I got Healthy Bread in Five Minutes a Day (HBin5) and passed on my copy of their original Artisian Bread in Five Minutes a Day to my mother & sister when i visited family over Thanksgiving.
Now that i’m back home, i’m evaluating my cupboard to plan a trip to Whole Foods. First on the list: Xanthan gum. I’m ready to make that investment.
I’ve a yet unopened bag of Bob’s Red Mill GF flour, which includes garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, and fava bean flour.
HBin5 doesn’t use any bean flour except 1/2c of soy flour out of 6 c total in the olive oil bread and in the cheddar sesame bread. I think i’ll skip using the Bob’s Red Mill flour in yeast breads, and use it in quickbreads (see after the cut). I’ll substitute garbanzo bean flour for the soy flour.
I’m planning on trying the near rye, the brioche, and the olive oil (OO) bread (p 238). All the doughs are described as keeping for just seven days: i suppose i could freeze the baked results? (I ask that here.) The olive oil dough can be used for pizza, a baguette, crackers, and bread sticks. Considering my rice cracker consumption, maybe i should just make batches of crackers, to use up the dough. (The teff crackers may be good as well.)
Xanthan gum
brown rice flour
* 1 c for OO bread, brioche
* 2 c for teff
teff flour
* 1 1/2 c for teff
cornstarch
* 3 1/2 c for OO bread
* 3 3/4 c for brioche
tapioca starch/flour
* 1 c for OO bread, brioche
* 3 c for teff
UPDATE 2009-12-5, after shopping: I did very much like the
GF Hearty Whole Grain Bread i made from mix. It included buckwheat and sorghum, not just teff. I note that teff appears to be twice as expensive at Bob’s Red Mill compared to the other two. (*headdesk*). The starches are the bulk of the substance in the recipe from HBin5, though. However, for flavor, it looks like i could carefully add the bolded ingredients in the following:
whole grain buckwheat, garbanzo bean flour, potato starch, cornstarch, sunflower seeds, sesame seeds, whole grain sorghum flour, tapioca flour, evaporated cane juice, cocoa powder, fava bean flour, molasses powder (molasses, maltodextrin, silicon dioxide), xanthan gum, caraway seeds, active dry yeast, sea salt, whole grain teff, potato flour, onion powder, guar gum and soy lecithin.
Buckwheat: $3.56 / 1.5 lb
Teff: $6.81 / 1.5 lb
Sohrgum: $3.01 / 1.5 lb
And Zoƫ wrote back about the freezing:
When you mix up the gluten free doughs be sure to add the liquid ingredients gradually. Unlike our wheat based recipes the g-f will become lumpy if you add the liquids all at once. You may be better off making a half batch rather than freezing the dough. It is something that we have not tested well enough to feel comfortable to recommend. My concern is that the xanthan gum may not hold up to the freezing, but if you are compelled to try it please report back and let us know what you find.
Sine we’re a small household, i had been making half batches anyhow. I think making crackers may be the solution to too much dough.
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