tag:blogger.com,1999:blog-36460660.post422094583195539249..comments2024-03-11T21:31:15.183-07:00Comments on Feeding My Enthusiasms: Baking Center Experiment #3 - Gluten Free Sandwich LoafUnknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-36460660.post-43225895431316574062015-08-19T11:01:52.690-07:002015-08-19T11:01:52.690-07:00WHOA. That is THE most beautiful GF loaf I have EV...<b>WHOA</b>. That is THE most beautiful GF loaf I have EVER seen, hands down.<br />KAF has a high-sided pan which allegedly helps to fix the "dip" issue (http://www.kingarthurflour.com/shop/items/bread-loaf-pan-9-x-4-x-4)- I haven't gotten one yet, but I've got my eye on it.<br /><br />Interesting that the metallic flavor is common - the NYT had a piece on GF foods that talked about the metallic flavor coming from the bean flours in GF flour mixes - apparently Bob's Red Mill is quite the culprit on this. (http://www.nytimes.com/2011/06/01/dining/gluten-free-flavor-free-no-more.html?_r=0). However, since you made your own you're I'm perplexed as well... try baking in a glass dish for awhile to see if isn't something reacting? And I do agree to switching the butter; I've tasted cake frosting made dairy free with various substitute butters and some odd flavors have cropped up (though that might have just been because of an odd baker...) Smart Balance is what we use instead of Earth Balance for a non-dairy butter sub - and it has a nice, buttery flavor and works in baking just fine for me, but then, I can hardly call myself to the expert level of you and D...<br /><br />We thought of you guys during the big heat up there with that awful smoke - so glad that's cooled/calmed and we can all breathe again. Bring on the rain!tanita✿davishttps://www.blogger.com/profile/01671822274852087499noreply@blogger.comtag:blogger.com,1999:blog-36460660.post-89814666070686368382015-08-18T23:11:12.989-07:002015-08-18T23:11:12.989-07:00That looks great, an impressive shape, looks like ...That looks great, an impressive shape, looks like 'real' bread. I found the best way to make GF bread is to use buckwheat flour, ground gluten free oats made into flour and then add a little chia seeds. It adds moistness and elasticity. Supermarket GF bread is often awful. Some wraps and bagels are better these days if you can find them.<br />Good luck - will be interested to see how your other bakes turn out.Katiehttps://www.blogger.com/profile/05008246307753272616noreply@blogger.comtag:blogger.com,1999:blog-36460660.post-36204780371270066882015-08-18T21:25:26.161-07:002015-08-18T21:25:26.161-07:00Thanks for the tips! I will try the foil collar an...Thanks for the tips! I will try the foil collar and substituting some potato starch for the tapioca starch. I think the 'butter' I've been using has some metallic taste, too, so I am trying others. Quite a journey. Thanks also for the nice comment on the crumb. I was amazed that non-gluten dough could have such a nice crumb. Maybe the overnight stay in the fridge helped with that, too. :)Ellehttps://www.blogger.com/profile/04733838869805925920noreply@blogger.comtag:blogger.com,1999:blog-36460660.post-92067700060339321482015-08-18T12:59:10.485-07:002015-08-18T12:59:10.485-07:00Oh it looks great! For a taller loaf, put a foil ...Oh it looks great! For a taller loaf, put a foil collar on a smaller loaf pan. That trick worked for a cinnamon raisin swirl loaf for me. It tends to be the tapioca starch that has the metallic flavor depending on brand. You might consider using part arrowroot or potato starch for that large amount to avoid that flavor issue. I think your crumb looks awesome for gluten free. :)hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-36460660.post-83745750537109328452015-08-18T10:08:48.079-07:002015-08-18T10:08:48.079-07:00Thanks Cathy! I still need to figure out how to ke...Thanks Cathy! I still need to figure out how to keep the middle from sinking...maybe a smaller pan...but overall I'm happy with the bread. Hoping to keep baking with the Babes, just changing the recipe some. Couldn't figure out how to do it with the rye eight bread, but maybe with time I will be able to. It's and adventure!Ellehttps://www.blogger.com/profile/04733838869805925920noreply@blogger.comtag:blogger.com,1999:blog-36460660.post-83238487270600032392015-08-18T08:05:19.107-07:002015-08-18T08:05:19.107-07:00Your gluten free loaf looks really good. I haven&#...Your gluten free loaf looks really good. I haven't ventured too much in this arena so it's good to see how others are paving the way. I like the way you incorporated artisan techniques in your method. Cathy (Bread Experience)https://www.blogger.com/profile/15302005516293423749noreply@blogger.com