Gluten-Free Baking Round Up

Gluten Free Bread

If you’re not gluten-free, you may want to skip this one, but I’ve been baking a lot of different GF breads lately and thought it would be worth sharing the results.

First off, let me say, I was a real skeptic when it came to making gluten free yeast breads in particular. Even the best GF breads on the grocery shelf are so mediocre that I’d pretty much given up bread entirely. There IS a local bakery that does GF loaves once a week, and they’re excellent, but I was doubtful I could bake anything at home that would come close.

I’m happy to say I stand corrected! It’s totally worth making GF bread at home because it’s more than ten times better than the stuff you can buy off the shelf. Another nice thing is that since there’s no gluten (sorry I can’t give you the chemistry lesson on this) you don’t have to knead the bread, which means a little less mess and work.

It’s true that GF breads have loooong ingredient lists. That kept me away for a long time. Once I’ve figured out our favorite recipes, I plan to make up some dry ingredient mixes so  getting started isn’t so tedious.

Here are the GF breads I’ve been trying at home:

Gluten Free Sandwich Bread

American Test Kitchen’s GF Sandwich Bread, from The How Can It Be Gluten-Free Cookbook (this is also the one pictured at the top of the post)

This recipe was the reason I bought the book. When the ATK folks talked about it on…was it The Splendid Table? I was impressed with how much research they’d done and the many variations they’d tried. Still, when I saw the picture in the book, the texture looked impossibly light and good-looking. Could it really work that well? I’m happy to say that yes, this bread is absolutely excellent, and I doubt if I served it to you you’d have any idea it’s gluten-free. My seven-year-old says it tastes like “Earth Fare” bread, by which he means, it tastes like regular gluten bread that comes from the local grocer’s fresh bakery. Definitely worth making. Recipe here. The book is centered around a DIY GF flour blend that you use in most recipes.

Pamela’s Ultimate Baking and Pancake Mix Bread Machine Bread (sorry, not pictured)

A neighbor friend told me about this mix (available locally at Earth Fare) and how it can actually be used in the bread machine. I’d never heard of making GF bread in the bread machine and in fact was on the verge of giving ours away when she told me this. The mix isn’t cheap, but then, it’s still cheaper than pre-packaged bread, and you can use it for muffins, pancakes, and the like, too.

I thought it turned out very well. It didn’t rise much at all, but my neighbor tells me this is normal. The texture was a little bit denser than the ATK version, but it was still quite good, and the flavor was good, too. Definitely worth using if you want to use your bread machine.

GF Crusty Boule from Healthy Bread in 5 Minutes a Day

Crusty Gluten Free Bread

This bread is my favorite. It’s nice and crusty, the closest thing to a European rustic-style loaf, and I’m like, “Where have you been all my life?” Really wonderful flavor and texture. It’s so good that I sometimes take a bite and wonder how it’s even possible without gluten. It looks and feels like a white loaf but does have whole grains in it. I can’t wait to try their new cookbook, which is all gluten-free.

An added plus is that you make the recipe in a quadruple batch, so you have a nice output for your effort. My little guy likes to form the loose loaves on parchment paper. Here’s the recipe for you.

GF Chocolate Banana Bread

Gluten Free Banana Bread

This one, a quick bread, not a yeast bread, is from Small Plates and Sweet Treats, which I discovered randomly on a trip to the library. The author also blogs at Cannelle et Vanille. She’s originally from the Basque region of Spain but has lived in the US for some time and was once a pastry chef. I ended up buying the book because it was so inspiring, not to mention gorgeous. The recipes are not on the simple side—they take a bit of planning—but her ideas are so fresh to me, many inspired by the foods of her childhood. And her attitude toward gluten-free cooking is downright joyful—-kind of like, “Yay! I get to try new things!” instead of “What a bummer, let’s see if I can try to recreate everything I used to eat.”

Anyway I really liked this banana bread. It has a nice touch of earthiness from whole grain and nut flours, and my little guy just loves it. Sorry—doesn’t look like the author has posted the recipe online, but here is a similar recipe of hers that’s for banana chocolate cupcakes. One note—I halved the sugar, and it was plenty sweet. I did try another bread in the book (seeded bread) which, sadly, didn’t rise, but I’m thinking that was a problem with my yeast.

Besides cookbooks, lately I’ve been reading Overdressed: The Shockingly High Cost of Cheap Fashion, also a couple of new-to-me blogs: Refashionista (hilarious adventures in making over horrific thrift store finds) and Toxic Beauty Rehab (natural beauty products).

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