In search of the perfect flour mix for gluten free bread OOPS! ONE OF MY READERS JUST EDUCATED ME THAT SPELT IS NOT GLUTEN FREE. Thank you Monika for saving my gluten free readers from potential harm. Trying a blend of spelt, millet and brown rice flours to that end.
I have been experimenting with different flours to create a gluten free bread that has the texture of its gluten brethren and great taste. The taste is not hard to match up but the texture is way more difficult. There are a lot of gluten free flours that have different bases and most have great flavor. It is the textures that vary a lot.
I thought I was changing up the flour by adding the spelt but the millet flour affects the texture a lot. I should have learned that fact from my TEFF MILLET FLOUR GF BREAD, but apparently, I did not. The millet flour does not hold together very well and gluten free flours do not hold together to begin with. I created a decent texture with a combination of TEFF and OAT FLOURS. I also made a bread with mostly TEFF FLOUR and I decided it was too much of the teff flour. I enjoyed the flavor but the texture was just off.
Now, I am being very critical here but I am searching for perfection. If you are limited to eating only gluten free breads, you will love these recipes. They are all really good and will bring back memories of the bread you love. So stay with me while I work to find just the right combination.
The cast of characters.
The making of the bread.
The Spelt Millet Brown Rice Flour GF Bread plated.
Spelt Millet Brown Rice Flour GF Bread
- 1 Cup Millet Flour
- 1 Cup Spelt Flour
- 1 1/4 Cups Brown Rice Flour
- 3/4 Cup Tapioca Flour
- 1/2 Cup Potato Starch
- 2 Tsp Salt
- 1 Tbsp Yeast
- 2 Tbsp Honey
- 4 Whole Egg Whites Beaten
- 1/4 Tsp Xanthum Gum
- 3 3/4 Cups Warm water
Begin by putting the egg whites in a large measuring cup. Then, fill the cup with water until you have 3 3/4 cups of liquid.
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 the liquid. When all the liquid is absorbed, let the mixer run for another minute. When the dough has come together, place in a bowl and cover with a towel. Let the dough rise for 10 hours overnight. It will not double in size like the gluten breads will.
Next, flour a piece of parchment paper. Cover with plastic wrap and let rise for another hour.
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!
I don't end up using all the egg white water mixture.