bread - Hot Lunch Club

Gluten-Free Bread (Test #6)

Returned to using xanthan gum as psyllium husk-only loaves tend to be quite flat and dense. Added more caraway seeds. Used homemade oatmilk as I have run out of Oatly. Used peanut oil as it was what I had on hand. Baked on 2020-05-21. INGREDIENTS 300 g oat milk, homemade

bread

Gluten-Free Bread (Test #5)

Tested out 90 minute proof before removing from warm oven. Added caraway seeds. Baked on 2020-05-12. INGREDIENTS300 g oat milk 100 g egg white 75 g maple syrup 75 g grapeseed oil 2 1/4 tsp active dry yeast 450 g gluten-free all-purpose baking flour (Bob's Red Mill) 2 Tbsp

bread

Gluten-Free Bread (Test #4)

Tested out 60 minute proof before removing from warm oven. Substituted maple syrup for sugar. Substituted psyllium husk for xanthan gum. Added baking powder. Split two bun portions out and baked on a separate pan. Baked on 2020-05-05. INGREDIENTS 300 g oat milk 100 g egg white 50 g maple

bread

Gluten-Free Bread (Test #3)

Testing specific mixing times and speeds. Seeing if the "oil and flour the pan" method helps the loaf cling to the sides of the pan for a better rise. Baked on 2020-04-25. INGREDIENTS 300 g oat milk 100 g egg white 90 g water 50 g grapeseed oil

bread

Gluten-Free Bread (Test #2)

The next attempt from this loaf. I wanted to simplifly the method by making it a one bowl procedure. Using a scale and eliminating the yeast proofing step made this possible. Overall time from start to finish is longer but much of it was inactive. Added vinegar for acidity. Baked

bread

Gluten-Free Bread (Test #1)

Recipe based off of: https://www.bobsredmill.com/recipes/how-to-make/everyday-bread-glutenfree Ingredient modifications based on what I had on hand at the time. Method based on what tools were available to me. Baked on 2020-04-17. INGREDIENTS 390 ml non-dairy milk, warmed to 110°F (mix of oat and rice) 2