Over the years, many people have asked me what is a good substitute for flaxseed meal in bread. Up until now, I usually tell people to omit it if they have a problem with it or chia seeds. Well, in this new gluten free bread recipe, I tried a new substitute. It not only provides additional structure to the bread like flax does, but it creates a wonderful texture and flavor as well as adds moisture extending its freshness a little longer.
What is this new ingredient?
I noticed that Schar bread contains apple fiber. I once added some applesauce to one of my bread recipes and I thoroughly enjoyed the flavor and additional moisture that it added. However, I was wondering if it could replace flaxseed and possibly xanthan and guar gum. I gave it a try and it did not work for a gum replacement. So, I added the usual amount of xanthan gum in addition to the 2 tablespoons of apple fiber (apple pectin powder to be exact) to the dough. Now the dough was way too stiff. So, I added additional water, which makes the bread rise more. Too stiff a dough will not rise much or at all, depending upon how stiff. I knew I was going to end up with huge slices and that I did!
I stored a slice in the refrigerator for one day to see if it would stay fresh longer. While you can easily use this in a sandwich and store in the refrigerator overnight until lunchtime the following day, I wouldn’t suggest leaving this bread out on the counter. Be sure to slice and freeze, like most homemade gluten free bread.
What surprised me the most was when I topped a frozen slice of bread with garlic olive oil (garlic shredded into olive oil and allowed to rest for three days) and shredded Mozzarella cheese and microwaved until the cheese melted. Then, I spread just a tiny bit of Classico basil pesto sauce on top. Oh, my! The bread was super soft. I needed two hands to support it. My husband enjoyed a taste so much that he had some for dinner that night.
A wonderful, moist, gluten free bread recipe without the use of flaxseed meal. Use oat and brown rice flour or sorghum and brown rice flour.
Ingredients:
- 1-1/2 cups + 2 tablespoons water
- 1/4 cup light extra virgin olive oil (or oil of choice)
- 3 large eggs (1/2 cup), at room temperature
- 2 tablespoons honey (or agave or sugar)
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- 3/4 cup gluten-free oat flour (or 2/3 cup sorghum flour)
- 2/3 cup brown rice flour
- 1 cup + 2 tablespoons potato starch
- 1/2 cup cornstarch (or tapioca flour/starch)
- 2 tablespoons apple pectin
- 1 tablespoon xanthan gum (or guar gum for corn-free)
- 1/4 cup non-fat instant dry milk (or use non-fat milk instead of water or water for dairy-free)
- 2-1/4 teaspoons instant dry yeast
Instructions:
- Add the wet ingredients to the bowl of your bread maker; set aside.
- In a separate bowl, whisk together the remaining dry ingredients and add to the top of the wet ingredients.
- Using a bread machine with a gluten free setting, follow the manufacturer's instructions. For my Breadman BK1050S, I use setting number 10 for gluten free. For programmable bread machines without a gluten free setting, set the machine to the following settings: Crust: Medium; Keep Warm: 0; 1st Knead: 5 minutes; 2nd Knead: 10 minutes; 1st Rise: 40 minutes; Punch: 10 minutes; 2nd Rise: 10 minutes; Shape: 5 minutes; 3rd Rise: 35 minutes; Bake: 65 to 90 minutes (both will be fine). One or two rises work well too. Just be sure that the final rise is long and the bread is nice and high.
- In my machine, after 15 - 20 minutes of stirring, I open the machine and using a silicone spatula, I scrape any loose flour away from the sides and bottom. For non-gluten-free machines, you can do this as you see fit. Let the machine do the rest. Total time: 2 hours, 50 minutes to 3 hours, depending upon the machine.
- If desired, after the stirring has completed, remove the paddle from the machine to avoid a large hole at the bottom of your bread. Also, if desired, add oatmeal or your favorite seeds to the top of the bread. Using moistened fingers, pat the oatmeal and/or seeds into the dough using the back of your fingers.
- Once baked, remove the kneading peddle, if still in the bottom of bread. Transfer to a wire rack to cool completely, about 2 hours.
- Slice using a serrated knife, electric meat/bread slicer fitted with a serrated blade, or electric serrated knife.
- Use for sandwiches, toast, or French toast. Freeze leftover slices and thaw as needed in the microwave or at room temperature for a short period.
- Perform steps 1 - 2 (above) in the bowl of your stand mixer. Beat on medium speed for 6 minutes using the paddle attachment. Transfer to an oiled 9 x 5-inch loaf pan; allow to rise at room temperature for 40 minutes or until 1-inch over the rim of the pan.
- Preheat the oven to 350ºF. Bake on the center shelf for 90 minutes.
- Immediately remove from the pan and cool completely on a wire rack, 2 hours. Slice and store as described in the above instructions.
This looks so good! My question is about the garlic olive oil. Do you refrigerate it during the three days, or afterwards at all? I did look for the recipe, but couldn’t find it.
Liz,
I did not refrigerate the olive oil ever.
Enjoy!
Carla
Where do you buy apple pectin and does it last?
Eveline,
I purchased apple pectin “powder”, not capsules, at walmart.com, but they also offer it on Amazon. They both offer a variety of brands. Because I’m constantly developing new recipes I rarely go back to the same one. Therefore, I’ve only made this bread recipe a couple of times. I still have the apple pectin and it still works.
Enjoy!
Carla