Gluten Free II

January 26, 2010
My second day of baking gluten free bread. Hmm... Three different versions. #1 -- Good, but did it taste a little yeasty/winy? I think it over-proofed (raised). #2 -- The honey I added was a bit strong. I'd like to taste a less sweet and more salty bread. #3 -- The addition of flax meal adds a delicious flavor.

January 27, 2010
Second day taste test results. #1 -- A little bland. It is staying nice and moist! #2 -- Wonderful texture! Moist, non-crumbly, and not so dense. #3 -- Good, but I think I would quickly tire of the rich flax flavor. Maybe using less flax would make both a delicious and nutritious bread.

A few days later--
The loaves are still moist and holding together!

February 3, 2010
Three more gluten free experiments. #1 -- Less sugar, more salt. Yes, flavor is much more like normal bread. #2 -- Now that I have egg replacer, I may as well add that as the original recipe says. Does it make a difference? Not that I can tell. #3 -- Left out the egg. Hmm... I love the flavor - the most "wheaty" gluten free bread I've made. Texture is compromised, though - dense and tough.

February 4, 2010
Yesterday's loaves are holding up well.

February 8, 2010
Can I get an eggless bread with better texture? Not with today's two experiments.

February 11, 2010
Once again I dug out the army of gluten free ingredients. More experimenting with eggless and egg-yolkless bread. Also tried one with no milk powder.

The loaves are okay but not up to my specs yet. The combination of good flavor, texture, and nutrition is eluding me.

February 15, 2010

A drive to Fargo to pick up gluten free ingredients. A short visit with the store manager was helpful.

February 18, 2010

Gluten free garlic toast - yum! A great way to use up some of the multiplying loaves of not-quite-right bread.