The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gluten free bread

  • Pin It
pratipin2001's picture
pratipin2001

Gluten free bread

Hi, This is Pratip from India, just joined "The Fresh Loaf" forum,Gluten freelets discuss something about gluten free bread made with rice flour.Let us create something unique for our future as many people r allergic to gluten. lets begin.......................

jeremiahwasabullfrog's picture
jeremiahwasabullfrog

I'd be interested in knowing more about this topic. Esp if anyone has tried gluten free sourdough.

GermanFoodie's picture
GermanFoodie

but I have successfully made gluten-free breads before. Personally, I prefer recipes w/ a more balanced flour mix than just rice flour.

pratipin2001's picture
pratipin2001

hi @ germanfoodie

if u could enlighten us with the mixes you used apart from just rice flour, we can try the recipe.recently i was in republic of korea and found some breads and cakes just made with rice flour.

 

jvafis's picture
jvafis

I have had good luck with the mix that King Arthur Flour suggests: Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version). Don't confuse potato starch with potato flour; they are quite different things.

I made the mistake of making bread without Xantham Gum. It was pretty sad.

GermanFoodie's picture
GermanFoodie

called "Gluten-Free Baking Classics". I have tried several recipes from it and all turned out. I was using guar gum, not xanthan gum, but both I understand to be interchangeable.

Basic bread flour mix:

1/3 part millet flour (2 cups)
1/6 part sorghum flour (1 cup)
1/6 part corn starch (1 cup)
1/6 part potato starch (1 cup)
1/6 part tapioca flour (1 cup)

jar14's picture
jar14

For more information than you could possibly want, there is a thesis by Pardeep Singh Rakkar, titled "Development of a Gluten-free Commercial Bread". (http://aut.researchgateway.ac.nz/bitstream/handle/10292/438/RakkarP.pdf?sequence=1) It contains images of external loaves, crumb shots, and a great deal of resource information on ingredients and their impact on the properties of the final loaf. A final recipe is developed that produces a loaf  that closely resembles the control loaf made with wheat flour.

Although the author used commercial yeast and other more esoteric ingredients like HPMC (HydroxyPropylMethyl Cellulose grade K4M) and Microbial transglutaminase, they can be purchased from http://www.willpowder.net/methylcellulose.html#E15. There are many substitutes for HPMC, but this is an all too common ingredient in numerous commercially prepared foods and was probably chosen because the researcher was developing a recipe for a commercial baking operation. 

This information should be helpful in building the physical properties and taste into a sourdough, gluten-free bread.

Kudos for your efforts!!

pardeep_rakkar's picture
pardeep_rakkar

Thanks for linking my thesis.

Pardeep Singh Rakkar

 

pratipin2001's picture
pratipin2001

thank you all for ur time and effort....