Experimenting with gluten free yeast breads

As I mentioned before, I've been experimenting with bread recipes. I wanted to show you my latest successful loaf, which still needs tweaking. I've combined ideas from a few different breads published on the web, specifically Julie's White Bean Flour Bread, Karina's Sorghum and Millet Bread and Ginger Lemon Girl's Favorite Sandwich Bread.

Don't get me wrong, all of those are very good gluten free breads; Karina's tastes amazingly like whole wheat, but it crumbles badly after just a day or so.

I wanted a soft, flexible bread that tasted like Karina's but that held together and lasted like Julie's and GLG's.

The bread I finally came up with was soft and flexible and tasted pretty darn good!


I left it out on the counter for four days. I used it to make a sandwich to take to work on the third day....it was still moist and flexible. I used it to make toast on the fourth day; still good. There were only 3 slices left after that and they were getting a little battered and crumble-y at that point so I froze them to make bread crumbs later.

There are two problems with my bread though: I'm using too many different flours and starches (not user friendly), and I think I need to sweeten it a little because I used GLG's trick of putting Sure Jell in the dough to make it hold together better. Sure Jell is not flavorless....I think it has some sort of acid (citric?) in it. So my bread was a tad too tangy. Some extra honey or brown sugar should take care of that, though.

So I'm still trying to perfect my bread; if I do, I'll definitely post the recipe. My husband REALLY liked the taste of the sorghum and millet flour bread (Karina's) so I want to try to duplicate that for him.