Gluten Free / Celiac Cooking Recipes and Discussion

Now I’m unsure. This is what we had over there.

 

I like some of their other products like the sourdough copy, ciabatta rolls (a staple in our house, used for everything), and the French loaves for crostinis, but I was less than impressed with the sandwich bread until I had the above loaf.

 

Trying my hand at making gluten free bread in the bread maker.

 

Best of luck! May your air pockets be few and fluffiness bountiful.

 

Well... I was kind of off to a bad start but figured what's the worst that can happen?

Like usual, I didn't check to see if I had enough of the Namaste flour before I was committed. So I used what I had (about half of the 3 cups) and went equal parts almond and tapioca flour for the remainder. The Namaste has Xanthum Gum but the other two don't. Not sure how much difference that makes but it's yet another component in deviating from the recipe I was using.

Also, my ancient break machine doesn't have a gluten free setting and the recipe said to either use manual settings (which I can't do) or to use a setting that doesn't do a second rise. The only settings that fit the bill were a 58 minute loaf or a 80 minute loaf so I used the 80.

Here's the result.



My wife hasn't had fresh bread in years so she couldn't help but tear into it literally seconds out of the bread machine.

Obviously it collapsed and while the texture on the outside of the loaf is good, it didn't cook all the way through so the middle is goo. That didn't stop the loaf from being 80% gone in 30 minutes.

After I make a Costco run for more Namaste flour, does anyone have any idea what would happen if I used the regular 3 hour loaf time that does a knock down and second rise? I figure worst case it can't come out any worse than this one, which is perfectly edible, but with a longer, lower temperature cook, it would have to get rid of the under cooked middle. I'm just not sure what the knock down would do or if it will rise a second time.

One way to find out, I guess!

 

Perhaps @Kwikvette or @amyracecar knows the answers your seeking or you can pose that question over here

https://www.tacomaworld.com/threads/bread-any-kind.525677/

 

I'm not familiar at all with gluten-free anything but can say, you normally want to leave bread out to cool before cutting into it which is most likely why it collapsed a bit and looked to be slightly raw.

A lot of heat (along with moisture) will carry-over from being baked and continue to bake the inside as it cools. Also, when slicing into a loaf you always want to keep the ends intact and take a slice from the center that way you can place the end back on to prevent it from drying out.

Not sure if you can check for spring back as well but that's what I do for baking bread.

 

My wife, quite literally, couldn't help herself.

 

I would second most of what @Kwikvette said.
I know nothing about GF stuff.
The carry/over from being baked part as well - need to let it cool/finish cooking, kinda like resting a steak..
Hopefully your wife learned her lesson - I think we have all been there/done that.
When the whole house smells like fresh bread, it is hard to be patient!

I don't do Kwik's slicing technique tho - cause I got humidity where I live!!
I just put it in a plastic bag or container once it has cooled - minus whatever I ate.

 

There's quite a few different gluten free flours out there and if you use the wrong one for what your making, you'll definitely have a bad time lol. The one I use the most is All Purpose GF Flour, it kicks ass. Rouxs, cookies, banana/pumpkin/white breads, Brownies. The possibilities are endless. The brand I trust is Bobs Red Mill 1-1. Let your bread rest!!

 

A lot better results when I weighed the ingredients on the scale and let it cool completely before cutting it.

 

You didn't weigh them before?

Definitely, always scale!

In baking, it's absolutely important to do unlike cooking where many items can be adjusted to taste.

Little things like a bit too much or too little baking powder (in relation to salt, they work together) can prevent rising.

 

That's why I shouldn't be allowed in the kitchen.

But I can be taught.

 

Weighing ingredients also applies in curing meats.

 

Ya, baking is pretty much like chemistry. You have to be exact. I screw up all the time! Lol. Bread looks great @Fargo Taco Good job

 

Looks great!

 

I’ve tried making Yorkshire Pudding/Popovers with every brand I can get up here. All I can say is good thing I play hockey Guess some things just aren’t possible.