Yeast-free gluten-free bread, v0.5

This version of the yeast-free bread turned out well! It uses baking soda and baking powder to rise, so there is a danger that the bread will turn out cake-like. In this case, it wasn’t too cake-like at all! And I didn’t even use gum. The only obvious issue with this bread was a very slight baking soda-taste, however I stopped noticing it after a few bites. The mixture was very runny pre-baking, so I might try reducing the water next time… the only issue there is that it might be the moisture that made the bread non-cakey. This bread was good the day after baking as well! No deterioration in taste or texture. For the next version, I’d start by trying less water and a little less baking soda.

445440289 2db7bf06cb Yeast free gluten free bread, v0.5

Ingredients
1 1/2 cups potato flour (aka potato starch)
1 1/2 cups brown rice flour
3/4 cup besan (chickpea flour)
1/2 cup tapioca starch (or arrowroot)
1 scant teaspoon salt
2 tablespoons baking powder
1 1/4 teaspoons baking soda

2 1/3 cups water
1/3 cup vegetable oil (I used sunflower)
2 tablespoons molasses
2 tablespoons apple cidar vinegar (I used a good rich organic one)

Optional:
pepitas/pumpkin seeds
poppy seeds
sunflower seeds
sesame seeds

Method
1. Sift together the flours, starch, salt, baking soda, and baking powder (most important step!). Stir with a whisk until well combined.
2. Combine oil, water, molasses, and apple cidar vinegar in a small bowl. Add wet ingredients to dry, stirring together.
3. Stir in some seeds. I tossed in about 2-5 tablespoons each of pepitas, poppy seeds, sunflower seeds, and sesame seeds.
4. Pour mix into oiled bread pan. Sprinkle top of loaf with seeds (optional), and lightly spray with oil.
5. Cover bread pan with foil, and bake in a preheated oven at 180degC (350degF) for 60 minutes. Remove foil, and bake another 5-10 minutes, or until top is brown. Test loaf with a skewer to make sure it’s done.
7. Cool in pan briefly, before turning out onto a wire rack to cool.

Now that we’ve made some bread… How about baked beans on gluten-free toast? -
445440195 45c4d4ae00 Yeast free gluten free bread, v0.5

Dinky likes it, too:

445435906 7b5b2d803f Yeast free gluten free bread, v0.5

Verdict: 4 OMNOMNOMs out of 5.

And while I’m here, here’s a picture of last nights dinner – Palak Chaval Shorba (Indian Clear Soup with Spinach and Rice):

445436012 4bb495aaee Yeast free gluten free bread, v0.5

It’s amazingly tasty stuff. Might post the recipe later…

pixel Yeast free gluten free bread, v0.5
This entry was posted in My Recipes and tagged . Bookmark the permalink.
  • Needs More Salt

    I think I messed this recipe up big time:-( The dry ingredients sucked up the wet mixture like a sponge. I ended up with clumps that I tried to mash into the pan, but the end product didn’t rise and just tasted doughy and undercooked.

    The recipe says potato flour or potato starch, but those are in two different bins at the bulk store. I used flour, but maybe I should have used the starch?

  • http://reneebarker.wordpress.com/ reneeb

    Odd… it probably is the potato flour/starch. At the stores I go to, potato flour and potato starch are the same thing, as per: http://www.foodsubs.com/ThickenStarch.html#potato%20starch

  • Needs More Salt

    Hmmm… maybe I could up the tapioca/arrowroot to replace the potato starch, as per the substitution website? I used blackstrap molasses, too. A little bit strong. Next time, I think I’d use the regular version.

  • joeedh

    BTW, unless the cider vinegar is distilled chances are it’ll probably have dead yeast inside it, since after all vinegar is *made* by yeast. Of course if its just a small amount it might not matter.

    Joe

  • Joan

    I made this recipe tonight with potato flour and it was doughy and disgusting. Straight to the garbage with this one! Yuck!

    • http://veganza.com Renée MBM

      This was version 0.5 – a test loaf, not the final recipe, as noted.