I decided to make a gluten free bread good for toasting, and to try some new solutions (at least new to me).

Postanowiłem zrobić bezglutenowy chleb tostowy i wypróbować przy tym nowe rozwiązania (przynajmniej nowe dla mnie).

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In one of Facebook groups one person asked about a toast bread. She wanted to buy one and explained that it was too difficult to make it. This sounded like a challenge.

I found a recipe to use as a reference, decided to use my secret method of composing gluten-free flours, modified it a bit to include xanthan gum and guar gum. I bought them a while ago and never got round to trying them at all. I hoped they would provide more fluffiness to the loaf than psyllium husks did. I did not know how much to use, but found a general advice to use 1% of flour weight of xanthan gum and optionally 0.5% of flour weight of guar gum.

Night night IG. I’ve noticed a bit of interest from all the awesome gluten freeks. Thank you! I’m not sure if you’ve checked out my blog yet, if you didn’t, I’ll just say I’m intrigued by the challenges gluten free baking brings although my diet is gluten rich. A question to all you beautiful people: what’s the difference between the two in the picture? How do you use them? I’ve been challenged to prepare a gluten free sourdough waffles recipe. I want to improvise with it, but have never used these gums before, focusing on psyllium husks in my recipes. I don’t think it could work for waffles. I’ve seen hints to use 10g of guar gum per 1 kg of flour. For the waffles I plan to use rice sourdough, corn, millet and potato flours, eggs, a bit of sugar, milk, baking powder, pinch of salt and am considering vanilla extract. What do you think? #glutenfree #gluten #guargum #xanthangum #inthemaking #waffles #glutenfreeks #thinking

A post shared by Breadcentric (@breadcentric) on Feb 6, 2017 at 4:00pm PST

One of the flours I used was teff flour. I have never used it before. It has a nice brownish colour and smells nice.

Planning

None. Mix the ingredients, add water, add oil put in a pan, proof for about an hour, bake.

You’ll need a baking pan as the dough is quite runny for a bread dough. Neither does it hold structure like psyllium husks do.

Gluten free toast bread

Ingredients

Makes a single loaf.

• 50 g corn flour

• 250 g potato flour

• 200 g teff flour

• 10 g salt

• 5 g sugar (I recommend brown sugar)

• 50 g linseed

• 4 g dried active yeast

• 5 g xanthan gum

• 2.5 g guar gum

• 500 g water

• 3-4 spoons olive oil or vegetable oil (I’m sorry, I did not weigh it)

  

  Gluten free toast bread

Preparation

1. Mix all the dry ingredients in a bowl
2. Gradually add water while mixing to form the dough
3. Add oil and mix it in
4. Place it in a tin (you can grease it before if it sticks, mine didn’t)
5. Leave for 30-60 minutes until it doubles in size
6. Set the oven to 170-180 C degrees. Know your oven
7. Add a little steam and put the bread in the oven for 45 minutes. I used a toothpick to check that it is baked well
8. Take it out of the oven and let it cool down on a cooling rack

It went surprisingly well. I did not get the fluffiness I hoped for, but it wasn’t dense and chewy – a normal bread texture. Sometimes the breads made with psyllium husks feel on the second day as if there was sand in them (not sure why). This one didn’t have it on the first day, second day was ok too. I plan to finish it today.

Gluten free toast bread – the crumb

I made one error. I fell asleep before baking and it grew for a bit too long. Not sure if sticking to the schedule would improve it much, but even now it was really nice.

No rice or buckwheat flour meant a much more enjoyable taste (in my opinion). The flavour isn’t the most intense ever. When making sandwiches, I had to add something to them, like horseradish or a very garlicky and heavily smoked sausage. But then it would be perfect for jam or honey too.

Now the final test: does it toast? The answer: I don’t know, I don’t have a toaster haha. But I do have one of those neat three-in-one waffler/panini/sandwich makers and, well, it did well. I got quite a nice roast, it didn’t change into a structureless mixture behind the crusty crumb. I was very happy with it.

Gluten free toast bread toasted

About the secret method of gluten-free composition: I’ve decided to share it. Just don’t tell anyone. I use whatever I find and hope for the best. The truth is you wonderful gluten-free people, regardless of whether you’ve chosen to go gluten-free or it has been chosen for you, know your stuff. I don’t and I feel the best way to learn is to mix and try. It’s not like there is much difference with regards to working with them – they don’t provide the structure of the loaf and you do need to relay on something else to get it right. Or is it not and I’m just being an ignorant? Either way, every now and then I order a new flour to try. I think teff flour will become a replacement to buckwheat for me. I’ve wanted to get rid of it in breads ever since Gosia added it to a conventional wheat bread and I could hardly eat it.

By the way, I’m wondering which flours to try next time. All ideas are welcome.