Monday, September 30, 2013

High Altitude Gluten Free Bread Recipe

A really good gluten free loaf tested at high altitude!  Uses whatever kind of flour you have on hand.

I've tested this about ten times with a lot of different flour combinations.  It makes a nice, light, soft bread that keeps well and is good for sandwiches or toast.  It doesn't cave in much after baking like most of the other recipes I've tried, or the Cosco gluten free bread.  I use the flour ratio from this recipe as my all-purpose gluten free flour mix.   I get ideas for flour combinations by either looking at recipes online for gluten free bread or by what I have in my pantry that needs to be used up.  I've considered just trying to make the most cost efficient loaf my staple, but experimenting is just too much fun.  The inspiration for this recipe comes from here.  Notice from the pictures below that you can make a "white bread" by using rice, oats, amaranth, and millet.  You get a more "whole grain" flavor by using sorghum and brown teff.

In a small bowl mix:
1 cup really warm water
2 1/4 tsp SAF instant yeast
1 tsp sugar

In a large bowl mix:
*240g of whole grain flour, a combination of 3-4 flours (rice, brown rice, millet, brown or gold teff, quinoa, toasted quinoa, sorghum, sweet sorghum, amaranth, oat, etc.  If using a bean or garbanzo flour use 30-40g or less.  Bean flour is always a good idea for the protein and fiber, but you sacrifice a bit on texture.)
*125g of starch (tapioca, cornstarch, potato starch (15g or less), sweet rice flour, arrowroot starch, etc)
1 1/2 tsp salt
3 Tbs sweetener (brown sugar, white sugar)
1 Tbs Bob's Redmill xanthan gum

*I highly recommend using a scale to measure flour, without a scale the flour/liquid ratio will vary.  However if you must use cups, fill your cup a spoonful at a time and gently level with a knife.  Assume 1 cup of the whole grain flour is 120g.  1/2 cup of starch is about 62g.

In stand mixer mix:
3 eggs lightly beaten (bring to room temperature by soaking in warm water)
1 tsp apple cider vinegar
1/4 cup oil (light olive oil, coconut oil, butter, etc.  I usually use coconut oil)
1 Tbs sweetener (honey, agave, sugar, brown sugar)

add the yeast and flour mixture to mixer and mix for 4 minutes (I use a bosch mixer).

Scoop batter into a well greased pan with a spatula.  Then with wet fingers smooth and shape the loaf.  I like mine kind of rounded on top.  I tried it with an indentation down the middle once, but the finished loaf looked like it had caved in.  Put the loaf in the oven with the light on to rise until the loaf is about even with the top of the pan or "double" as most recipes say.  The bread sometimes does nothing for 30 minutes and then starts rising like crazy.  Sometimes it starts rising right away.  I haven't figured out exactly how it works yet.  Just watch close.  If it over rises and the air pockets get too big it can fall after baking.

Bake at 375 for 10 minutes.  Cover the bread loosely with foil and then cook 45 more minutes.  Cool on a wire rack.  The bread is better if you wait an hour to slice, but my kids usually talk me into slicing before that.  When the bread is cool I slice the whole loaf at once so I can have convenient sliced bread the rest of the week.

I took some pictures of a batch I made of 12-grain bread.  My oven isn't level, so you'll notice all my loaves lean a bit:(
Below: 12-grain bread with sunflower seeds, flax seeds, millet, and pumpkin seed add-ins,

after about 40 minutes, ready to bake.

after 10 minutes of baking, the additional rise during baking is very good, time to add foil.

All done, house smells heavenly!

First slice, yum!

Below: Multi-grain with quinoa-sprout add-ins

Left below: amaranth, brown rice, millet, oat loaf 
Right below: quinoa, millet, brown rice, teff loaf

Below:  the loaf I shaped with an indentation down the middle.
Left: amaranth          Right:brown rice, teff

Sweet Sorghum Bread
(quantitities to use in template)
60g Bobs Redmill sweet sorghum flour
60g millet flour
80g brown rice flour
40g teff flour
60g tapioca flour
65g sweet rice flour
1/4 C sunflower seeds
3Tbs white sugar

Golden Amaranth Bread:
60g amaranth flour
60 g millet flour
80g brown rice flour
40g gf oat flour (make flour in blender or coffee bean grinder)
62g tapioca flour
64g cornstarch
3Tbs brown sugar

Multi-Grain Bread:
inspired by King Arthur's multi-grain flour blend
40g each of the following: sorghum flour, quinoa flour, millet flour, brown rice flour, teff flour, amaranth flour, tapioca flour, cornstarch, and sweet rice flour.
white sugar

Quinoa-Millet Bread:
60 g quinoa flour
80 g millet flour
70g brown rice flour
30g teff flour
60g tapioca flour
66g cornstarch
brown sugar

I use a K-tec Kitchen Mill for my quinoa flour, millet flour, teff flour, and rice flours.