Monday, September 13, 2010

Gluten-Free Bread Experiments

For a long time I had given up on the bread idea altogether. I couldn't find anything that tasted good enough to make me want to spend the money on it. I couldn't really use any of it for sandwiches because it wouldn't stay together, and never tasted very good after the first day it was opened/made. But I have been CRAVING bread lately (probably because I am pregnant now :) ). A friend of mine told me she found a recipe that made delicious, chewy bread that stays together. I was skeptical but desperate so I tried it.

She was RIGHT! I smelled good, tasted good for multiple days, and stayed together!

I will credit the author of the book the recipe came from just as soon as I can find out. I'm hoping to buy a copy and try some other recipes from it as well.

Stir together:
¾ C brown rice flour (I used GF oat flour, my friend uses a mix of rice and oat).
2/3 C potato starch
2/3 C tapioca flour
2 tsp potato flour
2 ½ xanthan gum
2 tsp egg replacer
1 tsp salt
2 tsp (1 pck) unflavored gelatin
1/3 C almond meal (or grind up some almonds)
1 tbsp sugar

1 tbsp yeast
Put yeast on top of powder mixture

Stir together in separate bowl:
1 ¼ C warm water
1 tsp vinegar
1 ½ tsp olive oil

Pour on top of yeast and let it sit for three minutes.
Mix everything together on low speed.

Add two egg whites
Mix until combined and beat on high speed for five minutes.

Grease a loaf pan
Spoon into pan and let rise for 20 min. (texture is really sticky, thick)
Smooth it out with wet fingers or greased spatula
As bread is rising, preheat oven to 400 degrees
Bake for about an hour, covering with aluminum foil after first 10 minutes.*

*I didn't have very good success with the foil thing. Next time I am going to cook it uncovered and put foil on for the last 10 minutes. If you don't do it right the crust is way too hard and the middle is doughy. (Still tastes good though).

King Arthur's Bread Mix--Product Review

This tasted pretty good, but it was not as "normal" as the bread recipe above. It almost has the texture of angel food cake, but it stays together better than most GF bread mixes. It also stayed soft after several days. I know mine doesn't look very professional, but that's because I wasn't very careful about smoothing it out in the pan. It made decent toast. It still probably wouldn't work very well for sandwitches because it is still pretty dense and falls apart under pressure. I didn't try doing it though so I could be wrong.