Gluten-free Gourmand

It's been awhile since I posted the original Grain-free Sandwich Bread Recipe.  That recipe contained an single egg... this one doesn't.  To span that gap took endless testing, but here I am with my new egg-free recipe, and it's better than ever! When I make this recipe it fills the house with the most amazing scent of baking bread.  But what I like the most about it is how fluffy this bread is, and how flexible. The egg replacer here is flax seed.  It wasn't an exact swap though.  I had to make some other alterations, including reducing the starches.  However, the result is every bit as fluffy, maybe fluffier, than the original. A few helpful affiliate links to give you an idea of what tools and ingredients are needed: A stand mixer.  You can hand mix but this tool makes it much easier with gluten-free dough.  I use the Kitchenaid Artisan Stand Mixer  in black. I use a 4x4x9  USA Steel Pullman Loaf pan  - the lid is optional but I...

It's one of the first things you learn when you start trying to bake gluten-free: use a blend of different flours.  No single flour can work.  Especially for bread. I based all my baking on this principle for years.  More like 1.5 decades.  Then this year, for the very first time, I asked myself: why?  And to single flours: why not?  Thus were born many, many little baby loaves of single flour gf bread. No surprise that it didn't work for everything.  Glutinous rice flour? No way. The surprise was that it did work for almost  everything. 100% Cassava flour.   100% Oat flour. 100% White rice flour.   100% Brown rice flour. 100% Buckwheat flour. Then, the other surprise that shouldn't have been a surprise.  My favored grains were the best of the bunch. 100% Teff flour (this one is sourdough, the rest are yeasted). 100% Sorghum flour.   100% Millet flour. There is a method to my madness.  This whole experiment was made possi...

This recipe was made to evoke the dark, earthy flavors of rye bread, but without the gluten.    This flour blend was developed specifically for this recipe.  Here’s what each flour brings to the table. Brown teff - dark in color and complex in flavor, teff also gives bread a spongy and springy texture and helps with structure due to its high amount of protein and fiber. Ivory teff is a direct substitute for brown teff. Dark Buckwheat - this buckwheat is ground from the unhulled buckwheat groat.  It’s very high in fiber and protein.  It adds structure but it’s also very dense.  It adds a good whole-grain texture to the blend as well as darkening the color considerably. The flavor is intense and a little bitter. It balances out the sponginess of the teff by being a little dry when baked. If you would like to substitute with light buckwheat, my guess is that you'd have to reduce the total water by about 20g. Sorghum - this is a widely available gra...