Tuesday, 11 October 2011

gluten free bread test using Solanic potato protein

solanic loaf

I have been trying out my new breadmaking machine.  Small loaves are very easy to make well, where finished height of the bread is about 4.5cm.  Increasing the dough volume to make a more traditionally sized loaf tends to lead to slumping as the lack of the elastic gluten means the dough cannot retain its air bubbles when baked.  This loaf was 9.5cm high.

first loaf - slumped
solanic loaf - didn't slump

I made a second batch of basic bread adding just 20g of Passionate 201 (www.solanic.eu).  I had been sent samples to try through a Linkedin contact.  This is an additional 4% of dry ingredients in the bread dough.  I didn't try an equivalent loaf with just an additional 20g of my ordinary flour to be sure it wasn't just a reduction in the wetness of the dough that led to the differences, but I have made bread often enough to be sure that the considerable differences seen in bread without the protein and with the protein are due to the potato protein added.

500g flour (40% urid, 40% tapioca, 20% cornmeal)
625 ml water
3 tsp yeast (I have been using a lot more yeast than usual due to short rising time in the machine)
1 tbs agave syrup
1/4 tsp vanilla
1 tsp oil

PLUS 20g Solanic Passionate 201, just mixed in with the flour.  All other processes the same as the previous time - cooked on the large loaf, dark crust plain loaf setting (01) in the Panasonic bread machine.  Mixed ingredients tipped into tin and programme left to run.

As can be seen from the pictures the top of the crust did not sink when the potato protein was used.  The crumb was more even.  I think it was slightly too even to feel like bread - the texture seemed more like a madeira cake than bread. It may well be like a normal standard sliced loaf but I never ate that even before I gave up gluten.  My preferred breads are artisan sourdough types. I'll try it again with a smaller amount of the potato protein.

first loaf - some rolling of dough but cut while still warm

solanic loaf - clean cut, even shape
first loaf - less coherence (blade area of tin) and less even toasting

solanic loaf - even toast ( rolling of bread seen on loaf and also blade hole)

Please note that these bread recipes do not contain any of the usual gums that gluten free bread is made with, or eggs or cheese.  The urid lentils included in the flour give better cohesion than other gf flour options.

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