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What do I need to Make Gluten Free bread? |
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Written by Administrator
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Sunday, 25 October 2009 14:05 |
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Q. I am new to baking. I bought Millet flour, but I do not know how to make bread out of it? I am trying to avoid Yeast and Gluten ect... But, the sour dough idea sounds good, natural Yeast in the air. Would you be able to tell me how to make sour dough, Toast bread and tortilla or pita bread with Millet? Without Yeast. If it needs natural yeast thats fine. As well, what kind of utensils would I need to bake it in, I have all the bowls and glass containers. So far I have Bobs Non-Gluten No Aluminum Baking Powder and Organic Millet flour and I have a distiller so my water is pure. I hope I can hear from you soon. I havent eaten bread in weeks and would really like to start again but healthy to gain back some weight. Thank you so much! A. To be honest I have never made gluten free bread. I think you will discover a few issues. - Natural yeast may be of a different type than commercial yeast, however I suspect that if your dietary needs are to skip the yeast, then yeast is yeast.
- If you must forgo the yeast, then you can bake a flat bread, or a quick bread which uses baking soda to create the rise.
- Without gluten in the bread, you will not be able to form a traditional shaped loaf as the gluten is the elastic property in the dough which keeps it from splitting wide open when the yeast does it's thing and the bread rises.
- you will need to bake the bread in a pan to contain the growth during the fermentation period (rise).
I have some ideas that I need to experiment with to make a gluten free sourdough bread. However as you are new to baking I suggest that you take a look at GlutenFreeMommy.com and her Gluten Free Bread Recipe. Good luck and good baking. |
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Last Updated on Sunday, 25 October 2009 14:39 |
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What type of flour should I use? |
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Written by Administrator
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Saturday, 20 June 2009 02:43 |
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 I recommend that you use Bread Flour, preferably "Unbleached White Flour" that is "Best for Bread".
Bread Flour
Bread flour contains 12-13% protein compared to approximately 9% protein in most All Purpose Flour. The amount of protein affects how much gluten will form in the kneading process. All-Purpose FlourAll purpose flour contains approximately 9% protein, it is better used in baking cookies, cakes and other baked goods in which you want a more tender dough with less of the stretchiness associated with the glueten. Bleached or Unbleached Bleached flour is chemically treated to make it white Unbleached White Flour is stored for 3 to 8 weeks in a process called sweating in which the natural oxidizing process make the flour white. |
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Last Updated on Sunday, 13 December 2009 18:00 |
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