Sunday, January 18, 2009

Baking Gluten Free Bread


WELL, HERE IT IS - MY FIRST ATTEMPT AT GLUTEN FREE BREAD. INSPIRED BY THIS POST ON GLUTI GIRLS BLOG, I USED THE MILLET-OATMEAL BREAD RECIPE FROM GLUTEN FREE MOMMY, FOUND HERE. I FOLLOWED THE RECIPE FAITHFULLY, USING THE BREAD MACHINE ADAPTATION. THE TEXTURE IS REALLY GOOD! IT'S REALLY BREAD. SO COOL!
EXCEPT . . . THERE IS SOME VERY SLIGHT BITTER/SOUR SMELL AND AFTERTASTE THAT I HAVE TO IDENTIFY. WHAT COULD IT BE? FLAX SEED MEAL? XANTHAN GUM? IF YOU'D LIKE TO HELP SOLVE THE MYSTERY, TAKE A PEEK AT THE RECIPE AND PLEASE LET ME KNOW. (I USED CORN STARCH IN PLACE OF ARROWROOT STARCH - I COULDN'T FIND ANY AT WHOLE FOODS; THE BLACKSTRAP MOLASSES I USED IS QUITE DARK, MAKING THE BREAD A DARKER COLOR THAN THE OTHER PICTURES OF IT ON THE WEB.)
OF COURSE IT DIDN'T STOP ME FROM CUTTING A THICK SLICE, SLATHERING IT WITH BUTTER AND ENJOYING IT QUITE THOROUGHLY!

2 comments:

Kim said...

Hey..I am just about to attempt my own gluten free bread next weekend (unforntuantley don't have the time to bake in the day!) and am making it with a natural leven that uses rice flour. Each day of the leven is on http://foodloversfoodscoop.blogspot.com/ and my own gluten free blog http://figsandlavender.blogspot.com...

Thinking about it, the sourness may come from the linseed..I don't often use them for that reason!

GREEN KEY said...

Hi Kim. Thanks for stopping by! I'll check out your sourdough progress - that's very interesting. I'm curious to see if your thought about the flaxseed is confirmed by others. I've never used them before, so I don't know. Gluten free baking is quite an interesting undertaking, isn't it?