Finally gluten free bread

[Norcalbaker59]

Still needs some tweaking but overall this gluten-free loaf turned out pretty well. It’s soft; great rise; not crumbly, edible without toasting. But like most gluten-free bread it’s bland. To develop flavor, I’m going to add some sorghum flour, and use a poolish.

9” x 5” Pullman pan. Great rise

Did not collapse or shrink after cooling. Yay!

Not crumbly in the least. Used 3 whole eggs, 1 tablespoon psyllium husk, 1 tablespoon Expandex, 1 1/2 teaspoons of xanthan gum for the binders and gluten replacers. But still bland. So works not done yet on this recipe.

 

[Becky]

Wow, I would not have thought that was gluten free bread! It looks great, you've got a fantastic texture going on there. In terms of helping the flavour, I wonder whether using (gluten free) beer instead of water would help... the reason this popped into my mind is that I had some non-alcoholic beer at the weekend and Ian commented that it tasted like bread, so I'm wondering if you could use that to your advantage. I make a Finnish rye bread with beer, it's very tasty.

 

[Norcalbaker59]

Wow, I would not have thought that was gluten free bread! It looks great, you've got a fantastic texture going on there. In terms of helping the flavour, I wonder whether using (gluten free) beer instead of water would help... the reason this popped into my mind is that I had some non-alcoholic beer at the weekend and Ian commented that it tasted like bread, so I'm wondering if you could use that to your advantage. I make a Finnish rye bread with beer, it's very tasty.

That was my 6th attempt. All the others were like lead weights. I’m trying to reduce or eliminate the xanthan gum all together. This loaf only had 1 1/2 tsp of xanthan gum, yet I got great rise.

That gluten free beer suggestion is actually a great one. I’m going to pick up a bottle when I go into town. The certified gluten-free beers are made from sorghum so it would be the perfect liquid since I’m going to add sorghum to the flour blend.

Thanks for the suggestion.

 

[Becky]

Glad you like the idea, hope it goes well

 

[kiko_]

Still needs some tweaking but overall this gluten-free loaf turned out pretty well. It’s soft; great rise; not crumbly, edible without toasting. But like most gluten-free bread it’s bland. To develop flavor, I’m going to add some sorghum flour, and use a poolish.

9” x 5” Pullman pan. Great rise
View attachment 1470

View attachment 1468


Did not collapse or shrink after cooling. Yay!
View attachment 1471

Not crumbly in the least. Used 3 whole eggs, 1 tablespoon psyllium husk, 1 tablespoon Expandex, 1 1/2 teaspoons of xanthan gum for the binders and gluten replacers. But still bland. So works not done yet on this recipe.
View attachment 1469

hi, norcalbaker, what a very pretty bouncy white bread. seeing your bread, i am as glad as you expressing the result.
i'm curious :
1/ are psyllium husk different with xantham gum? at the first for their role in GF bread making
2/ could i replace xanthan gum with konjac/glucommanan starch?
3/ what is the particular taste/sensory impression of sorghum flour as you mention above?

thank you so much for sharing!

 

[Mona]

Wow, that loaf looks impressive! It’s great to see such a good rise and texture in gluten-free bread. Your use of binders and replacers seems spot on. Adding sorghum flour and a poolish should definitely help with the flavor. If you haven’t tried it yet, you might also experiment with adding some herbs or spices, like rosemary or garlic powder, to the dough. They can give the bread a nice boost in flavor without affecting the texture. Keep up the great work—gluten-free bread can be a tricky beast, but it looks like you’re on the right track!