Thanks to everyone who attended the last bread class. I can’t say it enough, there is no single right way to approach gluten free baking. And there are SO many ways to make gluten free bread. My goal for the class was to simplify the often daunting task of gluten free bread baking. It’s always a good idea to look at a variety of books or sites to find the recipes and style of baking that suits your needs.
Baking tips and posts you may find helpful:
Tapioca gel as binder and/or egg substitute idea
Aquafaba (bean juice) does amazing things. The liquid you normally drain from a can of beans? It whips up like egg whites. To replace eggs in a bread recipe, whisk the aquafaba with a fork until it’s slightly frothy. Sub 3 tablespoons of aquafaba for each egg called for in a recipe.
Some of my favorite tools for baking
How to make your own gluten free flour blends
I use the bread flour blend for most of my baking, but usually keep tapioca starch and almond meal on hand separately as well.
Mentioned in class, Brazilian cheese rolls are basically tapioca starch, eggs, and cheese. Chewy, delicious, and an easy to make bread option.
8 Ways to Bake Gluten Free Bread
Not that I’m opposed to loaf bread, but I prefer focaccia sliced horizontally for sandwiches. We used psyllium husk in the bread class, but I used guar gum in the focaccia bread pictured here. The end result is a bit fluffier with guar gum. Just fyi – for grilled sandwiches, slice focaccia horizontally, brushing cut sides with olive oil before filling and grilling.
Find more of my favorite recipes on this page
I love Pamela’s Artisan Blend as a cup-for-cup replacement in recipes. For cakes and muffins, it’s perfect. Because of the guar gum in this blend, there’s no need to add an extra binder (xanthan, psyllium husk, etc). Sometimes, you may need to increase liquids slightly. You’ll need to experiment with this a bit, adding a tablespoon or two of water at a time to the batter as needed.
White and black sorghum flours are available online from Nu Life Market.
Global Foods in St. Louis has tapioca starch in a few different aisles. If you haven’t shopped there, it’s an interesting place to browse.
Dierbergs is my go-to source for gluten free flours – Bob’s Red Mill and King Arthur Flour. If you can’t find their gluten free flours, be sure to ask a store employee. Or take a good look around the store. Sometimes they’re in the gluten free section, sometimes the regular baking aisle.
Some favorite gluten free products:
Bionaturae gluten free pasta
Enjoy Life chocolate chunks and chips
Glutino pretzel sticks
Against the Grain rolls and pizza (frozen)
Little Northern Bakehouse breads (in the frozen section)
Schar ciabatta (usually on shelf in gluten free aisle)