside for 10 minutes
Using this technique and the cloche, I get perfect loaves that are 14" long, 4-1/2" wide and 4" tall. Very fluffy, lots of great air bubbles and because of the cloche a crust to die for!
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