Gluten Free Potato Flaxseed Bread
Making gluten free bread is as much about method as it is about the ingredients. After much experimentation, I think I have finally figured out how to make it all work. I will describe my process and all the little tricks that I have picked up over time. First, I will post the ingredients. Next, I will describe my process. Please read the whole post first before trying to make the bread. I’ll try to be as clear as possible.
Many thanks go out to this site and recipe: mennonitegirlscancook.ca. This is where I ended up after trying multiple recipes without great results. These are the ingredients I started with and tweaked. Then I applied my own method that has developed over time.
To weigh, or not to weigh! I weigh the flours and starches that I use. I could weigh all the ingredients, but I don’t yet. The main reason to weigh your flour is because each flour weight is different per cup. For instance, 1 cup of chickpea flour weighs 120 g while 1 cup of corn flour weighs 112 g. If you try to substitute other flours or starches by volume, they may have different weights and will dramatically alter the recipe. Many wheat recipes don’t have this problem unless you try to substitute in heavy rye flour that doesn’t have as much gluten. I have included some cup measurements but the recipe may not turn out the same unless you weigh the flours and starches.
Makes 3 8.5 x 4.5 x 2.5 loaves
Preheat oven to 400 F
2 cups warm water
2 cups warm milk
4 tsp. sugar
1 pkg. unflavoured gelatin about 1 Tbsp.
3 Tbsp. ground flaxseed
4 Tbsp. regular granular yeast
4 lg. eggs – room temperature!
6 tsp. olive oil
139 g chickpea flour or about 1 cup + 4 tsp.
122 g corn flour (not cornmeal) or about 1 cup + 4 tsp.
387 g potato starch or about 2 cups
80 g potato flour or about 8 Tbsp. (I grind dried instant potato flakes in a blender or spice grinder)
4 tsp. xanthan gum
3 tsp. salt
1 tray of ice cubes
Line three pans with parchment paper. I never oil my pans. It doesn’t work well with gluten free bread in my experience. I have included a picture of how I fold the parchment paper to fit the pans. The parchment is reusable a few times.
Parchment in loaf pan
I also make a foil tent to tuck down the sides of each pan and fold above to make a tent for the bread loaves. It is really important to do this step because the bread must bake for a long time and it gets too dark unless it is tented. Fold two pieces of foil to fit the long sides of the pan and tall enough to tent the top of the fully risen bread. When the dough is in the pan, tuck the foil down the sides and pinch the two sides together at the top leaving the center open as a vent.
Foil tent for loaf pan
In an 8 cup measuring cup, whisk the warm water, warm milk, sugar, ground flax, and gelatin together until dissolved. Sprinkle the yeast over the liquid and whisk until slightly dissolved. Let sit until bubbly.
In a mixer that can handle a stiff, sticky dough, mix together all of the dry ingredients.
In another measuring cup, whisk together the eggs and oil.
Pour the yeast mixture into the dry ingredients and add in the egg/oil mixture. Turn on your mixer and mix the dough for 5 minutes scraping down the sides twice. The dough will be very sticky and thick. It will be thicker than a cake batter.
Using an ice cream scoop fitted with a metal lever, place a scoop of dough into each corner of the pans. This holds down the parchment paper as you fill the pans. Fill in the middle with four more scoops. This should line the whole bottom of each pan. Use a wet spatula to spread the dough evenly. Finish dividing the dough between the pans with the ice cream scoop. Even out again with a wet spatula. It is helpful to scrape down the sides of the dough along the parchment to make sure there are no air pockets.
Tuck in the prepared foil pieces outside of the parchment and secure the foil tent above each pan. (see picture)
Let the dough rise in the pans uncovered (except for the tent) for 20 minutes. Don’t let it rise much more than this as it rises quite quickly. It may look like it is cracking in a few places. Don’t let it go past this point.
Toss 8 ice cubes into the oven and place the three loaves into the oven at 400 F for 10 minutes. After 10 minutes, carefully open the oven as the steam is very hot and toss in 4 more ice cubes. Turn down the oven to 375 F and bake for another 70 minutes. Please do not peek into the oven. Peeking will release the steam and the bread won’t bake as well. At first the bread will look all lumpy and flat. This will change with time.
After baking, take out of the oven and remove the foil and parchment. Lay the loaves on their sides to cool. If they start to sink in a bit, turn over to the other side to cool. Let cool completely before slicing.
Gluten Free Bread