How do I make this bread TF?

[neveryoumindthere]

I have been making this gluten-free casein-free french bread and it is sooo good!
How can I make it more TF?

Soaking the flour? Never done that. Do I literally fill a bowl with flour and water?

we can't have gluten or dairy

sorry typing onehanded
thx in advance

[velcromom]

Soaking the flour isn't what it sounds like, really - if you make the bread and allow it to do a slow rise over 24hrs it will be "soaked". The yeast is reduced to about a half teaspoon per loaf or less.

I have recently been trying out a make-ahead recipe where you make like six loaves worth of dough and store it in the fridge til you want to bake - I don't know if it would work with a gf dough, but so far it's working nicely and each day it has a little better flavor too. The recipe is in this month's Mother Earth News & is at their website too.

[neveryoumindthere]

oh ok, I'm so glad you mentioned that about soaking! Why hasn't anyone else said so in the stuff I've been reading.lol...so basically I mix all the ingredients in this recipe (with much less yeast) and let it sit covered at room temp over night/24 hours?

This recipe makes a very sticky dough that is not knead-able at all, I actually have to scoop it out of the food processor into the loaf pans..Do you think that will affect it?

also, the recipe uses white rice flour, should i use brown rice flour instead.. I just read on the weston a. price site to avoid white rice. Yikes! we eat plain rice everyday (dh is Indian, and aparently he can't live without rice ever.lol)

[bananabee]

Originally Posted by velcromom

Soaking the flour isn't what it sounds like, really - if you make the bread and allow it to do a slow rise over 24hrs it will be "soaked". The yeast is reduced to about a half teaspoon per loaf or less.

I have recently been trying out a make-ahead recipe where you make like six loaves worth of dough and store it in the fridge til you want to bake - I don't know if it would work with a gf dough, but so far it's working nicely and each day it has a little better flavor too. The recipe is in this month's Mother Earth News & is at their website too.

I also want to thank you, Velcromom, for explaining this. I'm still very new to TF and have tons of questions. I am looking at my favorite bread recipes, both which call for milk, and one has eggs in it. If I make the dough, can I indeed just reduce the amount of yeast and let it rise for 12-24 hrs? Will the milk and eggs go bad if I do? As far as "soaking", does putting it in the fridge over night, work? Or does it have to be a warm place?

I haven't yet invested in organic flours as I want to use up what we have first, and all I have is regular white flour. Is there any benefit to soaking it? That would still help break down the gluten, wouldn't it?

[NettleTea]

[Uxor]

oooo These are good questions.

[velcromom]

I'm no expert but I have a few links that might be helpful on this topic -

The reason for soaking grains & legumes is to reduce the phytates that block nutrient absorbtion. There's an excellent free email course at this link, so much great info at this site altogether. http://www.rebuild-from-depression.c...ytic_acid.html

Also for a brilliant way to soak whole grain quick breads (pancakes and waffles, muffins, etc) check out this site - pretty sure they address gf options too http://www.suegregg.com/recipes/brea...terwaffles.htm

hth

[krankedyann]

I like the GF method of artisan bread in 5 minutes a day. http://everythingfreeeating.blogspot...revisited.html

Since it's a rice flour based recipe, I'd be tempted to avoid soaking all-together and just do the slow rise method.