Thursday, May 07, 2009
GF Bread. Anyone know what I did RIGHT?
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
1-3 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.