Gluten-Free Bread Success

I have been trying to bake gluten-free bread that had the texture and height to qualify as a sandwich bread. The first attempted tasted fine but did not rise to the sandwich bread size standard. I made the substitutions for wheat flour as directed in my bread recipe but the outcome was not completely satisfactory. Since that effort I have searched for a recipe that would give me the desired results. I went to Barnes and Noble to get a book I had found online but they did not have it. I found another called The How Can It Be Gluten-Free Cookbook from the American Test Kitchen. I decided to give it a try.

They have several bread recipes but I chose the Classic Sandwich Bread. I used Bob’ Red Mill Gluten-Free flour blend, almond milk, homemade dairy-free butter and agave nectar instead of their blend, sugar, butter and dry milk.

 

I had to forget all that I knew about baking bread. There was no kneading to be done. The instructions said the dough consistency would be like sticky cookie dough. It was. They said the dough would rise above the pan and advised that you make this aluminum foil collar. It did. If I had not done that it would have spilled our over the pan. I didn’t make it tight or stiff enough because it spilled over a little bit. That made it hard to get out of the pan when it was done. My husband and I were quite pleased with the results. He was too thrilled about the first attempt.  🙂

I am very please with the bread and the cookbook. It is also a teaching aid for novices to gluten free cooking. The recipes are tested and critiqued by home cooks before publishing. Tomorrow is cook day. I plan to try their flatbread and corn tortilla recipes.

 

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4 thoughts on “Gluten-Free Bread Success

    1. This one did not crumble until almost a week old. The one I baked yesterday crumbled at the top but it eas made with sugar instead of agave. The agave must have added a little more moisture. My next one I plan to use agave and bake between 340 and 345 degrees.

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