Tuesday, October 03, 2006

Best Thing Since Sliced Bread

I have felt like I had a handle on a number of baked goods. I routinely make muffins and waffles. I successfully did a read-off conversion of brownies. I don't feel like I have a good handle on bread. I have never pretended that I do. Most loaves I have made have turned out flat. I usually make "rolls" in muffin tins, and they work well. I think it has something to do the surface area to side support ratio or muffins compared to loaves.

I have made a good loaf using Bette Hagmann's four bean flour. The shape turned out, but it tasted like beans. I don't like my bread to taste like beans. I want something that tastes like Jowar.

Riley came home from a friend's house the other day with a bread machine. I wasn't terribly excited, because if I don't feel like I can make regular loaves, how do I adapt a muffin to the bread machine? Blah. Riley pointed out that I had a recipe for bread machine that I had forgotten about.

Bread Machine Bread Recipe
- By Jill Miller

2 eggs
1 1/2 tsp egg replacer mixed with 2 T water
1 2/3 cup water
3 T oil
2 1/4 tsp yeast
2 tsp vinegar
2 cups sorghum flour
1 1/2 cup brown rice flour
2 1/2 tsp Xanthan gum
1 1/2 tsp salt
1/2 cup dry milk powder
3 T sugar

Combine egg replacer and eggs. Mix water with vinegar and oil. Sift all dry ingredients together. Put all liquids in bread machine. Set machine on short cycle, start and mix in dry ingredients. Bake. Cool prior to slicing.

I don't have any egg replacer, so I left that out, and I didn't use any dry milk powder. The dough was a lot thicker than the rolls I usually make. I think that helps retain the gases. The loaf pan has a similar surface area to side support ratio to a muffin. I think that those two together made the difference because it turned out absolutely great. The Maestro loved it, because he has missed having slices of bread that you can toast. The texture was wonderful, it rose, and it tasted like Jowar instead of beans. Perfect

I wondered what effect the brown rice flour has, because as you know, I typically use Jowar with a variety of starches. I made a loaf of bread with one cup rice flour with a half cup potato starch. It didn't rise as high, so I think that the rice flour is key, somehow.

PS. Yes, that is a Miracle Blade III All-Purpose Slicer. Thanks, Chef Tony!


  1. How many eggs would I use in place of the egg substitute? (ironic, I know)
    And, can I use ground flax seed with water as a substitute?
    I am new to the GF baking world, but am embarking on a wonderful journey with my new cuisinart bread machine- yes, with a GF cycle!
    Many thanks!

  2. Welcome aboard!

    Actually, I usually leave the egg replacer out. I need to write a post about this, but need to write a dissertation more urgently, these days.

    Essentially, Egg replacer is extra leavening, and extra binding gum. Using it makes things rise a little higher, and feel a little wetter. I don't think it replaces eggs very well for most things.

    I have never used Flas seed as egg replacer, but I have used it 3:1 as an oil replacer. It works pretty well.

    If you are really looking

  3. Thanks Elwoodcity!!
    Wow! I have always (pre-GF ) used applesauce as an oil substitute...Don't know how that works with GF baking?
    But still, when you leave the egg replacer out do you not replace it with anything????
    I so want to find a GF bread that *feels*tastes* like a regular bread.
    Thanks so much!

  4. No, I don't replace it with anything. My goal has been to get all my recipes as simple as possible, with the fewest ingredients. I also wanted to know WHY I was using each ingredient instead of just because the recipe called for it.

    Egg replacer doesn't really fit into that goal very well, so I left it out entirely to see what would happen. I'd been baking for at least a year before I got ahold of some egg replacer to try.

    It makes things rise a little higher, and a little more gummy. You could add a touch more xanthan gum, and some baking powder, if you wanted...

    Feel free to email me anytime.

  5. lol, i totally love the knife - i have the miracle blade knives too and LOVE THEM! Thanks for the bread recipe, I will be trying it next.