Recipe first, chat after
Ingredients
- White wings plain gluten free flour bag so all 500 grams
- 2 cups liquid either use water or milk of choice. I used bonsoy because I can’t have dairy.
- 2 teaspoons of yeast
- 1 and half teaspoons of salt
- 1 tablespoon of sugar. Need enough to feed the yeast for optimum rise. It won’t be a sweet loaf
- 2 tablespoons of flaxseed. I did one golden and one brown
- 1 tablespoon of oil
- 2 eggs or 1/4 cup of liquid with one teaspoon of baking powder
- 1/4 teaspoon of cream of tartar or 1 teaspoon apple cider vinegar
USE A MIXER FIRST then put into bread mixer. It will have lumps of dry flour if you don’t and use a paddle attachment.
Dump in all the wet ingredients first then the dry ingredients into either a stand mixer bowl or a mixing bowl and hand mixer. You can do this with a spoon but it takes a long time. Mix until completely smooth. There’s nothing complex with this recipe. Just combine and mix until lump free. It needs to be like a batter. The flax will absorb a lot of moisture during proofing.
Pour into bread maker and remove half a cup worth of the batter. This bread rises triple size. With the doughy batter that was removed wet hands and roll into a ball to make either a bun or mini loaf. It makes an excellent mini loaf of small focaccia. This one can be air fried after proofing. Proof in a warm area for an hour or until double to triple in size. This bread has amazing rise and can rise like wheat dough. The flaxseeds give it a bit of extra strength. 160c in air fryer for 35 minutes gives a medium to dark crush. 180c in an oven.
You may have to bake the bread maker loaf in the oven on 180 for extra darkening. Browning in the bread maker further doesn’t work for me so I remove the bread maker pan and put the whole thing in the oven if it’s still pale. when it’s ready to remove cool it in its side to prevent it collapsing under its own weight.
I decided to try White Wings gluten free flour. I have only heard bad things about it. So I didn’t try it. Now that Well & Good have stopped selling in stores I need a new brand to work with and now I’m a more confident gluten free baker I thought to try it for myself now. Glad I did. It’s currently worked the best for my loaf of bread. This bread does not have a lot of seeds. Main reason being because the seeds are moisture hogs and I need my autistic son to eat it. If there’s too many seeds he won’t eat it.
Excuse the mess. I’m also sick while making this bread and post. I made this today and I’m so happy with the outcome. I will definitely reuse this recipe for focaccia. I made a mini loaf but I didn’t remove enough dough.
Mini loaf I made with excess dough. Unfortunately my tomatoes burned. Sliced well though!
The crust on this bread is not hard or rocky or gritty. It has a nice crunchy that’s flakey. I’m honestly impressed with White Wings Gluten Free plain flour. Definitely worth using and for those complaining of cost, just remember that caputo gluten free is $21 a kilo and even it can be too gummy. Although $8-9 a kilo for white wings is not great especially cooking for a family, a whole kilo of flour divided up well could make 3 good sized loaves of bread for less than the cost of store bought gluten free bread. And that’s including the cost of the other ingredients.
If I try gluten free sourdough again, I will use this flour and see what happens but I have given up on gluten free sourdough. It has too many issues.
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