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| The Lemon |
I've been sporadically trying to make gluten-free bread these past months, but success has been elusive. Worse, my resultant gluten-free bread has been disastrous. There are dozens of success stories on the internet (and they have the pictures to prove it) but mine have ranged from bread which can be used as book-ends or door-stops. If thrown at someone, be forewarned, you might be charged with causing GBH! I'm sure you get the picture. Well, like all the success stories out there, I decided to post the picture of one of my recent attempts at gluten-free bread. Looks pretty good, right? Well, it was a lemon.....literally. I made a sour dough starter, prayed over it for about 3 days, used rice, urad (type of dhal) and millet for the gluten-free flours and then had the "brilliant" idea to add a pinch of citric acid in the hope that it will improve the leavening effect.....sour-dough with citric acid? Bad idea. Really bad. Might give this a whirl again without the citric acid. Apart from that, the bread was actually quite soft (an improvement from my door-stop days) and the texture was not too gummy. I did not use any xantham gum as I'm still leery about the corn content in it. Maybe I will add some guar gum instead and see what happens. I'll keep you posted.
