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What the heck does this title mean? I have been playing with the rise time and number of rises in my search for the perfect gluten free bread recipe.
Jump to RecipeIn this case, my GF Long Rise Bread went through only one rise in the loaf pan. My last trial had a very long rise in a bowl, like 3 hours, followed by another rise in the loaf pan. I learned that the first long rise limited the second rise so that bread had no volume. So I used that learning to try this rise. I did not time the rise. I used a visual cue and wanted the bread to rise virtually to the top of the loaf pan but not to the top (see pic below).
This rise gave a pretty good sized bread. You will see from the pic post baking that the bread only rises a little. You do not need to worry that the bread will rise so much that it overflows the loaf pan. I really like the resultant size of the bread. Gluten free bread, especially what you buy in the store, is much smaller than its gluten counterpart. The gluten free breads don’t have enough size to make a full sandwich.
Some of the keys to this bread beyond the rise is the combination of ingredients. I like using psyllium husk in lieu of xanthan gum. I think it is a better binder but it makes a darker hue to the bread. The second key ingredient is the apple cider vinegar. I am not sure of the science but the cider vinegar works wonders. The final key is to add more yeast than a typically called for.
The cast of characters.
Developing the bread.
The GF Long Rise Bread plated.
GF Long Rise Bread
Playing with the rise to come up with the perfect GF bread. My GF Long Rise Bread is a wonderfully robust bread with great crumb.
Ingredients
- 3 Cups GF 1 to 1 flour
- 1/2 Cup Teff flour
- 1 Tbsp Baking Soda
- 1 Tbsp Psyillium husk
- 1 Tbsp Honey
- 2 Tsp Salt
- 1 Tbsp Yeast
- 2 Whole Eggs beaten
- 2 Tbsp Apple cider vinegar
- 1 1/2 Cups Milk warmed to 100+ degrees
- 1 Cup Water
Instructions
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Begin by adding the yeast, milk and honey and let bloom for 10 minutes.
In a stand mixer, fitted with the paddle attachment, add all the wet ingredients save for the water and the yeast mixture. Beat until everything is mixed.
Add the dry ingredients into the wet ingredients in batches. Watch the dough form – add the water a little at a time. The dough should just come together – it should be a cake like batter. When the dough is done, place in a loaf pan and cover with a towel. Let the dough rise until it reaches within an inch or two of the top.
After the rise, add to the oven at 375 degrees. Bake for 35 – 45 minutes. The bread will come close to the top of the loaf pan. Insert a thermometer and it should register 200 degrees.
Allow the bread to completely before slicing.
Serve and enjoy!
Thank you. I will let you know.
What can I replace the Teff with, perhaps millet flour? Can’t get teff. Thank you,
Teri, flours all react differently. Teff is a very fine grain. Millet flour might work. Let me know how it turns out?