Baking Gluten-free Bread: a Reader's Success

This winter I came up with many new bread recipes which I published here on my blog.  All of them involved my bread mixes which came out last fall and which I ship anywhere in the United States.  One day on my Facebook page I got this comment from a reader in response to my vegan sandwich bread recipe:


Samantha Matete and I ended up swapping a bunch of messages about gluten-free bread making which eventually resulted in my blog post about how to make your own gluten-free bread flour blend.  Samantha ended up trying some of the ideas that I threw out.  I was excited to see pictures of her loaves once she did some experimenting.





Here are some notes from Samantha about what she did on these loaves of bread:


"Well I am definitely hooked on your bread recipes that I have been querying you about!
The first 2 photos are following the vegan sandwich bread recipe and method.
The 3rd photo is following the teff bread recipe and the 4th was a recipe by
glutenfreegirl and I had to use brown rice flour which I know you say just doesn't work
in gluten free bread baking and your right! It works in sweet baking I find though.
To say all the bread is edible and I know I can do better with more practice and
tweaking Also I used no eggs and replaced with an flaxseed 'egg' slurry mixture. It was
wonderful feeling to slice into a loaf and it didn't crumble apart! The last loaf was abit more
fragile and its either the rice flour or the recipe and method????? Like I said more
practice, experimenting and tweaking.
i have to say though that psylluim is the key in gluten free bread baking for sure!!!!!
This is the one I used from glutenfreegirl who also thinks psylluim is the key.


http://glutenfreegirl.com/2012/07/how-to-make-gluten-free-breadsticks/


I have been using just the flaxseed slurry mix '1 tbsp ground flaxseed mixed with 3 tbsp of 
hot water' per egg....
I forgot to add, as I don't know how much psylluim is in your package and when we first
started conversing about your sandwich bread recipes you said to start with 35g psylluim.
I worked it out that a tbsp of psylluim is 5g, so 35g is 7 tbsp and I thought that was abit
much as I know how psylluim works. So I dropped to 20g, 4 tbsp and that worked nicely
on the second loaf, not so dense.


Thanks for all your help.

Onwards and upwards in the world of gluten free baking!"


It's amazing to see people's results from their baking experiments.  Thanks Samantha for the great pictures of your loaves of bread!  They look wonderful!

Comments

cody said…
This bread looks easy to make. Please post a video,it would be so much more helpful. Thank you, I just found a site that shares all french recipes and I just want to share it with you. chef trois étoilesis here.
May 2, 2013 at 12:02 AM
Post a Comment

Popular posts from this blog

Gluten-free Sourdough Discard Bread

Image
You’ve made your gluten free sourdough starter . What now?   The discard, or unused portion of the starter can be repurposed in a number of ways.  It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes.  It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my  Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread?  This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like?   ...
Read more

Quick Yeasted Sourdough Sandwich Loaf Recipe

Image
Readers have been asking if they can bake the Gluten-free Sourdough Discard Bread in a bread tin.  The answer seems to be yes, it usually works.  However, I've created this new recipe that is more of a sandwich style loaf.  This recipe is a single rise recipe, so it's quick and easy. Need to create a sourdough starter? This is the method I use most:  https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html Why yeasted sourdough?  Sometimes it's tricky to get a great rise out of sourdough when you're first starting out.  Also, creating a new sourdough starter creates a bit of discard that can be used up in other recipes to improve the flavor and texture of the product. This recipe adds a little baker's yeast to help the rise and get the loaf in the oven more quickly.  This is a sourdough discard recipe but you can use active starter if that's what you have.  Yeasted Sourdough Sandwich Loaf Recipe Dairy-free, c ont...
Read more

Mild Country White Sourdough Bread

Image
I gave up on producing a showy loaf a long time ago.  I always rolled my eyes a little when I saw photos online of perfect bloom or wide-open crumb.  "The mustard is going to just fall right through," I would think to my self disapprovingly, shaking my head a little. It turns out, I was just jealous. After a decade of gluten-free bread baking and recipe development, and through a collaboration with some other bakers, I've come up with a gf sourdough bread recipe that produces an open crumb, a large bloom, and sometimes, if I'm lucky, an ear.   The bread has a very mild, pleasant sourdough flavor and is very light in color. The crumb is very open but not too delicate.  It has a chewiness to the texture that I associate with a good sourdough bread.  The crust gets a nice browning and it toasts up nicely. And I don't mind the mustard falling through as much as I thought I would. Many thanks to Michael Hollesen who came up with the original version of this reci...
Read more