Sat, Aug 4, 2012
Today I made the yeast free bread for the first time in a very long time. For the flour I chose Bob’s Red Mill All Purpose Gluten Free Flour (garbanzo bean, potato starch, tapioca starch, white sorghum, fava bean).
I substituted Agave for the Sugar or Honey. I used milk and oil in place of rice milk and melted butter. Because I wanted this to be used for breakfast I mixed 2 tsps. of cinnamon/sugar (more cinnamon than sugar) in with the flour. The results are: The bread tasted ok but still a little overpowering taste of garbanzo bean and the cinnamon flavor didn’t come through. I sliced it and toasted it with butter and it was good. I sliced it and tried French toast. It took two tries. The first time my slice was a little too thick. I think the bread soaked up some of the egg mixture but probably could have used a little more milk in the mixture to help with absorption of a thicker bread. NOTE: If using the same exact ingredients I think I would put half the batter in the pan, add some cinnamon sugar (maybe 2 tbs.), add the rest of the batter and swirl with a knife. I might like to try it using Bette Hagman’s Gluten free flour mixture which can be made by mixing 3 cup rice flour, 1 cup potato starch (not flour) and 1/2 cup tapioca starch.