This experiment worked out very well. It's an everyday bread that I'll be using. It has no egg, only milk, and is suitably simple to use even if you're retired and aren't up for a kneading session. Most Celiac diagnoses happen after mid-life, so my series is meant to empower everyone to make their own bread, even if they're limited in mobility. My focus is on nutrition and simplicity. Please comment and tell me what you think. There is more detail in the article I'm linking to, but the recipe is reprinted here with a picture of the crumb. The texture is very similar to a classic rye bread. Which shouldn't be surprising, I baked many a rye loaf when I was able to eat gluten.
The big surprise is that processed starches weren't needed to make a very nice bread machine bread that's gluten free. I always suspected that. Now here's the proof.
So far it hasn't lasted longer than two days, to check for staling. :) It doesn't even stick tot he knife when you cut it. I had a problem with that when I was using egg as a protein network. Not that those breads weren't delish, but this is more recognizably bread and less like a cake that tastes like bread.
Rice and Buckwheat Bread with Chia Seeds
A great tasting gluten free bread, equally good with stew or as french toast.
Allergens: Contains Milk
West Bend 1-3 lb Hi Rise Bread machine -- Whole Wheat Cycle 2.5 lbs, Dark Crust
Vitamix 5200 with Dry grind attachment
Baker's percentages and grams are used. Excluding soaker, 100% hydration.
Soaker: 30g chia seeds + 70g water (set aside for 5-10 min to thicken)
400g rice flour (I fresh ground mine, this is a good one)
200g buckwheat flour (I fresh ground it, this is a good one)
600g whole milk (100%)
15g vinegar (2.5%)
15g oil (2.5%)
15g turbinado sugar (2.5%)
1 packet Rapid Rise yeast (or Bread Machine yeast, or Instant Yeast, these are the same)
*that's 7g in a packet or around 1% also
6g guar gum (1%) with the chia also, you don't need much of this
Combine, flours, guar gum, and salt in a bowl and set aside.
In the Bread machine container, add milk, sugar and soaker.
On top of the milk mixture, put the flours mixture. Don't stir. Make a hole or channel in the top, and put the yeast there.
Along the side, slide in the oil and vinegar, just before starting the machine. That is to say, set the settings for the machine, pour in the oil/vinegar, and press Start. Since we're using milk and vinegar, I'd rather not take a chance at curdling the milk.
My machine takes 3 and 1/2 hours for the whole wheat cycle. Don't open it in the last stage of rising and baking, it can collapse, otherwise, feel free to scrape the sides down in earlier stages if you feel it needs it. But it shouldn't need that. This dough works pretty well, hands off.
Important Note: Using a thermometer I've noticed that the bread in a bread machine doesn't always get to fully cooked temperatures. This is even more important when you're baking gluten free. So either use a thermometer that can monitor the temperature and beep when it's at 210 degrees F in the center of the loaf, or do what I do.... leave it on Keep Warm after it's finished for another 45-60 minutes, then cool on the countertop for another 2-12 hours. All this is before slicing. It will be worth the wait.