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.
Hey Stephanie!
ReplyDeleteThanks 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!
ReplyDeleteGreat 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,
ReplyDeleteJessie
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 :).
ReplyDeleteMy 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).
ReplyDeleteIf 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,
ReplyDeletefirst 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.
ReplyDeleteYour 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.
ReplyDelete