Posted 19 October 2012 - 10:39 PM
Posted 20 October 2012 - 11:18 AM
I never liked bread anyway.....
Posted 21 October 2012 - 12:10 PM
Once you have decided what sort of flours and egg substitute you'd like to use, you can then use a baking soda and pure apple cider vinegar leavening to make the recipe rise. Not too much vinegar, or it tends to de- gel that flax or chia mixture you are also using. A lot of baking soda makes it taste a bit salty, so you may have to adjust the salt content. You may also want to use a smaller loaf pan than is normal for these gluten free recipes, they bake up a LOT better this way.
A flour mixture that works well eggless is 1/3 buckwheat, 1/3 potato starch, and 1/3 garbanzo bean flour, or 1/4 each buckwheat, amaranth, potato starch, and garbanzo flour. If you don't like bean flours, you can substitute.
If you are using eggs and can use cheese or yogurt, the Chebe mixes (tapioca) are the easiest to make little rolls with. Small amounts of other flours and an extra egg or yogurt can be added to the Chebe mixtures.
The number one rule is to test before pulling from the oven, by sticking a clean knife into the middle and seeing if the knife comes out clean, if not, put it back in to bake some more. The second rule is, that there is no hard and fast rule about recipes, because every gluten free flour is different and will suck up different amounts of moisture. These doughs tend to be wetter, and they therefore bake differently. If you want to read some comedy routines, see the comments under any gluten free recipe for those people trying coconut flour for the first time. I remember once a blogger tried adapting another (famous) blogger's bread recipe, but did not successfully convert the amounts of fluid ingredients to the dry ones, and it seemed nobody caught this as they kept tinkering with it and tinkering with it and it never worked. It was too wet as it went into the oven. I had read Shauna Ahern's Gluten Free Girl and the Chef blog where she talks about proportions of starches to proteins and liquid and dry, and caught it. And this is a good place to go check out the archives.
The best way to play around with recipes and flour mixtures is to do small ones in the microwave at first, like a bun-in-a-cup. Microwave baking also is very fast. This way, you don't blow $5 worth of ingredients on making a bigger loaf of gluten free bread that it turns out you don't like anyway.
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