Another Gluten-Free Recipe Bites the Dust (sort of)

My search for a gluten-free sandwich bread which rivals “good ole white bread” continues. This recipe wasn’t it. It was tasty, but it wouldn’t hold up in a sandwich. With a bowl of soup, or chili, it will be awesome, but sandwich bread, it ain’t.

I found it on Food.com at http://www.food.com/recipe/yeast-free-bread-67405.

I think I knew, going in, it wouldn’t make a good sandwich bread, because I changed it. (A LOT.) Here’s what I mixed up.

Instead of the 3 cups whole wheat flour, I substituted 1-1/2 c gluten-free bisquick, (I was hoping the xanthan gum in the bisquick would resolve the crumb issue.) and 1-1/2 c of my own GF flour substitute. (A mixture of fine milled brown rice flour, potato starch and tapioca flour.)

I did use 4 tsp of baking powder and 1 tsp of salt. I used 1-1/2 c water. The recipe also said you could use any type of juice such as apple, orange or tomato, or milk. Of course, each liquid will impart a different flavor.

I also used olive oil for the 1/4 c liquid fat the recipe calls for. From here on out, everything else, I added to the recipe.

I added 2 eggs that I beat to a froth to the recipe. My research said eggs were the glue that holds baked goods together. (Maybe I didn’t use enough glue?)

I added a Tbsp of apple cider vinegar. My research showed this would react with the baking powder and cause the bread to rise and be soft.

I added 3 Tbsp of flax seeds, because it’s a superfood, rich in Omega-3 oils, and I don’t eat near enough fish, because it’s so darned expensive.

The rest of what I added was merely for taste–I like things that taste good. I added 3 Tbsp minced garlic, 1 c cheddar cheese, and 6 crumbled slices of bacon. If I had had an onion, I would have added it, too. (and some olives…yum…)

Here’s the process:

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Mixing the dry ingredients. (I couldn’t totally crop my finger out of the picture. I sooooo need a tripod.)

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Mixing the wet ingredients seperately. Notice the eggs are frothy.

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Mix everything together. At this point, it looked (and sort of tasted) like mashed potatoes. The good kind. Like your Nana used to make. Out of real potatoes. Not a box. That usually came with a fried chicken leg and some over-peppered green beans on a Sunday afternoon. 🙂

Here it is in the oven:

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Yes, I realize that isn’t a bread pan. All my bread pans are still in Little Rock with my son, and I can’t get them until the 15th. I was hoping this would make a bread that could still be cut into small sandwich slices.

Unfortunately, it wasn’t meant to be. It was less crumbly than the bread I made 3 days ago, but it wouldn’t hold up to a sandwich. However, you didn’t need a spoon to eat it–you could hold a wedge of it, like a very moist piece of cake. That is progress.

So, does anyone have any ideas or better yet, recipes for a good gluten-free, soft sandwich bread?

I have a good commercial loaf, but while it is the most edible commercial variety I have found, it’s hard. Like a rock. Or my dog Uboo’s head, perhaps. (but not as cute.) I am really craving the soft fluffiness of “good ole white bread.” Somebody help a girl out!

 

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