Whole Grain Gluten Free bread...attempted in a Zojirushi bread machine
I have successfully made GF brown rice flour/potato starch bread from the book recipe that came with the Z. Virtuoso. This Rx and ingredients do not form a dough ball during kneading but instead a thick putty with two domes...over the mixing paddles. Ingredients:
- 1-1/2 cups (360mL) milk
- 150g or 3 large eggs, beaten
- 1 Tbsp. (14mL) apple cider vinegar
- 3 Tbsp. (39g) vegetable oil
- 3 Tbsp. (60g) honey
- 1-1/2 cups (222g) brown rice flour
- 2-1/3 cups (327g) potato starch
- 1 Tbsp. (8g) xanthan gum
- 1-1/2 tsp. (8.4g) salt
- 1 Tbsp. (8.5g) active dry yeast
However, my wife wants whole grain. The Z Rx does include brown rice flour, but a whole lot more potato starch. I put together my variant with whole grain flour using these dry ingredients:
o 3/8 cup (1.5 oz) whole oat flour
o 3/4 cup (3 oz) brown rice flour
o Scant ¼ cup (1 oz) tapioca flour
o 2T (.5 oz) flax seed meal
o .28 oz xanthan gum
o 1 cup (4.2 oz) sorghum flour
and these wet:
o 17.5 oz lactose free skim milk
o 1.4 oz. Olive oil
o 1.8 oz honey/2.3 oz sorghum or 4 oz maple syrup, see note!
o 1 jumbo egg, beaten
o 1 Tbsp (.4 oz) apple cider vinegar
o .2 oz. salt (dry, but mixed w/ wet)
The Z procedure is to add the wet first, then the dry and then make a divot in the island of dry and put 1Tbsp of dry yeast there. It does fall some. With my Rx, I have tried both 3 and 2 tsp without discernible difference.
So I made my GF WG (whole grain) pretty much the same way. It rose nicely, fell slightly. When the bread was finished, I did the usual of banging the pan upside down. Loaf didn't come out. After much banging it finally did....as a wad of uncooked innards atop an outer crust. Tasty, but not bread. The crust made excellent crackers.
Second time around, I took the pan out of the bread machine and put it in a 350 oven for 30 minutes, It sank/fell a lot. Getting the loaf out of the pan was difficult, but it came out as a loaf...with a doughy center. Tasty, though.
My question: Does anyone have suggestion as to keep the loaf from falling and cook its innards properly ? It seems to me that the innards, while rising nicely, don't cook in a timely manner. While I wish I could just fire the RX off in the machine and get a loaf, I'd be perfectly happen to have it prepare the dough and then cook it in the oven if that would prevent the falling
Help, help, it's a hearable Hooroloaf, said Pooh!
it looks like the wet ingredients outweigh the dry by a factor of 2 or more. In other words, that looks like a formula for some type of pudding rather than bread. It's not surprising that the insides are still raw or gooey after the crust is fully baked.
For comparison, this recipe (which I have not made) is more than 100% hydration but by a smaller margin. You may want to try increasing the flour components, or decreasing the liquid components, until you get a texture that is more to your liking and that will bake all the way through.
Paul
Huh. I told of two attempts, but there was an earlier one with less liquid. It was too dry and never smoothed out in the baked, ended up as a knotted mess. Wheat is so forgiving, so malleable, so learnable from....this mix of whole grains if it works at all would have do be dead-on in a sort of sweet spot to work half as well as wheat do so effortlessly.
Another thing: as this Rx was kneading, even at the end of the machine's knead cycle, there were small (blueberry sized) lumps in the dough that when poked at had dry flour within...I guess I'll try some hand knead with less liquid
It over proofed. Gluten free bread has a very narrow time of being perfectly proofed for a good bake. It's less forgiving than wheat bread when it comes to this. It'll appear to have gone ok until the bake. At first all will seem to oven spring a little and hold its shape then half way through the bake it'll collapse.
Without dissecting the actual recipe, and without knowing the full method when it comes to forming the dough and fermentation time, the best advice I can give is a gluten free bread needs one rise only and it is far better to err on the side of caution getting it into the oven sooner rather than later.
Make the dough in the bread machine on the dough only cycle, transfer into a loaf pan and bake it as soon as it has puffed up a little and has a dome. No need for doubling like a wheat dough. And don't score the dough either.
When forming the dough mix all the dry ingredients thoroughly first, then the wet ingredients before putting them into the machine in the correct order be it dry or wet ingredients first etc.
Wow, thanks for these two posts that strike to the heart of things. With that and guidance from some recipes at glutenfreerecipebox.com, I'm about to try yet again. Thanks all!