Basic Bread

[SeMeCl]

Hello Everyone.

I am trying to enlist the help of some very creative bakers. I do not currently have access to our normal conveniences like 6 different kinds of flour and xanthan/guar gum for baking (I don't even have baking powder.). If anyone knows some bread basics and any recipes I can try with a three flour mix (corn, rice, and I think tapioca?) that is pre-made please share. I basically have access to this mix and yeast.

If no one has ideas/suggestions, I guess I'll just play around with it when I can and let you know.

[ArtGirl]

Without the Xanthan gum to replace the properties of gluten, your bread will not hold together after baking - and will not hold the rising from the yeast (gluten captures the gas bubbles of levening which causes dough to rise - without gluten, or a gum, the bubbles escape into the air and the dough falls flat).

I don't know that there is an alternative to gums for making bread. Eggs add height/structure and moisture which is why most bread recipes call for egg. I do know woman who makes a very good angelfood cake with 12 egg whites beaten to a foam and no gums, so maybe more egg would hold the dough together enough to rise well.

Many people on this forum have used Pamela's bread mix very successfully. There are other gluten-free bread mixes as well. You probably will need to add egg to them and an oil but they should already have the gum in them. (I don't use the mixes so am not familiar with the preparation of them.)

I understand initial reluctance to by a $14 bag of xanthan gum. But, in the end, you will probably bite the bullet and buy some if you want to do baking from scratch.

[SeMeCl]

It is not an issue of not wanting to buy the xanthan gum or other products. I just currently don't have access to them or the pre-made mixes of the US products (at least I haven't seen any).

[rbh]

What about Arepas -- do you have those ingredients in Chile? I made some and it did not require any xanthum gum. The basic "flour" is Masaharina (corm based).

[ArtGirl]

It is not an issue of not wanting to buy the xanthan gum or other products. I just currently don't have access to them or the pre-made mixes of the US products (at least I haven't seen any).

Sorry, I didn't read your signature that you live in Chile.

Before I had to quit eating eggs, I made an egg tortilla like pancake. Beat up an egg until foamy, pour into a buttered, small, teflon frying pan and rotate so the egg coats the entire bottom of the pan. After it is set, remove from the pan and cool. Fillings can be rolled up in it and eaten like a sandwich. You could also add a bit of rice flour to change the texture a bit - but too much might make it gummy. You'd have to experiment.

The above egg pancake can also be rolled and stuffed with whipped cream and strawberries for a dessert, and topped with more whipped cream.

Of course, corn tortillas make good bread substitutes for sandwiches.

[SeMeCl]

What about Arepas -- do you have those ingredients in Chile? I made some and it did not require any xanthum gum. The basic "flour" is Masaharina (corm based).

They aren't big on the arepas here but I do have the necessary ingredients (I'm pretty sure). Do you have a recipe?

That egg recipe sounds good. I'll have to try that this weekend when I have to/ get to cook for myself.

[rbh]

They aren't big on the arepas here but I do have the necessary ingredients (I'm pretty sure). Do you have a recipe?

That egg recipe sounds good. I'll have to try that this weekend when I have to/ get to cook for myself.

Here is one arepa recipe:

Open Original Shared Link

Or, just try googling it. Good luck!

[purple]

Here is one arepa recipe:

Open Original Shared Link

Or, just try googling it. Good luck!

Thanks for posting...they look good and fun to make! I hope I can find the right flour

[SeMeCl]

Thank you! That sounds delicious! I want to go into the kitchen now and make them, but sleep will win over my stomach. I read the post and I realize that they make "bread" products the same way they do here. It is without any measuring cups or teaspoons, it is all by feeling the dough and they know when it is right. I told my host mom one day that baking is harder than cooking because it's more of a science with an exact balance and she just looked at me oddly and said, "No it's fast."

I have been able to get my host sister and her magic hands to make me delicious fresh corn tortillas on occasion, but I want to learn myself and have a bread product/grain more than once every two months. I will definitely post the corn tortillas recipe and let you know how the arepas work out! It looks like bread! and bread is HUGE here. So instead of watching everyone else eat it and feeling left out, I want to make my own.

[walrock]

This one is my personal favorite....although I'm a huge multigrain bread lover in general, and its the grains that really do make this a great loaf Open Original Shared Link, good luck.

[land-turtle]

You might be able to get a mix from Venezuela called P.A.N. I am in Texas and they sell it here, and I have tried it and had no problem with it. With this corn meal all you add is the salt and the water. Sorry I can't tell you how much of each, maybe 1 tsp. of salt to 2 1/2 cups of mix? But on the water it's a "touch and feel" thing. To make something that would be ok for sandwiches, shape them about an inch thick, arepas don't shrink much. You will probably want to bake them, I usually rub olive oil or corn oil all over them first. Or you can fry them which is a little trickier. Hmmm, I wonder if using chicken stock would be tastier. I think I will try that.