I've been playing with gluten free yeast breads a bit of late and have had a bit of success and my flops have not been too phenomenal, I can at least salvage them for breadcrumbs! But I had real, honest to goodness bread the other day, and this from someone who has worn out three bread machines in 10 years in her wheat years, even the gluten eaters loved it. Every recipe I have found wants whey protein isolate, yogurt, dry milk powder, or something to increase the protein content to replace the missing gluten, but as I can't do dairy and don't really want to add pea protein (ugh!) I wasn't sure what to do, what about egg whites? I also had to modify the flour blends as too much rice flour and the texture is awful and I can't do potato and don't like beans. Here's what I came up with. It is a real tasting, feeling bread, similar to a French or 'artisan' style bread and makes a wonderful pizza crust (more on that later).
In a bowl combine the dry ingredients:
1/2 cup brown rice flour (I was given some I am trying to use up, I will try oat flour in the future)
1/2 cup millet flour
1 cup corn starch
1 cup tapioca starch
1 tsp instant yeast
1 tsp salt
2 T sugar
2 tsp Xanthan gum
In another bowl, combine the wet ingredients:
2 egg whites
2 T oil
1/2 cup sweet sourdough starter*
I used my bread machine on the dough cycle but feel free to use your stand mixer. Basically dump everything into the bowl and mix for 5-10 minutes, adding water or starch as needed to get a slightly moist dough that doesn't cling to the bowl or fingers. Cover and let rise double. Toss it in the fridge overnight or up to 5 days. Pull out as much or as little as desired and kneed (cold) until smooth, adding starch as needed to combat stickiness. Roll into a French bread, use as a pizza crust, make an artisan loaf or buns, whatever you want to do! Cover with plastic wrap and allow to rise, slash the top, baste dough with butter for a soft crust.
Heat oven to 450 degrees F. Place a pan of water on the lowest oven rack and fill with water (steam and heat are very important for this sort of bread). Preheat the pan as well (A baking stone, cast iron, or a sturdy cookie sheet). Remove hot pan from oven, transfer the loaf, and place immediately back into hot, steamy oven. Bake until golden brown and cooked through (a food thermometer with a reading over 210 is ideal) but it is easy to over or under cook the loaf, so watch it! Also, a long, thin loaf is easier than a stout, dense one. Individual buns or pizza crusts are also easier to know when they are done.
*Sweet sourdough starter: 1 part milk, 1 part sugar, 1 part gluten free flour or starch or some combination thereof. Add 1 tsp instant yeast to slightly warm mixture, mix well and let ferment on the counter for a couple days. Keep it in a big container, it will bubble! Stir a couple times a day and it should be ready to use in 48-72 hours. This is the same recipe as 'amish friendship bread' starter but I like it in any sort of yeast bread, sweet or savory. Try using your usual flour blend (I use 65-70% starch (tapioca, white rice, corn starch) to 35% flour (oats, brown rice, millet). Replenish as necessary with the same recipe sans the yeast.
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