In the previous couple of months we have now had a number of threads on rice flour gluten free loaves. Some appeared extra profitable than others, and a few appeared to be a bit quirky as to how effectively they might bake up with out collapsing. There was additionally a GF thread the opposite day, which produced a loaf that seemed like bread however used psyllium and xantham gum. I needn’t eat gluten-free however I bought curious. I did not need to embrace both psyllium nor typical gums which are usually used for GF merchandise so I wanted another method.
As I searched the web I got here throughout Pickering Stabilization. This phenomenon helps to stabilize bubbles at interfaces, particularly oil-water interfaces bit additionally different interfaces. Bigger (than flour-sized) particles can produce this impact. I hoped that this impact would possibly enable higher gasoline rentention or bigger gasoline pores. It appeared that positive cornmeal and presumably masa harina particle sizes would possibly qualify. I like corn merchandise like corn breads so I made a decision so as to add corn flours to rice flour and see how that labored.
It really works fairly effectively, as issues turned out. I do not know if Pickering Stabilization actually occurred however I just like the outcomes. I have been tuning up the recipe and I feel this one is nice sufficient to share. It incorporates 60% corn (maize to Europeans) and 40% white rice flour. The corn is cut up 50-50 between positive corn meal and masa harina. The dough/batter additionally incorporates a serving to of @trailrunner’s “Trinity”: EVOO, honey, yogurt (I used some labne). This is a cross-section:
This model exhibits a tighter crumb than my earlier attempt. This one had much less water and made for a dough consistency between a unfastened dough and a thick batter. The final one was a medium batter that needed to be scraped into the pan. It is arduous to know if the distinction mattered. Both method, this bread tastes like corn bread, barely diluted, which is smart as a result of the rice flour can be pretty bland. Not like most corn breads, this bread would not crumble whereas being lower and dealt with. It has a nice pale yellow colour. The colour can be extra yellowish if the masa harina have been made with yellow corn however I used white. It will not idiot you into considering it is a wheat bread nevertheless it’s fairly passable if you cannot or do not need to eat a wheat or rye bread.
I did not know the way a lot dough it might take to refill my Pullman pan (I knew it would not rise as a lot as a wheat loaf) and I guessed low. So scale the quantities up if you’d like a deeper bread. From my notes:
That is take 3 on a gluten-free corn-rice bread.
One objective was to get nearer to a dough versus a batter. One other was to extend the portions to bake in a full-sized Pullman pan to verify the loaf would not collapse.
Recipe
Flour Weight 475Baker’s % Precise Weight (g)
Flours 100.0 475.0
rice 40.0 190.0
masa harina 30.0 142.5
corn meal 30.0 142.5
Liquids 114
water 105.3 500water with yeast 9 43
yeast 2.4 11.4
Salt 1.7 8.1
Trinity
EVOO 5.0 23.8
honey 5.0 23.8
labne 5.0 23.8
Course of
- mix corn flours
- warmth essential water to 180 – 190°F
- Combine water into corn, stir effectively, let cool
- combine Trinity (EVOO, honey, yogurt)
- combine yeast into warmed water, let stand
- butter 4 X 4 X 9 Pullman pan
- combine salt, yeast, trinity into corn batter
- combine rice flour into corn combination
- knead or combine, attempt to aerate a bit.
- type log, put into pan; or scrape batter into pan; easy high.
- preheat oven to 390°F
- cowl pan, proof ~ 45 minutes or 50% rise
- bake coated 1 hr
- take away lid, bake 10 min ar 400°F
- cool on rack.
There was not very a lot rise in proof or oven. There was no sinking within the center. The colour is a nice yellow colour. Closing inside temperature was 208°F. The crust on the edges and backside was a darker yellow colour, whereas the highest was a paler yellow – lighter as a result of the dough didn’t contact the lid so did not brown as a lot nor get a buttered crust like the edges.
