I need to have gluten free bread and I am on a FODMAP diet. Certain foods don't agree with me they don't digest completely and ferment in my large intestine. Can't have millet and other items so trying to bake with FODMAP friendly flours. We're learning how to make gluten free sandwich bread in this KBS machine. 1st effort, the bread cooked fine, but without gluten just kind of falls apart. I did use xantham gum, but apparently not enough. We used a 1-1/2 cup of buckwheat and 1-1/2 cup of Bob's red mill all purpose gluten free flour. Taste was fine, texture was fine, but too crumbly.
In the process of baking another loaf with 1 cup each Bob's, buckwheat, and brown rice flour. Using 4 tablespoons of psyllium mixed in with the liquid ingredients, 2 teaspoons of baking powder, 2-3/4 teaspoons of xantham gum and 2-1/2 teaspoons of instant yeast. Hoping the psyllium and extra xantham gun will hold it together better.
Appreciate any suggestions on flour combinations and how much psyllium and xantham gum per 3 cups of flour to use to help it hold together.
Thanks.
Brian
Psyllium husk powder to be the best binder. You can get some impressive results. You wouldn't need too much of it and I don't think you need to add xanthan gum on top of that. Don't know it your machine is made for gluten free bread but you don't need two rises. Mix, rise and bake. Don't allow it to rise too much either. Gluten free bread will over proof very quickly.
The paddle in the machine could not mix this properly, maybe too much binder like you said? No rise at all? Much to thick and heavy, could be the rice flour? Machine has a gluten free bread recipe. So when I set the machine, set it for only 1 rise? The preprogrammed cycle does it twice.
Thanks.
Brian
Only then can one compare and contrast to make necessary adjustments.
On the first loaf that had more air, but was falling apart this is what we did. See pic of machine settings, and pic of recipe. We substituted 1-1/2 cups of bob's red mill gluten free all purpose flour & 1-1/2 cups buckwheat flour for all the flours listed. No sugar. We use 1 cup of almond milk instead of the buttermilk & water listed. We did use the amount of xantham gum & instant yeast listed. Used two whole eggs, melted the butter & 2 tablespoons of vegetable oil. Thanks for your help. Brian
You have swapped the flour. Instead of using the proportions they used of a gluten free flour + starch you have done a gluten free flour + a flour mix. So you don't have any idea of gluten free flour to starch ratio.
Buttermilk is acidic and even if you still used the little bit of vinegar you have lowered the overall acidity.
These kind of recipes need more precision than that. Why the changes?
Try that and see if you get better results.
P.s. and make sure your yeast is still healthy by testing it.
I'm learning. I am type II diabetic, gluten intolerant and require FODMAP friendly foods. I have to use flours I can tolerate. My wife's sinuses are very sensitive to dairy so this is why we substituted almond milk.
What is the ratio of flour to starch I should try to maintain? 2:1?
I can add some sugar and vinegar.
used butter and oil to try and keep it moist. Gluten free bread tends to be very dry. This test was dry & crumbly.
I mix all the dry & wet ingredients in separate bowls well then add to the machine as they say to.
Thanks again for your help.
Brian
Especially when doing a gluten free bread in a bread machine.
Keep the ratio which is 2:1 of a gluten free flour (not a flour mix which has gluten free flour + starch in unknown quantities) + starch.
Don't change the % of fat. If you wish to use butter + oil then keep the overall fat %.
You can substitute the milk for almond milk and make the buttermilk substitute in the same proportions and method.
If you're making bread by hand then sugar won't be needed as you can always wait however long is needed and it'll work just fine. Not an option with bread makers. The sugar will make it work faster and if you miss it out then you might not get the same results.
There might be ways around this like making what is called a flying poolish first.
I tell you what, try it with a little sugar first (an amount you're comfortable with and sale to have) and if it works we can always experiment to be able to miss it out in the future.
Abe, thanks for your help. Any trick to getting the top of the loaf to come out more even? I bought instant yeast, but some of the recipes call for yeast powder. Is it a 1:1 substitute? thanks brian
I would think getting the ratios, hydration and consistency correct will help with a more even loaf.
So using the correct flours and flour to ratio, using the buttermilk substitute (correct amount) + water, not changing the fat % amount and getting a good ferment will all help with the final result.
Your recipe should look like this:
Added into the machine exactly as called for. Mix the flour, starch and xanthan gum very well.
As for Yeast Powder I would think they mean dried yeast. Try instant yeast. Might work better for a machine.
Bread machines often call for instant or rapid rise yeast. That is probably what they mean by yeast powder. More fine than active dried yeast.
As Abe notes, the recipe calls for egg whites, not eggs. The egg whites, like the xanthan gum, help provide structure for the bread (think angel food cake). The yolks will tend to diminish the egg whites' effect, so make the bread with only the whites.
Later, once you have the bread dialed in, you can experiment with whole eggs to see how they affect the bread.
Paul
thanks. Brian