gluten-free bread I’ve finally found a decent gluten-free bread recipe that I can find most of the ingredients at the local Carrefour supermarket here in Shanghai, China. One of the most difficult things about eating gluten-free, as I’ve mentioned in the previous post, is finding all the ingredients for gluten-free recipes.

I created a page of information about where to find/buy certain gluten-free ingredients in Shanghai. The list is currently very small, but I hope to add to the list as I explore Shanghai and find new items.

The following gluten-free bread recipe is taken from The Gluten-Free Gourmet Cooks Comfort Foods. I couldn’t consistently find all the ingredients this recipe called for (the ones marked with *), so I improvised and experimented with different substitution and variations. The original recipe is shown here, but at the bottom of the post, I will share about my experiments. I’ve made this bread several times (each with slight variation) and the bread has turned out pretty good each time. Or at least my husband who’s not a picky eater at all really likes the bread.

 

Dry Ingredients:

1 cup brown rice flour (or rice flour)
1 cup corn starch
1 cup tapioca starch*
1 cup sorghum flour* 
4 teaspoons xanthan gum
2 teaspoons Egg Replacer*
2 teaspoon unflavored gelatin*
1 teaspoon salt
1/3 cup almond meal or buttermilk powder*
1/3 cup sugar

Wet Ingredients:

2 cups lukewarm water (110°F)
1/2 teaspoon sugar
1 tablespoon yeast
2 eggs
1 teaspoon vinegar or dough enhancer*
2/3 cup sourdough starter
6 tablespoons vegetable oil

Directions:

  1. Grease two 8.5″ x 4.5″ loaf pans and dust with rice flour.
  2. In a medium bowl, whisk together the dry ingredients and set aside.
  3. Stir water, sugar, and yeast together and set aside. Foam should rise about 1/2″.
  4. In a heavy-duty mixer or food processor, whisk eggs, vinegar, and oil together. Add most of the yeast-water.
  5. With the mixer turned to low, add the dry ingredients mix a little at a time. The dough should be thin, like a thick cake batter. Add more of the yeast-water as necessary.
  6. Turn the mixer to high and beat for 3 1/2 minutes.
  7. Spoon the dough into greased loaf pans, cover with moist towel or cheese cloth, and let rise about 45 minutes.
  8. Bake in preheated 400°F oven for 60 minutes, covering with aluminum foil after the first 10 minutes.

Experiment #1:

I had all the flours, but didn’t have Egg Replacer (have no idea what this is), unflavored gelatin, almond meal, dough enhancer, or sourdough starter. Sounds pretty pathetic for trying a recipe with only half the ingredients, but in desperate measures of finding a decent Shanghai-friendly bread recipe, I gave this one a shot anyway. 

I had almond powder (ground up almond I got in Taiwan few years ago) so I used that as substitute for the almond meal. I left out everything else I didn’t have.

The bread turned out very well! Amazing for leaving out a bunch of ingredients! By the way, I used used white rice flour (the imported brand from Thailand). See Where to Buy page.

Experiment #2:

I substituted potato starch for corn starch and left out the same ingredients as in experiment #1. The bread turned out just as well!

Experiment #3:

I ran out of tapioca starch. I bought a bag of organic brown rice flour and used my Vitamix to grind brown rice flour. So I used 1 cup brown rice flour, 1 cup corn starch, 1 cup potato starch, and 1 cup sorghum flour. The rest of the ingredients are the same as experiment #1 and #2. In addition, I added dried cranberries to the mix! The bread turned out well.

Experiment #4

I ran out of sorghum flour. That was the only bag I had from the U.S. I haven’t found sorghum flour in Shanghai yet. So this time around, I used 2 cups brown rice flour, 1 cup potato starch, 1/2 cup corn starch, and get this, 1/2 cup oatmeal flour (grind from oatmeal). I was curious to see if adding oatmeal gives the bread a different texture. The rest are the same as previous experiments. I also added dried cranberries to the mix. The bread turned out well, but I think the bread didn’t poof as much and the texture wasn’t as light as before. Might have been the (missing) sorghum flour or the oatmeal flour. Not sure… 

Lessons Learned

As you can tell from this post and my experiments, I’m not one to follow recipes completely. It’s not because I don’t like following recipes. It’s really impossible finding all the ingredients consistently!

I’ve made this bread a total of 4 times, each a little differently. The bread turned out well each time but tasted slightly different. My husband has been quite happy eating bread consistently every morning for the last weeks. The last 2 years, he’s been eating oatmeal every morning because I didn’t know how to bake bread. All my previous attempts at gluten-free didn’t turn out very good. I think possibly had to do with the two key ingredients I acquired recently. 

#1: I find that local yeast packets (the ones Chinese people use to make buns) work better than xanthan gumthe imported Red Star dry yeast packets.

#2: Previously I used Bob Mill’s xanthan gum and that always turned batter into thick clump of goo. (And I use way less than the suggested amount.) This is the worst thing that you can do to a bread recipe. I got another bottle in the U.S., NOW brand xanthan gum, and didn’t have the same clumpy/gooey batter problem.

2 Comments so far »

  1.  

    Elizabeth Jardin said

    November 16 2012 @ 9:00 am

    Applesauce Cake
    Ingredients
    1/2 cup unsalted butter, room temperature
    2 cups brown sugar
    2 eggs
    1 teaspoon vanilla
    2 1/4 cups gluten free flour
    2 teaspoons baking soda
    3/4 teaspoon salt
    1 teaspoon cinnamon
    1/8 teaspoon nutmeg
    2 cups applesauce
    1/2 cup raisins
    1 cup chopped walnuts
    Powdered sugar, optional
    Directions
    Preheat oven to 350 degrees F.

    In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.

    In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the raisins and walnuts. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 40 to 45 minutes. Let cool in the pan, then turn it out, and dust with powdered sugar.

    I converted this to GF by just using gluten free flour, and was pleased with the results. My husband eats it without complaining as well–usually he won’t touch GF products.
    Copyright 2012 Television Food Network G.P.
    All Rights Reserved

  2.  

    nicole said

    May 15 2013 @ 1:38 pm

    Please note doctors don’t prescribe oral medicines for vaginal infections, it can lead to side-effects. While you are waiting for the launch of these tablets, you can consider some of the other tablets available in the market. The actual pc is usually Wi-Fi enabled and can connect to web anywhere.

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