Gluten Free Baking Class – Breads!

So far, I’ve been impressed by most of the gluten-free goods I’ve been taught to bake in my class.  I think I was most intrigue to bake the gluten-free bread.  I have yet to eat a gluten-free bread that I have absolutely loved.  I find them cardboard like and bland.

This class we were taught how to bake a multigrain gluten-free bread and a cheese loaf.

For the multigrain bread, a multigrain soaker is needed.  This is just a mixture of the grains soaked in boiling water in order to soften them up for the dough.  This soaker consists of cornmeal, flaxseed, rolled oats and sesame seeds.  Pour boiling water over and let sit for at least 4 hours.  You will want it be at room temp before adding to the bread dough.

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The multigrain bread batter is made with rice flour, potato starch, guar gum, albumen powder, tapioca starch, soy flour, whey flour, instant yeast, salt, sparkling water and egg whites.  Everything is mixed up in the mixer with no worries about over working the gluten (there is none).  The mixture is definitely not a dough, more like a batter and we scoop it into greased loaf pans.  We leave them to proof for about 30 hour until the mixture doubles.
IMG_7824The multigrain bread fresh from the oven.  The batter does take some time to bake.  Unlike bread where you try to reach a specific internal temperature, the way to know the bread is done is to insert a cake tester and have it come out clean.  It took almost an hour to bake these loaves!
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Next up was the cheese bread.  This batter involved melted butter, eggs, instant yeast, rice flour, soy flour, tapioca starch, skim milk powder, sugar, guar gum, salt and grated cheddar.

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Multigrain bread sliced.

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Cheese bread sliced.

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The verdict?  The multigrain bread was quite tasty – straight from the oven.  Not so much the next day in as part of a chicken salad sandwich.  It was still cardboard like and dry.

The cheese bread fared a bit better, but then again, everything is better with cheese.  I had this for breakfast and was quite satisfied.  I would be tempted to try baking this again but maybe using some herbs like rosemary with the cheese or using a jalapeño havarti for some bite.

The hunt for yummy gluten-free bread continues… =)

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