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gluten_freehttps://www.bonappetit.com/recipe/pumpkin-bread-with-salted-maple-butter
This Bon Appetit recipe makes my mouth water--three inches of fresh ginger & pepitas! I need advice for how to substitute "2-1/2 cups flour." I have terrible luck with "all purpose GF flour mixes."
It's a savory bread, so almond flour? Corn meal? Sorghum? Garbanzo bean? All of the above, and in what proportions?
Ginger Pumpkin Bread
INGREDIENTS
Nonstick vegetable oil spray
2½ cups all-purpose flour
2 tsp. ground cinnamon
2 tsp. kosher salt
1 tsp. baking powder
½ tsp. baking soda
½ tsp. freshly grated nutmeg
⅛ tsp. ground cloves
2 large eggs
1 15-oz. can pumpkin purée
1 Tbsp. plus 1 tsp finely grated ginger (from about one 3" piece fresh ginger)
1½ cups plus 1 Tbsp. sugar
1 cup extra-virgin olive oil
½ cup raw pumpkin seeds
PREPARATION
Preheat oven to 325°. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
Let cool slightly, then run a knife or small offset spatula around pan to help loosen bread. Using overhang, transfer bread to a wire rack and let cool.
Do Ahead: Bread can be baked 4 days ahead. Cover tightly with plastic wrap and keep at room temperature.
so, another quick bread
Date: 2019-10-25 07:03 pm (UTC)The general ratio I use is three parts almond flour to one part coconut flour; so for this recipe I'd probably just go with two cups almond and a half cup coconut. I make sure to mix the flours together well (in my sifter!) before adding to the wet ingredients so there aren't clumps of one or the other.
I find almond flour by itself is missing a little gravitas? sturdiness? something that the coconut flour adds back in with its density.
Good luck and happy noshing,
Tabs
Re: so, another quick bread
Date: 2019-10-25 09:58 pm (UTC)I will give it a whirl and report back.
Re: so, another quick bread
Date: 2019-11-30 04:23 pm (UTC)I went with 245g buckwheat flour and 56g coconut flour and the results were FABULOUS.
I'm going to write it up separately to make the tagger in me happy.
no subject
Date: 2019-10-25 08:12 pm (UTC)Yes!
Date: 2019-10-25 09:58 pm (UTC)- Gummy in texture
- Cardboard in flavor
- resulting in a glue sandwich
Re: Yes!
Date: 2019-10-26 02:44 am (UTC)I'm considering that the beating activates the wheat gluten slightly in a standard recipe to provide the body which avoids that 'paste' reaction; but rice flour doesn't have that gluten and so you get poor texture. The baking mix I use (Pamela's) is a mix of almond and rice flour and so the pastiness seems to be averted.
I don't have much experience with bean flours...almond and coconut and rice seem to work just fine for me so I stopped exploring. I find corn meals and corn flours to be 'corny' and I suspect I'm just primed to notice the taste. It's lovely in some breads and muffins but I think I'd find it jarring in a apple cinnamon breakfast muffin.
It will be interesting to see if anyone else has other suggestions. That recipe does sound very good and I'm thinking I'll be mixing it myself.
Tabs
Re: Yes!
Date: 2019-10-29 10:48 pm (UTC)Re: Yes!
Date: 2019-10-30 01:26 am (UTC)If I'm starting from scratch I use the mix of almond flour and coconut flour, usually for brownies or chocolate chip blondies...
I also have rice flour, potato starch, teff and some sorghum flour which I could use if a recipe called for them but I've got a pile of favored recipes and don't deviate much from them since it's only me and the husband to eat 'em.
Tabs
Re: Yes!
Date: 2019-10-26 05:50 pm (UTC)My go-to GF flour mix is rice + tapioca flour + cornstarch (6:1:1), but it is bland and tends toward gritty. For protein, you could replace 1/4 to 1/3 of the rice flour with bean or soy; these also help increase the density of the baked good. I prefer soy; bean is a much more noticeable flavour, but you've got the spice and ginger to balance it. I've also used sorghum in the mix; it's a lighter flour that adds extra sweetness.
And I agree with
(Edit: a word)
Re: Yes!
Date: 2019-10-29 10:45 pm (UTC)Regular rice, brown rice, or "Thai" or "sticky" or "sweet" rice?
Re: Yes!
Date: 2019-10-30 01:51 am (UTC)I use brown or white rice flour in the mix (not plain rice, heh, though if you grind your own flour it would work). I like brown rice better b/c it includes the bran and germ.
no subject
Date: 2019-10-26 05:05 am (UTC)https://www.thekitchn.com/glutenfree-baking-how-to-make-132517
Anyway, it came out delicious with a velvety pound cake texture. Maybe I'll make the mix again for this recipe, which looks yummy!
no subject
Date: 2019-10-29 10:50 pm (UTC)no subject
Date: 2019-10-29 11:09 pm (UTC)no subject
Date: 2019-10-30 07:31 pm (UTC)I might still try the other one sometime with the freshly grated ginger. I didn't want to fuss with that last night.
no subject
Date: 2019-10-26 01:57 pm (UTC)Commercial mixes are either to heavy on rice flour and thus are gritty, or are too heavy on the tapioca/potato, and thus are rubbery.
no subject
Date: 2019-10-29 10:52 pm (UTC)no subject
Date: 2019-10-30 12:41 pm (UTC)Alanna Taylor-Tobin, whose cookbook @runpunkrun just reviewed
Date: 2019-10-29 10:44 pm (UTC)1 cup (110 g) Bob's Red Mill gluten-free oat flour (sorghum is swappable)
2/3 cup (105 g) Bob's Red Mill sweet rice flour
2/3 cup (95 g) Bob's Red Mill millet flour
3 tablespoons (22 g) Bob's Red Mill tapioca flour
and I'm spoiled for choice and can't make a decision. Don't know what else I'd use millet flour for, but probably worth a chance. When I see such careful proportions it makes me hope for a great result.
Re: Alanna Taylor-Tobin, whose cookbook @runpunkrun just reviewed
Date: 2019-11-30 04:28 pm (UTC)The result was so terrible that it went straight into the trash after tasting: gooey, gummy, too sweet, crumbly.