I was so pleased with the results of my most recent experimentation on a gluten free multigrain bread recipe. The texture is soft enough for sandwiches and toasts easily, as well. It is also gum-free. Enjoy!
Learn About Some of the Ingredients I Used in This Recipe
I used a 50% ratio of starch to flour (cornstarch in this case, but you can use potato starch). While this recipe contains plenty of heavier items such as apple sauce, seeds, flax seed meal and more, I did not raise the ratio of starch. Starches such as cornstarch, potato starch, tapioca flour/starch, and arrowroot flour lighten baked goods. Instead, I used other ingredients to lighten this bread such as baking powder.
While most starch ingredients lighten baked goods, rice starch provides more chewiness and moisture. Tapioca flour provides more chewiness than rice starch; thus the reason for adding just a few tablespoons of rice starch. Hol Grain brand is gluten free.
PSYLLIUM HUSK POWDER
If you experience digestive issues with xanthan gum and guar gum, psyllium husk powder is an excellent substitute. However, due to the high fiber content of psyllium husk powder, you will need to use 2 tablespoons of water per 1 tablespoon of psylllium husk powder. Be aware that whole psyllium husk and psyllium husk powder is a bit different.
GLUTEN FREE BAKING POWDER
Most baking powders are gluten free, however not all of them. I suggest using ones which are free of aluminum as well as gluten such as Bob’s Red Mill and Rumford’s. Unfortunately, Clabber Girl and Davis contain aluminum. If you are allergic to corn, use Featherweight brand. It is also gluten free.
EGGS AND EGG WHITES
While many other gluten free bread recipes call for whole eggs, I do not like using them as they create more crumbs and a dryer bread. Dry bread breaks easily when folded. I either use 4 large egg whites. Once in awhile, as in this recipe, I use 1 whole egg and 3 egg whites. The egg yolk provides natural lecithin which helps gluten-free bread a bit. I have learned to only use egg yolk when I use other ingredients with a chewy texture and enough moisture.
SUNFLOWER LECITHIN LIQUID
Lecithin enhances any bread dough. Gluten free bread can use all of the help it can get. I used 1 tablespoon of liquid sunflower lecithin to replace some of the oil I normally would have used. You can use liquid soy lecithin instead of sunflower lecithin, but personally, I do not consume many soy products as they increase estrogen levels in all of us, men, women, and children.
Applesauce not only adds a bit of flavor, it also adds moisture.
While I normally would use extra virgin olive oil or grape seed in my bread recipes, I was trying to copy most of the ingredients in Schar’s Wholegrain Ciabatta Rolls. So, I tried sunflower oil instead. I enjoyed the nutty flavor for a change. Use whichever is best for your health and diet.
APPLE CIDER VINEGAR
Vinegar creates little holes in your bread by bubbling up the dough as does yeast. You can use white distilled vinegar, but I prefer the sweeter flavor of apple cider vinegar. Just be sure to use 5% acidic vinegar.
While this bread contains other ingredients, I thought you would appreciate learning about the above ingredients. I hope this helps you better understand gluten free bread baking.