Excellent video, thank you for this! I have this cookbook and have had mixed results with my bread rising, though it's tasted great, so I really appreciate all the tips, (using a different oil is totally fine 🤯, refrigerating the dough if its too sticky 🤯, there's no such thing as overmixing GF bread dough🤯). I just really appreciate the practical info throughout the video and the overall casual, sort of deadpan comedy vibe made it easy to watch the whole thing. I'm feeling pumped to give this recipe another try! Thanks!
Just made my first batch today and it turned out great! First gluten free bread I made that didn't turn out tiny and fell apart the day after. Like you said, it doesn't taste like gluten free bread at all. My 7 year old (who is the one with celiacs) approved!
Psyllium husk is so bonkers. The first time I made this recipe was the first time I used it and I spent a good 10 minutes just poking it and insisting family members come over and look at it. Good call on the milk powder. That's what Modernist Bread does too. They also have this wild idea of adding meat glue to force out the protein in GF grains and have it behave more like gluten. Haven't tried that yet, but I plan to at some point.
Whoa. The food science nerd was intrigued so I looked up "gluten free bread meat glue" and found that it's possible meat glue might be a trigger for folks with celiac (makes sense as the celiac test is looking for an "anti-transglutaminase" response). I also learned that some big GF bread companies (Canyon Ranch, Udi's) might already be using it in their bread...which might not be a good thing.
It's tricky to know because Celiac is (a) a delayed and complex reaction so the source of it can be easily misidentified, and (b) usually clustered other dietary issues--many of which are missed because it's assumed to be a reaction to gluten. Just like how many of us react to oats--even gluten free oats--but the majority don't.
I eat gluten free though gluten doesn’t affect me. It’s the wheat flour I react to. Not fun breaking out in hives and scratching for what seems like days!
Can't wait to try that. I have a theory that gluten free bread will actually last longer than gluten bread. My understanding is it's the gluten that hardens when bread goes stale rather than just the bread drying out.
When bread goes stale, it's more about starch than protein. It's actually the reverse of the starch gelatinization process I described in the video (it's called "retrogradation"). Longer shelf-life could be down to GF bread's often higher hydration levels.
Excellent video, thank you for this! I have this cookbook and have had mixed results with my bread rising, though it's tasted great, so I really appreciate all the tips, (using a different oil is totally fine 🤯, refrigerating the dough if its too sticky 🤯, there's no such thing as overmixing GF bread dough🤯). I just really appreciate the practical info throughout the video and the overall casual, sort of deadpan comedy vibe made it easy to watch the whole thing. I'm feeling pumped to give this recipe another try! Thanks!
I just bought that cookbook. Thanks for doing the videos to show the process! I will be making this loaf very soon.
Just made my first batch today and it turned out great! First gluten free bread I made that didn't turn out tiny and fell apart the day after. Like you said, it doesn't taste like gluten free bread at all. My 7 year old (who is the one with celiacs) approved!
Psyllium husk is so bonkers. The first time I made this recipe was the first time I used it and I spent a good 10 minutes just poking it and insisting family members come over and look at it.
Good call on the milk powder. That's what Modernist Bread does too. They also have this wild idea of adding meat glue to force out the protein in GF grains and have it behave more like gluten. Haven't tried that yet, but I plan to at some point.
Whoa. The food science nerd was intrigued so I looked up "gluten free bread meat glue" and found that it's possible meat glue might be a trigger for folks with celiac (makes sense as the celiac test is looking for an "anti-transglutaminase" response). I also learned that some big GF bread companies (Canyon Ranch, Udi's) might already be using it in their bread...which might not be a good thing.
It's tricky to know because Celiac is (a) a delayed and complex reaction so the source of it can be easily misidentified, and (b) usually clustered other dietary issues--many of which are missed because it's assumed to be a reaction to gluten. Just like how many of us react to oats--even gluten free oats--but the majority don't.
I eat gluten free though gluten doesn’t affect me. It’s the wheat flour I react to. Not fun breaking out in hives and scratching for what seems like days!
Looks super legit. Great crust!
I'm not gluten free but I love your style of cooking video!
Thank you so much!
Can't wait to try that. I have a theory that gluten free bread will actually last longer than gluten bread. My understanding is it's the gluten that hardens when bread goes stale rather than just the bread drying out.
When bread goes stale, it's more about starch than protein. It's actually the reverse of the starch gelatinization process I described in the video (it's called "retrogradation"). Longer shelf-life could be down to GF bread's often higher hydration levels.