March 4, 2018 - 4:50pm
recipes Jennifer Katzinger book GF and Vegan Bread
I have this new book. Made country batard and buckwheat round. Neither loaf made painstakingly by the directions were edible. Could not cut them with an axe so no way to taste. Inside was thin and gummy. No rise at all. Read and re-read book. Can anyone help please? Thanks in advance. Loretta
Share
GF bread is difficult to make well, for sure. I'm not familiar with that book so a bit more information would help (ingredients, timing, method).
There will be differences in flours, binding agents (eggs, ground flax seeds, psyllium husk, xantham gum, guar gum, etc), yeast (dry, fresh or sourdough).
I make a few different GF breads for some customers and they seem to turn out okay, though I'm not an expert.
I have made many different recipes by many authors and none of them turn out like the pictures. I have a fortune in different flours and ingredients and I can't produce an acceptable loaf. I have read and re-Read the instructions. Purchased special proofing jars and Pullman pans and it is all futile. I am at a loss. I welcome all advice. My health demands this change and I need to make it work successfully. Thanks. Loretta
There is an errata published regarding her oven not working that affected her bread recipes. Here is the link.
Perhaps that affected the loaves you made?
https://glutenfreegirl.com/
https://glutenfreeonashoestring.com/
These are 2 of my favorite GF websites. There is a lot of deliciousness out there that is GF. Get a few base recipes-pancakes,brownies, wraps,rolls,bread- and enjoy. Learning to enjoy being GF is like learning the piano-practice, practice, practice. Don't expect anything GF to be "just like" wheat based products. Learn to enjoy the GF deliciousness. As for difficulty levels, I have found GF breadmaking easier than whet based baking. It I more like baking a dump cake than a bread. A little different learning curve but definitely do-able.
Here is a post where I helped someone develop a low carb and GF bun. Be warned it is a long string. Scroll down almost to the end to see MY suggested recipe and try it. I was surprised at how tasty they were. Is it a crusty baguette? No. But it was a tasty, soft bun that won't make a gluten sensitive person sick.
Hanseata has a GF loaf she recommends and she has great recommendations. Here it is.
Jeurgen has a very interesting post here that might be helpful.
This is a pretty old post and the pictures are gone but it might be an interesting read.
Unfortunately, I am a person that does not like sorghum or millet flour. To me they taste very bitter. Some genetic thing that is similar to the cilantro thing. Because of a genetic difference, some people describe the taste of cilantro as "soapy". Some people with different cilantro tasting genes love the taste of cilantro.Same thing happens with sorghum. I just substitute more rice or brown rice flour.
Have some delicious fun!