The original recipe (we did eventually do the notes at the very bottom--I do actually prefer it with the buckwheat) is below. Obv do not know how Liz is experimentng with it. I will mention that if you have an Aldi's anywhere near you, they have hands down the most-like-gluten commercial bread I have ever eaten, and you don't even have to freeze or toast it. (My specific chronic illnesses mean that if I even think of baking the below bread anymore I get a long lecture and banished from the kitchen.) King Arthur flour has a bread mix, I think, and that one handled well. I have a waffle recipe I can toss you if you want (four ingredients, it's useful as all hells).
[Nota bene: we did, eventually end up killing a handmixer with this recipe. So if you don't have a stand mixer, hopefully Liz came up with a solution because we sure as hell never have.]
This recipe needs:
1 and 1/8ths cup of quinoa flour 1 cup cornstarch 1 cup + 1 Tbsp tapioca flour or starch 3 Tablespoons of brown sugar 3 and 1/2 teaspoons of guar gum (or xanthan if you'd rather) 1 and 1/2 teaspoons of salt 3 large eggs 1 and 1/8ths cup warm (105 to 115 degrees F) water 3 Tablespoons of olive oil 2 and 1/4 teaspoons dry yeast
two bowls, a mixer (preferably a mixer with a whisk attachment), and a loaf pan [My 8.5" x 4.5" held it, but it would have been much happier in a 9"x5".].
Before you start: Make sure all of the dry ingredients and the eggs are at room temperature. Give this dough every possible chance to raise. Also, if it's cool in the home, pre-heat the oven to 150 degrees F before starting the recipe. Shut it off as soon as it's hot in order to use the inside of the oven to help the yeast raise. Also, go ahead and spray the heck out of the inside of a loaf pan, all the way up the sides, while preparing things.
In a large bowl, combine the quinoa flour, the cornstarch, the tapioca flour/starch, the brown sugar, guar gum, and salt.
In another, smaller bowl, combine the eggs, water, and oil, then beat for two minutes. [I had fun with the whisk attachment for my mixer with this part.] Don't skimp on the time, getting the eggs to be as frothy as they can be is definitely the point here.
Once the eggs+water+oil are as frothy as they can get, add the yeast to the dry ingredients and pour the wet ingredients into the dry.
Beat this for two to three minutes. [This is going to get interesting if you have a hand mixer. This dough is incredibly sticky, and I frequently had to pause to force the dough back down off the beaters.]
[This is going to sound crazy, but I highly recommend coating your hands in olive oil before starting trying to handle this dough. Like I said, it's incredibly sticky.] Scoop the dough into an already-greased loaf pan -- however works best.
Once the dough has made it into the pan, take a well-oiled spatula and smooth the top of the loaf so that it's at least mostly uniform across the top, [unlike conventional wheat doughs, it won't drag itself together into a pretty rounded top without some help] and slide it into a warm oven -- or at the very least, a warm place in the house -- for 40 to 60 minutes [we went with 40, then pulled it out so that the oven could finish heating].
Pre-heat the oven to 350 degrees F, then slide the bread in and bake for 40 minutes.
Pull it out, turn it out onto a plate or wire rack, wait 10 minutes and devour -- oh, wait, you might not want the bread immediately, huh?
Notes for next time: try 1/8 cup buckwheat flour in place of that last 1/8 cup quinoa flour, see what that does to the taste.
Maybe try a little less guar gum, think that was part of the reason it was so damned sticky.
no subject
[Nota bene: we did, eventually end up killing a handmixer with this recipe. So if you don't have a stand mixer, hopefully Liz came up with a solution because we sure as hell never have.]
This recipe needs:
1 and 1/8ths cup of quinoa flour
1 cup cornstarch
1 cup + 1 Tbsp tapioca flour or starch
3 Tablespoons of brown sugar
3 and 1/2 teaspoons of guar gum (or xanthan if you'd rather)
1 and 1/2 teaspoons of salt
3 large eggs
1 and 1/8ths cup warm (105 to 115 degrees F) water
3 Tablespoons of olive oil
2 and 1/4 teaspoons dry yeast
two bowls, a mixer (preferably a mixer with a whisk attachment), and a loaf pan [My 8.5" x 4.5" held it, but it would have been much happier in a 9"x5".].
Before you start: Make sure all of the dry ingredients and the eggs are at room temperature. Give this dough every possible chance to raise. Also, if it's cool in the home, pre-heat the oven to 150 degrees F before starting the recipe. Shut it off as soon as it's hot in order to use the inside of the oven to help the yeast raise. Also, go ahead and spray the heck out of the inside of a loaf pan, all the way up the sides, while preparing things.
In a large bowl, combine the quinoa flour, the cornstarch, the tapioca flour/starch, the brown sugar, guar gum, and salt.
In another, smaller bowl, combine the eggs, water, and oil, then beat for two minutes. [I had fun with the whisk attachment for my mixer with this part.] Don't skimp on the time, getting the eggs to be as frothy as they can be is definitely the point here.
Once the eggs+water+oil are as frothy as they can get, add the yeast to the dry ingredients and pour the wet ingredients into the dry.
Beat this for two to three minutes. [This is going to get interesting if you have a hand mixer. This dough is incredibly sticky, and I frequently had to pause to force the dough back down off the beaters.]
[This is going to sound crazy, but I highly recommend coating your hands in olive oil before starting trying to handle this dough. Like I said, it's incredibly sticky.] Scoop the dough into an already-greased loaf pan -- however works best.
Once the dough has made it into the pan, take a well-oiled spatula and smooth the top of the loaf so that it's at least mostly uniform across the top, [unlike conventional wheat doughs, it won't drag itself together into a pretty rounded top without some help] and slide it into a warm oven -- or at the very least, a warm place in the house -- for 40 to 60 minutes [we went with 40, then pulled it out so that the oven could finish heating].
Pre-heat the oven to 350 degrees F, then slide the bread in and bake for 40 minutes.
Pull it out, turn it out onto a plate or wire rack, wait 10 minutes and devour -- oh, wait, you might not want the bread immediately, huh?
Notes for next time: try 1/8 cup buckwheat flour in place of that last 1/8 cup quinoa flour, see what that does to the taste.
Maybe try a little less guar gum, think that was part of the reason it was so damned sticky.