Well, I attempted my first gluten-free bread baking from scratch. It was quite interesting. I did a bit of reading and looking at different recipes before I got started. Since rice flour, sorghum flour and all the other flours that are used as substitutes to wheat are so much thicker, it creates some difficulties. The neatest thing that I did different for baking this bread was putting a pyrex of water on the bottom self of the oven. It helps to add moisture to the oven and therefore helps the bread to be more moist and not dry. I also used a convection oven for the first time ever on this bread. Between trying out gluten free baking and using a convection oven, I'm not sure which one made the biggest difference.
I also decided not to put it in a loaf pan. It turned out interesting, but it is definitely better than the gluten-free bread that you can buy in a store. It wasn't exactly bad, but I do think I need some more practice baking it before I get it right :)
No comments:
Post a Comment