Thursday, November 19, 2009


Karina's Notes:

This yummy bread was not only the most successful egg-free yeasted bread to date- the taste, texture and tenderness make it one of my all-time top faves in gluten-free bread land. It didn't crumble. And it didn't taste ricey (well, duh...there's no rice!). The combination of sorghum and millet with potato starch imparts a springy bread texture that reminded us both of our favorite ciabatta bread recipe from our pre-gluten-free days.

Karina's Baking Tips for Fabulous Gluten-Free Bread

  • Have all the dry ingredients at room temperature.
  • Water should be 110 to 115 degrees F (too cool and the yeast won't rise; too hot and the yeast will die).
  • Yeast should be fresh- check the expiration date.
  • After a minute or two of mixing, open the machine and scrape down the sides of the pan with a soft spatula to help incorporate the bits of flour on the edges; I had to do this twice.
  • Immediately after the mixing/kneading cycle was finished I reached in and removed the paddle; then smoothed and pressed the dough and with wet fingers to even out the shape. It's not necessary to do this; I just prefer removing the paddle from the loaf ahead of time.
  • When the dough was resting I sprinkled a generous tablespoon of sesame seeds all over the top.
  • When the machine beeped "done". I immediately removed the pan from the hot machine, and within a minute released the bread from the pan (if you don't do this, it steams and gets a bit soggy) and placed it on a wire rack to do the thump test. It should sound hollow when tapped. And the loaf should feel firm (not squishy).
  • I thought the sides were a tad soft so I placed the naked loaf directly into the oven- on the center rack- and turned on the temp to 350 degrees. I baked it for another 12 to 15 minutes, keeping an eye on it. When I tapped the bread it sounded hollow. The crust was crusty. Done.
  • Cool the loaf on a wire rack. Slice when cooled with a sharp serrated knife. (If you don't wait for the loaf to cool the bread will not slice evenly.)
  • I am thinking this bread would make fabulous burger buns and pizza crust.
  • A note regarding altitude. At high altitude- you may only need one egg's worth of egg replacer. Experiment.
  • Readers sometimes ask if they can lessen either the oil or the sweetener in a recipe- in this case, I'd suggest, no. What really makes this bread tender and not crumbly is the give it gets from the honey and oil. When you don't use eggs or butter, you need to boost the stickiness factor- and flavor. That's why I use good tasting olive oil and honey (agave would work).
  • Yes, you could use real eggs in this recipe- I don't see why not. Beat two large happy organic free-range eggs.
  • If you find the center sinking, the dough may be too wet. Use less liquid- start with a tablespoon or two less liquid. If you use milk or non-dairy milk instead of water this could produce a denser loaf as well.
  • If the bread is gummy in the center use less honey or agave; both are humectant. If you use flax seed gel as an egg replacer, this can also create a gummy dough.


Related Posts with Thumbnails

freecake recipes @kuih-muih   © 2008. Template Recipes by Emporium Digital