Saturday, 22 November 2014

Improved Gluten Free Sandwich Bread Recipe.

From what I have been seeing over the past year, just like cars and technology, gluten free bread is being upgraded with new and improved recipes. Curious as I am to this and always fine tuning my own recipe, I embarked on a trial and error series of several recipes that I had drafted together. I gathered my research from recipes I had been studying that used ingredients I hadn't tried in gluten free bread baking. But after seeing such great and successful results I had to try these recipes out for myself.

The recipe I have settled with (for now) is adapted from Fork and Beans Gluten-Free Vegan Bread recipe. I followed the recipe near true to form with the change of flour blend and binders. I also adapted the method in making the bread. I was pleased with the results. The pictures say it all! Soft yet strong bendy bread with a golden crust, even crumb and great flavour!

So without further delay, here is my new and improved gluten free bread recipe.

Gluten Free Sandwich Bread

Wet Ingredients:
240 ml warm plant-based milk - soy, rice, oat milk etc
240 ml warm water
3 tbsp vegetable oil
2 tsp white vinegar
2 tbsp pysllium husk
1 tbsp chia seed
1 tbsp flaxseed

Dry ingredients:
420 g gluten free flour blend (see below)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp sugar
1 sachet of instant dried yeast

Grind psyllium husk, chia seeds and flaxseeds to a course powder in a coffee grinder.
In a large bowl, whisk together the dry ingredients.
Whisk the milk, water, oil, vinegar, and ground binder mix until well-combined. Allow to sit for 2 minutes to coagulate.
Pour the wet ingredients into the dry and mix with a spoon until just combined. Spoon the dough into a 9x4x4 lined loaf pan. Dip your hand or spoon into water to smooth out the top and very gently press down to ensure the dough is distributed evenly and there are no gaps/holes.
Warm your microwave oven by heating a cup of water for 1 minute or until boiling. This provides a warm and moist environment for the dough to rise in.
Cover and seal the dough in a plastic bag and place in warmed microwave. Allow to rise until the dough has doubled in size, about an hour. Leave the microwave door slightly ajar so the light remains on, keeping a warm environment.
28/08/2016 *UPDATE: I have found that doing the microwave oven step not necessary. Just placing the dough into a plastic bag and putting somewhere warm like on top of the hot water cylinder or in a very low warmed oven just as effective. Remember though not too warm as this will result in dough to rise to quickly then collapse when placed in the oven.
Preheat oven to 190°C (350°F).
When dough has risen place in the oven on the middle rack and bake for 60 minutes, until bread is golden brown and sounds hollow when tapped. Remove from the oven and allow to cool briefly in the pan until you can remove it then transfer to a wire rack and leave to cool completely.
If the top of your loaf is looking quite brown before done, make a cover with foil and place over top.

Gluten Free Flour Blend 

(This makes enough for the bread recipe above)

70 g each of:
millet flour
sorghum flour
buckwheat flour
glutinous rice flour
tapioca flour
potato starch

Sift all of the ingredients into a large bowl.
Then using a large whisk, thoroughly mix together all the flours.

I make a large batch that way I have my own ready-to-use gluten free flour mix. Just triple the equal part measurements of each flour, e.g., 210 g each of millet flour, sorghum flour, buckwheat flour, glutinous rice flour, tapioca flour and potato starch.
See here for more New and Improved Flour Blend! 

Tuesday, 2 September 2014

New and Improved Flour Blend!

I have been experimenting with a few different blends of flours and balances of flour to starches and thought I would share my knowledge and discoveries with you all.

As a rule, I tend to avoid using rice flour for gluten free bread baking as I have found its quite stiff, heavy and doesn't rise well. But after seeing some recipes using glutinous rice flour and the wonderful light results it was providing I had to give it a try. It has the same characteristics of what starch flours provide in gluten free baking but its not a starch. Don't be put off by the 'glutinous' word, its still gluten free. Glutinous or sweet rice flour is milled from a special variety of rice, often known as "sticky rice," that is very starchy and has exceptional binding qualities. It is an excellent ingredient for gluten free baking. Glutinous rice is relatively healthy, having an extremely low fat content, but it doesn't offer the nutritive value of brown or wild rice. Still it does contain more vitamins and minerals than starch flours. So I have added it to my flour blend.

I usually use a 60% wholegrain flour 40% starch blend. But once again after seeing better results with a 50-50% blend I have switched to this ratio. I wanted to keep the nutritional value in my gluten free flour blend on the higher side which is why I stuck with the 60-40% ratio. A lot of store bought  gluten free premix blends and store bought gluten free baking products are mostly starches with no nutritional value at all. A 50-50% balance still provides beneficial nutrition factors and also better results in your baking.

The blend of flours and starches I have been recently using is equal parts of the following:
  • millet flour
  • sorghum flour
  • buckwheat flour
  • glutinous rice flour
  • tapioca flour
  • potato starch

To make your own gluten free flour blend, into a large bowl sift in equal measurements of the above flours. Then using a large whisk, thoroughly mix together all the flours. Store in an air tight container.

Now I just want to recap a few differences with some flours and starches that catch people out.

Tapioca Flour and Starch

Tapioca flour and tapioca starch are the same thing and can be used interchangeably in your recipes. Tapioca flour and starch are made from the cassava root. They provide lightness and elasticity to the texture of foods and can also be used to thicken sauces.

Potato Flour and Starch

Potato flour and potato starch are two completely different products. The starch is made from raw potato and is fine and light. The flour is made from cooked potato and is much heavier than starch. The two cannot be used interchangeably in recipes.

Corn Flour and Starch

Corn flour and corn starch are also very different. Corn flour is yellow and slightly sweet, while corn starch is white and bland tasting. Corn starch is a popular thickener for sauces. In some countries the names are used interchangeably so what is corn starch is labelled corn flour. Also watch out for corn flour/starch made from wheaten. This is not gluten free and made from wheat.

So don't be afraid to experiment with what ever flours and starches you can get your hands on. Just remember that measuring by weight is going to be more accurate than measuring by volume thus satisfying results.

Friday, 10 January 2014

My Gluten Free Bread Recipe!

I have adapted this recipe from my research of many other gluten free bread recipes out there and I still feel I could play around with this one but for now I make this with confidence I will get a great sandwich loaf.
If you have any questions revert to my pages in the blog, everything this recipe is made of comes the information I have gather and written in the blog.
So get your apron on and start baking and eating your own homemade gluten free bread!!!!!

In a bowl thoroughly whisk together:
100 grams Sorghum Flour
100 grams Millet Flour
100 grams Buckwheat Flour
75 grams Tapioca Starch
75 grams Potato Starch
10 grams Ground Flaxseed
1 1/4 tsp Salt
2 tbsp Sugar
2 1/4 tsp or 1 sachet Instant Dried Yeast

In the bowl of your stand mixer with paddle attachment, mix together
20 grams Psyllium Husk
400 grams Tepid Water
4 tsp Vinegar

When the wet mixture thickens to form a gel approx 2-3 minutes, add:
2 tbsp oil

Mix for another minute then add the bowl of dry ingredients and mix for several minutes until well-combined.

Place the dough out into a lightly-oiled bowl, cover the top with oiled plastic wrap touching the surface of the dough. Put the whole bowl in a plastic bag and let rise for 30 minutes - 1 hour in a warm place like on top of your hot water cylinder.

When the dough has risen, turn out onto a lightly-oiled surface and gently deflate by pressing out and roughly shaping the dough into a rectangle shape.

Starting at the short side, tightly roll the dough up, tucking the ends as needed, to form a cylinder. You are trying to create a dense, tight loaf with good surface tension, such that it will hold it’s shape during the final rise and baking.

Tuck the short ends into the loaf and pinch along all the seams to seal.

Finish shaping dough into a loaf by rolling it lightly back and forth (with your hands on top, like using a rolling pin) for a smooth, rounded finished look.

Place the formed dough seam side down in a loaf pan lined with baking paper and cover with oiled plastic wrap to prevent the dough from crusting over. Let it rise in a warm place for 1 hour - 1 1/2 hour, or until the dough no longer springs all the way back when dented with a finger.

Place a tin foil tent cover and open at the ends. Bake the bread in a 210°C oven for 25 minutes, then turn the oven down to 190°C and cook until done, another 20-30 minutes. Remove the tent foil in the last 10 minutes. The loaf is done when tapped on the bottom will sound hollow.

Let your bread cool completely before slicing. Store your bread in a dry cool place wrapped in a plastic bag for several days and it can be kept frozen for up to 6 months. Just pull a couple of slices out the day before if you wish to make sandwiches or toasted straight out of the freezer. Enjoy eating gluten-free bread!