Gluten Free Bread Recipe

Its about time, I actually have this recipe out. Sorry to all my gluten intolerant friends and families that had to wait. I would like to mention that this article is a contribution of Alons Bakery in Dunwoody, Atlanta, GA. Mr. Balshan, owner of Alon’s Bakery was kind enough to let me test various recipes for developing a gluten free bread and muffin recipes. Initially I had lot of trouble getting it right. Firstly, gluten free bread is made from batter as opposed to dough. From my experience in baking (at least the chemistry and rheology part of it), I felt that most of the batters didn’t have the viscosity to survive the rigors of baking. Secondly, flavor was overpowered with notes from other flours, lets say it is different from wheat.

After trying out Redmill flours recipe for gluten free sandwich bread, I was surprised with the results. The bread had a collapsed top with a “guey” inside and I must say I would have to be desperately hungry and almost starving to death to eat any part of it. Needless to say, I started tailoring the recipe to suit my requirements.

Materials: I have divided it into groups of Wet ingredients, Dry ingredients and Utensils.

I. Dry Ingredients

Ingredient	Weight (gms)
Redmills gluten free flour	550
Potato Flour	10
Soy flour	9
Whole milk powder	55
Guar gum	6
Xanthan gum	10
Salt	20

II. Wet Ingredients

Ingredient	Weight (gms)
Oil	50
Eggs	125
Vinegar	5
Water	700
Yeast	2 tbsp
Agave Nectar	40

III. Utensils

a. Kitchen aid mixer (with paddle and wire whip)

b. Spatula

c. Kitchen bread pan (23 x 12 x 10) with sliding lid

d. Oven set at 360 F.

Method:

1. Add yeast in luke warm water (700 gms) and set it aside for 10-15 mins (about the time it takes to

2. Mix all the Dry ingredients (In kitchen aid mixer with paddle @ 2 speed setting for 5 min) and sieve it. It is important not to have any lumps. Keep it separately .

3. Mix all wet ingredients (without water) using wire whip (Speed setting 3-4 for 3 min.

4. Slowly add half of the water and continue mixing for 1 min

5. Replace the wire whip with paddle on Kitchen aid. Now add all the dry ingredients slowly into the bowl @ speed 2

6. Add rest of the water @ speed 2.

7. Mix at speed 3-4 for 5 min .

8. Transfer 700 gms of batter into closed kitchen bread pan. Usually about 1/3^rd volume of the total kitchen bread pan (the weight of batter will vary according to the pan used).

9. Bake at 360 F for 40 minutes

Note: The method gives two large loaves of bread. Typically one loaf is about one pound.