I’ve been making gluten free bread for a few weeks now, this is I think the fourth loaf. It tastes great, and it is really fantastic to have absolutely fresh bread – you can’t beat bread, still hot from the oven (or in this case the bread maker) slathered with butter that melts right into the bread!
The previous bread making exercises were all successful, and my my gluten free diet was well satisfied.. I kept forgetting to take a picture of the finished product, so this time I’ve included one and so I may as well write about the experience.
This time my focus was on speed. The first time took over an hour. My goal is to spend no more than 15 minutes making bread (letting the bread maker do the rest of the work, which takes about another two and a half hours or so).
I had the gluten-free flour mixture already made, so that’s not included in the 15 minutes.
The basics are pretty simple. Combine the dry ingredients, combine the wet ingredients and whisk them up, add that to the bread pan, pour the dry ingredients on top, and start the machine.
When I explain it that way, 15 minutes is too long. It should be 10, or 15 if I have to mix all the various flours together as well.
Anyhow, it took 20. Not bad, but not fast enough. I’ll keep working on it.
The challenge was the temperature of the ingredients. They should be between 65°F and 75°F. They were a bit too warm this time (last time they were too cold).
It took some time to get the temperature down. When I learn how to do that, the bread will be done in 15 minutes or less.