Since so many people have trouble with gluten these days, I’ve been trying to learn about gluten-free baking. There are some good resources out there (Gluten Free Girl is great), but the recipes usually include things I don’t have in my kitchen, like xanthan gum and guar gum, and lots of obscure starches.
Gluten-free bread is supposed to be impossible without these slimy, gummy additives: they create the structure that allows the bread to rise. Hmmm. I know something else that’s real slimy. Why not try to use the slime in flax seed instead?
Today I made gluten-free bread with ingredients I already had around the kitchen. And it’s good! It tastes good! It looks like bread, it tastes like bread, it has no gluten in it, and it was easy to make.
Since it was my first try and I wasn’t really expecting it to work, I just made a small loaf and didn’t measure very well, but here’s the gist of what I did:
Whip up a few (I think it was two or three) leftover egg whites with two small eggs. Add about a half a cup of milk, some salt (maybe 1/2 tsp? maybe a bit more?), and a little dry yeast (again, maybe 1/2 tsp). Whip again.
Grind up about half a cup of flaxseeds in the blender. Whisk them into the egg-milk mixture. Let them sit for a few minutes to get nice and slimy.
In the meantime, grind up about the same amount of millet in the blender. Add it to the flax-egg-milk mixture. Let it sit for a few minutes to absorb.
Now mix in somewhere between 1/2 and 1 cup of tapioca flour. The dough should be wetter than a non-gluten bread dough, but it should be nice and sticky and stretchy from the eggs and flax.
Let it rise in a warmish place for, say, 45 minutes.
Put it in a small greased breadpan, muffin tin, or other baking dish, and let it rise for, oh, maybe half an hour.
Bake at 450 for about half an hour, or until it’s nice and brown and smells good and sounds hollow when you tap the bottom.
Happy new year!