Pumpkin Scones

Lady Florence Bjelke-Petersen, the wife of a former Queensland premier made famous the pumpkin scones. This is a rich version using sour cream for extra flavour.

150 g cooked pumpkin puree, see below
1 T (20 g) butter, melted or milk
125 g (1/2 c) sour cream
225 g (1.5 c) SR flour, sifted
pinch salt

1. Sift flour with salt.
2. Add cream, pumpkin and butter. Mix to a soft dough with a wooden spoon. Do not overwork.
3. Place dough on a floured surface. Using floured hands, pat dough out to 2 cm thickness.
4. Cut into 5 cm rounds.
5. Place on buttered baking tray.
6. Brush with milk.
7. Bake at 220 degrees Celsius for 10-15 minutes until golden and bottoms sound hollow when tapped.

Pumpkin Puree
Place 250 g of pumpkin in a glass bowl. Add 1 T of water. Cover. Microwave for 4 minutes until soft. Drain. Push through a sieve. Discard the skin. Yields about 150 g puree.

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Afternoon Tea Special - Scones

Fresh from the oven, these deliciously fluffy scones are just perfect with homemade jam and fresh whipped cream. Enjoy with choice of teas.

Served on a beautiful Blue Willow pattern plate, made by Churchill of England, reminiscent of British tea drinking heritage in Australia.

The Willow pattern was derived from the ancient 400 year old Yu Garden in Shanghai. The pattern came into use some 200 years ago in England.



Cream Scones
Makes about 30

375 g (3 c) SR flour
1/2 t salt
125 mL cream
250 mL milk

1. Sift flour with salt.
2. Add cream and milk. Mix to a soft dough with a wooden spoon. Do not overwork.
3. Place dough on a floured surface. Using floured hands, pat dough out to 2 cm thickness.
4. Cut into 5 cm rounds.
5. Place on buttered baking tray.
6. Brush with milk.
7. Bake at 220 degrees Celsius for 10-15 minutes until golden and bottoms sound hollow when tapped.

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Scroll Bread

Moist, delicious oriental style bread made using tangzhong (starch gel). Follow the bread technique in this blog. Sprinkle sultanas or chopped date with some brown sugar before rolling up.

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High Rise Yukone Bread

After many attempts in the quest to find a bread that has the same keeping quality as supermarket bread without additives, the answer is getting closer. Shown here is a lofty loaf made with 20% flour weight yukone (hot water dough, 1:1 flour to water, 90 deg Celsius) and 2% flour weight starch gel (tangzhong, 1:5 flour to water, 65 deg Celsius). The hot water dough and starch gel enable the reduction of commercial amylase based improver to one quarter. Without the starch gel, the Yukone bread takes much longer to proof, and rises less than a standard loaf.




The high rise effect can be seen in this picture of a bread made with 5% flour weight starch gel, without the yukone. It is clear that the yeast activity is boosted by the starch gel giving rise to increased volume and a much faster rising time, in addition to the increased hydration of the soft, fluffy bread texture.

The use of Chinglish (language of a native Chinese with English as a second foreign language) translation of "tangzhong" as water roux in many Asian baking blogs, seems a misnomer as a roux is French for fat and flour. In the context of how tangzhong works, perhaps these are better translations:

• growth activator
• yeast booster
• starch gel improver
• loaf enhancer
• rise accelerator
  

To make high rise yukone bread using sponge-dough technique :

Sponge
175 g flour (12% protein)
115 mL milk + 3 x 5 mL as needed
4 g yeast
1 g (1/4 t) yeast food (Lecimax)
0.5 g (1/4 t) emulsifier (lecithin)
5 g nonfat milk powder, omitted in this trial

Mix to stiff dough. Ferment in the fridge overnight.

Yukone (hot water dough)
50 g flour
50 mL boiling water

Mix to a soft sticky dough. Maturate in the fridge overnight

Starch Gel (tangzhong)
5 g flour
25 mL boiling water

Mix to a watery grainy custard-like gel. Maturate in the fridge overnight.

Bread Dough
20 g flour
10 g sugar
2 g (1/2 t) salt
10 g (2 t) shortening

To make bread, mix fermented sponge, maturated yukone and starch gel with the rest of the dough ingredients, except the shortening, to form a soft dough. Rest for 10 minutes. Knead to a smooth dough. Add shortening. Knead until the dough is stretchy. Kneading takes around 20 minutes by hand. Proof at room temperature until double. Knock down. Knead well. Scale and shape. Proof at room temperature or in the fridge until triple. Bake at 180 deg C for 30 minutes for a loaf, or 220 deg C for 15 minutes for rolls.

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Yukone Bread

The Japanese bread which utilizes a hot water processed dough, known as "yukone", lends itself to a fine, soft, fluffy texture with good keeping quality. The yukone dough is also known as hot water dough, gelatinized dough or occasionally interchanged with water roux (known in Chinese as tangzhong). The latter is a starch gel made using 1:5 flour to water.

Unlike many water roux or "65 degrees Celsius tangzhong" bread recipes favoured by Asian baking bloggers, the yukone bread contains around 60% less saturated fat and is thus less reliant on fat to prevent staling. The yukone dough is made by adding boiling water to flour so as to gelatinize the contained starch. Typically, the yukone dough is 1:1 flour to water. Some recipes suggest 10:7 flour to water.



The texture of the yukone bread results from hydration of the the starch, and proper development of gluten. Gelatinization swells the starch and allows formation of gas cells. Insufficient gluten development gives rise to softness that promotes large pores and loss of elasticity. Overworked gluten on the other hand gives dense textures as gas cells cannot expand.

Loaf volume decreases with increased yukone. At 20% flour weight yukone, the loaf height is reduced around 15% compared to a loaf without yukone. It appears 20% flour weight yukone gives the best volume for moisture.

Formula by Naito et al 2005:

Sponge
70 flour (12% protein)
44.8 water
2.2 yeast
0.1 yeast food
0.25 emulsifier
2 nonfat dry milk

Mix to stiff dough. Ferment in the fridge overnight.

Yukone (hot water dough)
20 flour
20 boiling water

Mix to a soft sticky dough. Maturate dough in the fridge overnight

Bread Dough
10 flour
10.2 water
6 sugar
2 salt
5 shortening

To make bread, mix fermented sponge and maturated yukone with the rest of the dough ingredients, except the shortening, to form a soft dough. Rest for 10 minutes. Knead to a smooth dough. Add shortening. Knead until the dough is stretchy. Kneading takes around 20 minutes by hand. Proof until double. Knock down. Knead well. Scale and shape. Proof until triple. Bake at 180 deg C for 30 minutes for a loaf, or 220 deg C for 15 minutes for rolls.

A recipe in table format can be found in Naito et al 2005.

Reference:
The Effect of Gelatinized Starch on Baking Bread
Shigehiro Naito, Shinji Fukami, Yasuyuki Mizokami, Rieko Hirose, Koji Kawashima, Hiroyuki Takano, Nobuaki Ishida, Mika Koizumi And Hiromi Kano
Food Sci. Technol. Res., 11 (2), 194-201, 2005

Study on Starch in White Bread Prepared by Yukone Processing
Tetsuya Yamada, Wakana Hasegawa, Tomomi Ito, Akihiro Ohara and Takuo Adachi
Faculty of Agriculture, Meijo Uni. Scientific Rept., 4, 9-20, 2004

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Milk Bread

The soft and silky oriental style milk bread that stays fresh for days results from cooking (gelatinizing), with water, the starch from a small portion of the total flour before adding to the bread dough. Here are two test recipes. In method A, the par-cooked flour resembles mash potato while in method B, the par-cooked flour behaves like a thick custard sauce.




Method A





Adapted from recipe at "All Recipes" for Asian bread
http://allrecipes.com//Recipe/asian-water-roux-white-bread/Detail.aspx

Bread Dough
190 g flour (12% protein)
120 g hot water dough (1:1), see below
10 g sugar (2 t)
4 g salt (1 t)
4 g instant dried yeast (1 t)
1 g (1/2 t) lecithin granules
4 g (1 t) Lecimax improver
115 mL warm milk
10 g butter

Hot water dough (1:1)
(aka Japanese "Yukone" starter dough, or gelatinized dough)
60 g flour
60 mL boiling water

Method B





Adapted from recipe at "Cafe Corner" for Japanese bread
http://cornercafe.wordpress.com/2009/03/14/japanese-style-white-bread-loaf/

Bread Dough
235 g flour (12% protein)
90 g starch gel (1:5), see below
10 g sugar (2 t)
4 g salt (1 t)
4 g instant dried yeast (1 t)
1 g (1/2 t) lecithin granules
4 g (1 t) Lecimax improver
100 mL warm milk
10 g butter

Starch Gel (1:5)
(aka "65 degrees water roux starter", known in Chinese as "tangzhong")
15 g flour
75 mL boiling water

To make the bread using either method:

While stirring, par-cook the flour with boiling water. For home production, do not worry about lumps. It is also not necessary for precision 65 degrees Celsius cooking. Cool and rest for 2 hours or overnight.

Combine the par-cooked flour starter with everything else to form a soft dough. Rest 10 minutes.

Knead until very smooth and stretchy. By hand, it takes about 20 minutes to develop a translucent stretch. In comparison, it takes 8-10 minutes using electric dough hooks. A pasta machine can help develop this stretch after 20 runs.

Proof until double. Punch down. Knead well. Divide into 4 portions.

Roll each portion into a 5 cm wide strip using a rolling pin or a pasta machine at the widest setting. Roll each strip into a cylinder while pushing the sides in to avoid spindle shape.



Place the 4 rolled cylinders in a greased and floured bread tin (20cm x 10 cm x10 cm). Let rise until a finger leaves an imprint. Method A took 4 hours compared to 1 hour for method B. The finished loaf measures about 12 cm high.

Bake 30 minutes at 185 degrees Celsius. The test loaves were baked in a bench top convection oven for 10 minutes on the top, and then turned on the sides and baked 10 minutes on each side.



Conclusion:
The starch gel method (1:5 flour to water), shown on the right, produces a faster rising and loftier bread with a soft, moist, fluffy, silky texture. The hot water dough method (1:1 flour to water), shown on the left, also gives a soft, but somewhat coarser, texture.

Notes:

• The lecithin in these recipes reduces the butter, as well as replaces egg in the original recipe. One tablespoon of egg (half of one) may be added in place of the lecithin and 15 mL of the milk.
• The original recipes use milk powder and water instead of milk. Scald fresh milk first or use UHT for a better rise.
  
• The flour used here is unbleached Wallaby Bakers Flour by Laucke. Plain flour can also be used.
• Lecimax improver is amylase (enzyme) with emulsifiers, and can be omitted. The use here is twofold: to ensure the bread is edible should the tests fail, and to show that texture improves through the use of gelatinized starch when compared to standard loaf.
  
• Instant yeast is used without activating. If using other yeast, activate in warm water/milk and sugar for 10 minutes before adding to dry ingredients. Use quantity of yeast to suit your yeast type and/or application according to manufacturer's recommendation.

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Croissant

Nothing beats a homemade croissant, a scrumptious flaky buttery threat, made on a cold spring day.



2 t (4 g) yeast
1 T (15 g) sugar
1 T (20 mL) warm milk
1 t salt
250 g flour
2 t (2 g) lecithin
1 t (4 g) Lecimax improver
1 T (20 g) melted butter
150 mL cold water
120 g cold butter

Mix salt, flour, lecithin, and improver in a bowl.

To activate the yeast, make a well. Add sugar, yeast and milk. Let stand 10 minutes until bubbly.

Add cold water and melted butter. Mix to a soft dough. Let rise in the fridge for 3 hours or overnight.

Punch down, and knead. Roll to 20 cm x 40 cm.

Place half cold butter in the middle third. Fold top third of dough over the butter. Add remaining butter and fold the bottom third over the butter.

Roll out to 20 cm x 40 cm and fold into thirds. Rest in the fridge for 30 minutes. Repeat 3 more times.

Roll out to 20 cm x 4o cm to about 5 mm thick. Cut 8 triangles with 10 cm bases. Slit each base. Stretch the base and roll up the dough to form a crescent.

Place on baking tray lined with greaseproof paper. Let rise at room temperature, preferably under 20 degrees Celsius until puffy and triple in size.

Bake 8 minutes at 220 degrees Celsius, and another 4 minutes at 180 degrees Celsius.

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Atta Bread

Atta flour, milled from whole wheat, makes an excellent leavened bread.

250 g atta flour (or use 50% wholemeal, 50% plain flour)
1 t (4 g) yeast
1/2 t (2 g) salt
2 t (10 g) sugar
1 t (4 g) Lecimax improver
1/2 t (1 g) lecithin
1/2 t (2 g) vinegar
2 t (8 g) oil
170 mL warm water

Make bread dough using the ingredients. Divide dough into 4, around 100 g each. Let rise until double. Bake at 220 degrees Celsius for 15 minutes.

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Gluten Free Pseudo Rye Bread

Red millet bread as a rye bread replacement. Red millet is also known as finger millet or ragi at Indian grocers. As with the beautiful breads in this blog, this pseudo rye bread is made using the starch gel technique.

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Gluten Free Baguettes

Gluten-free rolls and buns become a reality now that Noodle Cook perfected French style bread. These lovely baguettes baked to perfection in baking paper molds. The crisp crust and bakery aroma from the yeast really compare well with wheat baguettes.



Using the starch gel method for bread making, the baguette turned out light, fluffy, moist and flexible without the need for GFG, xanthan or guar gum.



The bread dough is a cake-like batter. Seen here are well risen baguettes ready to bake. There is no time consuming kneading with batter breads.



The paper molds are made by folding and stapling silicon paper parchment, and held in place using skewers. The paper molds can be used several times before discarding. These molds make a cheap alternative to specialty French stick tins. Check out GFVeg for foil molds.

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Gluten Free Bread Retrogradation

After 2 months hanging out for gluten-free Easter bread, Noodle Cook celebrates with a successful high protein LSA white French style bread for lunch. Shown here is a beautiful moist, fluffy and flexible sandwich. This is incredible for a bread made without GFG, xanthan, guar gum or any other potential allergens with foodcodes. The bread stays fresh for 2 whole days with acceptable eating quality for close on 4 days.

The celebration proves premature as there is one slight problem. Like all gluten-free bread, including commercial ones, this type of bread often stales rapidly. The main effect is rapid drying out of the starches (syneresis), leaving a dry mouth feel. The other effect is crumbling when the texture of starches changes on cooling (retrogradation), such as freezing to extend shelf life. The crumbling occurs when frozen bread is defrosted, but is easily reversed by toasting, or reheating in a microwave oven.



The moistness of the bread is achieved using the starch gel method of bread making, also known as "tangzhong" in Chinese wheat bread making. Through gelatinization of a small portion of the total flour, the starches swell to absorb more moisture.

For gluten-free bread doughs (batters), the gelatinization enables 2 things:

• develops the stretch, particularly of the amylopectin starch component, to simulate the gluten of wheat flour
• thickens the starches to suspend the flour particles, especially whole grain gluten-free flours and nutritious seed and nut meals
  

Starch gels to achieve the above are sensitive to gelatinization temperature and viscosity. The viscosity is dependent on starch type, and starch to water ratio. "Tangzhong" employs gelatinization of wheat starch at 65 deg C, of 1 part flour to 5 parts water using around 5% of flour weight.

The starch gel under development here relies on potato starch to replace the characteristics of gluten. The temperature range for gelatinization is 60-90 deg C. Fermentation is at room temperature to maintain the consistency of the starch gel. There is still a lot of hit and miss as to what proportion of flour to gelatinize and the right gel viscosity to create the desire bread texture. Regardless of the imperfection of the technique, all the gluten-free breads made using the potato starch gel turn out, as pictured, light, airy, fluffy, moist, and flexible.

Retrogradation is harder to control. Research shows that SWEET potato starch retrogrades less. Unfortunately introducing sweet potato starch slows the retrogradation but not prevent the effect as the bread ages in the freezer. The defrosted bread after 7-day freeze shows sign of staling at lunch time, 4 hours after successful thawing to freshness as when first baked. After more research, it seems to stabilize sweet potato starch, you need polysaccharide gum like guar gum or xanthan!

It seems that the quest to replace guar gum and xanthan has gone in a circle. However, the starch gel is still the answer to those dense cake-like gluten-free breads. There's nothing wrong with baking every 3 days to enjoy that beautiful fluffy bread that sceptics say is impossible for gluten-free flours.

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Gluten Free French Bread Marvel

Behold, a feather-light, fluffy, moist, flexible high protein white bread that stays fresh for 2 whole days, with a crispy golden crust to top that achievement for a gluten-free French breadstick style bread.



Homemade using a simple starch gel without GFG, xanthan or guar gum. Finally, a real bread for those who dream of something better than eating those dense gluten-free bread while pretending the taste is wonderful.



Noodle Cook not only dreams of that oven fresh gluten-free loaf with bakery aroma, but researches and produces the real thing on the first try.

There's still work to stabilize the starch when freezing to extend shelf life, but what an amazing achievement to come this far after the Easter weekend bread drama.

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Gluten Free Flours

Indian grocers provide a range of non-wheat flours suitable for bread making:

Lentil = urid/urad dal
Chickpea = besan/gram/garbanzo
Sorghum = juwar/jowar/milo/cholam
Millet = bajri/kurakkan
Red Millet (Finger Millet) = ragi
Water Chestnut = singoda
Amaranth = rajagro
Buckwheat = kutta ka atta/kuttu/kasha

Shown in this post is a beautiful sorghum bread made without GFG, xanthan or guar gum. The beautiful texture is controlled by room temperature fermentation (25-30 degrees). Slowing down the fermentation gives a much more refined and softer texture.

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Chef's Special: Wattleseed and Date Millet Bread

A gluten-free treat featuring bush tucker wattleseeds and dates in a moist, fluffy, flexible red millet bread. This lovely bread makes an excellent substitute for raisin toast. The bread contains no xanthan, GFG or guar gum.

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Disaster Bread

Everyone has one of these baking disasters. Not all is lost. You can make a tea bread from crumbs collected from baking flops.

3.5 cups dried crumbs
1.75 cup self raising flour
2 eggs
2 tablespoons oil
1 cup milk

Mix everything together. Bake at 180 degrees Celsius for 1.25 hours.

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Gluten Free Bread Success!

A picture says a thousand words! After not having much success with gluten-free Easter bread, Noodle Cook discovers the use of gelatinous starches. A simple combination of potato starch, rice flour and lentil flour together with yeast and bicarbonate soda yields a soft, fluffy, flexible white bread which toasts well. Best of all, no expensive xanthan gum is needed.



The aroma from toasting is to die for! There is still a lot of room for improvement such as using a dough conditioner to enhance shelf life.



Replacing half the rice flour with sorghum gives a very light and airy texture. The beautiful structure holds up well during baking. This is really amazing for a gluten-free bread. There is only minor tweaking needed to make the texture finer.



When all the rice flour is replaced, the bread unexpectedly develops a much finer texture. The bread is much harder than the fluffy white bread without sorghum.

The bread making technique is work in progress. The next step is to make kneadable and shapable bread rolls instead of using the batter method.

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Gluten Free Instant Bread

The difficulty of finding gluten free ingredients for baking over the Easter long weekend calls for a shortcut. After baking 2 loaves of bread which compared less favourably than commercial ones available from Country Life Bakery, Noodle Cook dashed into the local supermarket just before closing to grabbed a box of gluten free bread mix which costs AUD$0.55 per 100g. That means a standard 750g loaf made using 500 g mix costs AUD$2.75, which is very much in line with standard breads.



Product: Gluten Free "Easy Bakers Instant Oven Bread" by Laucke Flour Mills
Usage: Bread, rolls, pancakes, pizza, tortillas, cakes, lunch wraps
Version: "Meals and Grains"
Ingredients: Potato flour, tapioca flour, rice flour, grains 13% (linseed, kibbled corn, sunflower seed, soy grits), soy flour, raising agent (575, 500), canola oil, salt, sugar, vegetable gum (464, 412, 415).
Availability in Western Australia: Coles and Woolworths supermarkets
Method suggested for bread: Add 380 mL water to 500 g bread mix. Beat for 2 minutes 30 seconds. Pour better into 1.8 L baking tin. Let rise at 30 degrees Celsius for 20-25 minutes until almost double. Bake at 215 degrees Celsius for 35 minutes until golden brown.
Bread Shelf Life: 2-3 days
Recipes: Not available at website for Gluten Free. Recipes found on the box include pancakes, basic cake, lamingtons, pizza, rolls, bread, wraps and tortillas



Notes: Beautiful, even texture with pleasing moistness. Light, well risen, spongy and flexible. Salty. Smells of beans from the soy flour. Hard to remove from baking tin due to tough crust. Very pale crust when baked to instructions. Crust cracked during baking. Can be used for sandwiches. Toasts can be quite hard.

To produce a better bread with more acceptable aroma, better keeping qualities and crisper crust, try the following. The yeast used here is to produce a more pleasing, bakery-like aroma.

Recipe

250 g Gluten Free Easy Bakers Meals and Grains mix
50 g lentil flour
1 teaspoon dried yeast (1/2 of 8 g packet)
200 mL water
2 teaspoon sugar
1 egg
1/2 teaspoon lecithin granules, optional
1 tablespoon flavoured oil (eg. garlic infused)

Dissolve the yeast in water. Make and bake to instructions given above.

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Gluten Free Sorghum Batter Yeast Bread

After the surprisingly poor results from the gluten free almond quick bread, Noodle Cook puts on the scientist's hat. Research shows that

• sorghum flour tastes most wheat-like
• sourdough fermentation works best for sorghum flour
• soda water, baking powder, and baking soda provide additional aeration
• a strong starch gel retains the air bubble well
• gluten free bread "dough" is often a thick batter
• the liquid to dry ingredients weight ratio is approximately 1:1 for batter bread
• lecithin (health food), soy flour, gelatin and milk powder act as crumb conditioners
• ascorbic acid in crushed Vitamin C tablets, vinegar, lemon juice and ground ginger help activate the yeast

Recipe:

Adapted from Bette Hagman

175 g sorghum flour
75 g potato starch
50 g Orgran "Gluten Free Gluten"
1/3 cup milk powder or "Ensure"
2 tablespoons almond meal, optional as milk powder substitute
2 tablespoons soy flour, optional, as milk powder substitute
1/2 teaspoon salt
1 teaspoon baking soda (or 2 teaspoons baking powder)
3 tablespoons sugar
1 packet dried yeast (8 g)
2 eggs
pinch ground ginger, optional
1/2 teaspoon lecithin granules, optional crumb conditioner
1 teaspoon lemon juice, yeast activator
3 tablespoons olive oil
250 mL water (or club soda)
1 teaspoon gelatin, dissolved in 2 tablespoon boiling water
Flavouring: 1 teaspoon crushed peppercorn. Rosemary and thyme olive oil infusions

Method:

Combine all dry ingredients.

Whisk remaining ingredients until emulsified.

Add dry ingredients, including any flavouring spices and herbs to the liquid mixture. Beat on high using a standard hand mixer for 10 minutes. The resultant dough should resemble a thick cake batter.

Cover and let rise in a warm place until double, 30 minutes to 1 hour.

Preheat oven to 200 degrees Celsius. Bake at 180 degrees Celsius for 50 minutes to 1 hour. Cover with foil after 10 minutes.

The bread can keep for 2-3 days if lecithin is used. Otherwise, freeze the remaining.

Notes: The bread sagged 10 minutes into baking. The temperature was a touch too hot. As expected, the texture is very heavy, and compares less favourably than the commercial gluten free bread from Country Life Bakery. The aeration looks adequate, but appears very coarse. Although moist, the bread breaks when bent. The aroma scores a WOW and a 10 out of 10. Overall, very tasty and can easily be mistaken for quick bread made with wheat flour.



Sorghum breads to try:
Gluten Free Girl's Artisanal Sorghum Bread
Gluten Free Girl's Crusty Sorghum Bread
Bette Hagman's Sorghum Bread for Twin Valley Mills
Simply Gluten Free Hubby's Bread

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Gluten Free Almond Quick Bread

General purpose gluten-free flour:
1/2 rice flour
1/4 maize starch
1/4 potato starch

Fortified gluten free flour:
1/4 nut/bean/pea/lentil flour
3/4 general purpose gluten-free flour

Improved gluten free flour:
10 g soy flour for each 100 g gluten-free flour (general or fortified)
10 g milk powder for each 150 g gluten-free flour (general or fortified)
10 g lecithin for each 500 g gluten-free flour (general or fortified)

Egg substitute:
1 egg = 1 tablespoon lecithin minus 1 tablespoon fat from recipe, plus 2 tablespoon liquid
1 egg = 1 tablespoon flaxseed meal plus 2 tablespoon hot water
1 egg = 1/4 cup beancurd
1 egg = 3/4 cup soy yoghurt less some water and fat
1 egg = 1 tablespoon to 1/4 cup fruit sauce or puree
1 egg = 1 1/2 teaspoon Egg Replacer by Ener-G plus 2 tablespoons water
1 egg white = 1 1/2 teaspoon Egg Replacer by Ener-G plus 2 tablespoons water
1 egg yolk = 1 1/2 teaspoon Egg Replacer by Ener-G plus 1 tablespoons water

Gluten replaced flour for pizza, bread, scones, muffins, pasta:
20 g Orgran "Gluten Free Gluten" (GFG) for each 100 g gluten-free flour (general or fortified)
1 teaspoon xanthan gum = 30 g "Gluten Free Gluten" (GFG)



Ingredients listed on Orgran "Gluten Free Gluten": Superfine rice flour, pea extract, maize starch, potato starch, vegetable derived gums & cellulose: guar gum, methylcellulose, carboxymethylcellulose, monoglycerides from vegetable.


Recipe:

Adapted from Buckwheat Bread at taste.com.au

2/3 c rice flour (80 g)
1/3 c maize starch (40 g)
1/3 c pototo starch (40 g)
1/4 c Orgran "Gluten Free Gluten" (30 g)
1/2 c almond meal (50 g)
3 teaspoons baking powder
1/2 teaspoon salt
2 egg whites (80 g)
1 cup milk
2 tablespoon sugar
2 teaspoon lecithin (improves keeping quality, reduces oil and replaces egg yolk)
1 tablespoon macadamia/walnut oil
poppy seeds for decoration, optional

Method:

Sift the flours. Combine with almond meal, baking powder and salt.

Whisk the egg whites.

Whisk the remaining ingredients, except for poppy seeds, until the mixture emulsifies.

Fold all ingredients together until combined.

Place in a loaf tin. Sprinkle with poppy seeds.

Bake at 180 degrees Celsius for 1 hour.



Notes: The bread is very dense and heavy, and in part due to insufficient egg. The beautiful aromas produced during cooking did not transpire to the finished product. Overall, this bread tastes awful. Commercial Gluten Free Low GI bread made with almond is available from Country Life Bakery.

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