Thanks to a recent online discussion about gluten-free baking, a couple of flour blend recipes came to my attention, and I agreed to try them both and report on my results. Originally, I was only going to try one gluten-free flour blend, but it called for sorghum flour and I didn’t have any.
I know Mardi Gras is over, and it’s not really something I celebrate anyway, but Tuesday I found a recipe online for a gluten-free king cakeand decided on a whim to bake it. Of course, I did have to make a few substitutions and slight changes, but I think it came out just fine.
The other day I went to the Library, and I found a new gluten-free cookbook: Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World’s Premier Culinary College. These recipes are unlike any other gluten-free cookbooks I have in that they use different flour blends, which I’m supposed to mix ahead of time and keep on hand.
Just as different types of flours are used in conventional baking, depending on the desired end result (higher protein bread flour versus the soft and fine cake flour, etc), these flour blends are meant to do the same, only they’re formulated to compensate for the lack of gluten.
Also, I didn’t add any basil to my focaccia. My neighbor has two very prolific basil plants and doesn’t mind if I go snag a bunch whenever needed, so I’m not in the habit of buying it. The only trouble is that basil doesn’t survive a frost, and so this morning when I went to pick some, both plants were shriveled up. So I just added a wee bit more oregano and rosemary.
The sparkling water and basil are missing from the ingredients picture. I measured it out at the last minute so it wouldn’t go flat. The dough was really dry, so I added more sparkling water. After adding extra liquid, it finally came together, but it felt more like regular bread dough instead of the more batter-type consistency of most gluten-free breads. Still, I was afraid to add any more liquid to it, so I used it as is.
I know the recipe said to use a 9″ pan, but this is a 10″ pan because that’s what I have. Unfortunately, even with an extra 10 minutes of proofing, mine didn’t rise.
I noticed that when it was done baking the focaccia was swimming in oil. Gross! I was somewhat concerned about all the extra oil, but literally within minutes of coming out of the oven, it all got reabsorbed or something, because the next time I looked at it, the oil was gone.
Despite liberally greasing the pan with olive oil, as instructed, and the dang bread excreting the stuff as it baked, I had the hardest time getting it out of the pan. I ran a knife around the outside, and turned it upside down, and it wasn’t shifting. I ended up prying it out, which is why it looks like this. I didn’t brush with olive oil before sprinkling mine with salt, as I felt it was already oily enough. I maybe should have, though, as the salt doesn’t want to stay on. Still, here’s a close-up of the bread cut.
See how it’s all dense? It’s just as heavy and stodgy as it looks. Here’s a piece broken up. Like I said, it still tastes good; the texture is just way off. At least it doesn’t develop a slimy mouthfeel or have any kind of aftertaste like you get with some flour blends. I probably will try this recipe again to see if I can figure out what went wrong this time. I think it definitely has potential. I just need to get the dough rising and the texture right. Even though this is the only recipe I’ve made from Gluten-Free Baking, I’m adding it to my wish list because I definitely want to have my own copy. In addition to the flour blends and a wide variety of recipes, there are some very helpful tips and the book is really easy to read. It’s written as though speaking to the home baker, not a culinary student. Plus, I have a bit of a cookbook addiction and always feel like I need more.When making the flour blends, weigh everything out, then combine well with a balloon whisk and store in the refrigerator in a labeled ziploc freezer bag.