Gluten Free Bread – Mini Loaves

These cute mini loaves I baked for our Christmas lunch, to be used as the base for canapés. I used 8 mini loaf cups baking tray, but filled only 6 cups to get good size, well risen mini loaves. This bake was a good opportunity to test simultaneously many individual flours from the new Well and Good gluten free line – Raw Ingredients. It was also the test for the new version of my regular bread recipe, where oil or butter in the recipe was substituted with sour cream, in quantities to provide fat content, equal to that in the original recipe. I have found out previously that using full fat sour cream makes tastier bread, with very soft, but still chewy texture. Another change in the recipe is related to reduced salt content from 10g to 7g. It allows the dough to raise better, without changes in the taste of bread. Further reduction of salt content to 6g per recipe, started to affect the taste, which became a little bland.

miniloaf-14

I worked quite a lot with millet flour, which is the main wholegrain flour in this recipe. The brand I used, came from a family farm in South Australia. It is a very tasty flour, but it is relatively coarse. While using fine millet flour from Well and Good, I noticed that I needed 3 more table spoons of liquid (15 ml water) to get the same consistency of the dough I used to have. To make sure that the recipe works, when flours of different textures are used, I baked this bread several more times, both as mini loaves, and a regular loaf, to make sure I cover the range of liquid to dry ratio ingredients for every occasion to my readers outside Australia and New Zealand with no access to Well and Good brand.

Please note, that a different overtone of the cut bread is explained by the different time of the day, when bread photos were taken, with different source of lighting used.

Ingredients:

My gluten free base bread recipe has the following proportions:

  • 200g wholegrain flours (my favourite mix is 100g millet, 50g buckwheat and 50g quinoa flours)
  • 100g starches (I prefer tapioca)
  • 20g flax (either ground seeds or flour, flour is easier to use and it gives more reliable results)
  • 15g butter/oil
  • 20g sugar
  • 10g salt, now reduced to 7g (salt is added last to the mix)
  • one 7g sachet of instant yeast
  • 5g xanthan gum
  • 290ml water

mini loaves recipe with Well and Good fine millet flour

miniloaf-10

  • 100g fine millet flour (Well&Good)
  • 50g quinoa flour (Well&Good)
  • 50g buckwheat flour (Aldi, new line of gluten free flours)
  • 100g tapioca flour  (Well&Good)
  • 20g golden flax flour (Coles own line)
  • 20g sugar
  • 7g non Iodised Saxa sea salt
  • 5g xanthan gum   (Well&Good)
  • 7g instant yeast 1 sachet
  • 50g full fat Coles sour cream
  • 270ml lukewarm water

recipes with coarse millet flour, bought here

loaf (11cm x 20cm)

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  • 100g coarse millet flour
  • 50g quinoa flour (Well&Good)
  • 50g buckwheat flour (Aldi, new line of gluten free flours)
  • 100g tapioca flour  (Well&Good)
  • 20g golden flax flour (Coles own line)
  • 20g sugar
  • 7g non Iodised Saxa sea salt
  • 4g xanthan gum   (Well&Good)
  • 7g instant yeast 1 sachet
  • 50g full fat Coles sour cream
  • 255ml lukewarm water

mini loaves – no gums recipe

miniloaf2-1

  • 100g coarse millet flour
  • 50g quinoa flour (Well&Good)
  • 50g buckwheat flour (Aldi, new line of gluten free flours)
  • 100g tapioca flour  (Well&Good)
  • 20g golden flax flour (Coles own line)
  • 20g sugar
  • 7g non Iodised Saxa sea salt
  • 7g instant yeast 1 sachet
  • 50g full fat Coles sour cream
  • 255ml lukewarm water

Preparation:

I simplified bread baking procedure into 5 easy, no fuss, steps:

  1. mix all dry ingredients, salt added last
  2. mix all wet ingredients
  3. add wet to dry, mix well
  4. place the dough in a baking tin to raise
  5. bake and let the bread fully rest before slicing

mini loaves

  • sift all flours into a wide glass or ceramic bowl
  • add sugar, yeast, xantan gum (if in the recipe)
  • mix all dry ingredients well with a whisk
  • add salt separately as final dry ingredient
  • mix dry ingredients again
  • combine sour cream (room temperature) with water
  • mix to combine
  • pour liquid into a well in the middle of dry ingredients
  • combine wet and dry ingredients together, mix well (I do it by hand to feel the texture and consistency of the dough)
  • remove all the dough from your hands with silicone spatula or the blunt side of the knife
  • butter or grease 6 cups in a 8 cup mini-loaves baking tray
  • using wet hands shape the piece of the dough and drop it into a cup (I divided the dough in equal weight portions)
  • press the dough to fill all empty spaces in the cup, try to make the surface level, brush the dough with water, sprinkle with sesame seeds (optional)

miniloaf-1

  • place the tray in the oven with only lights on, and small bowl of warm water on the bottom of the oven
  • let the dough rise until it doubles the size, it takes 40 to 70 min, depending of water temperature used for the dough, and overall temperature in the house

miniloaf-2

  • take the tray from the oven, preheat the oven to 190C, fan forced
  • bake 40 min, mini loaves will not rise during baking and might even shrink a touch

miniloaf-3

  • turn mini loaves on a wire rack, brush the top of mini loaves with soft butter (optional)
  • return the rack into switched off oven, and let mini loaves rest and cool down

miniloaf-4

These loaves were just perfect, with not too thick and pleasantly chewy crust, soft and airy middle, but with a body to have a bite. To my personal taste this combination of flours, with millet flour as the dominant component, gives the bread an amazing earthy taste with the depth of flavour rarely present in gluten free bread.

miniloaf-16

I sliced mini loaves, froze them and defrosted them in the toaster. We used bread for canapés with home cured salmon and horseradish dill sauce.

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This bread did not disappoint me, defrosted, it had the same taste and texture, as fresh from the oven. This bread does not require toasting to eat fresh, as the majority of gluten free breads do.

Mini loaf shape gives also an opportunity to bake bread from softer dough. That is why I tried this recipe omitting xanthan gum, to have an option for those who for different reasons, do not want to use gums in their bread recipe. The dough with coarse millet flour and without gums, even without extra liquid, was more soft as could be expected. I spooned the dough into tray cups. However, the dough had risen well, and the bake went without any problems.

miniloaf2-10

Binding capacity of buckwheat and quinoa flours, together with golden flax in the form of flour, were enough to keep the dough together, and to support the structure of the bread after baking. There were no sinking tops in mini loaves.

miniloaf2-2

Loaf bread with reduced salt (7g) and even more reduced xanthan gum (4g) did not disappoint either. Baking the loaf happens in identical to mini loaves conditions, and takes 1 hour. I like to slice loaf bread when it has completely cooled down in the switched off oven. It gives bread time to rest, accommodate and settle all moisture, to have the slice completely dry, without any residual wetness, so characteristic to freshly baked gluten free bread.

wgloaf-5

I can characterise Well and Good individual gluten free flour products as of exceptional quality, the especially fine texture of these flours, to be of enormous benefits for baking gluten free bread from the yeast dough.

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