Gluten free recipe

Glutenfree baking without yeast

Glutenfree baking without yeast

Glutenfree baking without yeast

Glutenfree baking without yeast sounds impossible but it is actually very much possible and the entire process of yeast making is super fun too. So I ran out of yeast last month but was too lazy¬† to make sourdough as it takes up-to a week to make the starter, gave up on baking bread altogether but my neighbour/friend told me about a wonder yeast called the fruit yeast (sharing cocktail with neighbours can be extremely enriching ūüôā )and gave me the liquid. I won’t lie, i was a bit skeptical at first so i¬† used the yeast she gave me to bake a regular gluten bread for my husband and it turned out very well. So now i had a bit of confidence and trust but GF baking a whole different game, you can never be too sure of the outcome. Anyway, i decided to make my own starter, and bakes smaller dinner rolls at first. When they came out well i decided to bake the regular loafs and now i have baked almost thrice with the fruit yeast.

I am listing out a few things that you must know before you start the process (this is based on my personal experience also based on some research that i did on  this topic):

 

  1. This may or may not work at first, so do not het disheartened, keep trying. The reason is there are many factors that help develop the fruit yeast and it may or may not always¬† work in your favour. But that doesn’t mean your technique is wrong, it means that those factors need to be looked into properly and then you should reattempt.
  2. But, what are these ‘factors’? Your¬† fruit (is organic or not), what is the¬† water situation, hard water is BAD so is high pH, temperature of the room where you leave the¬† yeast to ferment, how well you take care of the yeast etc etc. So as you can see there are many factors to it but a little bit of work¬† and¬† love for your yeast (i treat it like a new plant that needs love..hehe) you should be able to get a healthy bubbly yeast.

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INGREDIENTS:

1. Raisins : Oil coating free, works  best with organic raisins. Ensure organic raisins do not have oil coated on them. That is again very very  important to making yeast water. Else try using ORGANIC GRAPES.

2. Glass Container : Sterilised glass container (not too small, you need slightly bigger as gas will form and it would need space to expand).

3. Water: Clean distilled water  (preferably) or  RO water (sometimes even the RO water may give hard water so plz take your  call accordingly)

 

METHOD 1:

  • ¬†It is better to start small. We need the water quantity to be twice that of the raisin quantity. For 1/3 cup of raisins, you need 2/3 cup of water.
  • Place the raisins and water in the container and shut it tightly. Set aside for 24 hours.
  • You need to shake it 2-3 times everyday and de-gas it twice a day.
  • De-gas: open the jar for a few seconds and shut it again. Do it around the same time everyday.
  • Initially¬† the raisins will be at the bottom of the jar but after 2-3 days the raisin will change its colour to brown and will rise to the top. Your yeast¬† is almost ready.
  • Remove the raisins after it is ready.

 

METHOD 2:

  • Raisins+ luke warm water+ sugar (organic)
  • Add everything into a glass jar and close the lid tightly.
  • Shake the jar until all sugar has dissolved, and place it in a warm place. After 2-3-4 days (depending on the quality of your ingredients, temperature etc) , you will hopefully should see some bubbles. The yeast is ready when all raisins are floating and releasing LOTS of bubbles.
  • Strain the liquid, this liquid is YEAST.

HOW DO I KNOW THE YEAST  IS READY?

 

INDICATION 1: the raisins have changes colour and  are now brown.

INDICATION 2: Raisins are now floating on  top.

INDICATION 3: the ‘smell’: now this liquid will have a strong yeasty smell to it.

INDICATION 4: when you shake the bottle, it will form a visible fizz.

 

 

HOW DO I USE THIS? Make the starter dough.

  • Just like any other yeast.
  • Take some yeast water, add a bit of flour (feed the yeast), let this ferment for 5-6 hours¬† or even better leave it¬† overnight in a container which is covered with cling film or use an airtight container.
  • Your starter dough is ready, add more flour and other ingredients to it like how you would add while making any bread and bake the bread.

 

ALL THE BEST!

Again, do not get disheartened if this doesn’t work out at first, you have to experiment a bit, but trust me you would love the process. And if it doesn’t work the first time:¬† be patient and try it with some other fruit. Take prunes, grapes, apricots, apples.¬†

 

 

 

 

 

 

 

 

 

 

 



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