Bread experiments

No new recipes to post yet, although I do have a few currently in the works. I recently got a bread maker and have been experimenting with that. Each loaf has been edible (although the first loaf was so questionable that even Nora didn't want it after pulling it down from the counter to snack on).

Even Nora deemed the first loaf of bread nearly inedible.

Since then, I have been experimenting with different flour types and ratios - which my bread machine instruction manual heavily discourages. In fact, it says the only substitution that can be made is substituting one type of yeast for another.

Hogwash, I say. I've been adding sorghum flour, despite the manual saying otherwise. I've found the bread to be good, but not quite as bread-like and I'm looking for, as the loaves have had a density and flavor resembling pound cake.

However, I used this discovery to my advantage a couple of weeks ago when I decided to bring a loaf of gluten free cinnamon raisin bread to work for a fellow celiac coworker's birthday.  It turned out very well, although I don't believe I added enough cinnamon. But then again, I didn't measure and just dumped a bunch in. Before I make it again, I will consult a couple of recipes and use them to ensure I add an adequate amount.

I bought some garbanzo bean flour awhile ago that I'm pretty excited about trying out. I'm hoping that it won't be as cakey as the loaves made from sorghum flour. I need to replenish my stocks of rice flours, in addition to eventually adding coconut and almond flours to my pantry.

I vow to eventually master the art of gluten free bread making. Until then, Nora and I will keep taste-testing.

Coming up soon: gluten free beer evaluation.