My obsession knows new bounds. For the last couple of days I’ve been obsessing about bread making. Gluten free bread making. The more I read, I think the less I knew! In the end, the only way to see what works was to get in the kitchen, and well, see what works.
So for Vegan MoFo 2013, Day 20. I’m giving us this day our daily bread. Sans gluten.
3/4 cup brown rice flour
1/4 cup wholemeal teff flour
1/4 cup sorghum
3/4 cup cassava (tapioca) flour
1 tbs psyllium powder
2 tbs ground chia
1 1/2 cups warm vegan milk
1 tsp apple cider vinegar
1 tsp pink salt
1 tsp white sugar
Bake at 180 degrees for 55 minutes, then five minutes extra with aluminium foil over the top. I took it out of the oven at 50 mins and tapped the bottom but it did not sound hollow enough so I popped it back in again. When it is cooked, remove it from the loaf tin. Leave it to completely cool before slicing. I had to go for a once around the lake at the end of my street, to cut into it was too great.
I read on one website that it was better to introduce the quick acting yeast to warm liquid before adding to the flour. I have no idea what difference this made but I went along with it.
Use a tsp of olive oil to make smoothing down the top easier and also improve the crust. If you don’t want to use oil then wet hands will help to smooth.
I let it rise in an lightly oiled mixing bowl for 1.5 hours. The house was warm, this is important. Yeast is a bit like me, performs better when warm. The risen dough then sat in the loaf tin for a further ten minutes whilst I waited for the oven to heat up.
I’ve read so much about gluten free bread in the last three days. Some recipes have had such a long list of ingredients, all the ones that looked like they were triumphs used a high ratio of starch. Some said 2:1 ratio of gf flours to starch, others said 60% starch 40% flours. Some said flours with high protein content best, some said rice flour best. Some used vinegar to create a little chemical friction in the baking, thus resulting in a more tender loaf, others didn’t. Some used baking soda…some, not.
Am I happy with my first home baked loaf of bread? It was denser than I’d hoped for. I liked the flavour and the crust had a nice chew. It was lovely toasted. Overall, my first attempt was more like a German Brot. Denser than sandwich bread. The wholemeal teff defined it a brown instead of a white loaf.
I’m making another loaf in the next few days, I will be tweaking the recipe here and there to see what the effect is.
It’s not perfect. No, let me rephrase that. It is a perfect, dense and flavoursome, bread. Perfect and lovely in it’s own way. What it isn’t, is the hoped for, spongey, chewy crusted, flavoursome copy of the freshly baked sandwich loaf I used to slather with whatever took my fancy, atop an artery clogging layer of butter (pre-vegan days), type bread. That will come in time. For now, I’m loving what I have. It’s kind of exciting. The idea of a bread making journey, with failures and successes. I will learn as I go, make little adjustments, discover new ideas. I sometimes can be rather uncomfortable with learning something new. At times, want to skip to the finish line without all the stuff in the middle. But, can a craft be truly learned without study and time to proof?
If you have any gluten free bread making tips or stories please do tell.
These sites were some of my inspiration and places of learning.
Gluten Free 4 Goofs
Book Of Yum
Gluten Free Girl
Today is Day 20 of Vegan MoFo. I missed a day of posting so this is the 19th post. I’ve a minimum of one more post to go. It is going to be a good one.
See you tomorrow! x