So, since I tried this recipe, I've made about a loaf a week. I love it! It's the best gluten free bread ever!
Typically, the ending result looks similar to this:
However, this weekend, my loaf sprang to life, and almost doubled in size! This is nearly comparable to "real" white bread size. I thought about laying it next to a piece of Luke's gluten-bread, but didn't want to risk having to waste a perfectly delicous piece of bread!
The only thing I can think of that I *thought* I'd done wrong, was that I think my water was a little cold, so my yeast didn't proof. At all. I almost threw it out. Could that have been the key? Anyone? Oh, I suppose I also used a real egg, rather than just egg white product. Hm, can't think of any other differences. Also, I've started proofing my yeast separately (so that I can mix it better), but I've done it a few times.
I'll post the recipe again, maybe you can help me figure it out.
Delicious Gluten Free Bread
(Original recipe found here )
2 1/2 cups sorghum flour blend*
2 tsp xanthan gum
2 tbsp acacia fiber (I add this to all my baked goods, b/c it helps with an irritable bowel)
1 1/4 tsp salt
1 tablespoon instant dry yeast
1 1/4 - 1 1/3 c warm water
2 tbsp honey or agave nectar
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 egg
1-3 tsp sesame/hemp/flax seeds
Whisk together flour, xanthan, acacia, and salt. Pour yeast, warm water and agave in a medium bowl, and mix gently. Let sit for about 5 minutes to let the yeast rise. Add wet ingredients to dry ones, then mix everything on medium speed for about 3 minutes. It will be really sticky and cake-batter-like. Not very bread-doughish.
Scoop dough into a 1.5 lb loaf pan. Smooth dough out using wet fingers (frequently re-wetting them). Sprinkle seeds over the top. Cover pan with a towel and allow to rise for 20 minutes in a warm spot.
Preheat oven to 350 degrees. Bake bread for 35-60 minutes (depending on altitude. Mine only took 35 minutes). Remove bread from pan, and transfer to a wire rack. Place the rack in the oven, and bake for an additional 10 minutes (you could just put it straight on the oven rack, but mine is super dirty :P). Bread should sound hollow when tapped. It should also be lightly golden on top.
Remove from oven, and cool completely on wire rack.
8 comments:
Hey Stephanie!
Thanks for your nice messages on my blog. I like yours as well! I'm adding you to my reader :)
I appreciated the link to Melissa's granola, I am totally going to make it!
I read your "About" and am curious, since you avoid red meats, beans, and eggs what do you do for the majority of your protein?
Wish I could help you but I'm not much of a baker. You should ask Carrie at Ginger Lemon Girl - she is so knowledgable. But in any case - looks great!
Great looking bread. Thanks for commenting at my blog! Your water temp can make a big difference and proofing yeast in advance is helpful (as you did) also the egg temp makes a difference. Room temp egg is best. Sometimes my loaves have fallen when rising too long or with too much liquid but I'd bet it's the egg and/or water TEMP! :) Hope this helps,
Jessie
I'm going to have to try this bread. It looks so nice! Gluten free bread is so hard to make. I read your 'about'; you sound a lot like me! For years doctors couldn't figure out what was wrong, I was just diagnosed with Celiac disease and 'a touch' of IBS this year too :).
My educated guess: It probably wasn't the egg. I usually make mine vegan (with egg replacer) and my bread usually looks like that (though not always).
If you have a candy thermometer, your water temperature for yeast should be 115 degrees F. If not, use hot tub temp. water (About 105 degrees or so) and proof for a bit longer.
I also always leave mine to set for about 30-45 minutes, instead of the twenty she recommends. It could also be that your kitchen has finally warmed up enough to allow the bread to rise. Hot weather always makes bigger bread :)
Good luck.
hi,
first i want to say i think your blog is beautiful and full of interesting stuff...glad i got to see it, and i will be back (and link to you!). re this bread, my recipe is similar, but different...i make it as italian bread, in baguette pans so i dont worry about height so much..right now ive got some breadsticks rising from the same recipe...wonder how they;ll be. check out my recipe and let me know what you think about our differences.
its alllll in the yeast! i've been making a gluten free bread recently, and anytime my yeast doesn't bubble up I redo it. has to be warm... I use milk and sugar, but if the milk isn't warm to start out, its all a waste. If it's too hot - if its too cool. I also let it sit for about 10-15 minutes to do its thing before I mix up the dough.
Your yeast proofing liquid should be about 110 degrees. I normally heat the liquid in the microwave for 1 minute. Then, after I add the yeast, I cover the mixture with saran wrap and let it sit for 10-15 minutes. Make sure all your ingredients are at room temp. I usually leave the ingredients, including the eggs, out over night to ensure this. Also, depending on your altitude you may need an extra egg. I know when I make Karina's Kitchen bread recipes I have to add an extra egg. She cooks in the mountains. I am practically below sea level. There are so many factors to consider! Trial and error is what it's all about.
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