Gluten Free Baking Thread

Ad_Augendae

Ad_Augendae

Ad_Augendae

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Gluten Free Bread Recipe With Caputo Flour

  • 166g Flour
  • 133g Water
  • 30g Egg White
  • 6g Olive Oil
  • 5g Sugar
  • 4g Salt
  • 3g Yeast


Mix it all together with a strong wisk and put it in a pre oiled tin, dome it with oil using a silicone brush and cover with an oiled piece of cling film.
Raise in a warm place till it pushes the cling film to a slight dome shown below and chuck it in the oven at 210C for 20 mins or until it reaches 210f internal.




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Please share your Gluten Free experiences of baking bread,pizza,cake etc, this is my final bread recipe for sandwhich bread and toast more importantly after testing quite a few recipes and it's repeatable every time.
 
That does look good. Could we see a slice?

Are you coeliac or just reducing gluten?

Cheers.
 
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Brazo said:
That does look good. Could we see a slice?

Are you coeliac or just reducing gluten?

Cheers.
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Yes I am Coeliac, and I love a crunchy bit of proper toast in the morning.
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The_Arbiter said:
Nice looking loaf and rise, but i guess that's due to that particular flour being wheat based. Bit pricey for me!
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Thanks!
Yeah I've been looking for quite a while for a good combination of flour that does good pizza and bread, I know It's expensive-I payed £5.66 a kilo this time around.
But for me It's worth it considering I have been buying the soft rolls for £2.80 per pack of 4x3 each week. Each 1lb loaf which lasts 2 days now comes in at around £1.50 ish.
 
Thanks for the recipe, only recently and happily stumbled upon Caputo flour which finally makes pizza bases taste glorious.

Not coeliac but my body decided one day that if I had gluten it would blow up like a balloon and cause me all sorts of issues. Taken an age to find good flour.

Will give this a go,
 
adidan said:
Thanks for the recipe, only recently and happily stumbled upon Caputo flour which finally makes pizza bases taste glorious.

Not coeliac but my body decided one day that if I had gluten it would blow up like a balloon and cause me all sorts of issues. Taken an age to find good flour.

Will give this a go,
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I have a great Pizza recipe which I'm still refining with the same flour, and I'll have to agree It's the best thing since sliced bread. :D
 
Ad_Augendae said:
I didn't want to get into a debate about Codex (wheat starch) or Coeliac Disease, please do your due diligence. If you are Coeliac and can eat wheat based products with the gluten reduced to safe levels thats great news.
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It is a big area of interest of mine and the gluten free claims that businesses make, as gluten free is a legally protected term but I’ll respect your boundaries if you’d rather not discuss that element.
 
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Ad_Augendae said:
I have a great Pizza recipe which I'm still refining with the same flour, and I'll have to agree It's the best thing since sliced bread. :D
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I found a pizza company that put me onto it, they make cracking pizzas (even my gluten eating OH preferred them).

Still refining mine too! I seem to find the wetter the better for gluten free mixes, I used to make a lot of bread when eating gluten - not really tried since.

Will give this a go. Can I ask, why the egg white? Is it in there to add a 'fluffiness'?
 
I add the egg white for a bit of protein mainly as starch based products are very harsh. My Pizza based reciepe for example uses egg yolk for colour as well at low temps.
Making it softer is up for debate, structure I might agree with, and sugar for colour at low temps.
 
£5.66 per kilo is a good price, i'd try it at that price if i could get it, as that rise is good. I just use the Freee stuff which is cheap enough, and also organic buckwheat but that isn't rated as gluten free, both struggle with significant rise and structural integrity.
 
I bought bulk this time, I have storage and It's much cooler now, if your in the UK and can manage the hit in one go, Sous Chef has 15KG bags for £85 Free Delivery!
As luck has it I also happen to have storage barrels from my previous Gluten Free escapades. The best one I found was a shipton mill mix, but that clogged me up sadly.
I went down a route of Methylcellulose and Pea Proteins etc to get what I wanted but gave up in the end, Caputo although not perect is good enough, I get maximum return from a 1lb loaf as you see above, just keep everything at 95f and your good, tin,water,raise temp etc.... same for Pizza, I prep the dough between 2 sheets of baking paper with a rolling pin then roll the edges in and flip, then fold the edges of the baking paper to seal it in to stop moisture loss/hardening. Think big square paper bag.
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