I have been trying my hand with gf breads every once in while. I am in no way an expert on gf flours and starches, but I do know what I want the bread to feel like:). With the gf bread baking, what I am trying to eliminate is the dryness and the hardness of the bread compared to the gluten-filled breads. The gf bread closest to the with gluten soft, squishy and airy breads is my Gluten free Naan bread. If you havent tried it yet.. you should! The secret- Steaming. Take one of your own recipes and steam it! and let me know if it doesnt work wonders. You can make balls of the gf naan dough or your own dough and steam them in a layered steamer or something like an idli stand.
Gf bread baking is introducing me all these new flours and tastes and the challenge is keeping me going. Keep an eye out for a gf fluffier dinner roll or maybe gf sandwich bread!
Some yummylicious Regular non-gf fluffy white Vegan Dinner rolls here
Pictured below is a day after refrigeration. Still quite moist and soft, but best consumed the same day.
Not everyone has a steamer though, and I have just small plate too, so steaming cannot really be done on a large scale. So I have been trying some different ways to make the bread and keep it soft and moist at the same time. Another method of cooking that I tried was stove top with a lid so you can keep some steam in..See the stove top Quinoa Flat bread here.
And here is another way to keep the bread moist and soft! You can use the cooking method with any of your bread or rolls recipe too. The key here.. Seal the steam while baking with a foil on top. and bake in a thicker container like stoneware, so that the outer skin of the bread doesnt dry out because of direct heat. This recipe is less starchy, gum-free and more like a whole grain dinner roll. For a whiter dinner roll, use rice flour and a bit more starch. I have made some without oats and reduced dry starch and used mashed potato or mashed cooked rice instead. I dont note down the amounts for some of my trials. they usually have around 60% flour 40% starch(since there is no gum, a good amount of starch works well).
I like 2 rises to the dough, since you can adjust the consistency if it is not right after the first rise. I like my dough to be more a soft dough rather than a batter. I also add some moisture in the form of fruit or vegetable puree, which releases more moisture during baking, hence helping keep the bread moist.
1/4 cup sweet sorghum flour(I use Bob's red mill )
1/4 cup gf oats, ground
4 Tablespoons potato starch
1 Tablespoon tapioca starch
2/3 teaspoon salt
1 Tablespoon raw sugar, ground
1 teaspoon active yeast
1/4 cup + 2 Tablespoons water (if you boil potatoes and have some potato water, use that)
1/4 teaspoon vinegar
1 teaspoon coconut oil
1 Tablespoon extra virgin olive oil
Warm 2 Tbspn water and add yeast and a teaspoon of sugar, Mix well and let sit until frothy. 10 minutes.
Meanwhile, whisk the flours, salt, starches together.
Add the flours, rest of the sugar, and oils to the yeast mixture and mix.
Add vinegar to 1/4 cup water, and combine well to form a thick batter. Add a few drops of water if it feels dry.
Keep this batter covered in a warm place until doubled. 1.5 hours.
The batter will be doughy and less sticky after the rise. Oil hand and Use a teaspoon or so potato starch to help get the dough together and form balls.(adjust the dough to a soft not too sticky consistency at this point. If too dry, add some sprinkles of water and knead. If too wet, use a bit of potato starch to make it less sticky but not entirely like a dry bread dough)
Place balls in a parchment lined Stoneware container(I used 5 inch ramekin)
Spray top liberally with water and sprinkle seeds of choice.
Cover and let rise in a warm place until doubled.
Spray top liberally with water and cover the container with foil to seal the steam in. Make a tiny hole on top.
Bake at 375 degrees F for 20-22 minutes.
Take foil off and let the rolls sit in the oven for a minute.
Remove from pan and parchment, cool for a minute and serve with some evoo or vegan butter!