August 7, 2017 - 4:35am
Making quick bread without kneading and with few ingredients as possible?
I was wondering would you get a fluffy bread(size irrelevant) with this combo of ingredients:
- 60g corn flour, gluten free
- 30g sunflower oil
- 2 large eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 50g milk
Mixed mass would be poured into silicon molds for buns and baked for 30min at 175C.
Would this turn out OK?
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But what would probably help is a little bit of acid (like lemon juice or apple cider vinegar) mixed into the milk which is often used as a substitute for buttermilk. Will help with the chemical reaction and it'll froth more.
Cider vinegar is actually very healthy on its own, how much would you add?
Also, in that case would it make a difference if it's coconut flour instead of gluten free corn flour?
For a glass of milk I'd normally add in about 3 tsp (1 tablespoon). Mix and place to one side while you prepare the rest of the ingredients. 50g is very little so you wouldn't need a lot at all.
So if 236 ml (1 cup) milk = 1 tablespoon vinegar then 50ml (or grams) milk = 0.2 tablespoons or about half a teaspoon of vinegar.
Allow to rest for two minutes after mixing, before using.
Don't have too much experience with coconut or corn flour to advise. But I will say that if you're in the UK then our "corn flour" is actually corn starch and it's a bit of a misnomer. If you want corn flour in the UK then you'll need corn meal or fine polenta.
P.s. it's not so important with your recipe due to the negligible amounts used but if you add 1 tablespoon vinegar to a cup of milk it'll throw the hydration off. So half fill the cup with milk, add the vinegar then fill the rest of the cup with milk. This way you end up with 1 cup liquid and not 1 cup + 1 tablespoon.
Corn flour is especially crumbly in a dough. In the US, finely ground corn flour (masa harina) is available and a staple in Hispanic culture.
Corn Starch is just the white,starchy portion refined from the corn and is used as a thickener. I am not sure how it would act as the sole starch in a baked product. It is often added as a portion of the recipe with wheat flour to make crisper cookies.
Are you trying to avoid wheat or carbs? I thought corn flour and corn starch both had significant carbs.
Also, you still need structure from psyllium husks, ground flax, xanthan gum,guar gum, pectin, gelatin, or chia seed.
Both.
Never mind then, all roads end with psyllium powder.
That looks more like a recipe for pancake batter, with 180 grams of liquid to 60 grams of flour! However, pancakes baked in bun molds might be nice too. :)
There are lots of gluten free bread recipes out there. I usually use a mix of white and brown rice flour and whole sorghum flour, with some potato starch and tapioca starch, for my GF AP baking mix. Ground psyllium husk or xanthan gum is the binder (or sometimes soaked flax seeds), and I sometimes make an enriched GF bread with eggs, milk, honey, etc. I'm not sure I'd call it 'fluffy' but it's pretty good. See my blog post here for one such recipe.
Sadly, honey is pure sugar. Not very compatible with keto, which is quite sad.
I used to love eating honey, but I've been in ketosis for over half a year now.
away from wheat and sugar, it's everywhere!
If it is a matter of finding something to wrap around a burger, then it might please to know that not all cultures wrap their meat in bread. Many wrap their meat in vegetable leaves or combine meat with raw herbs or herb like leaves. Very easy in Korean Cuisine. It's not the only country that serves up s basket of assorted leaves at the table. Not just a variety of romaine lettuce but parilla which is quite attractive and tasty and other leaves I can't begin to name. I've grown many of these in my own garden and more. The family enjoys wrapping and eating their grill delights this way adding in green onions, water cress, fresh sage and basil leaves and particular flower leaves and herbs from the garden.
https://www.thespruce.com/varieties-of-lettuce-4065606
Why not just try the recipe and find out?