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Bread Baking Tips

shanluts

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shanluts Apprentice
shanluts
Posted

I have not had gluten-free bread for about 6 months. I fail almost every time I make it and do not like store bought. Yesterday, I had such a craving for bread I went to the store and bought Bobs Red Mill Bread mix. I happened to get onto my myspace and one of my gluten-free friends had a posting from Epicurious magazine on baking gluten-free. Ironic huh??? Well I took two of the tips and tried them.

1) Place a iron skillet filled with water in the oven with the bread to increase moisture (make sure you check the water and add more if needed

2) Take the bread out of the bread pan when it is able to hold its own shape and place it on a pizza stone

I also added about 2 T Honey to the mix.

Talk about the best gluten-free bread ever. I usually like my homemade bread warm. The next day I hate how it falls apart and MUST be toasted. Well, today I had a chicken salad sandwhich on the moistest white bread I have had in 1.5 years. Funny thing is I have used Bobs Red Mill before and it was just OK. I really think the pan of water made the world of difference!

TRY IT....Gotta go and eat a peanut butter sandwhich. LOL

Shannon

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nikken007 Rookie
nikken007
Posted

I don't understand #2. Is that a warm pizza stone from the oven or just a cold one? Also, how long do you wait for it to cool before taking it out of the pan?

Ivanna44 Apprentice
Ivanna44
Posted
I have not had gluten-free bread for about 6 months. I fail almost every time I make it and do not like store bought. Yesterday, I had such a craving for bread I went to the store and bought Bobs Red Mill Bread mix. I happened to get onto my myspace and one of my gluten-free friends had a posting from Epicurious magazine on baking gluten-free. Ironic huh??? Well I took two of the tips and tried them.

1) Place a iron skillet filled with water in the oven with the bread to increase moisture (make sure you check the water and add more if needed

2) Take the bread out of the bread pan when it is able to hold its own shape and place it on a pizza stone

I also added about 2 T Honey to the mix.

Talk about the best gluten-free bread ever. I usually like my homemade bread warm. The next day I hate how it falls apart and MUST be toasted. Well, today I had a chicken salad sandwhich on the moistest white bread I have had in 1.5 years. Funny thing is I have used Bobs Red Mill before and it was just OK. I really think the pan of water made the world of difference!

TRY IT....Gotta go and eat a peanut butter sandwhich. LOL

Shannon

Thanks for the tips! Shannon,

We all need any suggestion we can get, to help with the "bricks of clay" lol. :D

When you place the iron skillet in the oven, with the bread. Is it under it? or Beside it? Just clarifying :)

thanks

shanluts Apprentice
shanluts
Posted
  • Author

Sorry I was too vague....oops :ph34r: The article was vague too. I kind of winged it. This is what I did....

I placed the skillet next to the loaf of bread. BECAUSE I placed the pizza stone on the rack below so that it was hot when I removed the loaf. I removed the loaf after about 30 minutes of baking. I could tell it was cooked well enough to hold its own shape without the bread pan. You know when you start tapping it to check for doneness BUT it doesnt sound hollow???? That is when I did it.

BTW I only had a fajita skillet so I had to fill it with water 3 times! Also I thought the bread was smoking.....it was the moisture coming out of the oven when I opened it LOL

BTW my bread is STILL moist and tasty 3-4 days later!!!

YUMMY.

shanluts Apprentice
shanluts
Posted
  • Author

Forgot to mention...You take the loaf out in the baking process NOT too cool. Only remove it to place on pizza stone and finish baking time.

Did that help???

celiac-mommy Collaborator
celiac-mommy
Posted

I used the water trick yesterday, placed the giant skillet under the loaf. I had to move the rack with the bread on it halfway thru cooking because it rose too high and was hitting the top of my oven--never had that happen before. It shrank only a little after coming out of the oven, but it has the best texture I've ever gotten from that mix!! (Pamela's) I don't have a pizza stone anymore.

buckeyenc5 Newbie
buckeyenc5
Posted

I have not had gluten-free bread for about 6 months. I fail almost every time I make it and do not like store bought. Yesterday, I had such a craving for bread I went to the store and bought Bobs Red Mill Bread mix.

Do you hand make it or put it in the bread machine? My grandma uses her bread machine to get it all mixed and finishes baking it in the oven

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