Friday, April 16, 2010

HBinFive: Gluten-Free Olive Oil Bread


This challenge for HBin5 had me trying something I don't think I would ever have bothered with except for trying to stick with the group--gluten-free bread! It's hard not to have noticed the increase of gluten-free products at the store and attention being given to eating gluten-free for various health reasons. Among my friends, I only know one person who is following a gluten-free diet, so I really haven't had much experience with it. I had to do a bit of shopping to make this bread. Thankfully, last week I had a chance to stop at the bulk foods store that is out of town and picked up some soy flour. I should have looked for tapioca pearls there too, but forgot and thought I could get them in town. Turns out they only had Minute Tapioca in town and I thought maybe I could get that ground smaller with the little chopper attachment to my blender, but it really didn't seem to get any finer. I subbed plain gelatin for the xanthum gum since I didn't feel like paying $10 to get any shipped to me when I really doubted it would be used again. I used my grain mill to grind some brown rice flour. Brown rice being an ingredient I do keep on hand, but I've never tried it as flour yet.



The dough batter was very, very wet and runny when I mixed it up. I double checked the recipe to see if I'd gotten my ingredients completely out of whack somehow, but couldn't see that I had gone wrong. It would have been helpful if the book noted that this was going to be drastically different than regular dough, but there was no mention in the book. I'm not sure if this was how it was supposed to turn out or not--nobody else seems to have made mention of this in their posts. It rose beautifully in the container, but I had to go out for a while before it was completely done rising. Not sure if I should have stuck it in the fridge then, but I left it out. So it was probably out 3-4 hours instead of the recommended 2 hours. Overnight, it fell a lot in the fridge, but most doughs do seem to go down some.

When I took it out this morning to try baking it, the dough had a really strange texture. The book said it wouldn't have any stretch because of the lack of gluten, but it was just some odd looking dough. Sort of reminded me of cornmeal mush or something. I pressed it into a loaf pan, but wasn't holding out much hope for it. The dough didn't rise at all during the 90 minutes I let it sit before baking. It didn't rise at all during baking. So this bread was pretty much a complete fail. I tasted it and it's crunchy on the outside and it doesn't taste terrible. But what to do with such a skinny loaf? Guess the chickens get a treat.

I'm not sure what to do with the remaining dough. I wonder if it would turn into anything usable if I made little patties of the dough and fried it in the skillet. I can't see that it would be worth wasting pizza ingredients to try it as a pizza crust because obviously something didn't come together right with this bread. Either the tapioca or the gelatin substitutions or I totally mismeasured something. Win some, lose some. Not going to bother trying this one again, though. I do have to figure out something to do with the rest of the soy flour I bought for this. I'm not sure if there are more recipes in the book for soy flour or not.

A lot of people in the group seem to have avoided making this bread, but one of the reasons I joined this group was to get a chance to try all the recipes that I normally would skip over. So even if I don't think it will be a huge hit, I still like to try out the recipes. I figure many of them I will probably never make again, but that's okay because even trying it once has broadened our eating horizons just a little bit. And any complete failures can always be fed to the chickens who will appreciate them, so I don't ever have to throw away anything our family didn't like.

You can check out what others did with this dough by visiting the HBin5 Bread Braid hosted at Big Black Dog.

11 comments:

Cathy (breadexperience) April 16, 2010 at 2:16 PM  

I haven't tried this bread yet! I'll be making it next time. I'm interested to see how it goes.

Did you make any substitutions in the gluten-free flours?

Michelle April 16, 2010 at 6:05 PM  

Glad you tried making the Gluten Free Bread. Even though we have no problems with gluten in any form, I am going to try making this bread again and see if I can improve the texture a bit. I feel so badly for people on gluten free diets!

Pricilla April 16, 2010 at 7:28 PM  

Good for you for trying.
I hate when instructions fail to mention drastic differences.

Chow and Chatter April 16, 2010 at 7:43 PM  

good for you for making it Jenny, I tried as well but Michelle did us all proud with hers

have a wonderful weekend Rebecca

Ezzie April 17, 2010 at 9:35 AM  

Thanks for trying this one and letting us know the results. due to my schedule these past two weeks I haven't tried it yet. when I finally do I will keep your comments in mind!

Mama Peck April 17, 2010 at 1:47 PM  

Good for you for sticking to your commitment to make all the breads! Have to admit I opted out of this one. It does sound like an interesting experience.

Petra April 18, 2010 at 9:04 AM  

So agree with you on trying all the recipe at least 1x. Who knows there might be a winner you would have otherwise jumped over. Like you I will never make this one again. SOrry to hear it did not rise. If you like the dough make some pizza's there it will not matter if it rises or not. Wished I lived clorer to help keep your chickens in food. They would have gotten a treat with this recipe. Mine ended up in the trash.

Old Pop April 18, 2010 at 11:11 AM  

My dough was very wet, too. I also thought I had made a mistake. I made the pizza first, and as directed used more rice flour, which helped. I did manage to make the loaves, and actually liked the sesame baguette quite a bit, thohugh I used more rice flour to shape it. I used guar gum, which I found a lot cheaper. I agree with your approach to the challenge: trying things you otherwise would not, and I am glad I tried this dough. If this were the only way you could eat bread .....

Danielle April 20, 2010 at 2:06 AM  

A while back I had tried the gluten free brioche and had the same wet dough, no rise issue. And I didnt care much for the flavor. It had a weird aftertaste that I thought might be from the several cups of cornstarch LOL. You could slice that loaf lengthwise (like a focaccia) and make a sandwich.

Elwood April 21, 2010 at 9:43 AM  

Thanks for the post. I ducked this assignment, so hats off to you for trying it.

Clarice April 22, 2010 at 10:31 AM  

I think it's great that you went to such effort to give this a try. I know what you mean about using the group as a way to try recipes you might normally skip.

About This Blogger

I am a thirty-something mother of two girls and a boy ranging from preschool to middle school. My husband and I keep working and reworking on our goal of raising our family healthier. Our house is a constant work under construction--adding on and remodeling. We're happy to have bought our property a few years ago, but as any homeowners know, owning a home just adds to your list of projects and chores because there's always improvements to be made and maintenance to be done. On our burgeoning homestead, we have chickens, guineas, a few goats, and our most recent additions-rabbits.

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I picked the name Petalz and Finz a couple years ago when I decided to try Etsy out. I wanted to custom make some baby related items and have things for girls and boys. I felt the name incorporated both my kids (at the time) into it--petalz for Ivy and finz for Finn.

I haven't had time to do much of anything with my Etsy for a while, but it's still my in my long term goals. In the mean time, I'm having fun with this blog thing. I've found some creative inspiration through my own posting, but also through many other wonderful blogs out there.

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