homemade gfdf bread

[tanyalynn]

I'm looking for gluten & dairy free bread recipes.  I need to bake loaves to feed 28 people in a few weeks and even though we've been gluten and dairy free for a few years, after the first year or so, we just didn't eat as much bread, and what little we did, I bought.    Bad me.

Got any suggestions?  It's for a medieval feast, so it doesn't have to be tall like a sandwich loaf--looking weird and rustic is actually a plus.  Rounds about 6-8" across would work great, I could cut them into wedges, but I could make a flatbread work too. 

Thanks!

[changingseasons]

Well, I'll put the recipe that I've been using. But it's pretty temperamental (huh. I had no idea that word had an "a" in it until spellcheck school me.)... so I'd experiment with it a few times before you tried to make it in large quantity!
http://glutenfreebay.blogspot.com/2007/02/gluten-free-bread-that-just-might-make.html

[tanyalynn]

CS, I just read through the comments and I think I'm going to give it a try, once I've got all the flours I need--I am running low on some things.  And I have some leftover teff that's been sitting in the freezer for a long time--it'll give everything a nice rustic appearance, since it's so dark. 

[kjbrown92]

I wonder if you could do a pita type thing for individual ones? They might freeze well so you could do them ahead too. I think buckwheatpete.com had a pita recipe. My sandwich bread isn't rustic. But I'm still working on the french bread recipe. Oh, and I have a foccacia recipe somewhere too if you want it.

[tanyalynn]

Kathy, I think you sent me the focaccia recipe, let me see if I've still got it in a PM and I'll copy/paste it here....

Is this the focaccia recipe, or is this a different flatbread? 

This coming week may be a baking week, as I play with various recipes.  Yum.

Here is recipe for flatbread:

1/2 c. tapioca starch
2 Tbs. ground flax
2 c. buckwheat or sorghum or a combo
2 1/2 tsp. karaya gum
1 tsp. sea salt
4 Tbs. olive oil
1 Tbs. instant yeast
1/2 tsp. baking soda
1 tsp. baking powder
1 1/3 c. warm water
1 tsp. vinegar (I use red wine)
I make mine into breakfast focaccia, so I also add:
1 tsp. vanilla, 4 Tbs. agave, 1/4 tsp. nutmeg, and then sprinkle with a little cinnamon sugar.

I bake for 375F for 25 minutes.

If you're doing it for a pizza crust, I'd add some garlic and oregano for flavor.

ETA: Kathy, if I made your sandwich bread into rounds somehow, would it look rustic?  Doesn't everything look rustic when it's a round, short loaf?  ;-)

[kjbrown92]

Originally Posted by tanyalynn 

Kathy, I think you sent me the focaccia recipe, let me see if I've still got it in a PM and I'll copy/paste it here....

Is this the focaccia recipe, or is this a different flatbread? 

This coming week may be a baking week, as I play with various recipes.  Yum.

Here is recipe for flatbread:

1/2 c. tapioca starch
2 Tbs. ground flax
2 c. buckwheat or sorghum or a combo
2 1/2 tsp. karaya gum
1 tsp. sea salt
4 Tbs. olive oil
1 Tbs. instant yeast
1/2 tsp. baking soda
1 tsp. baking powder
1 1/3 c. warm water
1 tsp. vinegar (I use red wine)
I make mine into breakfast focaccia, so I also add:
1 tsp. vanilla, 4 Tbs. agave, 1/4 tsp. nutmeg, and then sprinkle with a little cinnamon sugar.

I bake for 375F for 25 minutes.

If you're doing it for a pizza crust, I'd add some garlic and oregano for flavor.

ETA: Kathy, if I made your sandwich bread into rounds somehow, would it look rustic?  Doesn't everything look rustic when it's a round, short loaf?  ;-)

That's the recipe.

The sandwich bread looks more like wholegrain as it's dark because of the buckwheat flour. I think of rustic as hearth bread. Crusty, round, dusted with flour (tapioca starch?) and maybe an X or something slashed across the top. Just wait... My French bread is on the second rise... might be working...
 

[tanyalynn]

For this application, rustic could mean amateurish (given my lack of practice, this will likely apply to me) or even just weird.  What do 2-8-year olds know about medieval bread?    I'm not going to dwell on the inauthenticness of GF bread for medieval Europe.  And the pics and/or descriptions of all this make it a lot more appealing than me just trying to make fermented buckwheat-only crepe/pancake-type things work. 

[tanyalynn]

So Kathy, I tried your flatbread recipe above, I sub'd 1/2 cup of teff for the 2 cups of sorghum/buckwheat combo because I might as well use up that teff and it's dark brown so it may look a bit weirder for the kids.  And I've never seen buckwheat in a store around here--at least not that I remember. 

I ended up with a stiff, non-sticky dough, is that right?  And I spread it out on the bottom of a greased 9"x13" pyrex pan.  Anything sound wrong?  I guess I'll see in 25 minutes, but it'd be nice to have it turn out.  I think Jessica's recipe is going to be tomorrow's attempt.  The kids will like this--I don't make bread much, they don't get it much.  If these turn out--yum, happiness. 

[kjbrown92]

Originally Posted by tanyalynn 

So Kathy, I tried your flatbread recipe above, I sub'd 1/2 cup of teff for the 2 cups of sorghum/buckwheat combo because I might as well use up that teff and it's dark brown so it may look a bit weirder for the kids.  And I've never seen buckwheat in a store around here--at least not that I remember. 

I ended up with a stiff, non-sticky dough, is that right?  And I spread it out on the bottom of a greased 9"x13" pyrex pan.  Anything sound wrong?  I guess I'll see in 25 minutes, but it'd be nice to have it turn out.  I think Jessica's recipe is going to be tomorrow's attempt.  The kids will like this--I don't make bread much, they don't get it much.  If these turn out--yum, happiness. 

It's been a while since I made it so I don't remember. I know I used a metal non-stick pan, not pyrex.

The 3rd try rose a little more than the previous two versions, and I've still got the good crust, and the good taste. I forced DH to try it against his will, and he said it was a little gummy (I thought it was less gummy than any other GF bread I've tried so what do I know) but he said the taste and crust was good. I'm still working on it. One more try tomorrow. Should I cut down on the gum. Will that get me more pouf? What makes things lighter/heavier?

I've never tried teff.

 

[changingseasons]

I'll be curious to see how it turns out if you use that one I posted. I'm having mixed results with it. If I follow the recipe exactly, it rises beautifully and gives me a nice tall loaf of bread... until it start to cool, and then the middle falls. So I started using a little less water/more flour (making it more like an actual bread dough; otherwise it's pretty sticky and soft), and now it doesn't rise as much. I think next time I'll try using the recommended amount of water and cooking it a lot longer....

[tanyalynn]

CS, what do you think will happen if I put it in a much bigger pan, expecting/hoping it to be shorter than a real sandwich loaf?  Will the middle still fall if I spread it thin enough that fully risen would be an inch tall?

Kathy--hmm... it seems medieval.  Mine is bland and dense--it may be a keeper.  lol  Should I have done something to make it rise more?  I really didn't get much rise, really not much at all.  But the color with the teff is great, a nice dark brown that will freak out the kids.  Bwahahahahahaha....  I think adding a spice or an herb will help, plus mine needs more salt--but is that just me, Ms. Super-Saltiness? 

[changingseasons]

No- that would probably work great. I did that last time, because I wanted to make 2 loaves and only have 1 loaf pan. I used a casserole dish, so it came out oval shaped and only a couple inches tall. Would probably be perfect for what you want it for!

[kjbrown92]

Making the french bread recipe into rolls might be fun. Then they'd each get a dense little loaf. The Book of Yum sorghum onion rolls (maybe without the onion) would be good. They're easy because you make them in a muffin tin, so each kid could have their own. And they actually rise. My kids like those.

[tanyalynn]

Try #2 is still going to be Kathy's flatbread because of the bathroom incident that cut off the critical amount of time needed to let Jessica's recipe rise.  I'm going to try letting Kathy's recipe rise a bit in a warm oven, but probably only 20 or 30 mins.  And I'm adding more salt.  Might even try an eggwhite wash on top with a bit more salt sprinkled on--but I need to use it for sandwiches, so maybe that's too weird.  But there's never too much salt, so maybe I'll do it.  Oh, and since I have some rice flour already measured into the bowl (since I started Jessica's recipe and was interrupted) it'll have some of that too.  Bwahahahahaha... if this turns out, it'll be a miracle.

[changingseasons]

lol- I was curious how the experiments were going!

[tanyalynn]

Try #2 ... this is the reason I gave up GF baking.  Kathy's recipes are solid, right?  Yet I can break them.  No lift at all, this time I put the pan in a warm oven for about half an hour.  My yeast smells good--plus this was actually 2 different jars, the last one seemed to proof fine (I put the yeast in the warm water for a bit, waited til it looked/smelled active then added it), but that was the last of the bottle so I got a new one today, it seemed fine too.  Maybe a bit of sugar and a long, long rise time? 

CS--your recipe over the weekend, your description of the round loaf sounds very nice for what I need.  Though I bet my failed version of Kathy's will be more accurate--it's dense and, well, dense.  And short.  And if you didn't have an oven to bake in, wouldn't you mostly have short, dense bread?