2ND GF Loaf-Making progress
My first attempt was a whole grain style "English Muffin". Not bad but the person I'm researching GF for requested a white sandwich bread so this second GF bread is just that. I wanted a simple ingredient list and a simple technique so I went looking. I found just what I wanted in the Red Star Yeast site. Of course I modified it.
If you try this recipe, keep in mind I only made it once-it is still a work in progress and you are welcome to add your 2cents.
GF BUTTERMILK BREAD
MODIFIED -FROM RED STAR YEAST
WET INGREDIENTS-WARM AND WELL MIXED TOGEHTER
INGREDIENT | WEIGHT | VOLUME | COMMENT |
WARM WATER |
| ¼ C +1 TBSP |
|
MILK/BUTTERMILK |
| 1 CUP |
|
EGGS-slightly beaten |
| 2 large | ROOM TEMP |
OIL OR MELTED BUTTER |
| ¼ C |
|
CIDER VINEGAR(OPTIONAL) |
| 1 TSP | ADD IF USING SWEET MILK |
HONEY |
| 2 TBSP |
|
DRY INGREDIENTS-BLEND WELL TOGEHTER
WHITE RICE FLOUR | 296G | 2 C |
|
POTATO STARCH | 78G | 1/2C |
|
TAPIOCA FLOUR | 55G | ½ C |
|
SALT | 10G | 1 ½ TSP |
|
YEAST-INSTANT |
| 2 ¼ TSP |
|
PSYLLIUM | 6G | 1 TBSP |
|
Beat for 10 minutes in mixer.
Pour into large, oiled bowl and cover with plastic wrap.
Cover and sit for about 1 hour (dough rises quickly! Easily doubled.)
This dough is like a pourable, thick pancake batter.
Fill a well greased 9x5 bread pan. Fill a little over ½ full- it will rise to the top of the pan.
(this made slightly more than 1 pan -I overfilled the pan)
A straight sided pan that is a little deeper than usual works best. This loaf does not dome up-it stays flat. King Arthur sells such a pan.
Rise to top of pan
Sesame seeds were a delicious addition sprinkled over the top. This bread browned beautifully!
Bake in 375 oven. Internal temp 180-200 or test like cake.
Cool for 5 minutes in pan before removing. Invert it on a cooling rack and cool upside down as the top bakes crisp and supports the loaf. (This baked loaf tends to deflate if not fully baked.)
Here are some pics:
The texture is exactly like a batter bread such as a Sally Lunn. It was quite delicious. I think the moisture in the crumb will improve by tomorrow. I waited til it was room temp but batter breads, like a good rye, need time to come into their best.
So this is simple,light colored, has a pleasing texture and easy to find ingredients. I went with psyllium instead of a xanthan gum because some people find they have some upset with the refined gums. It worked great. I have another thread going about using a water roux with GF but I'm wondering now if that would be best used with a whoile grain GF loaf. More experiments ahead. I hope this is beneficial for others.
