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Wednesday, December 24, 2014

Chewy Gluten-Free Pizza Bread or Mini Loaves

This post is for P, whose sister needs to eat gluten-free too.

3 egg whites. 3 tablespoons of apple cider vinegar. 1 tablespoon of olive oil. Add enough water to all the previous ingredients to make 750ml of liquid.

Half teaspoon of salt. 3 teaspoons of xanthan gum. 1 teaspoon of guar gum. 1 cup of sorghum flour. 1.5 cups of potato flour. 1.5 cups of tapioca starch. 1 tablespoon of Herbes de Provence. 5 tablespoons of parmesan/mozzarella cheese. 2 teaspoons of yeast. 5 tablespoons of white castor sugar.

I use a measuring spoon. Parmesan cheese or mozzarella cheese does more than just flavour the bread. These elastic cheeses also give a gluten free loaf its elastic structure (in the absence of gluten). Sugar is important too. It nourishes the yeast so that the dough will rise.

Put all the dry ingredients into the mixing bowl.

Mix the dry ingredients well. This is important. The dry mixing step ensures that the xanthan gum and guar gum is evenly dispersed throughout the mix. If you add water before you have properly mixed the dry ingredients, you will get clumps of gooey gummy bits in some parts of your loaf, but other parts will just fall apart. The gums do the job of gluten in a gluten free flour. 

Use the mixer hook to churn the wet ingredients and dry ingredients together. There is no need to churn it for to long. There is no gluten to develop by kneading. Gluten free loaves do not need kneading. Just mix until you have the above consistency. Add some sorghum flour if too wet. Add some more water, if too dry.

Oil a reusable vinyl cookie sheet.

Oil a piece of plastic wrap.

Cover the dough with the plastic wrap and press out with fingers into a rectangle.

Remove the plastic wrap and allow the dough to rise for 2 hours.

I put extra dough in the muffin pans. The dough in the muffin pans here has risen to 2.5 times their original size.Gluten free dough does not hold its shape. To make buns, fill 1 tablespoon in each hole of a muffin pan. The small buns are fluffier. Big loaves of gluten free bread are less fluffy because the loaf falls after it comes out of the oven. The air bubbles get all squeezed out by the weight of the dough.

The pizza bread dough has also doubled in size.

Pizza bread... ready for toppings. The dough is too wet to place toppings BEFORE cooking.

Store in individual portions in the freezer. When I make pizza for everyone else, I take out one frozen gluten-free pizza bread portion for myself.

These are the muffin-shaped buns. Generally, gluten free bread is less chewy and somewhat more powdery than normal bread. With the addition of chewy cheese, these buns taste very much more like normal bread.

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