Gluten Free Starch Free Bread

Category: Yeast bread
Gluten Free Starch Free Bread

Ingredients

green buckwheat flour 150g
rice flour 50g
chickpea flour 50g
quinoa, ground in a coffee grinder 50g
flaxseed flour 10g
chickpea decoction 200g
water 160g
vegetable oil 7g
xanthan gum 5g
sugar 15g
salt 1 tsp
dry yeast 7 grams

Cooking method

  • Mix all dry ingredients together with yeast (except salt), mix liquid ingredients separately, you don't need to knead the dough too much, just until smooth, add salt at the end. Lubricate the bread pan well. butter, sprinkle with flour (I'm green buckwheat). Put the dough in a mold, tighten the mold on top with cling film and put on the rise in the oven with the light on and a bowl of warm water at the bottom. Wait for the dough to double in size.
  • Bake at 180 degrees for 50-60 minutes, remove the bowl of water from the oven before baking!
  • Remove the finished bread from the mold, put on the wire rack and return to the switched off oven until it cools down (ripens).
  • I got a thick dough, so I added 120ml of water instead of 100ml, although even more could have been. (Correction !!! Total liquid needs 360 ml + 1-2 tablespoons of oil.) Because of this, the dough rose for a long time and badly, after 2.5 hours it increased 1.5 times, I could not stand it and turned on the oven ... The night was outside, tired of waiting))). Bottom line: Myakish is a bit tight, but overall I'm happy. The basis of the recipe was taken from the Internet (it is not allowed to insert a link), the chickpea decoction was kindly provided by Irina Tumanchik, the proportions of flour were taken at random, I did not use starch because of its allergenicity, although I would like.

Note

Those who bake gluten-free bread probably know that for optimal crumb, it is best to mix gluten-free flour with starch in a 2: 1 ratio. This ensures the "lightness" of the dough, at least it is not as heavy as pure flour and does not look like baked porridge. My task was to bake bread without using starch. I managed. Not ideal, of course, but still. It was a breakthrough for me. The following ingredients (in my opinion) helped me in this: quinoa flour, chickpea decoction and xanthan gum. We will still experiment, in search of the ideal ...

Admin

Quinoa and flaxseed flour played a large role in the dough
Quinoa has excellent flour loosening properties, making the dough porous. And flaxseed flour (or flaxseed bran) just acts as a dough fixer; in terms of consistency, flax is as sticky as starch. Together, these two products played an excellent role in the test.

Good bread!
liyashik
Quote: Admin
Quinoa and flaxseed flour played a large role in the dough
Oh, yes, of course, I completely forgot about flaxseed flour! ... Thank you, Tatyana, for the kind words! ... There are many thoughts in my head, but I will hold them back until the next recipe ..
ang-kay
Leah, you have just gorgeous gluten free bread. Well done. Xant also played a huge role.
Admin
Quote: ang-kay
Xant also played a huge role.

Overlooked - of course - YES! For this, xanthan gum exists to "swell" and retain liquid, and is similar in this sense to flax - the principle is the same

I really want to bake bread or a cake from this composition for a start - quinoa, flaxseed meal, corn meal - gorgeous combination and gorgeous dough, porous crumb. Baking pancakes from such a dough, you can see what crumb is obtained - you can work with the dough
Yes, and the dough itself is delicious.

Gluten Free Starch Free Bread

the recipe is here:
Gluten Free Starch Free BreadCorn fritters with quinoa (gluten free)
(Admin)
ang-kay
Tanyush, you can make corn flour for a cake. It will be good. There is a corn custard on the forum. Chic.
Admin

Angela, everything is possible - you just need to tackle it
Until I finish cleaning, I can't really approach the stove and oven, the mood is not the same

And so, in the plans I just want to do gluten-free baking
liyashik
Quote: ang-kay
Leah, you have a gorgeous gluten-free bread. Well done. Xant also played a huge role.
Angela, thank you very much! I will still try.


Added Thursday, May 26, 2016 11:01 AM

Quote: Admin
And so, in the plans I just want to do gluten-free baking
Tatyana, let's think together somehow ... I would like to come up with a dough for dumplings / dumplings, I would be happy! We are not allowed cornmeal, unfortunately, I don't know why, but it also gives a reaction. And so I would have "turned around" long ago, and baked pancakes (they are wonderful with you !!!). I will probably replace green buckwheat.
Admin
Quote: liyashik
and bake pancakes (you have such wonderful ones !!!). I will probably replace green buckwheat.

Leah, do not be afraid to experiment yourself! Small portions with different flour MIX. Thus, the desired recipe will be selected.
Such baked goods and dough always require costs and experimentation with different products.

I can't promise quickly, but I want to try both dumplings and muffin bread
Thread
Leah, the bread is very appetizing, congratulations! Does the gum give a taste?
liyashik
Natalia, Thank you! I didn’t feel the gum at all, I didn’t even taste it before adding it. In bread it is definitely not felt, but I "smelled" a little vegetable flavor, I think this is due to the presence of chickpeas in the bread. Maybe I'm wrong ... but my child didn’t feel anything bad for sure and ground this bread very quickly !!! gum, by the way, is quite an inexpensive thing and will last for a long time! So I really, really advise you to buy it! Take a look at the recipes for ready-to-use gluten-free baked goods, where they often appear on ingredient lists.
Thread
Leah, I have it
was only purchased for other purposes, I just had no idea what could be used in baking, and for some reason it seemed to me that there might be a taste from it. If not, then great.
liyashik
Now I specially took it and tried it. Almost tasteless. And in that amount, it shouldn't be felt at all. But don't repeat after me (don't try), it is very sticky.


Added Thursday, May 26, 2016 5:05 PM

Quote: liyashik
but I "smelled" a little vegetable flavor, I think this is due to the presence of chickpeas in the bread.
Girls, I was wrong! Quinoa tastes like that! Now I have delivered new bread. I also want to make an amendment - water or a decoction of chickpeas or a mixture of water and a decoction should be 360 ​​ml, definitely not less !!! I'll fix it in the recipe !!!
Thread
Quote: liyashik
do not repeat (do not try), it is very sticky
well, I hope there were no consequences
I hope that I will soon learn how to bake ordinary bread, and start mastering gluten-free. I would grind your bread too, so delicious!
Health to all of us!

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