Saturday, May 23, 2009


Here's a bread with a bit more heartiness than the lovely crispy-crusted Italian bread. There are just a couple of minor adjustments to the first recipe, but they really make a difference!

This bread is less of a white bread and more of a cracked wheat in color and flavor. This is due to the addition of the high-protein flour, teff. It really adds nutrition to a recipe, but, in my experience, can also add weight and gumminess, so it was a series of experiments that led me to the flour mix you see here. As far as the seeds (I've used sesame, but you can use flax, poppy--wonder if caraway would be interesting), for me they are a toasty, crunchy, important part of the experience!

2T yeast

1 1/2 T sugar

1 1/2 c water, 110 degrees (lukewarm)

1c cornstarch

1 1/2c sorghum flour

1/2c teff flour

1T xanthan gum

2 tsp salt

2T olive oil

1 tsp vinegar

3 egg whites

1/4c sesame seeds 

Heat oven to 350 degrees.

Mix sugar, water and yeast in small bowl. 

Mix salt, xanthan gum, flours on low, in mixer.

When yeast mixture is foamy, add to flours.

Mix egg whites, oil and vinegar in medium bowl. 

Add to mixer bowl.

Mix on high for 4 minutes.

Oil cookie sheet or french bread forms.

Dust with cornmeal.

Ladle batter into forms or onto sheets. 

(One loaf per sheet if using cookie sheets.)

Spray loaves with cooking spray.

With cool, wet spatula, smooth tops of loaves.

Cover and let rise to double in warm place. 

(I use top of stove as oven heats.)

Make angled cuts in loaves with razor blade.

Sprinkle a fairly dense layer of seeds over loaves.

Bake until internal temperature is 200 degrees, about 1 hr.

Cool to room temp, out of pans, before slicing.



Kim In Texas said...

This looks so yummy!

I used to mill my own wheat berries and make fresh whole wheat bread for my family until I found out that I needed to be Gluten Free. I'm looking forward to trying this.

G.F.Veg said...

Hi Kim,

This came out of a total disaster I had trying to make a whole-wheaty kind of bread (my early experiments basically could have been used as some sort of building material, very very brick-like--definitely not food!), so I guess it pays not to give up, because finally I got this good bread.

Thanks for writing!

fleababe said...

As a reluctant cook and baker this looks easy enough for even me to make.

Kim In Texas said...

I'm a Weight Watcher. Do you happen to know the Nutrition Information?

It is such a big job to key in GF recipes on the recipe builder. I wish they would add more GF flours, etc to their site.

G.F.Veg said...

fleabab--you are correct, m'am!
this is not a difficult recipe.
no insane ingredients (even the wierdest can be bought at whole foods)
no tricky techniques (use a thermometer).
you will love the result.

kim, as my niece would say, MY BAD!
my intention was to post nutritional info for just that reason, but life intervened! i wanted to go over my calculations one more time, so dont hold me to it yet, appears that the chili is an amazing one point per cup, the cabbage 1 pt per cup, the breads come in at 2 pts per 1/20 of a recipe (10 slices per loaf), havent done the cookies yet. beastless burger was i think 5 pts. (i can do pts faster than the whole nutritional rundown, which is ultimately what i wanted to publish bc it would be useful to ww and non-ww alike.

thanks for writing!

Jennifer said...

I am def making this!!

G.F.Veg said...

Let me know how it turned out for you!

yellowgate said...

When you say get a thermometer, do you mean a meat thermometer? Do you put it in the bread?

I am looking forward to trying your breads.


G.F.Veg said...

hi jan,

here's the thermometer i have:

i use it for the temperature of the water for proofing yeast and for the bread as it's baking. it responds quickly and i get great results!

thanks for writing and let me know how you do with the recipes.

yellowgate said...

The bread is amazing. Now that I know you can walk on water, let me ask you, can you do a really light, french bagette? Well, if not, I loved the crust in this one.

I did have some trouble with the recipe. The dough was thicker than the usual GF bread, and the mixer did not work out. The dough was climbing the beaters, and even though I added a little water to make it lighter, my mixer died, permanently, before 4 minutes. At least that saved me having to wash all the dough off the part where the beaters plugged in. Since I no longer have a mixer, any thoughts about making this without a mixer? I couldn't take the internal temp on the bread because after it raised, it didn't have enough consistency to hold a thermometer upright. It seems to have been OK however, as it did not fall, and is neither too moist nor too dry.

What ingredients/actions do you think are essential in this recipe? I would like to be able make a light bread with a crispy crust with all whole grains, beans and nutritious flours (no, or very limited, corn starch, tapioca, etc.) Do you think it is possible?


G.F.Veg said...

hi jan,

wow i hope the recipe didnt kill your mixer! Ive never had a problem with my mixer, and it's not a kitchenaid or anything particularly powerful, just a very very old sunbeam. i think you might need a mixer tho since 4 minutes on high wouldnt really work by hand i dont think. you'd have to be beating it REALLy fast!

for a more baguette of a recipe, try the crispy-crusted italian bread one listed here. it is a bit lighter. that's the recipe i used for salt sticks as well. am planning on doing even skinnier sticks at some point, too, and will post those.

i wouldnt change the balance of cornstarch to teff and sorghum in this recipe. if you want to add bean flour, i would add it INSTEAD of the teff, and if that bread turns out lighter than this one, add 1/8 cup more bean flour, and subtract 1/8 cup cornstarch. the thing you want to avoid is the kind of bread that is heavy and gluey in the middle. YUK!

re the thermometer, i only use it when there's a crust formed, and you hold it by its face and within seconds (at least on the one i have) there's a reading. it's not really standing up in the bread alone at any point. same when i use it on the water for the yeast. i just pop it in and hold onto it and it reads.

hope this helps. gee....walking on to remember that when i misplace my keys for the umpteenth time!

thanks so much for writing. jan

Can Eat! said...

This looks absolutely delicious!

Do you have any ideas for replacing the yeast with another raising agent?

Thanks! :)

G.F.Veg said...

i've never made it without the yeast and would want to do it before recommending anything specific to you. you might want to try this buckwheat bread, but use french bread pans instead of a muffin tin. be sure to measure that the internal temp is about 200F. that should work.

Can Eat! said...

Thank you so much - I will certainly try the Buckwheat Rolls!


Wendy said...

Your gluten-free breads look fabulous and delicious!

Will have to get some xanthum gum, teff and sorghum...whatever.

I've got buckwheat and corn meal, quinoa and flaxseed.

Hoping to work those into breads, as well as my usual favorites: anise, caraway and sunflower seeds.

Love your site!

Thanks for connecting.

I'll come here often.


G.F.Veg said...


hi! hope you enjoy the rolls!
and thanks for writing.

think you'll subscribe?

G.F.Veg said...

hi wendy,

well, it's have to get your supplies on the shelf, but after that, i think it's just like having other supplies around. you don't even think about it, and soon you won't even stop to think about this stuff. soon you'll be saying "oops, out of xanthan gum" same as you'd say that about baking powder! by the way, i recommend ordering supplies online once you see which stuff you'll be ordering. check out the STOCKING UP section in the right hand column for where to buy gluten free supplies economically.

c de cocina said...

Hi, thanks for the recipe, this looks delicious.
Would it be possible to substitute the sorghum flour with teff flour? So it would be a mix of teff and cornstarch.
Thanks a lot

G.F.Veg said...

hi c de cocina

unfortunately, teff flour used in larger amounts can make the bread gluey and heavy. i've found this to be the best combination of flours. if for some reason you don't want to use sorghum flour, though, you might want to try soy as a replacement.