Another recipe from the Gluten Free Gastronimist this time without the rice flour and now using quinoa and chickpea flours. So, no grains!
This is their grain free bread:
- 150g Light Buckwheat Flour
- 100g Potato starch
- 100g Tapioca starch
- 70g Quinoa flour
- 30g Chickpea flour
- 22g psyllium husk powder
- 4g instant yeast
- 30g sugar (coconut sugar here)
- 8g salt (Nacl and KCl here)
- 450g warm water
- 15g (apple cider) vinegar
- 50g (olive) oil
This one had a nicer taste than the previous bread, and made fabulous toast too. It could be sliced quite thinly:
I didn't have quinoa flour at hand, so just 'whizzed' some quinoa from the cupboard (which was a red and white mix) in my blade grinder for a couple of minutes to get a somewhat coarse flour, but the coarseness here seemed to have no negative impact.
Did mess up the baking a little, the instructions (for a pan with a lid) said 15 minutes at 230C and then 45 minutes at 200C. I tried covering my pan with foil for the initial period, I should probably have not tried that as it did stick a little. Rather 60 minutes at 200C with some time in the oven off to set the sides better. Instructions mysteriously said, "You can place bread upright and flip it on its sides every hour or so." Perhaps that meant while cooling? The top ended up baked 'very dark' and did sink in a little while cooling overnight.
Flavour wise this was very nice! And the slices held together very well, perhaps because I kept the pan fermentation to only an hour after an initial 15 minute 'hydration' interval.
-Jon
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You're quite a whizz at this GF baking, aren't you?? I think this really looks excellent!
These are really high temperatures for baking - especially so for a loaf with oil and sugar. Really great result that the sinking was minimal!
And yes - very amusing instructions re turning on its sides. I agree with you that this must mean during the cooling process.
-Lin
Some of the gluten free bakes I've tried have had very long bakes.
Aran Goyoaga in Cannelle et Vanille says, "You will notice my gluten-free bread recipes bake for a long time, some nearly 90 minutes. That is because the recipes are high in moisture—you must give that moisture time to evaporate and for the crumb to set. So even if your bread looks baked on the outside, it will need all that time to set on the inside." Her recipe for sourdough boules calls for 45 minutes at 500F(260C!) in a closed dutch oven and then 50 more minutes uncovered at 450F(232C). To be fair, no oil and sugar here though.