Gluten Free Safari: Recipes/Gluten Free Breadmaking
Gluten free french bread: another success story with the breadmaker!
Creative Commons image credit, below.
July 10, 2011: Sometimes you just need some carbs. So I reached for a Gluten Free Pantry "french bread & pizza mix" we happened to have in the cupboard. I used the two eggs required -- but no extra egg white as instructed. As per my previous good luck using the Breadman Pro on the gluten free setting, all was well and the bread came out great! I must say, however, that as the main ingredients are "white rice flour" and "potato starch," followed by "corn starch," that this bread is probably high on the glycemic index, and the B-vitamin profile is likely lacking. On the upside, though, I liked the Gluten Free Pantry reliance on guar guam as a binder (rather than the problematic xanthan gum, discussed in an article on the home page - see "Xanthan Gum: Does it cause you any problems?" And, when you just want some butter or jam on some bread, it's a great option (on the gluten free setting, baking bread takes far less time than regular bread -- approximately one hour and 17 minutes)!
Another cinnamon-sweet success with the breadmaker on the gluten free setting!
Creative Commons image credit, below
April 11-14, 2011: Cozy, drizzly, grey, with green grass growing lush like a prairie, and daffodils and tulips springing up on street corners and planters, in hedges -- everywhere! That's what Spring has been like in the Pacific Northwest this year. Some people complain -- and, it's true, endless variations on grey sky can put a damper on what should be a refreshing and invigorating time of year.
Myself, I love the grey, the cold, the drizzly -- and it's a great opportunity to bake some bread!
I commenced with a Glutino white bread mix ("favorite sandwich bread"); used the cinnamon-raisin variation. Only -- and if you've followed my site you've seen me do this before -- I deviated just a bit and used milk instead of water, and cranberries instead of raisins. And, guess what? It turned out fine! In fact, it was a majorly poofy loaf that rose so high it nearly touched the glass viewing window of the breadmaker (a Breadman Pro with the gluten free setting). Image courtesy of Creative Commons; look below in blog footer for credit.
Questions, comments, successes of your own? Comment away at the blog entry for this post -- click here!
Myself, I love the grey, the cold, the drizzly -- and it's a great opportunity to bake some bread!
I commenced with a Glutino white bread mix ("favorite sandwich bread"); used the cinnamon-raisin variation. Only -- and if you've followed my site you've seen me do this before -- I deviated just a bit and used milk instead of water, and cranberries instead of raisins. And, guess what? It turned out fine! In fact, it was a majorly poofy loaf that rose so high it nearly touched the glass viewing window of the breadmaker (a Breadman Pro with the gluten free setting). Image courtesy of Creative Commons; look below in blog footer for credit.
Questions, comments, successes of your own? Comment away at the blog entry for this post -- click here!
|
|
|
Success in first-ever loaf of GF bread cooked from scratch in Breadman Pro bread machine!
Creative Commons image credit, below.
January 24, 2011: The photo to the right shows sorghum stalks: pretty, aren't they? Sorghum is a gluten free flour. The gluten free cinnamon raisin bread I made just a few hours ago didn't require sorghum; but I substituted two of my favorite nutritious gluten free flours for flours I didn't happen to have on hand. And it worked!
During the rise cycle, I peered in through the window, looking anxiously to see if the bread was creeping up the sides of the pan. It wasn't -- though it was a little puffy in the very center. I held out hope, anyway. And, low and behold, when I looked in through the window about 40 minutes later, during "bake," the bread had risen to a golden crown.
I couldn't believe it! I had made various substitutions, and everything I'd been toald about breadmaking emphasized, not only that recipes needed to be followed to the letter, but also that factors seemingly out of one's control -- such as altitude and humidity -- could doom a loaf to hockey-puckdom regardless. And did I mention that no substitutions should be made whatsoever. Whatsoever!
And yet, I made several substitutions. Instead of soy flour and potato starch flour, I used amaranth flour and buckwheat flour. (The other flours required -- white rice flour and tapioca flour -- I did have, and used the correct amounts.) Instead of using 1.5 teaspoons of salt, I used only a teaspoon, because I was using sea salt, which tends to be more potent. The recipe called for 3 extra large eggs; I just had large eggs (not extra-large) so I used four eggs. I also added the eggs much later than I was supposed to (by accident). And, when it came time to add the cinnamon, I looked through every single spice bottle and still couldn't find the cinnamon, but I did have cinnamon sugar -- so I used the same amount of that -- along with about 1/4 teaspoon of cinnamon I was able to scrape out of the one old jar I could find! Picture later, when I download it from the camera.
During the rise cycle, I peered in through the window, looking anxiously to see if the bread was creeping up the sides of the pan. It wasn't -- though it was a little puffy in the very center. I held out hope, anyway. And, low and behold, when I looked in through the window about 40 minutes later, during "bake," the bread had risen to a golden crown.
I couldn't believe it! I had made various substitutions, and everything I'd been toald about breadmaking emphasized, not only that recipes needed to be followed to the letter, but also that factors seemingly out of one's control -- such as altitude and humidity -- could doom a loaf to hockey-puckdom regardless. And did I mention that no substitutions should be made whatsoever. Whatsoever!
And yet, I made several substitutions. Instead of soy flour and potato starch flour, I used amaranth flour and buckwheat flour. (The other flours required -- white rice flour and tapioca flour -- I did have, and used the correct amounts.) Instead of using 1.5 teaspoons of salt, I used only a teaspoon, because I was using sea salt, which tends to be more potent. The recipe called for 3 extra large eggs; I just had large eggs (not extra-large) so I used four eggs. I also added the eggs much later than I was supposed to (by accident). And, when it came time to add the cinnamon, I looked through every single spice bottle and still couldn't find the cinnamon, but I did have cinnamon sugar -- so I used the same amount of that -- along with about 1/4 teaspoon of cinnamon I was able to scrape out of the one old jar I could find! Picture later, when I download it from the camera.
