I just wanted to share one of my favourite recipes for gluten free bread in hopes of trading for other recipes.
A lot of the gf bread to be found in stores or bakeries often end up way too dry, or with that "gluten free" taste and texture that large amounts of white rice flours give.
This is my edit of a recipe that originally comes from the Norwegian language gf baking book "Ekte Brød" (real bread) by Kristin Granli and is a treat to work with, wait for, and eat!
I have found that as long as I keep the ratio of lighter to heavier flours and grains balanced with the wets a lot of experimentation can be done with which flours to use. Also trying different wets will do good stuff. Substituting whey for the sour milk
was a great success. Using both made for an awfully sour bread
For two loaves:
Buckwheat flakes 1 cup
Buckwheat flour 1cup
Oats 2 cup (originally 1 cup as well as 1 cup of white rice flour, but adding extra oats and removing the white rice works wonders for the taste!)
Tapioca starch 2 cup
Brown rice flour 2 cup
Teff flour 1/2 cup (I am always out of teff, so quite often corn flour is my go to here)
pofibers/potato starch 4tbsp (have tried corn starch to great success too!)
xanthan gum 4 tsp
psyllium 2 tbsp
powdered yeast 2tsp
Pumkin seeds 3 tbsp
Sour milk 1 1/4 cups
Sour dough 6 tbsp
vinegar 2 tbsp
Oil 6 tbsp
Eggs 2 (If you want to go vegan it works very well with whatever egg replacement you`re used to.)
Your preferred pan greaser
Oats, buckwheat or the seed of your choice for decoration
Mix the dries and wets separately before mixing it all together.
Let rest for a few minutes to let the psyllium swell for a bit before mixing a bit more.
Divide into two greased bread pans and smooth it all over with a spatula.
Grab your topping and spread it all over like a crazy person.
Cover the pans and put in a cool place over night.
Pre heat your oven
to 400f and bake for about 45 minutes.
Get them out of the oven and remove the pans, putting the loaves back in for 10 minutes.
Cool on a grate, and wait until completely cooled until slicing.
bakers, what`s your go to gf bread?