I'll be the first to admit to having multiple gluten free failures! Many kinds of ugly monster breads, in fact.
Nearly a year ago, Martadella wrote about making a lovely gluten free bread.
This is the recipe:
- 160g buckwheat flour
- 80g brown rice flour
- 120g tapioca starch
- 120 potato starch
- 15g ground flaxseed <<< freshly ground
- 7g instant yeast or 9g active dry yeast <<< more than wheat breads
- 15g sugar <<< (coconut sugar)8g salt
- 24g whole psyllium husk or 18g psyllium powder <<< even 18g is a lot! (powder)
- 40g oil or melted Ghee <<< (olive oil)
- 10g apple cider vinegar or lemon juice <<< (apple cider)
- 530g warm water (100F/38C)
This recipe worked for me too!
An excellent bread that way exceeded my (admittedly low) expectations. As my daughter said, it has good crumb and good crust! I do think it is perhaps possible to improve the flavour and texture, perhaps by adding seeds or using alternative flours.
It seems like the folks at the YouTube channel "Gluten Free Gastronomist" are worth checking out. They know their stuff and have other interesting recipes too, including gluten free pita which may tempt me.
The bread wasn't perfect, mind you. I did get a section where the crust was beginning to lift on one of the loaves:
This reminded me of previous failures which had a lifted crust, except the previous failures were worse, a little like this. Previously, the cause for this was attributed to proofing for too long. Which was possibly the case here too.
These breads had about 30 minutes initial mix/hydration/rest time (15 minutes longer than the video suggested). This was followed by allowing an hour in the loaf pans at about 25/26C before baking. Fermentation is fast with this large amount of yeast; so I'll pay more attention to it next time, especially in reducing the initial mixing/hydration phase to 15 minutes and perhaps this small reduction will be sufficient.
I'll probably be making other gluten free goodies in the next 20 days as we're doing a "gut reset" diet which excludes gluten (and cows milk, and other potential allergens), so perhaps there will be more gluten free bakes from me shortly.
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wonderful result & write up, Jon -- though beyond c&c (crumb & crust), how's the taste?
My niece who's mostly gluten-free, mostly vegan is living with me for a few weeks & I might take a temporary detour from my rye quests to give this a try.
Rob
Well, when it comes to taste, it doesn't have the chewy texture or flavour of wheat/rye bread, unfortunately I still do the mental comparison. Rye with Pernod is not what you're making here :-) For a gluten free bread it isn't bad! I am thinking that adding seeds might make it taste more like what I'm mentally expecting.
I think it might be an interesting detour to try this recipe. At least the recipe works better than most I've tried (perhaps that all rice bread we've been making lately is a touch more convenient than this one as you don't need to buy a collection of the gluten free flours that you may not have at hand).
-Jon
Would you say that the crumb of this bread is a little, well, breadier than the all-rice loaf? Seems airier and more porous to me - a great result! I do wonder though, if the flavour can be improved with the double rise method that we use for the rice loaf - slower first rise and then an expedited second rise?
If you're going to experiment with teff or corn soon, count me in ;)
-Lin
The texture is softer than the rice breads and slices are more bendy.
I don't think the double rise would work here because of the psyllium which makes the dough hold together strongly and keeps it stiff, you have to push it into the corner of the loaf pans with difficulty.
Ooh. I'm tempted to buy some teff to experiment too! What teff do you have, brown seeds or a flour?
I bought them some time ago and have yet to finish the pack.
When my teff flour arrives (should be Monday?), my plan for the first bake with it is to bake these gluten free (boiled) bagels: https://www.youtube.com/watch?v=NJR4MPD9iQE
The recipe uses these flours:
"** Gluten Free Dark Flour Blend – 385g: 85g Buckwheat Flour 85g Sorghum Flour 85g Teff Flour 65g Potato Starch 65g Tapioca Starch Follow this link for substitutions" << they also use this blend for their 'pumpernickel' (Rob! Fake rye!)
I'm going to feed an offshoot of my starter with brown rice flour soon to get it up and ready for action!
-Jon
fake rye? noooooooooooo. say it ain't so, Jon.
Rob
This looks fun, am going to join in on Tuesday.
Question re starter: are you taking a mini amount of your usual gluten-rich starter, say 3g, and propagating it with brown rice flour? So we do have a trace of gluten there ultimately?
Oh goody, there will be more than one of us crazies baking this, or at least something like this! I am thinking of adding a small amount of instant yeast to the bagels as my default bagel recipe is usually a hybrid anyway, and maybe scale it up to a dozen as I usually make bagels 12 at time. I'm a bit surprised that you have all or most of these flours in your pantry!
Exactly the amount of starter I am using, lucky guess, it was 3g starter to 70g Brown Rice flour to 85g water yesterday, and repeated today and tomorrow and maybe the day after. It is hot here, so that feed ratio actually was fine, but a bit hard to tell with brown rice starters which don't grow in volume as much as other starters.
So, eventually not enough gluten to be significant, but I guess you can't say there is no gluten.
I didn't use 100% hydration starter here as my brown rice flour is thirstier than wheat flour.
Oh dear I'll have to sub for the maple syrup too, it is on the list of foods to avoid on this gut reset diet:
Hmmm... Honey is the obvious choice but my wife who will be a 'customer' only likes it raw. Weird that agave is allowed and maple isn't, to my mind they fall into a similar bucket.
reading all this, and about the rice breads too, I started thinking of subbing mirin -- real hon mirin & not the fake supermarket stuff -- for the sugar. Would that work? As far as I understand, the sweetness comes purely from fermentation and the alcohol will burn off in the oven.
Rob
Like the way you think! It might also be a world first in gluten free bread!
Hmmm... My middle of the night thoughts were that since I normally use barley malt syrup for bagels, I'll just make a simple syrup with the coconut sugar which should have a similar taste. It's got a very comforting taste.
Agave is supposed to have a lower GI index, I think I read a long time ago. Never verified it, but have always used it as my default sweetener for most baked goods because I find it easier to use and less strong in taste compared to honey. But coconut sugar syrup is just delish!
I have about 80% of the ingredients - a lot of our day to day cooking uses rice flour and various starches - and will fashion an adaptation of the recipe above. I hope I don't fail too badly tomorrow. Let's see. I too will try a hybrid version!
I did not know such beautiful bread could be made without gluten!
Thank you Will!
It looks like you have some really nice tall loaf pans. That is ideal for GF loaves in order to support the height they need to have something to hang on to as they rise. I would love to see a pic of your loaf pans and inquire where you bought them.
Beautiful bread!
Thank you! Pans are "Baker and Salt" 4LB loaf pans 23.5 x 8 x 11cm.
Similar volume to a 9"x4"x4" Pullman pan.
Edit: not sure if height here was because of these pans, or because the loaves bloomed over the top of the pan!
Jon J ,You can also consider Lupin Flour, or Lupin flakes, Gluten free, High in plant protein and digestable fibre, low in carbohydrates. Not sure if you can get them over there in Sth Africa. Very nice bake
Thanks Derek, unfortunately not available here, unless you buy 40kg bags of animal feed lupin! (Also pickled jars of lupin but I don't think it's sweet lupin).
Yes the LUPIN is the Australian Sweet LUPIN We do also have the Lupin that is used as stock feed too.
Australian sweet lupin (Lupinus angustifolius) is a grain legume that's high in protein and fiber. It's grown in Western Australia, where the Mediterranean climate is ideal for this crop.
https://www.thelupinco.com.au/what-is-australian-sweet-lupin/