We’ve been testing gluten free flour recipes, adapting as we go. Like always, when we happen to find one, we use it once or twice, and fine tune it to our taste before it’s certified good. Good-certified for good food, that is. Our taste buds (as in buddies and family members) are all unique.
This time we took our inspiration from Brown Bread from Gluten Free on a Shoestring. No matter how many times we tested this recipe as is, it impressed all our taste buds. It is exactly the right taste and texture of a sandwich bread without wheat due to the yeast and touch of molasses. Then, we did our thing; no teff flour, making it sugar free and organic, adding just a touch of additional sweetness with a tweak to the rice flour.
Note yeast choice is important; proof other styles such as active yeast with a little honey and a 1/4 cup of the milk (warm), if you prefer. It won’t impact the glycemic index as the yeast blooms and minimizes sugar content in the process, as we’ve learned.
The recipe is the closest to traditional gluten-full bread we’ve ever tried; it disappears as soon as it comes out of the oven if I don’t freeze it right away.
For this recipe, we tested a new pan — Pullman — that comes with a lid, which wasn’t needed. We used it to see if we could get the dough to rise (it always does) and stay, plus a deeper pan we hoped would increase the height of the loaf. In our test, we compared it against a normal 1-pound traditional loaf pan.
Turns out the bread in a Pullman pan maintained the perfect height during proofing and while baking, while the traditional pan was wider and flatter during baking. We watched both while they were rising and there was no difference in timing to reach almost double in size in our warm oven at 110 degrees (proofing).
If you have a couple hours, double the Mor mock better batter (Mor MBB) (APGF) flour to get the exact amount needed for both bread (double loaf) and cookie (NYT chocolate chip) recipes. You can roll the cookie dough in balls and freeze while you wait for bread to rise. Lastly, don’t forget extra “bread flour” for cookies.
Tip: To make it even easier, the total flour mixture in cookies is below!
1.5 cup Mor MBB flour (APGF)
5.5 Tbsp Whey Protein (1 scoop)
3.25 tsp Tapioca Starch
Mor mock better batter (MBB) all-purpose flour (APGF)
Yield: 3 cups flour blend
1/2 cup Brown Rice Flour (superfine)
1/2 cup Sweet White Rice Flour (superfine)
1 cup White Rice Flour (superfine)
1/2 cup Tapioca Starch
1/2 cup Potato Starch
4.5 tsp Potato Flour
2.75 tsp Xanthan Gum
2.25 tsp Pure Powdered Pectin
2 tsp Lakanto Monkfruit Sweetener
Tested and Approved Recipe
Mor Kitchen Gluten Free Bread
Bread ingredients adapted with whey protein, sugar-free sweetener and cage-free, organic dairy, and based on source how-to recipe: https://glutenfreeonashoestring.com/brown-bread/
Yield: 2 bread loaves, 10-12 slices each
5 cups Mor MBB (APGF) Flour (double flour recipe, use only five of six cups)
1 1/4 cup Oat Flour
1/4 cup Whey Protein
1/2 tsp Cream of Tartar
1/2 tsp Baking Soda
4 Tbsp Lakanto Monkfruit Sweetener
2 Tbsp Instant Yeast
3 tsp Kosher Salt
10 Tbsp Unsalted Butter (room temperature)
2 tsp Apple Cider Vinegar
2 Tbsp Unsulphured Molasses
4 Egg Whites (room temperature)
3 cups Warm Milk (about 95°F)