New Mum’s Food Adventures

I used the same recipe as yesterday only with caputo gluten free flour. To see what would happen. One that that happens for me with caputo gluten free flour is big pockets like this but usually not this big. It’s great for fluffy pizza and focaccia and I really wanted to try it with a bread recipe. The first bread recipe was too dense. This one has a huge hole. I don’t think I will use caputo for bread again. I’ll just stick to what I know works. But it was worth a try.

If I were to try this again I would combine half of it with a flour I know is more predictable. Like Well & Good self raising or YesYouCan plain flour. Even a generic gluten free flour. These pockets seem to happen for me even if I underproof my breads. I have not had luck with it for bread but it’s been good in other baking.

I will post more about gluten free breads. What works and what doesn’t as stock in store is about as bad as when the pandemic started. My new home town sucks for gluten free anything and buying bread online is too expensive so it’s back to making it from scratch and making a lot of mistakes along the way.

UPDATE- Even worse than expected!

It happens. Without gluten the hole is ginormous! I have found caputo gluten free makes holes but when it does they are quite huge. For how expensive the flour is… not happy. Oh well.