Need ideas: gluten free options for bread course

Doing a multi-course tasting in a couple of weeks. One course is a play on fermented items...sourdough bread, accompanied with nduja, fermented hummus, and cultured butter. I have two gluten free diners. Any thoughts on a substitute for the bread? You could talk me into a GF bread (but I am not sold yet)...maybe other ideas? I need a vehicle for the accompaniments, and it should ideally play on the fermented theme.

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aaron.c.schroeder

Here's a thought, based on the riff we just did on homemade Raincoast Crisps. Very nutty GF bread recipe, baked in small loaf pan. Freeze loaves for 3-4 hours. Cut into thin pieces, and cook in low oven to crisp. Expensive-y, homemade crackers. Very active look and loads of flavor.

You'd have to use a genuine GF bread recipe, but other ingredients are easy to substitute, based on what's in your pantry and what you're pairing in the course.

Recipe we used:

https://www.epicurious.com/recipes/member/views/raincoast-crisps-51747941

tshewman

I have made a GF bread (brioche) using cup4cup flour and it was well received (served it in the shape of a skull). The brioche recipe in Keller's Bouchon Bakery is a decent starting point.

lockgavin

What about something like Injera? I've always loved the sour flavor it brings to the party. If the texture is the issue perhaps make, then crisp up? more like chips or crostini?