Having discovered the amazing Almond Bread as if by divine guidance, we have taken our knowledge and posted comments on several GF blogs around the internet… Attaching pictures of what GF bread SHOULD be has drawn quite a few requests for the bread recipe we use (or at least pleas to share the ‘secret' of how) to make GF bread that works like…well..BREAD.
In order to provide some of the knowledge we have gained through years of mistakes, without giving everything away (we are trying to switch over to make a living at this – we love it that much!) Leanne and I have decided to put together some of our experiences to help guide you on your way through discovery in gluten free baking…
Should you choose to accept this mission… there are a few guiding principles to follow:
First and fore most: NEVER add rice flours to your breads. They are simply the cheaper alternative (ie:'fillers') for commercial breads, and cause the bread to dry out and ‘stale' faster.
If there is one item we would love people to know it is this: there really is no ‘multipurpose' GF flour that truly works as a 1::1 replacement for regular wheat flours, some (even ours!) get very close…but we still have separate mix ratios for: pizza crusts, danishes, phyllo, doughnuts, pancakes, bread, and cakes/cookies…. no one ever said it was easy 😉
Second: once you HAVE a bread recipe (ie: bakers formula for making bread) measure BY WEIGHT for GF recipes.
We have yet to encounter a bread we have not been able to duplicate with this single habit (except maybe Croissants), braided breads are even possible with practice. GF flours are very sensitive to moisture and it will make a dramatic difference in your end product and how easy it is to work with…
Finally: the amounts ;)… the ‘secret' if you will…
|Bread Mix||728g||<== ultimately the secret we can't share, play with it…|
|Coconutoil||111g||<== part A*|
|Water||500 – 600g||<== part B*|