The Great Gluten Free Bread Machine Experiment - Part 7

By -
Say goodbye to itty-bitty bread slices.

Another experimental recipe today, part of the learning curve for a bread machine.  Gluten free, no diary, high fiber bread.  I brought up the hydration a whole lot and increased the baking time accordingly.  I added the refinement of a baking alarm after the normal bake was complete, to tell me exactly how long I have to bake it.  This recipe is about the limit in how many cups of flour you can add to a 3 lb capacity machine, about 8 cups if you include the flax, chia and collagen in the flour calculation!

There is no psyllium powder in this recipe so if you're sensitive to that, need to stay psyllium free, then this is a good option.  The top did rise, but it formed a valley soon after, probably due to me messing with it too much.  The dough was more like batter and when it rose it was easy to lose air from it by just bumping the machine a bit.  I wanted to try just chia and flax though, to see how it works without psyllium.

I was concerned that the top wouldn't brown, so I sprinkled a half teaspoon of flour on the top.  That really helped me tell when the crust was cooked.  I recommend that technique, especially if you don't have a thermometer. After baking the crust looked crunchy and full of delightful texture.

The crumb, or interior, was a bit too moist for my taste.  I've read before that people like a "custardy" texture in bread, but I don't think this is what they meant. The flavor is good and it toasts if you use the "toast twice on low" method. It's a bit too breakable for use as a serious sandwich bread, but it's a nice side dish bread.

I definitely prefer the psyllium husk version, but I suspect another issue is the collagen.  Every bread recipe I've tried that includes it turns out a bit gooey.  So unless you're trying to soften up a dry bread, I'd leave it out. Bone broth is a better way to get your daily collagen.

I've changed the terminology from "Gluten Free Sponge" to "Gluten Free Soaker" for the initial gel formation.  I think it's a better description.  In the future there may be one or two soakers used, one to gelatinize some starches, and another to form a natural gel (such as those based on flax, chia or psyllium usually).  I also plan to use some sprouted grains and beans which I hope will have a very good effect.

It makes a crispy crust when toasted, so it's very pleasant. 




Multigrain Bread Machine Experiment 7


Whole wheat cycle 3 lbs dark crust  + 45 min baking cycle (207 *F baking alarm)
For oven baking:  the equivalent is baking at 350*F for approximately 1 hour 45 minutes.

100g ground flax seeds   2/3 cup
50g chia seeds                 1/4 cup
40g collagen                   1/4 cup

----  190g "GF soaker" flours total, about 1 1/3 cup
------------% soaker flour: 22%  (of total flour)

115g coconut flour            1 + 1/3 cups
 250g Namaste flour         2 cups
150g almond flour            1 + 1/2 cups
150g ground buckwheat   1 + 3/4 cups

---- 665g  total dry flours, about 6 2/3 cups
----------  855g  total all flours

15g salt
14g 2 packets Instant Yeast, mixed into dry flours
70g sugar

---- these don't count toward liquid or flour

150g water 2/3 cup  , heated in microwave 30 sec, to mix with sugar
690g water, 3 cups, to mix with "GF soaker" flours
200g eggs 4 large
70g oil 1/4 cup
20g vinegar 2-3 tsp

---- 1130g all liquids

Hydration:  132%  !!!  (I can hear baking pans falling to the ground all over the Midwest.)
              I pushed the hydration all the way to 169% which is close to the hydration of a "levain" but the result is longer and longer baking time without any visible benefit. It doesn't ruin the bread but there's not much point in it either. 


Grind flours that need it (flax, buckwheat)

Measure and combine flours, with salt and yeast.

Measure and combine soaker ingredients.  Add 690g warmed water (about 110*F) and mix very well. You may need to use a food processor if it clumps up.  Beat some air into it.

Beat eggs, oil and vinegar together.

Warm  the water for 30 sec in microwave. This is to hot for yeast, but it will cool when it's mixed with the other ingredients. For instance, in this recipe, you don't need to warm the eggs. When the liquids mix together, they will be just lukewarm.

Assemble the paddles in the bread machine pan.  To avoid spills, fill the pan with all ingredients except 1/2 of the flour mixture while it's out of the machine.

Start the cycle and add the rest of the flour in batches over the next 5 minutes.  When needed, help the machine to mix.  Once the bread is mixed, this recipe doesn't have many other problems, except baking time may need to be extended.

Use a thermometer with an alarm for best results, it may take a long time to get the bread up to 205*F or higher.

That's all for today, please let me know how it turns out for you!

Bread Machine Baking Series

PDF Printout Recipe for 2 Lb Rice/Buckwheat Sandwich Bread  https://nixgluten.blogspot.com/2020/10/rice-and-buckwheat-bread-recipe-gluten.html  

Part 1  Raisin Bread https://nixgluten.blogspot.com/2019/10/the-great-gluten-free-bread-machine.html

Part 2  Airy Fluffy Gluten Free Bread https://nixgluten.blogspot.com/2019/10/the-great-gluten-free-bread-machine_29.html

Part 3  (Failed, lessons learned) Cinnamon Raisin Bread https://nixgluten.blogspot.com/2019/10/the-great-gluten-free-bread-machine_31.html

Part 4  High Fiber Bread  https://nixgluten.blogspot.com/2019/11/the-great-gluten-free-bread-machine.html

Part 5  Stand Mixer Sandwich Bread https://nixgluten.blogspot.com/2019/11/substantial-sandwich-bread-recipe-part-5.html

Part 6  Oat Cinnamon Raisin Bread https://nixgluten.blogspot.com/2019/11/the-great-gluten-free-bread-machine_10.html

Part 7  Largest Loaf 3 Lb Machine bread https://nixgluten.blogspot.com/2019/11/the-great-gluten-free-bread-machine_12.html

Final Recipe Rice Buckwheat Bread  https://nixgluten.blogspot.com/2020/02/gluten-free-whole-grain-rice-buckwheat.html

Bread Mix, Bob's Red Mill https://nixgluten.blogspot.com/2021/05/product-review-bobs-red-mill-homemade.html


Popular posts from this blog

Correcting the Response to the Blood Clots Risk in Some Vaccines

By -
Image
  Photo by Anna Shvets from Pexels I'm not a health professional, or a teenager, but the popular media response to the Blood Clots news is WICKETTY WHACK!  We're doing good confusing everyone.  Full points for good old American doublespeak in the news.  Let me try and correct the confusion, because it doesn't take much science confidence to figure out what the wrongness is.  Let me take a moment out of the usual stream of Celiac articles because I do have personal experience with life threatening blood clots.  I'm not going to claim that I can explain every detail or that I know as much as Dr. Fauci, but I can understand thrombotic thrombocytopenia just fine, at a layman's level. And you can too. UPDATE:   The expert panel voted 10-4 with one abstention to allow the J&J vaccine to be given once more, with a warning to women of childbearing age who may be taking birth control drugs that also increase blood clot risk.  Please don't understate the serious
Read more

Specific Common Sense Health Tips

By -
Image
There are many health tips out there, but I've been reading some lists lately and there are a few that are agreed by everyone, and some that I think are important, but missing. People get plenty of tips for what to do to prevent specific illness, but what about overall health?  What's your roadmap? How does a person create a roadmap for staying healthy? How do we maximize quality of life during our brief time on Mother Earth?  Today's post tries to address these questions. Let's review the existing collections of tips. Google has surprisingly few results in this area.  I'll mention the top 2 results relevant to this topic and then add a gem that I found which can be adapted without much work.  https://commonsensehealth.com/common-sense-health-tips-for-healthy-living/ http://eatlocalgrown.com/article/15126-tips-for-a-healthy-life.html A gem that can be adapted: http://www.bestofcareinc.com/common-sense-tips-for-family-caregivers/  The first two are direc
Read more

Resources Page

By -
Image
  Resources and a network of local providers, meetups, conferences and food sources. General Information on Celiac Disease and related links are found at the bottom of the article (very long page, and yes it needs some reorganization). Information may be out of date. Need some advice now that you're diagnosed with Celiac Disease or Non-Celiac Gluten Sensitivity?  It can be hard to find my older articles that are of special help to those starting out, but I've collected them on This Page for your convenience. Click here for the updated images of Certified Gluten Free symbols (March 2020).   GIG WakeMed Celiac Support Group   --   at WakeMed Cary Hospital, 1900 Kildaire Farm Rd, Cary 27518  Many recent meetings have been online via Webex. Please get in touch with them for the next dates. Next meeting: Thursday, June 1, 2023,  7:00 PM, 1 hr long.   Safer Restaurants   Photo by Matthew Henry It is possible to certify Gluten Free food service. If you work in food
Read more

The Great Gluten Free Bread Machine Experiment - Part 4

By -
Image
Today's results are a bit denser, with zero gummy texture, a lot like a multigrain bread, and it's a great source of dietary fiber. So far the success rate has been 3 out of 4, but at no time has it been easy or "set it and forget it" which is the promise of bread machines.  And I hit yet another snag.  As a result I'm considering a different machine.  I'm noticing that a lot of people say similar things in reviews where families have tried two or three different models before settling on one that works.  That's a bit of a problem, I would think, for the manufacturers. Either we expect too much, or they aren't giving us enough. There also seems to be a trend in bread machines toward one or two high end options and tons of cheap models with limited flexibility in baking.  I've soured on my purchase decision and have regretted buying a cheap model.  I didn't think it was that cheap really.  There are models out right now in the $65 range and
Read more

Gluten Free and Milk Free Snack Bars

By -
Image
A couple of milk free and gluten free snack and meal bars came to my attention lately.  I still like Think Bars, especially the crisp ones.  And I seem to be over my initial sensitivity to all forms of milk.  However milk is still an issue for many people with Celiac, so that takes out a lot of otherwise safe snack options for people.  And people with an illness that requires special food must travel everywhere with a snack or two.  You never know when you will be stuck somewhere with no safe options.  So read on for a couple of new options I've tried lately.   The Classic Go Macro about $30 for 12 bars, based on flavor choice:  https://www.amazon.com/GoMacro-MacroBar-Organic-Protein-Chocolate/dp/B0791WCX84/    This is certified vegan, meaning no milk, and has the bonus of being Organic as well as certified GF. They are a nice size, not shortchanging you by giving you a tiny bar.  It's been around for a long time and both Doug and I love it. One tip to know is that sometimes A
Read more