somehow, i've recently found myself involved with not one but TWO people with celiac so i suggested to @dsy that we do a little gluten-free baking thing together (hi daisy 💚). for week 1, we're doing this rye-style bread recipe; it was my choice since i really like a darker bread. it's also my first time doing any gluten free baking, though not my first time making bread.
the recipe starts out with making a pysllium husk and date syrup gel which looks super appetizing. i mean i drink psyllium husk water pretty regularly as a fiber supplement in case i ever get off my ass and start bottoming again but i've never used it to bake.
while that's sitting, i mixed all the dry ingredients together. for this recipe it's a mix of potato starch, tapioca flour, buckwheat flour, sorghum flour, sunflower seeds, flax seeds, caraway seeds, salt, instant yeast, and cocoa powder.
nice.
then i added the gel and started to mix everything together
one thing i was wondering about is how much kneading would be necessary since it's not like i'm trying to form gluten or anything. i just went until everything felt fairly well mixed and uniform. honestly i don't think i really did enough but we'll see.
into the banneton it goes and time to wait for it to rise. i could have gotten it more uniform but i'm kinda haphazard when it comes to cooking in general; probably a big part of why i'm not more of a baker.
just gotta wait an hour now