Gluten-free bread #3
I'm surrounded by GF people here in Boulder, so I'm trying to come up to speed. The past week or so has been spent on bread -- trying to get ANY bread to come out nicely and, well, be tasty. (N.B. You didn't miss any posts -- I didn't document the first two attempts.)
My points of departure for this attempt were the Whole-Wheat Bread recipe in Gourmet's Menu Cookbook (1963, p.223) and a Gluten-Free Pumpernickel Bread that I found online ( http://gluten-free-desserts.com/recipes.aspx?ID=30&Gluten-Free-Recipe=Gluten-Free%20Dairy-Free%20Pumpernickel%20Bread ).
I was out of eggs and running out of molasses (and had no honey in the house) so this proved to be a good project for me for that particular evening. There is perhaps some irony to my having so many glutinous flours on hand yet not having eggs...! I managed to give away the bread before photographing it, but it had a nice balanced flavor and a hearty consistency.
I think this recipe could tolerate further experimentation -- I'd like to work at adding more oatmeal to it, and maybe reducing the buckwheat or flaxseed somewhat, so that the oat-ness comes through more. Working with honey instead of molasses/syrup may also help there, as honey has a much less pronounced and distinctive flavor.
1 3/4 cup scalded milk
1/4 cup softened butter
1/4 cup honey or molasses (I ran out of molasses, so it was 1/8 cup molasses and 1/8 cup dark Karo syrup)
1 Tablespoon salt
1 package yeast
1 cup oatmeal
1 cup light buckwheat flour
1 cup flaxseed meal
1 cup rice flour
1 cup tapioca flour
4 teaspoons xantham gum
(N.B. you'll need more of each flour, potentially, depending on how much flour the dough accepts as well as to flour the counter-top; you'll also need some more butter to butter the bowl and butter or Crisco to grease the baking pans)
Warm the larger mixer bowl with hot water then towel dry. In this bowl, combine scalded milk, softened butter, honey or molasses, and salt. Let mixture cool to lukewarm.
Dissolve yeast in 1/4 cup lukewarm water and then add that to the milk mixture.
Add the oatmeal, buckwheat flour, flaxseed meal, xantham gum, and half a cup each of the rice and tapioca flours and mix well. Gradually add the remainder of the flours 1/2 cup at a time. (Depending on the consistency of the dough, you may need to add about another cup of flour to get what you want, but my mixer gave up on me at this point, so I moved on to kneading and let the dough pick up more flour that way.)
Turn the dough out onto a floured surface and let it rest for 10 minutes. Knead the dough for 10 minutes, potentially folding in more flour as needed. Work the dough into a ball and put it into a buttered bowl, cover it with a damp towel, and let it rise in a warm, sunless place until it doubles in bulk (1 1/4 hours at sea level, about half that time at high altitude).
Punch down the dough, cover it, and let it rise again (1 hour at sea level, about half that time at high altitude).
Divide the dough in half, cover it, and let it rest for 10 minutes. Shape the dough into loaves and put them in two buttered (or Criscoed) bread pans. Cover them with a damp towel and let them rise again until the centers are higher than the edges of the pans (I skipped this step, for the record).
Bake the loaves at 400F for about 35 minutes or until they shrink from the sides of the pan. Remove from pans and allow to cool on cooling racks.
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My points of departure for this attempt were the Whole-Wheat Bread recipe in Gourmet's Menu Cookbook (1963, p.223) and a Gluten-Free Pumpernickel Bread that I found online ( http://gluten-free-desserts.com/recipes.aspx?ID=30&Gluten-Free-Recipe=Gluten-Free%20Dairy-Free%20Pumpernickel%20Bread ).
I was out of eggs and running out of molasses (and had no honey in the house) so this proved to be a good project for me for that particular evening. There is perhaps some irony to my having so many glutinous flours on hand yet not having eggs...! I managed to give away the bread before photographing it, but it had a nice balanced flavor and a hearty consistency.
I think this recipe could tolerate further experimentation -- I'd like to work at adding more oatmeal to it, and maybe reducing the buckwheat or flaxseed somewhat, so that the oat-ness comes through more. Working with honey instead of molasses/syrup may also help there, as honey has a much less pronounced and distinctive flavor.
1 3/4 cup scalded milk
1/4 cup softened butter
1/4 cup honey or molasses (I ran out of molasses, so it was 1/8 cup molasses and 1/8 cup dark Karo syrup)
1 Tablespoon salt
1 package yeast
1 cup oatmeal
1 cup light buckwheat flour
1 cup flaxseed meal
1 cup rice flour
1 cup tapioca flour
4 teaspoons xantham gum
(N.B. you'll need more of each flour, potentially, depending on how much flour the dough accepts as well as to flour the counter-top; you'll also need some more butter to butter the bowl and butter or Crisco to grease the baking pans)
Warm the larger mixer bowl with hot water then towel dry. In this bowl, combine scalded milk, softened butter, honey or molasses, and salt. Let mixture cool to lukewarm.
Dissolve yeast in 1/4 cup lukewarm water and then add that to the milk mixture.
Add the oatmeal, buckwheat flour, flaxseed meal, xantham gum, and half a cup each of the rice and tapioca flours and mix well. Gradually add the remainder of the flours 1/2 cup at a time. (Depending on the consistency of the dough, you may need to add about another cup of flour to get what you want, but my mixer gave up on me at this point, so I moved on to kneading and let the dough pick up more flour that way.)
Turn the dough out onto a floured surface and let it rest for 10 minutes. Knead the dough for 10 minutes, potentially folding in more flour as needed. Work the dough into a ball and put it into a buttered bowl, cover it with a damp towel, and let it rise in a warm, sunless place until it doubles in bulk (1 1/4 hours at sea level, about half that time at high altitude).
Punch down the dough, cover it, and let it rise again (1 hour at sea level, about half that time at high altitude).
Divide the dough in half, cover it, and let it rest for 10 minutes. Shape the dough into loaves and put them in two buttered (or Criscoed) bread pans. Cover them with a damp towel and let them rise again until the centers are higher than the edges of the pans (I skipped this step, for the record).
Bake the loaves at 400F for about 35 minutes or until they shrink from the sides of the pan. Remove from pans and allow to cool on cooling racks.
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