Gluten Free Bread

I've finally found a recipe for a gluten free bread that I'm completely happy about. It produces a loaf with is elastic, chewy, not cakey or overly sweet, with a tanginess that mimics sourdough. The recipe is from Dan Lepard and was posted today on his Guardian website. (Maria - I think this one might work if you can substitute the small amount of milk and yoghurt for non-lactose versions?)

I had a sneak preview of the recipe and have written about it here, if anyone is interested. Here are some photos - those who have spent years hunting for a gf bread which actually tastes like bread (like a couple of close friends of mine) will appreciate how significant this is.

I've finally found a recipe for a gluten free bread that I'm completely happy about. It produces a loaf with is elastic, chewy, not cakey or overly sweet, with a tanginess that mimics sourdough. The recipe is from Dan Lepard and was posted today on his Guardian website.

I wouldn't have believed it possible to make a credible bread without gluten, Ce. Thanks for the link. One question: do you think that the author is Def Lepard's brother?

(Sorry, couldn't resist)
Mark Lipton

Mark, it's the closest thing I've found to bread, and I've been looking for years. The two celiacs I've tried it on have both said, "this is bread!! How is this possible?" They're so used to eating cake and having to toast it to get something even remotely edible. This is still not bread, to me, but it certainly has the closest texture I've found. It isn't white fluffy "bread", it's a chewy, almost wood fired Italian type loaf.

Related to Def Lepard - don't know about that - but Dan is an amazing baker (and originally a Melbourne boy!).

Is the psyllium husk used here the same as what you'd buy to assist the workings of the inner person?

Yep. Just don't use Metamucil, I think it's orange flavoured.

We bought ours at the health food store.

Orange flavoured gluten free bread, now there's a thought!

Orange flavoured gluten free bread, now there's a thought!

...and a rather horrifying one at that!

Mark Lipton
(who does recall some obscenely good orange rolls)

It sure looks nice...well done.

[Jenise]

Great find, Celia! Maria will be thrilled over this. But where is she, anyway? Haven't seen her in awhile.

Thanks Barb! Jenise, you're right - haven't seen Maria in ages! Another one MIA?

Thanks Celia!! As always...it looks amazing! It may be the answer we are looking for. Thanks for thinking of me...(and you too Jenise).

Maria, there you are!

There might be some info here that's of help too, in terms of subbing for dairy etc.

http://www.guardian.co.uk/lifeandstyle/ ... read-cakes

Cheers, Celia

I just researched psyllium husk powder to find out what it is! It is used for colon cleansing! Is this a joke using it in making bread?

Now my question, if you use this in making the gluten-free bread, what does it do to your system?

According to this website, http://www.colonzone.org/psyllium-husk.php, the article says "It's main benefit, however is in preventing constipation and promoting colon health. The natural fiber in Psyllium increases the weight of our bowels, and acts as a safe laxative. In fact, Psyllium Husk is present in many over the counter laxatives."

I am really confused about using this product in making bread. I hope someone can explain this to me.

Linda Stradley
http://whatscookingamerica.net/

Hi Linda

According to the celiacs I know, psyllium husk is already an important part of their diet, because one of the things celiacs can suffer from is a lack of fibre in their diet.

When you make wheat bread, the gluten in the wheat reacts with the yeast to make the bread rise. Celiacs can't process gluten in their system, so there has been a long and intensive search for a product which will mimic gluten's reaction with yeast. Usually they have to put up with "bread" that is basically cake, and needs to be toasted in order to taste anything like real bread. Over the past few years, tapioca starch was hailed as the solution, but this tends to produce loaves which are soggy in the middle, because the tapioca flour holds a lot of liquid. Psyllium husk is the latest in a long line of substances, and seems to be working the best so far in creating a loaf which best mimics "real bread".

There is a lot more info at Dan Lepard's Q & A on gluten free bread :

http://www.guardian.co.uk/lifeandstyle/ ... read-cakes

I hope this helps.

Celia