What effect does a different starch have on gluten-free bread? Time to test that. GFB#03 will use potato starch in place of the tapioca starch of GFB#01 and GFB#02. Since the method used for GFB#01 has already been determined to be a little lacking, I’ll be following the GFB#02 procedure… I mean recipe.

Ingredients:

3/4 cup brown rice flour

3/4 cup potato starch

1/3 cup ground flaxseed meal

1 teaspoon xanthan gum

1 teaspoon dry yeast

1/2 tablespoon sugar

1/2 teaspoon salt

1 cup 110F water

All dry ingredients were combined in the bowl of a stand mixer with the paddle mixer. {This is a change from GFB#02 which used a dough hook. Since I’m not really developing a gluten network by kneading, the dough hook isn’t really doing anything other than mixing which the paddle does better.} The dry ingredients were mixed for ~1 minute, then the water was added. The dough was mixed for 1-2 minutes, then the bowl was scraped down and the dough was mixed for another 1-2 minutes. The dough was transferred directly into a loaf pan {another slight deviation from GFB#02} and allowed to rise for ~1 hour. The risen loaf was put in a preheated 400F oven. For ~40 minutes until the internal temperature was 200F. Turned out onto a wire rack to cool.

Evaluation:

Similar to GFB#02. The loaf didn’t rise quite as much (but not significantly different) and the finished loaf looks virtually identical. The crumb is definitely less sticky/gummy than GFB#02, and I don’t think I get the same aftertaste as with previous loaves, there’s a much cleaner finish to the flavor. The crust is the same.Image

Revisions in the next iteration:

I think the flaxseed meal is making the loaf more dense and moist and causing some of the texture issues I’m trying to fix. I used it because I happened to have most of a bag in the freezer and wanted to use some of it up. I think I’ll try a batch without the flaxseed meal. To replace some of the body that the flaxseed meal provides, I think I’ll bump up the rice flour a bit. I’m pretty sure that I’m going to have to add some other ingredients to the ultimate “best” loaf… from a number of the recipes I’ve found online, it looks like egg, oil, baking powder and buttermilk might be necessary to both improve the texture of the finished loaf and round out the flavor.

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