Thank you so much for your thoughtful comments. Yes, we have some amazing contributors to this blog. I’m truly blessed! I’ve learned so much from my readers! Wow, it sounds like you are on a healing and thriving path with all your gardening and cooking. I don’t eat much dairy and if I do, I often stick to goat products. Not raw, but at least very a very “clean” product comparatively. I”m really interested in your bread. What oat flour are you using? I know some farmers in Montana who are growing very high protein and healthy oats (guaranteed and tested to be gluten-free). I’ll check out that book. I make some oat bread on occasion, but the store-bought versions of gluten-free bread are so lacking in nutrition that I usually skip bread altogether. It’s not worth it most of the time.

Thanks so much and welcome to the conversation!!
Melissa

It is at “their loss” that you had UNsubscribers to your wonderful site.

I grow a large garden each summer. I have all the ingredients in my freezer, except the collards, so will sub with the kale that is waking itself up from a long winters nap out in my garden. I love collards, I just noticed I don’t have any to plant, so thanks I will have to get some soon to plant.

I recently purchased “Healthy Bread in Five Minutes a Day”.. I am new to gluten free by choice, about 8 months now, I am thrilled that this book also includes gluten free recipes. Tomorrow I will be making Gluten Free Goat Milk Cheese and Sesame Bread. I am subbing Goat Milk Cheese for the Cheddar, as we only consume raw cow milk cheeses and we are down to the goat. I am also subbing Oat Flour for the Soy. This will be an artisan type bread. One recipe will make three 1 1/2 lb loaves, the dough stays in the refrigerator till needed. I am excited, as I have not eaten bread in a very long time.

Welcome and thank you for stopping by. There is a lot of good information here and a good part of that is the stellar comments people leave. I’ve got some amazing readers who contribute to the mix. Thank you for becoming one of them!

Melissa

Yes, Cid is a riot. She’s been a regular reader of mine for years. I’ve become very fond of her. Too bad we can’t all meet for tea! We’ve created quite an interesting group of women here in food blogger land! =)

I will be trying this recipe of yours. It looks amazing.

Thank YOU!!
Melissa

I love the comment by Cid on movement (& sourdough!) … As a massage therapist, I’m also on my feet lots when at work, & do live a few blocks from our year round Farmer’s Market & my CSA pickup – love walking it! Or biking to work (if it gets warmer sometime soon!!)
I do qigong several days a week, & would also like to be one of those who’s moving into my 90s!! My dad sure was (OK, 80s when he died, but one bro died at 103, & was pretty chipper till that last year!)

Back in the day, I used recipes from the New Tassajara Bread Book (N California, Buddhist monestary) – there are some great sourdough ones, plus how to make your own starter, which can include beginning with ‘soured’ grains of any kinds – so rice, quinoa, GF otameal, etc that’s been around several days, not ‘bad,’ …. and to mix that with yeast, flour, sugar & water, let it sit on the counter 3 days, till it’s rather bubbly & starting to sour! Or even some ‘torn up yeasted bread’ (for us, GF!!) rather than yeast to help get it started!
Whenever you make a recipe with it, add your flour & liquid & sweetening the night before, to get it going, & then reserve a Cup in the AM for your starter, & add oil AFTER that, as you don’t want oil in your starter

My favorite was the Sourdough Raisin rolls – where you ferment 1/2 C raisins for 3 days. I soak them in some cider, kombucha, fruity herb tea, etc, which gets them going faster! (~ 2 C liquid) – reserve 2 Tbsp of the juice & a few raisins for the next batch.
If you add the raisins to the starter & more flour/liquid etc when you start your ‘sponge,’ the sourdough you take out in AM will have raisins in it ‘you may want to keep some traditional starter w/o raisins separately for other baking, or just use this as your main starter’

I keep thinking of to trying this again w/ GF grain, as the rolls are flatter to begin with!! (in the original recipe, you shape the rolls after taking out the starter, then bake in AM w/o reshaping – boy! Those turned out flat, LOL!! So I started shaping in the AM, & they’re still quick & MUCH rounder!)
Another tradition for getting things to rise – boil some potatoes (OG), mash them & use both the potatoes & water (rather than potato starch!) in your bread recipe, to replace some of the flour & liquid (& don’t need to use potato starch in your flour blend!)

“if you make these rolls regularly, you can keep a batch of raisins going by using all the water & a portion of the raisins each baking, then replenish both.” Refrigerate if it will be a few days before your next batch!
Want to play?

Sourdough Raisin Rolls
1 tsp salt
1 tsp cinnamon
2 1/2 C favorite flour blend (mine has sorghum, br rice, tapioca, corn or potato starch)
& 1/2 C coconut flour
1 C coconut rice or other several day old grain, potato, etc, blended with a bit of raisin water
1 cup sourdough starter (or the whole batch)
1 3/4 C raisin water
1/2 C fermented raisins
1/2 C dry raisins
extra flour as needed

Mix cinnamon with the flour. Put the starter on top of flours, & stir in raisin water, a little at a time to form a soft dough.
Stir with a wooden spoon, & add fermented & dry raisins.

Let sit 20 minutes & replenish the starter (remove 1 C sourdough mix, place in clean glass jar, cap & store in fridge for next batch. This will have raisins in it, you can keep a seperate batch for the raisin rolls, or use it in any recipe)

Mix again, add the salt & a little more flour as necessary, 2 Tbsp Honey or sugar, 1 Tbsp melted coconut oil; cover & let sit overnight.

In the morning, cut in half, add flour sufficient to roll out & cut each half into 6 pieces (12 in all) Roll each piece into a ball, & place on a greased baking sheet or in glass baking pans.
Let rise 20 minutes while you preheat oven to 375*

Bake 20-25 min or till well browned. Serve warm with coconut oil.

Now I love my green smoothies, but I am open for anything in the morning, as long as it sounds good and falls within the realm of the foods I can eat!

I just discovered your blog and I am enjoying looking through it! I followed a link from Celiacs in the House.

I have no idea what you just said. =) I will run this by my science advisor (he’s an expert in starters and fermenting) and be enlightened (if possible). Thank you! I will be in contact soon. I love hearing from you. I always learn something new.

xo