Gluten-free Gourmand

I've heard about using applesauce as a fat substitute and decided to try it out.  This recipe is very similar to my standard Sandwich Bread Recipe , but there were enough changes to warrant posting the entire recipe again.  To my surprise, this variation on the recipe provided lighter, fluffier bread. Gluten-free Sandwich Bread Recipe You will be placing your risen dough in a COLD OVEN.  Do not pre-heat! In a medium bowl combine: 450g GF Bread Flour Blend 2 Tbsp sugar or honey 1.25 tsp salt 1 packet quick-rise yeast In the bowl of your stand mixer, combine: 2 eggs 4 tsp apple cider vinegar 1 cup warm water (100-115 degrees F) Mix the ingredients with the paddle attachment on medium until the mixture begins to froth.  Stop the mixer and add: 30g whole psyllium husk (or 20g ground psyllium husk) Blend the psyllium husk into the wet ingredients until the mixture thickens quite a bit, 2-3 minutes.  Stop the mixer and ...

You, my readers, have asked for a dinner roll recipe, so you shall get one!  Dinner rolls are actually not too difficult or time-consuming. These dinner rolls are perfect for the holidays.  They are light and fluffy with big pockets of air that make them perfect for soaking up butter, olive oil, or gravy. Yeasted Olive Oil Dinner Rolls Whisk together with a fork in a medium bowl: 225 g GF Bread Flour 1/2 tsp salt 1 Tbsp + 2 tsp sugar or honey 1 packet yeast In a large bowl or the bowl of your stand mixer, whisk together with a fork: 1 egg at room temperature or warmer 2 tsp apple cider vinegar 3/4 cup warm water (100-115 degrees) Once that is whisked, add: 15g whole psyllium husk (or 10g ground psyllium husk) Mix the psyllium husk into the wet ingredients for about one minute, or until the mixture begins to thicken.  Add most of the flour mixture to the wet mixture and mix with the fork until it starts to come together.  Mix in: 2 Tbsp ...

I've been doing quite a bit of research lately on gluten-free bread making.  I have noticed that there is a wide variety of binders, emulsifiers, dough enhancers, and other tricks of the trade that people use to improve the dough.  The gamut of ingredients is surprising.  I haven't used most of them, partly in an effort to be more purist, and partly due to the fact that I don't know where to start. Many of these ingredients have conflicting reports on when they are used and what for.  For instance, I have one source saying that gelatin is used to add moisture and shelf life to bread dough, and another saying that it adds volume but makes dough brittle and dry.  I've heard similar contradictory claims about xanthan gum, which I know to be true from experience.  Depending on how you use it, xanthan gum can either help bread to rise and hold its form, or it can make a dough stiff, dry, and unable to expand. The same can be true of gluten itself: quick brea...