Finding the perfect combination of gluten free ingredients to achieve just the right texture in the bread to mimic the gluten original is the goal.
My GF Artisan Flax Bread is pretty darn good. Like the other gluten free breads, it ultimately does not hold up. The flax helped for sure. The bread is pretty sturdy but it still benefits from being toasted to help it stay together. I will say that the un-toasted piece is sturdy but as you eat a sandwich it will have trouble holding together.
I decided to do a little research to understand why gluten free breads do not hold up. Simple answer is gluten is the glue in bread. The below link from BAKEINFO. and insight copied from their site is very insightful.
“The gluten of a loaf is the structure or frame work that holds the loaf together and retains the gas in the dough. It is the elastic nature of gluten which allows dough to rise and to expand in the oven.When water is mixed with flour the gluten is formed as a rather homogenous mass, and it is during the mixing process and rising of the dough that the fibres and sheets of gluten which form the supporting tissue of the loaf are developed.
Flours without gluten do not provide the same elastic matrix for the structure and textures we associate with bread and baked goods. … there is no framework to trap gases given off by raising agents.”
I have noted in my last GF bread posts that I am increasing the size of the recipe so I can get a larger bread at the finish. I find this a great solution to make the end product look like its gluten brother. Below are a couple of my other gluten free breads that I like.
The cast of characters.
Building the GF flax bread.
The GF Artisan Flax Bread Plated.
GF Artisan Flax Bread
- 3 Cups GF All-purpose Flour
- 3/4 Cup Flax Flour
- 1/4 Cup Potato Starch
- 2 Tbsp Arrowroot flour
- 2 Tsp Kosher Salt
- 1 Tbsp Yeast
- 3 3/4 Cups Warm Water
In a stand mixer, fitted with the paddle attachment, add the yeast to all the dry ingredients. Mix slightly. With the mixer on low speed, slowly add in the liquid. Watch the dough form - you made not need all the water. When the dough pulls away from the side, let the mixer run for another minute. When the dough is done, place in a bowl and cover with a towel. Let the dough rise for 2 hours. It will not rise that much.
While the dough is rising, turn your oven on to 450 degrees and heat a pizza stone for 45 minutes. When ready to put the bread in the oven, add a broiler tray filled with a couple inches of water in the bottom of the oven.
Slide the parchment paper with the dough on to the pizza stone. Cook for 45 minutes. Allow the bread to cool a little.
Serve and enjoy!