I’m writing this right after taking my third shower of the day. In this part of Europe, it’s been steaming hot for days, and even the thought of turning on the oven makes me sweat. So, bread often falls off my list of likable activities.
But the good news is: it’s totally possible to make good gluten-free bread without ever setting your house on fire (aka turning on the oven).
While preparing this post, I shared a preview on Substack, and the community had lots of great ideas, like English muffins or crumpets, for example. I’ve never developed a recipe for those, since I’ve actually never tasted them. But I’d definitely use Kat’s recipe from The Loopy Whisk.
Another interesting option that I’ve already tried and I validate were these Rajasthani Besan ka Chilla, spiced lentils pancakes full of Indian flavor. The next recipe I plan to try from the suggestions are these spinach pancakes made from mung beans from
.
In this video lesson, I’ll show you how to make Teff Wraps.
Ingredients for 3 wraps
½ cup (+ 1 tbsp probably) teff flour (90 g)
¼ cup potato starch (50 g)
1 cup hot boiling water (240 g)
1 tbsp olive oil
½ tsp salt
The method is very similar to the rice tortillas recipe I shared in a previous lesson.
I’ve put together a list of recipes from my blog for types of bread (or bread-like alternatives) that can be made without using an oven:
Flatbread in “Naan” style: this sourdough discard gluten-free flatbread, made on the stove. Or, if you have time to let them rest and ferment, there's also this version .
High protein wraps: these red lentil wraps are ideal for combining protein and carbs in one go. They also work well as burritos for office lunches.
Soft bread similar to a focaccia: made in a pan, this quick bread is perfect to serve with appetizers and drinks when friends come over.
If you have a waffle maker: waffles aren’t just for sweet toppings, they also make a great base for avocado toast or open-faced sandwiches.
Thanks for reading, I hope you have ways to stay fresh.
Talk to you soon!
