Continuing my process of finding the right ingredient combination for my gluten free breads. I think the biggest learning is that one needs to focus on the consistency of the dough.
Jump to RecipeMaking gluten free bread takes a lot of getting used to. Gluten free batter acts and looks nothing like its gluten counterpart. The right consistency for the dough is to look pretty much like cake batter. How is that going to turn into a bread? I don’t know but it does. How do you roll it out and knead it? I have finally learned to use a BENCH SCRAPER. Using the bench scraper means the dough/batter does not get stuck on your hands.
You make this bread as you do any other bread. Put he dry ingredients together and do the same with the wet ingredients. Mix the wet ingredients in your stand mixer. Slowly add in the dry ingredients until fully combined. Pour out, what I will call somewhat wet batter, on to a lightly floured surface. Knead using a bench scraper until the dough firms up. Keep adding flour until you can make a ball. Then, you let the dough rest before cooking. That’s it. Enjoy the smells after baking.
Mixing the ingredients and making the bread.
The GF Artisan Flax Bread plated.
GF Artisan Flax Bread
Developing the perfect gluten free bread is learning the right batter consistency. I also play with ingredients as in this GF Artisan Flax Bread.
Ingredients
- 3 Cups GF Bob's Red Mill 1 to 1 Flour
- 3/4 Cup Flax Flour
- 1 Tbsp Baking soda
- 1 Tbsp Psyillium husk
- 1 Tbsp Sugar
- 2 Tsp Table Salt
- 1 Tbsp Yeast
- 3 3/4 Cups Warm Water
Instructions
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In a stand mixer, fitted with the paddle attachment, add all the wet ingredients. Beat until everything is mixed. Now, slowly add the yeast to all the dry ingredients. Add the dry ingredients into the wet ingredients in batches. Watch the dough form – adjust if you need a little more flour or 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. This will make an extra crispy crust.
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!
Recipe Notes
https://artisanbreadinfive.com/2014/11/03/master-recipe-from-gluten-free-abin5/
I have not tried this as yet, but have a few questions. The bowl that the dough rises in is lined with parchment, correct?
The flour mix has xanthan gum, and the recipe also has psyllium and flax. It does get too firm with all of these?
What size loaf does it make, and could I make rolls out of this?
Thank you
The bowl can be oiled as an alternative. I would not add the psyillium husk if your flour mix has zanthan gum. I use the one size up loaf pan from the standard. not responding from home, so I cannot check the size. Rolls would work but not sure on the cooking time.
Thank you for your info. Appreciate it.