Gluten Free Flax Bread
My daughter has rheumatoid/psoriatic arthritis and decided to try going gluten free to see if it would help her pain and fatigue. We have a wonderful gluten free bakery here but things are rather expensive and I found that their rolls went hard after one day. When I did some research on TFL, I came across this recipe for Gluten Free Flax Bread. When the OP said that her family couldn't tell the difference between the gluten free and the regular bread, I decided to give it a shot.
Well, for a first try, I don't think it turned out too bad. I didn't realize until after I put the yeast in, however, that the recipe called for ADY and I put in instant. That might explain why my dough was rising like a bat out of hell. What was supposed to take around 80 minutes happened in 45. I was trying to heat up my oven as fast as I could to get the dough in it but I think it over proofed it because it collapsed somewhat when it came out of the dutch oven.
Even with the loaf being somewhat flattened in spots, it tastes really good. I was quite surprised. It even tasted better than the rolls from the gluten free bakery. So I need to get some ADY and try again. I also need to figure out how much to let this rise. Maybe when the dough starts showing some holes at the top is the right time to bake. Mine actually had a pretty big canyon going into the oven.
The crumb isn't great but it could be worse.