(If you don’t have a 10″ x 5″ bread pan, you can use two 8.5″ x 4.5″ pans.) Grease 10″ x 5″ bread pan (I use Spectrum® Organic Palm Oil Shortening).3 cups of GF flours (I used 1/2 cup each of: millet, sorghum, teff, brown rice flour, tapioca starch, and potato starch).The link above will get you to the original. I’m writing up what I ACTUALLY did, rather than discussing variations from her recipe.
#Bread diary free
Starting with my variation on Kim’s Gluten Free, Dairy Free, Whole Grain Bread from Gluten Free Real Food. I will also be making my breads corn-free and dairy-free. And the GF books/recipes I’ve looked at that claim to be about gluten-free bread baking are filled with contradictory and confusing information regarding flours and rising and necessary ingredients. Sadly, Rose doesn’t have much to say regarding gluten-free bread. Though overwhelmingly detailed it taught me the value of weighing ingredients instead of measuring in cups and helped me make some of the best sandwich breads I’ve ever tasted. I also wish there was a gluten-free equivalent of Rose Levy Beranbaum’s “The Bread Bible”. I just wish I could find the gluten-free equivalent of my friend Sally, who perfected her bread-baking up in Alaska and shared a few secrets with me: (1) learn what the dough should FEEL like weather conditions will alter the recipes but if you get the feel right it will turn out and (2) be patient, let the yeast do its thing in its own time, don’t be so worried about specific rising times, etc. So I don’t expect to find the perfect gluten-free bread technique overnight.
![bread diary bread diary](https://i.ytimg.com/vi/e5c4N31mvwA/maxresdefault.jpg)
But it took years of trying and some great teachers before I got there. THANKS!!īefore I start I should note that before I went gluten-free I was a pretty darn good baker of wheat bread. If any of you who stumble on this blog have hints or tips or recipes for me to try, please post them in the comments. SOOOO, this page will be my ongoing diary of my gluten-free bread baking attempts. Today (January 10, 2012) I pulled out the recipes again and realized that despite having made notes on many of them, I couldn’t really remember much about what worked and what didn’t. Some disasters, a few edible loaves, but nothing that really wow-ed me. Over the last eight months of 2011 I made nine attempts to bake gluten-free bread from several different recipes. Gluten Free Mommy’s Millet & Oatmeal Bread (March 3, 2012).
![bread diary bread diary](https://i.ytimg.com/vi/yvCTDhJAqmU/maxresdefault.jpg)