Learning how to make Gluten free bread that is edible is not as easy as I thought. The first thing that I have learnt is that buying gluten free bread in the stores is very expensive. Buying anything gluten or dairy free in the grocery store is a lot more than I ever expected.

Therefore, I am working of figuring out how to make my own bread. I have come to realize that it is not as easy as they make it look. The dough is so very different from what I have been used to working with. It is so much stickier and does not act like regular dough.

Einkorn Flour

I have tried a few different gluten free flours now and so far have not even come close to making something that is edible. The first loaf I made was with Einkorn flour.

Einkorn flour is made with ancient grain that has not been modified. It does still have gluten in it but it is a very different gluten. People with gluten sensitivities are apparently able to eat it with no problems. I was pretty excited to try it. My mind was going crazy thinking about all the things I could make if this flour didn’t effect me like modern wheat flour. I was very surprised and frustrated when I started working with this flour. I had no idea how hard it would be.

The dough was so sticky and I thing I got more on my hands than in the actual loaf. It wasn’t bad tasting. Problem was that when I ate it I actually had really wild dreams. Now, I am not one hundred percent sure if that was because of the flour or something else. I wasn’t willing to try it again. My daughter also ate it a couple times. At first I didn’t realize that she was eating it. Once I found out, I asked her if she was dreaming at all. To my surprise, she was and she was also having some really weird dreams. Well, that was enough for me. I threw out the rest of that loaf and wasn’t going to use the Einkorn flour again. Learning how to make gluten free bread that is edible is much harder that I anticipated.

Bob’s Red Mill All Purpose Gluten Free Flour

My husband bought me some Bob’s Red Mill All Purpose Gluten Free flour. The second loaf I made tasted good, but was so crumbly that it just fell apart when I tried to cut it. Which is too bad because it would have been great sandwich bread.

Sourdough

I did some more research and thought ok, I am going to try and make some gluten free sourdough bread. Before I became gluten and dairy free this was one of my absolute favorite types of bread.

Back to the grocery store I go to see what other type of gluten free flour I can try. It’s not easy finding more than one or two types. I went to three different stores and finally found one that I haven’t tried yet.

This time I came home with a 1.65 kg bag of Only Goodness 1-to-1 Gluten Fee flour. I researched how to make a gluten free sourdough starter. Weighed my flour and water and got it set to start doing it’s thing. Next day, was expecting it to be double in size, it wasn’t. Thinking that maybe it takes longer to do it’s thing not being regular flour I fed it again. Set it back on the counter to do it’s thing. Day three, nothing. Ugh, what am I doing wrong? Decided to leave it another day hoping that it would start to ferment and double in size. Day four, still nothing and guess what! Yes, that’s right mold. My starter was ruined. Time to throw it away and figure out something else.

Artisan Gluten Free Bread

Time to try something else. Researching more, different types of bread I came across artisan gluten free bread. Oh, does it ever look good. I still have some of the Only Goodness flour so I am going to give this a shot.

Mix all the ingredients, let it rise for the allotted 6 hours. Shape it, wow, it’s not as bad to work with as the other recipes I have tried. Once it’s shaped, put in into a preheated Dutch oven. I am loving this so far. Please turn out, I so want some good bread. Once you take the bread out of the oven you need to let it sit for 10 min in the Dutch oven. Next, take it out of the Dutch oven and let cool completely on a wire rack until it is completely cooled.

I still miss being able to cut it right away. I used to love the smell and taste of fresh hot baked bread. Once cooled, I finally got a chance to try it out. The loaf didn’t rise like the one in the tutorial and was a bit dense. The flavor wasn’t bad. I am presently surprised. It is not something I would use for sandwiches but it wasn’t bad toasted. Still not having much luck learning how to make gluten free bread that is edible!

Time to find the flour that was used in the tutorial. It took some more research but I found a supplier for that type of gluten free flour. It is the exact one that was used in the tutorial. I am ordering it, geese is it expensive. I want a loaf of bread that looks like the one in the tutorial though. It rose so nice, almost the same and a regular loaf of bread.

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