Gluten-free bread?
Apr. 7th, 2013 01:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
janewilliams20This is the latest experiment, aimed at France , when I'll need to produce gluten-free bread from the basics found in a small French shop plus whatever I take with me on the train.
It's just gone in the oven, so let me note down what went into it before I lose the list
Celeriac, grated, 155g
Instant mash, 125g bag
Cottage cheese 300g tub
3 eggs, beaten
Bicarb, 2 tsp
Xanthan gum, 1 tsp
Mix the lot, and form into a ball. Put on a small baking sheet, and put in the oven.
Tools needed:
big mixing bowl
bowl to beat eggs
grater for celeriac
measuring spoon for tsp
small baking sheet and means of greasing it
It had nearly an hour at 180° and was still doughy. Looked like it had risen better than I expected, just not cooked.
Raw:
30 min:
55 min and cooling:
It then went back in the oven. Once I'd decided that I really couldn't let the crust go any darker, it came out again, and was cut
That's still rather doughy, but tastes wonderful, and is lighter and more airy than the potato scone recipe it was based on. The soda must have done the trick. More next time, I think. I've been advised that Xanthan gum does tend to make things hold moisture more.
It's just gone in the oven, so let me note down what went into it before I lose the list
Celeriac, grated, 155g
Instant mash, 125g bag
Cottage cheese 300g tub
3 eggs, beaten
Bicarb, 2 tsp
Xanthan gum, 1 tsp
Mix the lot, and form into a ball. Put on a small baking sheet, and put in the oven.
Tools needed:
big mixing bowl
bowl to beat eggs
grater for celeriac
measuring spoon for tsp
small baking sheet and means of greasing it
It had nearly an hour at 180° and was still doughy. Looked like it had risen better than I expected, just not cooked.
Raw:
30 min:
55 min and cooling:
It then went back in the oven. Once I'd decided that I really couldn't let the crust go any darker, it came out again, and was cut
That's still rather doughy, but tastes wonderful, and is lighter and more airy than the potato scone recipe it was based on. The soda must have done the trick. More next time, I think. I've been advised that Xanthan gum does tend to make things hold moisture more.