Jump to content
  • Sign Up
0
Simona19

Gluten Free Potato Bread With Caraway Seeds

Rate this topic

Recommended Posts

Potato bread with caraway seeds

1 box of French bread & pizza mix from Gluten Free Pantry (white rice flour, potato starch, corn starch, guar gum, granulated honey, salt and yeast)

4-5 cooked whole potatoes with peels

2 Tbsp. of apple cider vinegar

Share this post


Link to post
Share on other sites

I just want to add something. My bread had cracks. I did something different. I let the dough rise in a bowl and when I transferred it, the dough had folds. I tried to shape it into nice loaf, but where the folds were the dough cracked. You need to let the dough rise on cookie sheet. I think, it will come out better.

Share this post


Link to post
Share on other sites

I just want to add something. My bread had cracks. I did something different. I let the dough rise in a bowl and when I transferred it, the dough had folds. I tried to shape it into nice loaf, but where the folds were the dough cracked. You need to let the dough rise on cookie sheet. I think, it will come out better.

I wouldn't worry about the cracks. If the bread tastes good, that's what counts!!! I've made bread that mysteriously cracks, too, even when I didn't let it rise in the bowl. 'Tis a mystery but if I end up with something edible, I'm pretty happy.

Share this post


Link to post
Share on other sites

I wouldn't worry about the cracks. If the bread tastes good, that's what counts!!! I've made bread that mysteriously cracks, too, even when I didn't let it rise in the bowl. 'Tis a mystery but if I end up with something edible, I'm pretty happy.

The bread was moist, not dry at all. Next day got harder, but it was still moist. I'm planning to do this with two boxes of bread mix. I want to eat "replica" :lol: of real country bread. I want to enjoy a real big slice of bread.

Just one more thing: Use oil to shape bread. If your hands will get sticky again, reapply some oil again, as many times you need. I found out that oil is my "best friend". I tried to shape breads with water, but you can't do it. Oil is the best thing for gluten free baking.

Share this post


Link to post
Share on other sites

The bread was moist, not dry at all. Next day got harder, but it was still moist. I'm planning to do this with two boxes of bread mix. I want to eat "replica" :lol: of real country bread. I want to enjoy a real big slice of bread.

Just one more thing: Use oil to shape bread. If your hands will get sticky again, reapply some oil again, as many times you need. I found out that oil is my "best friend". I tried to shape breads with water, but you can't do it. Oil is the best thing for gluten free baking.

It seems the next day the bread is always harder. Of course, the first day it's more crusty and I think some of the moisture from the interior of the bread is then absorbed into the crust so the bread is drier.

I've had trouble using oil to shape it. I'm thinking of the pizza crust I make and had a terrible time smoothing it with oil and switched to water.

Share this post


Link to post
Share on other sites

It seems the next day the bread is always harder. Of course, the first day it's more crusty and I think some of the moisture from the interior of the bread is then absorbed into the crust so the bread is drier.

I've had trouble using oil to shape it. I'm thinking of the pizza crust I make and had a terrible time smoothing it with oil and switched to water.

How I'm working with dough: I will put 1 1/2 Tbsp. of oil in my palm and spread it over my entire hands like lotion. I will just pet the dough over and over until I will have the nice and even top. If the dough starts to get sticky again, I will reapply oil the same way again and continue with my work.

Share this post


Link to post
Share on other sites

How I'm working with dough: I will put 1 1/2 Tbsp. of oil in my palm and spread it over my entire hands like lotion. I will just pet the dough over and over until I will have the nice and even top. If the dough starts to get sticky again, I will reapply oil the same way again and continue with my work.

I never tried that...sheesh, it sure sounds messy! LOL

Share this post


Link to post
Share on other sites

Wow... that looks delicious! I think I'd skip the caraway seeds tho... don't even care for the taste. I wonder what would happen if you baked it in a loaf pan? Or would it be too big for a standard loaf pan?

Share this post


Link to post
Share on other sites

Wow... that looks delicious! I think I'd skip the caraway seeds tho... don't even care for the taste. I wonder what would happen if you baked it in a loaf pan? Or would it be too big for a standard loaf pan?

In directions from box was 9x5inch loaf pan for baking. I added potatoes and more spices. There is only l cup of potatoes over the all amount. I think it should be ok.

With this recipe I was trying to accomplish the real looking country bread, but it can be made in a loaf pan.

Share this post


Link to post
Share on other sites

I never tried that...sheesh, it sure sounds messy! LOL

Ah, but your hands will love it IF you use EVOO!

Share this post


Link to post
Share on other sites

I think you did GREAT. Somewhere I read to let it rise for two hours?! I have tried many times to get an Artisan loaf!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

×