I’m interested in gluten-free for health reasons – but I’m similarly interested in local foods. My drive here is to make delicious gluten-free loaves with local ingredients. So when I see recipes like this (via veganricha) I sometimes question the inclusion of teff.
Tef / teff comes from Ethiopia – this paper talks about the price explosion that it underwent in the late 00s – and yet (I found out this morning) can be planted from sea level to up to 3000 meters.
Our plan is not for self-sustenance but for potential self-sustenance. Perhaps growing teff should be part of that, along with maize, buckwheat, rye, and oats?
We regularly (as in yesterday) eat Saag Paneer – usually substituting tofu for the paneer, and nettles for the spinach. Yesterday I was thinking it would be good to switch it up somehow. This recipe may be the answer.
If the last one was thrown together, this was more of an insouciant blending. I ballsed up the ‘slurry’ again – I decided to mix it in dry but neglected to whisk the flours for a good blend, so I got some clumping. I switched up the starter and made it more of a 100% hydration (typically I have used about 65% hydration).
- 2 cups flour mix #2 (with tweaks per prior posts) –
- 3/4 cup 5/6 day fermented grated zucchini – chilled, so why I am bothering to add this since it should have no active fermentation, I don’t know
- 3/4 tsp salt
- about a 1/4 cup sugar – I am not sure why I increased this
- 3/4 cup active (ie just went through a rise & fall cycle) starter
- 10g / 10g flax / chia ground and added as dry
- 1/2 tsp ground ginger
I mixed everything together at once, as before, and let it rise 12 hours. There was some, not particularly appreciable activity, and so I baked an hour at 180. Disappointing.
I wanted to try using lacto-fermented zucchini in a dough, to see if its process aided the bread’s rise. To be honest, after my first attempt, I’d be inclined to say it didn’t – but I threw another one together just now to rise overnight, and we’ll see. I also put another jar of zucchini up on the top shelf, salted for fermentation, and we can try again in a few days. I’m not inclined to call this a failure yet, but it sure as shit wasn’t a success.
- 2 cups flour mix #2 (with tweaks per prior posts) – I planned to weigh this but my helper reset the scale at a non-optimum moment
- 1 cup 5/6 day fermented grated zucchini
- 1 tsp salt
- about a 1/8 cup sugar
- 4 oz (104g) active (ie just went through a rise & fall cycle) starter
- 10g / 10g flax / chia slurry (w/ 40g hot water, whisked)
This being a first pass, I just pretty much threw these ingredients together, put ’em in a lined bread pan, and let them rise for 8 hours. They seemed to have a good volume, and the day was drawing on, so at that point I baked them in a pre-heated, ‘steamed’ (a cup of boiling water in a heated dutch oven lid) oven. 1 hour, the first 10 minutes at 220 and then the rest at 180.
The results provoked a shrug from both me and my partner. Yet another cake-y, vaguely palatable loaf, that shrug said. Slightly better texture, but only due maybe a half point. Flavour, not great, not bad. Crust, such as it had one? Uniform, at least.
Yet I remained intrigued. Could a decent bread rise from these damp, tepid ashes?
I changed more than 1 thing, as usual.
- 15g chia / 15g flax, ground
- 100g almond meal
- 440g flour mix #2, with adjustments
- 1.5 tsp salt
- 0.5 tsp dry yeast
- 20g goat milk powder, 10g almond milk powder
- 2 large eggs, beaten with 2T apple cider vinegar
- 3 oz (75g) starter, plus 1 cup of honey water
- water to get to correct batter consistency
Same per previous: whisked dry ingredients, mixed with the wet. Then let sit for a few minutes (note that the chia and flax went in dry – why? because in the finished loaf previously I noted pockets of the slurry) before a final brief mix and addition of a little more water. Then into an oiled and floured bowl. Let’s see.
I decided to give this recipe more of a go – in want of a new direction – but obviously converted to sourdough. It’s like a scab, this work – you itch and lift the corner, always a bit more, knowing that in the end it does you no good. But what the hay-ull.
- 15g chia / 15g flax, ground + 60g boiling water, whisked in and left to cool
- 80g almond meal (my processor is terrible so this was much more like meal than flour)
- 20g oat bran (I was short on almonds)
- 440g flour mix #2 – BUT in this batch it was 2 buckwheat instead of 3, 1.5 garbanzo instead of 1, and 1.5 brown rice instead of 2
- 1.5 tsp salt
- 30g goat milk powder (what I had on hand)
- 2 large eggs, beaten with 2T apple cider vinegar
- 4 oz (100g) starter, plus 1 cup of water, well mixed
- water to get to the right batter consistency
I took the same route as the original, most of which is noted in the list above, including whisking the flours together. I then rose for 6 hours. I used a bowl rather than a gastronorm, and I first oiled then floured the bowl. My intention was to use the shape of the bowl as the crust, turning the dough straight out onto the preheated dutch oven – and that is what I did. I then gave a good coating of egg wash and gave it 20 minutes at 220 (my oven goes no higher) and 20 more at 200.
The loaf was / is delicious – of that there is no debate. The combination of milk and oats and almond works well. The crust is also a significant improvement. What was a total washout was the texture – and that, I am convinced, was a result of too short a rise. I almost did it intentionally, wanting to replicate the loaf as it stood with a longer rise to see what effect it has. And in any case, I am so used to dense bread that I have almost forgotten bread can be airy and light.
Some thoughts on that front: again add in the egg whites beaten stiff? Soy lecithin? (not at all local but may be interesting nonetheless). Does ginger help sourdough yeast?
Texture / Crumb: 0/10
Next: a longer rise, using honey water.
Quick tip – instead of using bread in the gazpacho, but aiming to get the same slightly more dense texture, I used a handful of porridge oats (the smaller ones) in the amount of water the recipe called for – in this case, 220 grams – and boiling, rather than cold. After 10 minutes they worked very well.
We used to eat these scones a lot in the past whenever we ran out of bread. They’re quick and easy. Yesterday’s experiment with a gluten-free mix was not a total success, but gave some good pointers. Needs revisiting – maybe with xanthan gum to see if that makes a difference, as the recipe is so quick. The original recipe is from The Big Book of Bread: 365 Recipes for Bread Machines and Home Baking
- 15 g roughly equal of flax and chia seeds, ground
- 210g flour mix #2
- 1 T baking powder
- pinch salt
- pinch cayenne
- 40g butter, diced
- 115g parmesan, grated
- c 150ml water
In theory, it’s dry, rub in butter, add ‘milk’ (water in my case) to make a dough, roll out and bake 15 min at 200. In this case, I added too little water, and after 10 minutes in the fridge it was dry and almost crumbly. Inspired, I added more water, another 10 mins in the fridge, and then added flour mix to the outside of the dough as I rolled it out. Suggest this step is curtailed via addition of a quarter cup up-front … I also screwed up the addition of flax and chia, and instead of adding to 210 of flour I added to 360, mixed, and then realised my mistake and backed it out. So, all told a bit of a scramble. The parmesan should also really be 115 in at this stage and a further 25g to sprinkle on top before baking.
However – results were good. We rolled them out too thinky, but some that I rolled out fatly towards the end rose well. The others had promise – not too firm, but nicely browned. So, to be repeated.
I’m currently fermenting some zucchini for a gluten-free sourdough zucchini bread. I think Imma make it with the fermented honey water. Eggs => basket.
I made these again, without the screwups. Rise was terrible; however, the addition of oat bran made for an interesting texture (light) and colour (deep brown). Will try again, with the slurry as slurry, and with the temp a little lower.