I've been celiac for almost a year now... and I'm finally adjusting a little. I was a prolific baker before and now, not so much. I am however getting better. I only use the 4-flour bean mix for my flour (from Gluten Free Gourmet) and I've gotten really good at adapting recipes. I made my first loaf of bread that was shaped like wheat, baked on a breadstone like wheat and even had a wheaty, savory taste. The texture was definitely not a carbon copy of wheat, but it's pretty darn good considering it's gluten free. I'd say at least as good as the Bob's Red Mill mix... This is adapted from Wendy Wark’s Living Healthy with Celiac Disease (AnAffect, 1998)
- 2¼ teaspoons rapid rise yeast
- 2/3 cup warm water (105F-115F)
- 2 tablespoon sugar
- 2½ cups Gluten-Free Flour (+/-)
- 2 teaspoons unflavored dry gelatin
- 2½ teaspoons xanthan gum
- ¼ cup instant non-fat dry milk powder
- ½ teaspoon salt
- ½ teaspoon ascorbic acid
- 3 tablespoons vegetable oil
- 2 eggs
This bread is great textured and the crust even stays crunchy!
If you need the proportions for the flour mix: 3 parts tapioca starch, 3 parts corn starch, 2 parts garfava flour, 1 part sorghum flour. All by volume.