Gluten-free sourdough bread without eggs (option No. 1)

[Babovka]

Babovka,

In baking: bread, buns, cookies, I replace chicken eggs with llyanye

Don't understand, you are replacing it with flaxseed? Ground or what?

I bought ready-made and added a little to cereals and dough for cookies.

ready-made is very expensive. I know how expensive food allergy sufferers have. so I try to find an opportunity to save some money.
a pack of coconut flakes is several times cheaper, and the milk yield from it is very large

we are sitting on a pumpkin.

no worse! try to replace

Don't understand, you are replacing it with flaxseed? Ground or what?

flaxseed flour or seeds, steamed with boiling water. approximately 2 tbsp. l. seeds (or 1 tbsp. l flour) for 6-7-9 tbsp. l. boiling water. Then beat.
Only with chia seeds does it work better. And it's absolutely wonderful if the chickpea broth is boiling water.

Thank you, Irina! By the way, we still have quinoa, I recently tested it. It is also a little "snotty", it can be used in baking gluten-free and "egg-free" bread. But I haven't tried baking with it yet. So far, I am collecting ingredients from online stores.

Girls, I'm sorry to interfere, but have you tried using coconut flour? if a good reaction to coconut, then you can also use flour in baking. I added the truth to ordinary bread and it seemed to me that it makes it easier, as if softer or something that turned out to be a crumb of bread. Maybe if you add cornbread, it will not be so dense ??? I will not argue, because only 2 times I tried to add it to wheat bread, I know that it is used in a gluten-free diet.

Quinoa is still on, I recently tried it. It is also a little "snotty", it can be used in baking gluten-free and "egg-free" bread. But I haven't tried baking with it yet. So far, I am collecting ingredients from online stores.

Leah, I'm just admiring quinoa so far. Very expensive. But according to the description, I think it should come up. By the way, it turned out that these are the seeds of an ordinary red quinoa. We grow everywhere. I was given, but it is simply not realistic to select them manually.

have you tried coconut flour? if a good reaction to coconut, then you can also use flour in baking. I added the truth to ordinary bread and it seemed to me that it facilitates, as it were, softer or something like crumb of bread. Maybe if you add cornbread, it will not be so dense ??? I will not argue, because only 2 times I tried to add to wheat bread

Natasha, honestly - I don't know. Didn't even see her. But it will be interesting to know.

Irina, 2 months ago I did not even know that there was such flour, accidentally in a health food store, I saw it, and it was from her that my journey into the world of baking began, oddly enough. I don't know if it is possible to bake with coconut flour alone or not, but I really liked adding it to baking, and to bread too. There is expensive flour, there is relatively acceptable, and luckily I came across affordable coconut flour. I'm a beginner at all, I don't know how to PM or where, I can send a link to a site where there are recipes and articles on this topic, it's about gluten-free, goosein-free and other complex food restrictions.

[Girls]

Girls, let's not interfere with everything in a heap, a little Then, after all, you yourself will look for and fiddle with others "I saw somewhere"

Go with different questions-answers here Gluten Free Baking & Miscellaneous Dishes - Recipes & Tips

In this topic, we are only talking about "Gluten-free sourdough bread without eggs" by Tumanchik

Yes, Tatiana, I'm sorry, I'm just chattering, I'm moving there

Yes, Tatiana, I'm sorry, I'm just chattering, I'm moving there

Leah, baked? I'm waiting...

Not yet, Irina, I can't get myself together. I just cooked the chickpeas. And I did not put the leaven, I decided to bake it with yeast. So I don't even know how I will post my report. In any case, it will be very different from the original. But I'll try anyway. Tomorrow I will try to post the results of the work.

[Girls gluten free bread can be delicious! Thinly sliced!]

Another handsome loaf of bread goes to Sasha's today! Girls, whose children suffer from ziakelia, take note of the recipe! There is nothing difficult here. I'm teaching Sasha's mom! She already bakes cupcakes better than me! Pancakes and pancakes too. Bread will also learn.
During the baking process, an incident occurred, due to which the recipe changed slightly. But the taste only won.
I fiddled a bit and got so confused during kneading that I kneaded the dough without dough and sourdough. I was also surprised that liquid ... added cornmeal. The dough was brought to the desired consistency, laid out in a mold, covered and allowed to stand for a while. She cleared the table and .... found a lonely bored leaven and dough. Careful, I dumped the dough into a bowl, mixed in the dough and sourdough. I evened out the sprinkles in the mold and laid out the dough again. I was not worried, as the dough looked just wonderful. And so it happened. The bread came out smooth and very tasty.
Another nuance, 10 minutes after baking with a decrease in temperature, cover the bread with foil and remove it 10 minutes before cooking.
The crust is not hard, but crispy and tasty!
Ready IMMEDIATELY in a linen towel in several layers. And lie for 3-4 hours, then in a bag and another 3-4, and then in the refrigerator for 6 hours for ripening.
Girls gluten free bread can be delicious! Thinly sliced!

Irina, congratulations on your next bread! You are a godsend for this child! It's a pity, we are far from each other, together we would have composed something ...

Good afternoon, tell me pzh. decided to bake to taste your bread, also gluten and eggs are not allowed. I put the leaven on the second day today. In the bread recipe there is a decoction of chickpeas, to be honest the first time I heard about it at all))) Tell me how to boil it? how much to take chickpeas and water and how much to cook? how much time to soak?

[Betty]

Betty, and good afternoon to you.
Thanks for asking in advance.
For the broth, I recommend taking chickpeas. Rinse it well. Fill with water for 8-10 hours. It would be nice to change the water in the process, even more than once. It is better to cook, of course, in a slow cooker on Kasha or a similar program. Well, or in a saucepan until tender. Allow to cool without draining. Then strain. Freeze excess broth by signing the weight for convenience. Proportions: 200 gr. chickpeas about 600-700 ml of water.

Good day! :) And what will happen if the leaven is acidified? I tried to do it ... she definitely doesn't smell like rice ... but neither does acetone ... I sort of threw out half, fed it, stood for half an hour on the table. She began to rise, put it in the refrigerator. After 3 days I took it out, the smell was about the same ... I tried to put a dough. It was yesterday :) How do I understand that the dough came up? Should she rise in the refrigerator?
I apologize for a bunch of questions: I'm new to bread business ... I do cakes, but everything is easier there

[Maria]

And what will happen if the leaven is peroxidized?

Maria, welcome. I apologize for answering late.
Then she needs to be reanimated. But maybe not about that yet? You and so while the information above the roof. So far, you are doing well.
Sour starter culture has a bad smell. Acetone including.

I tried to do it ... it definitely doesn't smell like rice ... but also acetone ... like

since you are not a millet for you, but very far away for you, then it is difficult for you. Regardless of whether it is rice or not, it is sourdough. Hence wanders. This is for me, accustomed to the smell of the leaven, the shades of its smell are felt.

threw out half, fed, stood for half an hour on the table. She began to rise, put it in the refrigerator.

all

remained approximately the same ..

that's good.then the animal lives.

How do I know that the dough has come up? Should she rise in the refrigerator?

all guided by the photo. I wrote. did you work with yeast dough? the same principle. it becomes a "foam" consistency. not literally, but figuratively, of course. read the recipe carefully. make the photo more expressive.
good luck)))

threw out half

wah wah !!!!! and pancakes, and pancakes ???

wah wah !!!!! and pancakes, and pancakes ???

I thought I had lost a patient, it was an attempt to resurrect her))

I looked at the photo ... but, apparently, I still don't see some points :) although I saw the bubbles ... that did not grow together in my head: in the refrigerator, all processes slow down, and the foam is the result of fermentation. So, after all, even at this temperature, the process is going on) I will wait :)

And there will still be an increase in volumes, I suppose))

So, after all, even at this temperature, the process is going on) I will wait :)

of course it does! I like fermentation in the refrigerator more than at room temperature, as it is not so fast. the dough is ripening. and it is more convenient, you can take your time. and so gluten-free baking takes a lot of time, and also leavening and dough business. and day and night it would be necessary to study.

Hello! The last comments were long ago. But does anyone know where to find flax and chia seeds and chickpeas?

Hello! The last comments were long ago. But does anyone know where to find flax and chia seeds and chickpeas?

good afternoon to you too. would you first tell me where you are from? otherwise I can answer, but this is in Minsk.

good afternoon to you too. would you first tell me where you are from? otherwise I can answer, but this is in Minsk.

Russia Kurgan

good afternoon to you too. would you first tell me where you are from? otherwise I can answer, but this is in Minsk.

Russia. Mound. I thought maybe where you order on the Internet. Trusted sources are more reliable

On the Internet, in ozone:
flax seed

🔗
🔗

chickpea

🔗

chia

🔗

[Buttercup]

Buttercup, thank you. hopefully useful

But does anyone know where to find flax and chia seeds and chickpeas?

In my city of Shadrinsk, flax seeds are sold in pharmacies, chickpeas are packaged in stores, and in bulk at the bazaar, I don't know about chia, because I haven't heard of it. Probably in some health food store.
Kurgan is a regional city, there are even more shops.

can you order on the Internet. Trusted sources are more reliable

Therefore, I immediately remembered about ozone.

[Tumanchik]

Good day! My name is Irina. My son is 1 year and 7 months old. We have been living with atopic dermatitis almost from birth. Lots of prohibited foods. And now they put us on a gluten-free diet. It turns out different cookies, pancakes, pancakes. But there is a problem with bread. About 10 attempts went to the trash. I was very happy when I found your recipe. Today I will make the rice sourdough. If interested, I will gladly share my recipes. Milk-free, egg-free, gluten-free and yeast-free. Thank you so much for sharing. I'll bake it, I'll show it right away.




Tumanchik, there is still a question about chickpeas. Egg replacement. I have not introduced chickpeas and legumes yet to the baby. Have you tried another egg substitute? Avocado for example. Will bread work without chickpea broth?

[Irina]

If interested, I will gladly share my recipes.

Irina, very interesting! Bring your recipes to us and share your experience - we are waiting!
Place in this section with your author's themes each of your recipes, tell us, let's comment

You can see the replacement of eggs here
Xanthan gum (xanthan) - what is it and how to replace it?
How to bake without eggs?

Milk can be made by yourself, rolled oats, almonds and other ingredients

For example, I use flax bran in cereals, and even began to add meat to pancakes - it works well

[Tumanchik]

Good day! My name is Irina. My son is 1 year and 7 months old.We have been living with atopic dermatitis almost from birth. Lots of prohibited foods. And now they put us on a gluten-free diet. It turns out different cookies, pancakes, pancakes. But there is a problem with bread. About 10 attempts went to the trash. I was very happy when I found your recipe. Today I will make the rice sourdough. If interested, I will gladly share my recipes. Milk-free, egg-free, gluten-free and yeast-free. Thank you so much for sharing. I'll bake it, I'll show it right away.




Tumanchik, there is still a question about chickpeas. Egg replacement. I have not introduced chickpeas and legumes yet to the baby. Have you tried another egg substitute? Avocado for example. Will bread work without chickpea broth?

Irina, good day. I very much sympathize with you and very much admire you. Many give up and feed the children with porridge on the water and that's it. You are well done. Be sure to share your recipes. They are so needed and there are so few of them.

It is difficult to find a substitute for chickpea-flaxseed egg here. Avacado will definitely not save. To get bread even remotely similar to the product we are accustomed to, we need fats, something for the coupling-bundle (egg) and something for fermentation / lifting. I have been looking for different options for these products for a long time. And how many messed up .... The recipe that is given has been tested repeatedly. I'll vouch for him, everything else is a risk. I cannot say for sure that another replacement will work this way.
Even this bread must be learned to cook. Leaven is one thing. The second is the bread itself. It is not enough for the dough itself to turn out, fermented and rose. It is also important to bake it correctly. Practice and time.
I advise you to focus on the recipe and try baking it. At least to learn. Then already look for a replacement for some kind of product.
Good luck and write if that.

Thank you very much for your reply. I myself admire people who seek, try and share what they have accumulated. Thanks to my baby, I learned a lot about products. How to make tasty and varied from nothing. Thank you very much. I sit studying the replacement of eggs and put the rice sourdough for proofing ...
So far I stopped at one version of bread. On applesauce. Still not quite like the result. I will try further, I want to bring this recipe to mind. And completely noticed. It's one thing to make dough, another to bake bread.

On applesauce

which one is on green buckwheat flour?

I will try further, I want to bring this recipe to mind.

it is right. it is necessary to "understand" this dough and learn how to bake it.
health to your baby, and you strength and patience)))

Oh thank you! There is patience and I wish others optimism and patience.
yes, on green buckwheat flour. This is a pain in general for me to discover. I use it very often. It knits dough perfectly, even without xanthan.
Have you tried this recipe? I think it's much easier with eggs. And my situation is more difficult. I can only yolk, no protein yet. And the yolk is good in cookies, I don't see it in bread yet.




That's how it happened today. I don't like the humidity. The taste is very good.
Today I bought chia seeds. I'll try to play with them some more.

If interested, I will gladly share my recipes

Irina, I'm waiting for your recipes. I baked pancakes on applesauce, we really liked it. Maybe I'll learn to bake bread thanks to you
If you find coconut flour in your place, I highly recommend it. Now this is our everything. I even make meat cutlets with coconut flour
She decorates any dishes



Come here with your cookies and cookies:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=255.240

And then lately we have been hanging out there with Roma together
I even stopped spreading

[Girls]

Girls, thanks for participating in the topic

But, a big request to all - let's not clutter up the author's themes with our developments.
It is customary for us to post recipes on the forum "each separately" - and also comment and discuss them separately.

This is a corn-rice and sourdough recipe, and we also give a buckwheat version here - now we will get a bunch of small questions and answers, and then we will ask questions "I saw the recipe somewhere" ...
Let's place all the recipes in separate author topics.

There is a topic for a general discussion of the problems of gluten-free baking Gluten Free Baking & Miscellaneous Dishes - Recipes & Tips

come on. OK?

yes, on green buckwheat flour. This is a pain in general for me to discover. I use it very often. It knits dough perfectly, even without xanthan.

of course. I have my own version of such bread. simply limited in the ability to buy such flour. sometimes I ground it myself. green buckwheat is cheaper and soft. easy to grind. just raw enough. therefore, grind the flour and use it immediately - do not store it.

I can only yolk

the yolk is just fats. it does not link. adheres protein. Well, do you use flaxseed?

Today I bought chia seeds. I'll try to play with them some more.

oh it's a bomb! excellent viscosity! you will like it for sure!
I like your bread. even this will not work for everyone!

I don't like the humidity.

a lot of wet foods. Try to reduce the amount of apple puree and replace some of it with chia infusion. it will adhere but dry when baked. or replace some of the buckwheat flour (spoon) with corn. if you use it, of course, it will absorb some of the liquid. try it. good luck!

But, a big request to all - let's not clutter up the author's themes with our developments.

Tanya, I do not agree with this wording of the question. This is a TOPIC, not a recipe. Therefore, here you can discuss issues on gluten-free baking, replacement of ingredients and ingredients. You yourself provide links to replacements and advice on the use of products.

oh it's a bomb! excellent viscosity! you will like it for sure!
I like your bread. even this will not work for everyone! a lot of wet foods. Try to reduce the amount of apple puree and replace some of it with chia infusion. it will adhere but dry when baked. or replace some of the buckwheat flour (spoon) with corn flour. if you use it, of course, it will absorb some of the liquid. try it. good luck!
Thank you so much. The photo turned upside down, I just can't cope with turning the photos;) I let the bread lie in the refrigerator, it matured and got better. I really like the taste. But I will try to reduce mashed potatoes and do not use corn flour. Maize doesn't suit us. But I can add a spoon. There is no reaction to a small amount. Thanks for the advice!


Tanya, I do not agree with this wording of the question. This is a TOPIC, not a recipe. Therefore, here you can discuss issues on gluten-free baking, replacement of ingredients and ingredients. You yourself provide links to replacements and advice on the use of products.
[/ quote]
I am also in favor of discussing, adding and correcting. This is a small topic, there are very few people in this case ... I don't think we'll make a mess;)

If you find coconut flour in your place, I highly recommend it. Now this is our everything. I even make meat cutlets with coconut flour

I opened this miracle flour. I also opened the chestnut one. True, its price is dear.
My favorites: green buckwheat, coconut, chestnut, millet. I can't use corn yet. Today I bought a carob, I don't know how it will be in Russian. Takots yourself a substitute for chocolate. The taste is sweet, pleasant.
Today I will find time, sit down and write recipes.

millet

I don’t know about others, but millet and corn play the same practically. so you can try it.
we have carob. somewhere I even had carob candies. but it looks like honey. it can be replaced with invert syrup. and there will be sweets for the baby))) replace dry milk with soy or goat dry milk.

Carob, honey and milk powder (Tumanchik)

Tanya, I do not agree with this wording of the question. This is a TOPIC, not a recipe.

Yes? And if you open the first page-post of the recipe and read it carefully?
In my opinion, there is a strict recipe for this bread, a photo and a method of making this particular bread - and nothing else!

And everything else has already stuck in the process of your discussions, sorry

And therefore, would you be so kind as to move over for other discussion of baking problems and ingredients in the topic Gluten Free Baking & Miscellaneous Dishes - Recipes & Tips

[Larissa]

Larissa, no need to distort my words, read my text carefully

It is much easier to juggle and joke

Well, we will not, we will not write any more here!
Thanks for the sweets. I will try the beast carob !!!
I have already drawn pancakes. I will continue to write recipes about cookies.
Well, at least someone found gluten-free here.

Thank you very much, Tumanchik, for the recipe. I suffered for more than a month, until at least something similar to bread turned out, but the child is happy, constantly asking for bread. From personal experience, I can say that the process of obtaining the sourdough strongly depends on the temperature, it is summer now, it ferments faster, so I focus on the smell, if there is an alcohol smell, everything is fine, if the smell resembles paint or solvent, then everything, "there will be no kin." I replaced buckwheat flour with green buckwheat flour, removed pea flour from the recipe (we cannot).
In the refrigerator, no fermentation goes on for me (I'm talking about dough), it only stratifies into water and flour, so I put it on the table for a couple of hours before baking to revive it. The bread rises a centimeter, no more, but the dough becomes less dense, somehow more airy, in the oven everything shrinks in general, due to the fact that the moisture leaves. The photo shows the result. Thanks again.

Tumanchik, thank you very much for the sourdough recipe! I doubted very much that it would come out, but it turned out to be an excellent sourdough) This is the third bread baked on it! I have my own bread recipe, because my daughter cannot eat corn and chickpeas. I bake from green buckwheat flour, millet, flax and tapioca starch. The bread looks like black, well, very tasty! We eat it and my husband and I)) Thank you so much from our whole family!

Hello! My daughter was put on actism this year on January 11, and since January 12, 2019, she is now on a gluten-free and non-keazein diet, a bunch of vitamins. I started to bake bread for her, this is my third, now I'll try it with sourdough

Hello, is it essential to ripen the sourdough (after 5 days) and dough in the refrigerator?