Hey everyone, does anyone know how to make gluten free bread that might be as soft and fluffy as that previously posted Japanese milk bread appears to be?
I don’t but maybe reach out to a company that is making gluten free flour. They might have a solution.
Thanks. I just wish there were some non crumbles-like-sand GF bread out there.
If they tell you can you share with us? I did get a request from a friend of mine with celics.
Sure! When I bake my own, I’ve used the “king Arthur’s” gf 1:1 mix. It’s actually good, just a bit pricy.
King Arthur’s uses ‘cleaned’ wheat starch, supposed to be <20 ppm gluten.
This isn’t ok for many with wheat allergy or gluten intolerance that is not celiac.
Whoa, that wouldn’t work for me. I’m using this stuff: https://shop.kingarthurbaking.com/items/gluten-free-all-purpose-flour
I need you to substantiate this claim, as I’m not cool with throwing companies catering to my small community under the bus.
Note your wording: “they use ‘cleaned’ wheat starch” in response to “king Arthur 1:1 gf flour”, which very clearly on their site does not reflect that in, so far as I can tell, any of their gluten free Pettys.
From the webpage for King Arthur’s GF Bread Flour:
Use our Gluten-free Bread Flour for your best breads and baked treats – completely gluten-free.
As if by magic, all your favorite breads can become gluten-free with this versatile gluten-free bread flour. Made with gluten-free wheat starch to give baked goods incredible taste and texture, it’s ideal for classic yeasted recipes like artisan boules, bagels, cinnamon rolls, and burger buns.
I’m not in the US, and hadn’t been aware of the distinction between their bread flour (which does have wheat starch) and their 1:1.
So agree on that, and appreciate the clarification.
I keep on getting social media recommendations for recipes made with King Arthur and for an EU analogue that uses ‘cleaned’ wheat starch. It makes me concerned that these are so heavily promoted without any cautions.
But the King Arthur 1:1 is a rice and starch mix, not ideal given the risks of a high rice diet (arsenic & aflatoxins) which we can’t mitigate as consumers when we have no idea where the rice is grown or how harvested, dried or processed. And rice heavy mixes produce dry baked goods as a rule, that go stale quickly. Can’t recommend it.
I’m going to respectfully argue back that it’s not helpful for the community when name brands with market power like King Arthur’s take up so much of the supermarket GF shelf space with problematic mixes. In doing so, they crowd out space that might let be given to newer GF producers with better products that eliminate gluten and other allergens for a larger group of consumers. I’ve been baking GF for about 25 years and have seen availability actually go down as some of the major brands have rolled into the segment. So, can’t really send kudos for that.
I feel strongly about Bob’s Red Mill in this regard as well by the way. We don’t know what the second generation management will do, but up to now Bob’s has dominated shelf space while refusing to separate its lines to eliminate other major allergens like milk, soy or tree nuts.
Prior to the FDA requirements on top allergen labeling going up in the US, we regularly saw our Canadian Food Inspection Agency pulling Bob’s products from shelves here based on lab findings of undeclared allergens. So, stores were wary to rely on Bob’s, but more recently Bob’s has displaced a number of better smaller mills on supermarket shelves.
As it happens, King Arthur’s flour isn’t available for sale in Canada while most other GF brands from the US are. King Arthur wheat flour was my favourite brand in the US when I was a student there many years ago, so I’ve been curious to see what they did for GF. Was pretty shocked when I looked it up to see a wheat-derived bread flour hitting the mass market under a GF label.
Wow, I’d never imagine anyone being so brave…
I recall Mike’s hard lemonade going through a similar flaming hoop years back when they’d attempted to show their wheat -derived malt liquor was processed to pass the Elisa5 standard.
Here’s a cool infographic:
Stay away from rice flour and starch heavy GF breads, as they will be drier and go stale quickly.
GF alternative flours tend to have higher hydration requirements than wheat and it seems few GF bread manufacturers have a clue about this. PhD inorganic chemist and cookbook author Katerina Cermelj has a lot to say about that in her book ‘Baked to Perfection.’
There are decent recipes out there, especially ones that include psyllium, which makes it possible to make a gel that can give better texture and hold moisture.
Lol, I appreciate the scientific reference. I had noticed psyllium in a couple of odd gf breads here and there, I’ll look into it a bit more. Thanks!
