GF Baking - Share Tips, Recipes, Experience!

[pammyowl]

I am new to it, but they seem to be quicker than wheat breads. Mix or, depending on the type of bread, knead. Let rise for 30 mn. and bake, starting in a cold oven. Put the loaf in oven then set to desired temp. Enrich with sugar (or honey) and eggs. Also, you apparently need more yeast, 2 T. per 4 1/2 c. flour. Even if the recipe you are converting does not call for eggs, use them. Apparently GF breads need the collagen. Also, use vinegar and baking soda. GF flours are so heavy they need the extra boost of leavening. I used a tsp.of soda and a Tbsp. of vinegar. It is cooling now, I'll report back and tell you if it is any good!

[Bonnie G #2]

Len, that loaf is soooo pretty - I love it in the pan as I like high loafs too.

Pammy, anxious to hear how the gluten free turns out as my son has celiac and has to eat gluten free - it's hard finding anything that really taste like real bread and not grainy. I've even tried some King Arthur mixes without much luck.

As you guys know I've been making a lot of flatbreads (easier here it seems) even one of my own; but I think I've finally found the perfect recipe in Yes You, Naan Bread!! even DH commented on it and he always wants a good artisan bread.

[pammyowl]

Oh, I'm shocked! The bread is not gritty, it's moist and delicious! I can't believe it I am truly surprised. When the sun comes out, I'll take a picture. Here is what I did:

The biga;

5.5 oz. KAF GF AP flour
1/2 c. cool water
1/8 tsp. instant yeast

Stir together and let sit on the counter overnight (actually, I let it sit for about 20 hours)

2 c. buckwheat flour
1/2 c. cornstarch
1 1/2 tsp. salt
1 1/2 T instant yeast
1 egg
1 tsp. baking soda
3 T. brown sugar
1 1/2 tsp. xanthan gum
1 c. water
3 T. butter
1 c. raisins
1/2 c chopped pecans

put ingredients in a stand mixer, beat the heck out of it for a few minutes, scrape out the batter into a 8" round cake pan. Cover with greased plastic wrap, let sit for 30-45 mn. Place in cold oven then set oven to 350. Bake for one hour, turning half way though. Cool completely before cutting Enjoy!

[duonyte]

Bonnie, these little rolls are GF and very tasty. Not really for sandwiches, but are nice with a meal or just a glass of wine, Brazilian Cheese Puffs - Pao De Queijo (Gluten Free)

[Red Apple Guy]

Hey, two good gluten free recipes. Thanks, I'd like to try each.
duonyte, the rolls show very few carbs.

Red

[duonyte]

We asked to bring GF things to a bake sale, and these are great because you don't need guar gum or anything odd that I would not normally use. The tapioca flour is cheap. They went really fast, but I also make them just for myself, as they do taste good.

[JoeV]

I have a new customer who is gluten intolerant. She's a sweet 80+ year-old lady who has made me salads with all the fixins from her garden to go with my lunch, made me cookies, and kept me hydrated with ice water and tea since Monday. She's more like my grandma than my customer. So, last night I made my first gluten free loaf of bread and gave it to her this morning. The recipe was basic;

Rice Flour
Sugar
Gluten Free baking powder
Salt
Egg
Milk
Veg. Oil

I thought it was pretty boring, not to mention pretty tasteless (like those cardboard sandwich thins in the stores:lol:), so I replaced the sugar with honey, added some mixed Italian herbs and some dehydrated vegetable flakes.

I had no idea how this was going to turn out, but I was pleasantly surprised. I don't know what the crumb SHOULD look like, but it held together enough to cut, toast and butter, and it tasted very good. Any comments on if this looks right or needs some help, would be greatly appreciated. FWIW, I stopped after work and bought a package of Bob's Red Mill Xanathan Gum so I can make a GF loaf with yeast the next time.

[duonyte]

I don't really have experience with GF breads except that I do make these rolls which are traditionally GF - they are quite delicious and I make them regularly for myself Brazilian Cheese Puffs - Pao De Queijo (Gluten Free)

[pammyowl]

I don't have any tapioca starch, and I am brand new to GF baking. Do you think I could substitute cornstarch in the puffs?

[Mia in Germany]

JoeV wrote:
I have a new customer who is gluten intolerant. She's a sweet 80+ year-old lady who has made me salads with all the fixins from her garden to go with my lunch, made me cookies, and kept me hydrated with ice water and tea since Monday. She's more like my grandma than my customer. So, last night I made my first gluten free loaf of bread and gave it to her this morning. The recipe was basic;

Rice Flour
Sugar
Gluten Free baking powder
Salt
Egg
Milk
Veg. Oil

I thought it was pretty boring, not to mention pretty tasteless (like those cardboard sandwich thins in the stores:lol:), so I replaced the sugar with honey, added some mixed Italian herbs and some dehydrated vegetable flakes.

I had no idea how this was going to turn out, but I was pleasantly surprised. I don't know what the crumb SHOULD look like, but it held together enough to cut, toast and butter, and it tasted very good. Any comments on if this looks right or needs some help, would be greatly appreciated. FWIW, I stopped after work and bought a package of Bob's Red Mill Xanathan Gum so I can make a GF loaf with yeast the next time.

Hi
Pammyowl made me aware of your post because I'm gluten free. I googled this recipe as it sounds interesting - thanks for bringing up this idea, I'll definitely try this bread. My first approach to gf bread years ago was an Irish soda bread made from rice flour - it turned out terrible I've been looking for an easy gluten free rice bread ever since but didn't find one that did the trick. This one looks like what I've been hunting all the time
I'll add some xanthan, though, even though it seems to work without it.
It's so sweet of you to make this for that old lady!

[Bonnie G #2]

I haven't traveled into the field of GF yet but need to as our youngest DS has Celiac Disease - I've always purchased what he needed in the past - but that bread looks like something he'd like. I have tried a few boxed versions but they've never had much taste or were to grainy.

So that Xanthium Gum (what ever it is) will let you use yeast? I've heard of it but didn't know just what it was so haven't purchased any.

[JoeV]

[quote="Mia in Germany"]

JoeV wrote:
Hi
Pammyowl made me aware of your post because I'm gluten free. I googled this recipe as it sounds interesting - thanks for bringing up this idea, I'll definitely try this bread. My first approach to gf bread years ago was an Irish soda bread made from rice flour - it turned out terrible I've been looking for an easy gluten free rice bread ever since but didn't find one that did the trick. This one looks like what I've been hunting all the time
I'll add some xanthan, though, even though it seems to work without it.
It's so sweet of you to make this for that old lady!

Here are the quantities I used. This loaf was baked in a 8" x 4" x 2-1/2" dp. bread pan. The original recipe used half of these ingredients, so you may want to make a smaller loaf to try at first. Good luck, and I hope you enjoy it.

2C Rice flour
2-1/2t GF Baking powder (or make your own)
1t Sea salt or table salt (I like sea salt for its flavor)
2T Mixed Italian herbs (My addition)
2T Dried vegetable flakes (My addition)
3T Honey
2 Large egg well beaten
1C Milk (I used 2% as that's we drink)
1/4C Vegetable oil (I have seen recipes using olive oil)

Blend the dry stuff...blend the wet stuff...mix them together...pour into a greased pan and bake at 350F for 20-25 minutes, or until a toothpick comes out clean.

(I'm sure you are used to doing the conversions.)

P.S. As with all bread baking, you can experiment with adding things to the base recipe. Herbs, nuts, seeds, cracklings, meats and GF cheeses are just some ideas.

[JoeV]

Bonnie G #2 wrote:
So that Xanthium Gum (what ever it is) will let you use yeast? I've heard of it but didn't know just what it was so haven't purchased any.

I apologize for misspelling Xanthan gum in my original post.
This 8 oz (226g) bag cost $9.98 USD. Pretty pricey stuff, but you also only use scant amounts. For bread you would use 1 tsp. Xanthan gum per cup of flour. For quick breads and muffins, it's 3/4 tsp per cup. I image this bag will go a long way if used just for GF baking.

[duonyte]

pammyowl wrote:
I don't have any tapioca starch, and I am brand new to GF baking. Do you think I could substitute cornstarch in the puffs?

Gosh, I just don't know. I buy tapioca starch/flour at the Asian market - it's quite cheap, usually under $1 a pound.

[duonyte]

JoeV, your xanthan gum is a lot cheaper than what I saw here. I don't really bake GF regularly so have not invested in it, I seem to remember something around 16-17 dollars for a small package at the grocery store, perhaps I need to check some other stores.