Help for my failed gluten-free bread recipe

[Mikeswiss]

Hi, I am new and a starter to the world of bread baking (with bread machine) due to a need of following AIP. I have tried some commercial gluten-free bread mix to start the adventure; some successful and some failed with mixed categories: taste, texture, nutrition, etc. Later I found out all the ready-for-bake gluten-free bread mixes contain at least one or more ingredient that is/are restricted (or not favorable to) from aip, e.g., egg, dairy, potato flour, etc. and most of them though containing no gluten, actually contain more ingredients with less or little eminent nutrition to support autoimmune case. Hence I was forced to create a more satisfactory and aip supportive gluten-free bread recipe for my bread machine. After a long time online search/research/shopping, I came up with the following recipe:

Ingredients: (aim for 2 lb loaf)

Wet – 3 cup warm water

• • • ¼ cup coconut oil

    • 2 tbsp grounded flax seeds

    • 1 tbsp apple cider vinegar

Dry – 1&1/2 cup brown rice flour

• • • 1 cup coconut flour

    • ½ cup tapioca flour/starch

    • ½ cup sweet potato flour

    • 1 tsp sea salt

    • 1 tbsp organic cane sugar

    • 1 tbsp SAF instant yeast (gold)

Bread machine process:

1. mix wet ingredients and into pen

2. mix dry ingredients (except yeast) and into pen over liquid

3. yeast on top of dry

4. make dough (pasta): mix&knead 5 min – rest 5 min – knead 20 min – rise 90 min

5. bake: 60 min

Result: Failed (except taste ok/good) – cake-like texture, dense, sticky and too moist; very little crumby (no airy structure); no/little rise (as I observed); size of 1.2 lb loaf (expect at least 1.5 lb).

Immediately after the disaster (may I say), I hit my head hard for what mistake I might have made: pretty sure I used too much water (thought coconut and sweet potato flour are high to draw water) – will start with 2&1/4 cup and add if needed next time. The biggest problem: wrong texture, no rise for that I am still struggling to figure out the remedy. Could I change the portions of the four flours, e.g., reduce brown rice to 1 cup and increase tapioca to 1 cup? Or add another flour – gluten-free oat flour and reduce brown rice and coconut flour? Should I increase yeast or even add some baking soda to push rise?

So it’s more of a disappointment and that’s why I come here for – find help! Hope you more experienced bread bakers here would kindly give helping hand to rescue my failed recipe. Thank you for all and any advice.

[Ennis-TX]

I do grain free breads and baked goods, I see your issue, your missing a binder to hold the air bubbles in  with breads I often use 1tbsp of psyllum husk whisked into dry to a 1.5lb loaf to give it that "doughy" gluten texture. Guar gum is also a good one to use (1/4-1/2 tsp to a cup of flour). I also use a ton of eggs white which give it a soft texture for breads. My muffins dessert breads use 2-3 flax eggs, and a blend of almond, coconut, and arrow root, and other binders but you end up with soft moist ones with no dough texture and more of a muffin soft one. I can not tell you my egg free muffin recipes as it is one of my bakeries major sales. I can give you some flat bread recipes, lemon loaf recipes, lemon ricotta scone (dairy free) cheesy bread recipes, and grain free dinner roll recipes that are all grain free. Check my cooking blog here if you wish.

Personally I would drop the yeast use 2tsp baking powder, 2tsp baking soda, 2-4 tsp vinegar for your quick bread rise. Use the quick bread setting on your machine. The psyllum binder will help it hold up the airated structure when baking like gluten does, You can also use xantham (Many Celiac have a intolerance to xantham it is a dead mold) or guar gum.

Yeast, can be very temperamental, it is alive an causes rise by fermenting and breaking down sugars added to the bread (no sugar no rise) it also requires heat to stay alive and flourish. Thus has to be left alone in a warm environment to rise (gasses from the yeast feeding on the sugars get trapped in the doughy texture causing the air bubbles and rise) I would avoid yeast in all products for now...many celiacs develop issues with it, it can cause more bloating, and honestly I have issues with and sort of push others to also avoid it. A baking soda and vinegar combination for air bubbles and heat activated baking powder combo can be used for "quick breads" that do not require time to rise but immediately be cooked.

 

[cyclinglady]

My take?  Give up all bread for a while.   You need time to forget what real bread tastes like and to get over the life-long assumption that you need bread to make a sandwich.  If you are trying the AIP diet, then many of the ingredients you listed are not in the diet (like the grains).  So, bread, even gluten-free, is not a healthy choice for the AIP diet.  Look for more nutritionally dense foods that can help you heal.  

When you are seeing improved health results, then consider resuming baking.  

[Mikeswiss]

7 hours ago, cyclinglady said:

My take?  Give up all bread for a while.   You need time to forget what real bread tastes like and to get over the life-long assumption that you need bread to make a sandwich.  If you are trying the AIP diet, then many of the ingredients you listed are not in the diet (like the grains).  So, bread, even gluten-free, is not a healthy choice for the AIP diet.  Look for more nutritionally dense foods that can help you heal.  

When you are seeing improved health results, then consider resuming baking.  

Hi, Thanks, cyclinglady. Your opinion is well taken.

Although I do not follow aip very strictly, I do require much more restrictions than just gluten-free. A usual gluten-free loaf could contain egg, dairy, potato, gum, nut, etc. which are all on my ban list. Although grains/seeds are restricted in aip, I have found few of them (rice being one) tolerable for my consumption. Hence the recipe I created more suits my aip requirement than regular gluten-free's. Since (and before) I was diagnosed with an autoimmune disorder, I have already switched from whole wheat bread to gluten-free bread. Afterward, it has timely showed positive effect on improving my ai disorder and general health. So no need forsaking the food and wait now. Moreover, although there are special needs for specific nutrients for AI patients, I found carb is not one can be neglected if not over-consumed. So far there isn't much of good carb from my other diet source if I give up bread. AW, I tried most possible way to select the recipe ingredients with many good nutrients I need.

I just need help on modifying/correcting my recipe into a loaf of successful outcome.

[Mikeswiss]

Hi Annis_TX,  Thanks for your reply and good advice.

Unfortunately, I am restricted to having egg, dairy, nuts, and other foods (as you can see in my recipe). As for psyllium husk, I thought flax seeds would work for the same purpose plus providing essential O-3 nutrient?

I don't think (not exactly sure) any issue for me to use yeast, but I do think about and like your suggestion of using baking soda. Since I have apple cider vinegar in my recipe, I can add some BS to make it work? The questions: 1. how much ACV and BS? 2. should I combine and mix BS in the wet ingredients at room temp, or mix BS with dry ingredients? 3. If in wet part, get BS in first before ACV or after ACV? 

Also (silly question), can I use both yeast (on dry top) and baking soda (in wet) to get a double rise?

Appreciate your comment.

[cyclinglady]

I bake, but I only need concern myself with avoiding Xanthan Gum.  I have been able to easily convert my old recipes into gluten free.  Good luck to you!  ?

Please do keep us posted as to whether or not your AIP diet is helping your autoimmune disorder.  So many of us have more than one AI issue and we would love to know!  

 

 

[Mikeswiss]

On 4/11/2018 at 6:14 PM, cyclinglady said:

I bake, but I only need concern myself with avoiding Xanthan Gum.  I have been able to easily convert my old recipes into gluten free.  Good luck to you!  ?

Please do keep us posted as to whether or not your AIP diet is helping your autoimmune disorder.  So many of us have more than one AI issue and we would love to know!  

 

 

Thanks, Cyclinglady. I also shun Xanthan Gum or any Gum in my diet. That's the reason I couldn't find any commercial milk substitute like almond milk, coconut milk, ... they all contain some kind of gum. And, I found most of commercial gluten-free bread mix contain gums... so here I face to fight the challenge: find my ideal AI bread recipe!                                    

[Mikeswiss]

This board has a strange setting that limits the post content and disallows going beyond that limit:  if I go over, it will cut the beginning part of my post!  ???

[Ennis-TX]

5 hours ago, Mikeswiss said:

Thanks, Cyclinglady. I also shun Xanthan Gum or any Gum in my diet. That's the reason I couldn't find any commercial milk substitute like almond milk, coconut milk, ... they all contain some kind of gum. And, I found most of commercial gluten-free bread mix contain gums... so here I face to fight the challenge: find my ideal AI bread recipe!                                    

Bebers and Malk Organics make almond milk without gums, you can always do my cheap way....1-2 tbsp of almond butter and blend it in a few cups of water....During market seasons I make my own stone ground almond butter....when I clean my stone mill, I pour water and run it...the stuff I drain out of it is dang good almond milk I just pour in a pitcher....has to be hit with a hand blender before using it each time since no gums bind it lol. Coconut milk...get the canned stuff for cooking...just water it down. It tends to separate when cold so you will have to heat it before using it and again re blend. I fell in love with making sunbutter, walnut, pecan, and even pistachio milk using the blended butter version.

[kareng]

7 hours ago, Mikeswiss said:

This board has a strange setting that limits the post content and disallows going beyond that limit:  if I go over, it will cut the beginning part of my post!  ???

No.  I have seen some really looooongggg posts.

[Mikeswiss]

Hi E-TX, I used to be very fond of almond products including raw and roasted almond nuts... then the AI disorder (Graves disease) hit me hard and I had to give up all beloved nut products (except brazil nut). So not just the Gum additives in most commercial alternative milk products, but nuts are a key ban. The canned coconut stuff from asia are mostly processed products suspected of can contamination and gum additives... AW, they are kind of messy for me to handle... (even in coconut cream form). But, still, I may re-try pure coconut cream if I feel taking the challenge:) 

Ok, so far the content limit issue seems vanished in quiet. Maybe my browser acted in fault when I tried to post last time.

I will try my weekly bread baking today with my recipe twisted a bit (from your tips and my reckoning) hoping a better and more acceptable outcome. Will see and post afterward. Fingers crossed.

[Mikeswiss]

My second try was still less than satisfactory. Although came some improvements: the crumb texture getting airier and more "bread-like" (softer and courser) instead of total "cake-like" (heavy and silky) -- probably from adding some baking soda, and then the taste also improved to better "grainy" flavor (add gluten-free oatmeal?), there was still lack of "rise" act during the whole process... Next time will try adding some psyllium husk to help plus using homemade coconut milk? Question about baking in bread machine: Do anyone put sugar, salt, and baking soda and mix in the wet ingredient (water, milk, apple cider vinegar) instead of in the dry ingredients? Will it make the loaf better, worse, or no difference?   Thanks for comments.