“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”

James Beard (1903-1985)

Sunday, March 28, 2010

BBB - Gluten-free bread

Gluten-free bread is eh........interesting. I work with it on a regular basis but never eat, let alone bake it. I'm glad to see that some of the other bakers had better results with this recipe but my experience was definitely challenging. Gluten-free bread is this month's Bread Baking Buddies topic and is hosted by BreadChick.

I must have done something wrong because, for starters, the bread didn't rise much, if any at all. (At first I thought it might have been the yeast but I used it the day after on another dough which rose beautifully). Then the long first rise caused an almost pungent smell to the dough that did not leave, even after the bake. Nevertheless, it was an interesting challenge and I am grateful for it. It has given me a new insight into some of the challenges that people with gluten allergies have to deal with, and it has allowed me to have a newly found respect for those that bake professionally and somehow make gluten-free bread look so good.

Gluten Free No Knead Hearty Seeded Sandwich Bread from Nancy Baggett’s Kneadlessly Simple

Makes one loaf

1 2/3 cup of white rice flour, divided (may need more depending on your dough)
1/2 cup of cornmeal (or brown rice flour)
1/2 cup of cornstarch
1/3 cup of tapioca flour
1/3 cup of ground flax seed
1 1/2 teaspoon of salt
1 teaspoon of instant yeast
1 1/3 cup of ice water
1/3 cup of canola oil
1/4 cup of molasses (not black strap)
1 large egg, at room temperature
1/4 cup of plain yogurt, drained of excess liquid
2 1/2 teaspoons of baking powder
3 tablespoons of millet (can also use poppy seeds, sesame seeds, flax seeds, or a combination), divided

First Rise: In large bowl, stir together 1 1/3 cups of white rice flour, cornmeal, cornstarch, tapioca flour, flax seed meal, salt, yeast, and 2 tablespoons of millet. In another bowl, whisk together water, oil, molasses. Add to flour mixture and mix thoroughly. (If too stiff to blend, add more water to form a barely firm dough). Tightly cover the bowl with plastic wrap and refrigerate dough for 3 – 10 hrs then let stand at cool room temperature for 12 – 18 hours. Dough will stiffen as it stands and it is alright if it doesn’t rise very much.

Second Rise: Whisk egg in a small bowl and set aside 1 tablespoon of it to brush on top of loaf. Add the yogurt, baking powder, and 1/3 cup white rice flour into the remaining egg and stir to combine. Vigorously stir the yogurt mixture into the First Rise dough until completely mixed. (If it is too soft, you can add more of the rice flour). Turn dough into a well greased 9″ x 5″ loaf pan and brush a little oil on top of loaf. Brush the reserved egg and remaining seeds over the surface. Using a well oiled serrated knife, make a 1/2″ deep cut lengthwise down the loaf. Cover the pan with a lightly greased piece of plastic wrap.

Third Rise: Let dough stand for 2 1/2 – 4 hours in a warm room until dough extends 1/8″ above the pan rim. Loosen plastic wrap as dough nears top of pan to prevent dough from smooshing down.

Baking: Preheat the oven to 375F. Bake bread on the lower rack for 55-60 minutes, until the top is nicely browned. If the top starts to over brown, cover with a piece of foil. Continue baking until a skewer inserted comes out with few crumbs or the internal temperature of the bread reaches 206-208 degrees. Bake for 5 minutes more. Remove bread from oven and cool in the pan on a wire rack for 15 minutes. Remove loaf from pan and let it cool completely before slicing.


  1. Wow! Yours really did stay flat. It is so so interesting how everything comes out so different for each person. Amazing!

  2. Hmmm... that sure isn't much of a rise is it?! Well, I'm glad you at least gave it a try and thanks so much for being a Buddy this month.

  3. Well, rise ... that's what makes baking bread so incredibly interesting.
    I'm so with you in my new found and deeper respect for those who bake gluten free all the time.
    Thanks for baking with us!

  4. It is amazing that your dough stayed sooo flat! Mine rose beautifully, but none of us cared for the taste.

  5. Wow.. you did it! Not much of a rise indeed pff. I so agree with you on respecting those who need to live gluten free.

  6. LOL, it does make a nice looking flatbread though! ;) I joined in too but I think my email submission got lost. It sure would be a lot of work having to bake and cook gluten free all the time wouldn't it!