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Video:Tips to Make Gluten-Free Bread

with Michelle Tampakis

Making gluten-free bread requires different ingredients and techniques. Learn how to make this gluten-free bread recipe to achieve a delicious and hearty texture.See Transcript

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Transcript:Tips to Make Gluten-Free Bread

Hi. I’m Michelle Tampakis. Owner of Whipped Pastry Boutique, a business specializing in gluten and dairy free baking, and I’m here for About.com to teach you how to make gluten free bread.

Someone who has celiac or a wheat intolerance can’t digest the proteins found in wheat, rye, and barley. Very often gluten free breads seem very heavy and dense because the grains that are used, that come from many other things, like root vegetables – like arrow root or potatoes.

They come from grains like Teff and Millet and Quinoa, soy, rice. These are very absorbent flours. So, they take in a lot of liquid and one of the key things to gluten free baking is to really give a lot more moisture than you think the recipe needs. And a lot longer mixing time.

If you don’t give it enough time to hydrate, the grains give off all of the liquid immediately in the oven and you’re left with a texture that’s kind of like gravel.

Ingredients for Gluten-Free Bread:

So, the bread we’re going to make today contains a third of a cup of teff flour and feff is a grain that comes from Ethiopia, it’s very high in protein.

We’re going to use two thirds of a cup of brown rice flour and two thirds of a cup of tapioca starch. We use the root of Tapioca, the Mannioch plant. And tapioca starch or tapioca flour are the same thing.

We’re going to use 2/3 of a cup of corn starch.

And we’re also going to use a quarter of a cup of potato flour and potato flour is made from cooked dehydrated potatoes and potato starch is made from raw potatoes. And, it’s always a very small amount, a couple of tablespoons. You wouldn’t use that as your dominant starch.

We’re also going to use a tablespoon of Xanthan gum. And Xanthan gum is made form a bacteria that ferments out of corn products. Xanthan Gum helps to retain water and it provides some structure, so, without Xanthan Gum or Guar Gum in yeasted breads that are gluten free you ended up with a very collapsed texture and it’s very heavy.

We’re going to use about three teaspoons of dry yeast. A little ground flax meal, we’re going to add a quarter cup of that.

Ground Flax Meal also adds a tremendous amount of nutrition because it’s full of Amino Acids and vitamins. About a cup and a half of water, a little Olive Oil, a quarter of a cup.

2 Eggs and a teaspoon of Cider Vinegar. A little sugar and a little salt. Cider Vinegar appears in many gluten free recipes because It’s acidic obviously and many of these gluten free flours are very alkaline. So, there’s a PH issue there, with the batter of the loaf itself. And, that’s why so many people add apple cider vinegar.

First, Mix Dry Ingredients for Gluten-Free Bread

You want to use a paddle attachment for gluten free breads and not the hook. And we’re going to start by putting all of our dry ingredients in the bowl first. So, here’s everything including the Xanthan Gum and the yeast.

And one word about Xanthan Gum is you want to make sure that you distribute it all very well and all the dry ingredients before you add any liquid.

Add Liquids to the Gluten-Free Dough

So once I have all of my dry like this in the bowl. I put it on the machine on low and I let it mix for about a minute before adding any liquids. Because if you start adding liquids right away and there’s a little bit of Xanthan Gum exposed, the Xanthan Gum instantly forms a gel with the liquid and you end up with little, almost like Tapioca beads inside the loaf.

I’ve already added my teaspoon of Cider Vinegar to the water and the water is just barely warm from the tap. Now, I’m going to add my eggs to the water. And add the oil to the water and I’m just going to add this to the machine running on low.

Continue to Mix Bread Dough Until Texture is Right

So, after the first couple minutes of mixing I always stop and scrape and this way I can determine what my consistency is. The mixture definitely needs more liquid then this. So, I take the beater off and I scrape everything down.

With the machine running again, I’m going to add another third of a cup more water, here, I’ll add a little bit more of that. So, now I can see that my batter is getting a little bit smoother looking. I’m going to turn the speed up a little bit. Speed 2 or 3 on this type of mixer and I’m going to let it go for a couple of minutes. I’m looking at the texture and I can see that it’s got a little bit of a shininess.

A little wet offset spatula helps to spread this. You want to get it down into all four corners of the loaf pan. And now I’m going to cover this with a clean kitchen towel and I’m going to put in a warm spot for about half hour and it will have risen to the top of the loaf pan and then I’m going to put it in a 350 degree oven.

But you do want to use a thermometer and insert it in the end and make sure that the internal temperature reaches art least 200. That way that you know that all of the interior is sufficiently baked.

Allow Gluten-Free Dough to Proof Before Baking Bread

Alright, so we’re just going to cover it like that and we’re going to put it on top of the oven, because the oven is warm. So the loaf proofed for about a half an hour and I’m going to wash the loaf surface, so you can see it’s risen to the top of the loaf pan. And, just a little water here we’re just going to brush water all over the surface. And you can top it with whatever you want. Sesame seeds are nice. And now it’s ready to go into the oven.

So, it’s been a little over an hour and the bread is ready to come out of the oven and you can see it’s risen nicely. And you want to let it cool an hour or so before slicing.

So, gluten free bread should be stored in the refrigerator and you can wrap it in parchment paper and then put it in a plastic bag.Thanks for watching, to learn more, visit us on the web at About.com.

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