Blog – Cooking With Kimmy

Cooking With Kimmy

Delicious Recipes and Tips for Gluten-Free Baking

Cooking With Kimmy

Delicious Recipes and Tips for Gluten-Free Baking

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A Few Things To Know About GF Sourdough (and me)

I want to make sure that everyone gets what they need to successfully bake their own Gluten Free Sourdough. In order to do so, it is important that you understand my goals and methods of teaching, as well as a few things about sourdough in general. There are many Gluten Free Sourdough books and sites…
Gluten-Free Sourdough 101 – Introduction!

Introduction to Gluten-Free Sourdough 101!
Raspberry Cheesecake Thumbprint Cookies – Gluten Free!

These will be getting a full recipe card soon, but I wanted to get this up fast for everyone. This cookie has become a favorite! It is so good – light but a little chewy, not too sweet, and holds together wonderfully. One of the rare GF items that I think is even better than…
Glossary of Sourdough Terms

A Sourdough glossary defines essential terms such as “starter” (a flour and water mixture fostering wild yeast), “discard” (daily starter removal for health), “feeding” (adding flour/water to starter), “hydration” (water content), and “proof” (dough rise before baking). It also explains bread types, baking techniques, and terms like “peak,” “bulk feed,” and “crumb.”
Using a Pre-Blended Flour for Sourdough Starter (part 4 of 4)

One of the most popular question is “can I use Bob’s 1:1 (or other brand) blend to make a sourdough starter”? This is something that you will find many differing views on. If you follow traditionalists, or wheat sourdough bakers who are not very familiar with gluten-free, you have probably heard that starches and gums…
Comparing Popular Gluten-Free Flour Blends (part 3 of 4)

Navigating gluten-free baking can be daunting due to the variety of flour options. Initially frustrated with costly and ineffective flours, the author found success with Caputo Fioreglut, sparking further research. The author provides a detailed comparison of common gluten-free flour blends, highlighting texture, flavor, ingredients, and dietary considerations to aid others in their baking journey.
Blending Gluten-Free Flours for Unique and Enhanced Flavors (part 2 of 4)

In part 1, we discussed the properties of various single gluten-free flours for sourdough starters. It is also possible to blend flours. Blending flours can aid with fermentation properties (adding high fermentation grain to low fermentation grains), increase nutritional values, and create unique flavor profiles. Some general blends for to achieve different fermentation, flavor…
Choosing The Best Gluten-Free Flour For Your Sourdough Starter (part 1 of 4)

Choosing the right gluten-free flour is the first step to making your sourdough starter. In the gluten-free world, flour can each have very different properties which will yield very different results. Whole grains are usually best, since they contain the wild yeast necessary to bake your bread. Nut flour has a very low amount of…
“What do I need to start my Sourdough Starter?

Everything you need to start your sourdough journey
Welcome to my blog, Cooking With Kimmy! Gluten-Free

Welcome! Will be adding more gluten-free recipes and tips soon, so keep checking back!

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