Friday, September 24, 2010

First Bread

I made my first attempt at baking gluten free bread.  And it went fairly well. No, it was a success, but it wasn't exactly what I hoped for.  My problem is that I used my very favorite bread recipe and tried to make it GF.  And I just guessed at which flours to use and how much xanthan gum to add.  Because every recipe I found online is different.  So that's where I went wrong.  First using an already loved recipe.  Even though I knew the GF bread would be different, I didn't imagine it would be quite this different. And then guessing on how to make something that I have never even tasted, let alone made, (which by the way is how I do most things in life).  I also don't think that I like the GF flour pictured below.  I think I can find stuff I like better.  But I already own it so I will try it one more time just to be sure.

I used this recipe.  It's my very favorite.  But instead of regular flour, I replaced it with half GF AP flour and half GF brown rice flour and added 2 tsp xanthan gum.

It looks pretty.  But it is sooo dense!  I divided it into two loaf pans and wonder if it would be sandwich size-ish if I just made one giant loaf.  The density is just so very different from the original recipe that I think I really need to just wise up and use an already tested GF recipe.  I am not ready to just "guess" my way through recipes yet when I am not fully understanding how each of these new-to-me ingredients work. 

So the conclusion is that it's good.  But not as dreamy as the original recipe with gluten full flour.  I am determined that there must be a better compromise though so I will keep on baking my way through the internet until I figure it out...


Peachy Keen said...

My sister has an extremely limited diet (no gluten or rice flours) so everything needs to be converted to use nut flours and it is definitely trial and error but usually something very good can be achieved!

Happy experimenting!

edez said...

hmmmm.. looks yum!

nomo wino daph said...

I LOVE Bob's Red Mill. I have several of his products.
I will tell you, I baked a chocolate cake last year using all nat/gluten free mix and it was HORRIBLE, LOL. I think it's just one of those give up the pretty/moist/fluffy for the goodness...bleh :)

Looks delish though!

Hope your weekend is FAB!

Buford Betty said...

Keep trying... I've always heard GF bread is grody, so if you find a solution I'd be all ears! I don't eat a lot of bread anyway, but it'd be nice to be able to eat sandwiches again.


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