Excellent Gluten-Free Sourdough Bread Is Possible—in Just 5 Easy Steps

Just as appetites are growing for ancient wheat flours like spelt, Kamut, and einkorn, so too is consumer demand for naturally gluten-free flours like buckwheat, sorghum, and teff—albeit a bit more slowly. Little by little, whether they have gluten int…

Just as appetites are growing for ancient wheat flours like spelt, Kamut, and einkorn, so too is consumer demand for naturally gluten-free flours like buckwheat, sorghum, and teff—albeit a bit more slowly. Little by little, whether they have gluten intolerances or not, bakers are beginning to appreciate the unique flavors presented by gluten-free alternatives. The result? Tastier loaves of gluten-free bread.

1. Stock Up on "Short" & "Long" Flours

“Gluten-free isn’t a fad diet, and it isn’t a diet that lacks,” said Naomi Devlin, the U.K.-based author of River Cottage Gluten Free. “It potentially could be a diet that has a lot more flavor and diversity in it.” Despite being seemingly everywhere, gluten is found only in three cereals: barley, wheat, and rye (plus hybrids like triticale). On the other hand, gluten-free grains and cereals are far more numerous: buckwheat, teff, millet, corn, sorghum, rice, lentil, chickpea, almond, quinoa, amaranth—the list goes on.

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Butter Mochi Meets Diet Culture Resistance in a Portland Home Kitchen

Daphne Kauahi’ilani Jenkins measures time in butter mochi. Each Friday in Portland, Oregon, she sells tray after tray of rotating flavors, offering slices like Passion Fruit–Dark Chocolate, Macadamia–Key Lime Pie, and Matcha-Hibiscus-Strawberry for $5 …

Daphne Kauahi’ilani Jenkins measures time in butter mochi. Each Friday in Portland, Oregon, she sells tray after tray of rotating flavors, offering slices like Passion Fruit–Dark Chocolate, Macadamia–Key Lime Pie, and Matcha-Hibiscus-Strawberry for $5 a piece. Jenkins, a holistic nutritionist and home baker, describes them as "delicious, and beautiful in a very homey way." (I’d offer one edit, which is that her butter mochi—adorned with rose petals, mango-peach preserves, and delicate slivers of dried lemon—in fact looks incredibly professional.)

There’s nothing in the American baking lexicon that’s truly comparable to butter mochi, the classic Hawaiian tray bake. At first glance, butter mochi brings to mind an American blondie—indeed they are both square, chewy, and pale buttery-gold in color. Upon his first bite of a dense, custardy interior slice, my dad proclaimed it “chess pie, but with coconut milk,” which feels far more apt. Jenkins is more likely to compare it to another Southern favorite: “It’s this viscous, elastic, but pound-cake-esque baked good,” she said. “Because it’s so chewy, it delivers flavor over and over and over. It kind of has its way with you.”

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