Artisan Gluten-Free Bread Challenge!

Ever wonder if the recipe on the back of the box (or bag) of your favorite ingredient is any good? Gesine tries it out on an ingredient whose “bake of box” recipe promises to make great “Gluten Free Artisan Bread.” Bold claim! Can it stand up to the hype? Will it be a soggy dud? Let’s find out!

Link: https://shop.kingarthurbaking.com/items/gluten-free-bread-flour

0:00 Introduction
0:36 Gluten Free Bread Flour Brand
1:02 Wheat Starch
1:32 Ingredients in the package
2:40 A Starter is Involved
2:57 Starter Ingredients
3:38 90 Degrees?
4:00 Making the Starter
4:22 Yeast and Flavor
5:26 Combining Ingredients
6:14 Rest for 20 Minutes
6:28 Kneading the Dough
6:46 Get Puffy for 40 Minutes
6:55 Shaping
7:03 Knead and Shape into a Round
7:21 Cover and Proof for 40 Minutes and Preheat the Oven
8:33 Box Score with a Lame
09:18 Bake
09:23 Underwhelming results
10:27 Trying again with some modifications
10:45 Room Temp and Oven Temp
11:19 24 Hour Starter
11:28 Mixing Ingredients
12:02 20 Minute Rest
12:10 Kneading
12:41 Cover for 40 Minutes or until its PUFFY
13:13 Its been an hour to get the PUFFY and Warmer
13:59 Shaping Rough Ball
15:03 Cover and rest for at least 40 Minutes
15:12 1 Hour rest until Puffy
15:46 Score with Lame
16:10 BAKE
16:12 Results and recommendation
20:10 Conclusion

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welcome to back of box the series that explores the question is the recipe on the back of the box or the bag really the best thing you can make with that ingredient let’s [Music] [Applause] [Music] [Applause] see in this our Premier episode of back of box or bag we are ironically using a bag is that ironic or is it just not backup box and specifically we’re going to be using an ingredient I have had my eye on for a while and I purchased it at the King Arthur Baking store because I happen to be picking up cake flour with gluten for my uh I was about to say spring roll class Swiss roll class that’s coming up this weekend at my baking School let’s do a spring roll class let’s do a spring roll class I can’t even speak any hoot nnie saw this thought that is intriguing I have heard tell of this flower that is made with wheat starch but not the wheat glutens wheat gluten or protein in the flour before it hits water and wheat starch are two different things the wheat starch helps produce structure it starts to kind of gain volume and also helps with staling or lack thereof I I think it’ll also help with flavor or Flavour the other ingredients in this are aside from gluten-free wheat starch corn starch cellulose and psyllium fiber blend which is good for the belly sorghum flour which I’m not a huge fan of taste-wise but it’s it’s down there in the list pea flour a protein zanan gum a binder so you’ll find xanthan gum in all kinds of gluten free flour mixes including King Arthurs measure for measure and then enzymes just enzymes they don’t give their name unsung heroes of the flower and specifically the recipe that is on back of bag is gluten-free Dutch oven artisan bread so that means number one you need a dutch oven which I grab grab that Dutch oven ding tick it off your list you’ll need and this recipe is in two two parts this is why I tell everyone before you start the recipe make anything read it not once but twice because in this case there is a starter involved and a starter involves hours n day of your time so if you think you’re just going to jump into a recipe like this and make the whole thing in one Fell Swoop you would be you would be surprised and disappointed so you’ll need in two parts starter the starter requires 3/4 cup or 170 G lukewarm water that’s 100° F 1/4 teaspoon active dry or instant yeast 3/4 cup or 90 G King Arthur gluten-free bread flour for the dough all the starter and then 3/4 cups or 170 G lukewarm water that’s 100° fhe a half teaspoon of active dry or instant yeast 2 teaspoon granulated sugar 1 teaspoon salt and 1 and 3/4 cups or 210 G King Arthur gluten-free bread flour uh uh 90° 90° he was 70 he was 70° Frank Swit the 1942 Heisman Trophy winner from Georgia died early today at his Athens home he was 70° so 90 90 gr not degrees drible 173 I’m not mad so I’m just going to stir this up it says some lumps are okay I’m persnikity so I think I would very much like to get as many of the lumps out as I can if you want to know what the difference between letting this ride for 2 hours versus 24 hours it will be flavor so that yeast as it’s sitting around in the starter is starting to num num num starting to eat up and and kind of rise a little of course cuz that’s what yeast does but it’s also producing flavor so in this case it’s going to be eating the sugars that are in that wheat starch um and then it will taste more and more almost like yeasty and sour doughy in the end product even though this is not a Sourdough but in the end a starter is just a mixture of flour water and a little bit of yeast to get it going and to provide flavor and then you will add it to the resulting dough and that should be covered otherwise it will produce a crust and you’re going to put it in a warm area not too warm no higher than that 72 de and a correction Frank switch who died early today at his home in Athens was 70° okay I want you to see the difference oh oh it oh it’s very yeasty so let’s make sure that all the dry stuff is combined ooh I’m liking this mama add that lukewarm water and I’m going to put this in here it’s already pretty do I smell the sorgum I am just so not a fan of sorum hopefully I like this it’s one of the last ingredients is okay I think I also smell that pea protein if you ever make those protein shakes sometimes I use pea protein it’s a weird smell anyway let’s let this rest for 20 minutes and then see what we do next on the back of the bag 20 minutes have passed it’s time to go on to the next step I’m just going to do this a couple more times as I wood with a gluten full dough so I’m going to make for darn sure that this is covered and in a warmer area so that it does get puffy see you then 40 minutes so my next job is to prepare it for it’s shaping so my oven is preheated I will put the Dutch oven in there and ask for the dough need five to six times then Loosely shape into a round so let’s one two three so that is now done I’m going to put it seam side up there’s not much of a seam this down and now I’m going to cover this and we’re going to proof it for 40 minutes again while we are preheating the oven the two things should happen at the same time so uh a little over 40 minutes have elapsed it says here 30 to 45 minutes or until puffy it is it is puffier I noticed it what it doesn’t have is that distinctive jiggle that you will usually have in a yeasted product that has gluten in it I mean just a little I’m not going to touch it too aggressively because right now everything that I do with this dough I want to handle it with kid gloves because it has all that expansion that I want to hold there until it hits the oven um so now I’m going to flip it it says here flip it out under the the parchment now my parchment I’m going to Center here gently drop onto I felt something happen so I’m going to lift this I’m going to lift this very slowly because what can happen oh it’s fine never mind what can happen is sometimes that fabric part of it can stick to the bread I have Lambs these are the Lambs I use a lamb is the thing that you use to cut or score the bread l a m e but pronounced like these are the ones that I like uh I always have tons of these handy and I will do a box score so I’m going to go one 2 3 4 and scoring is important because as the dough Rises it will often split of its own accord in places that you haven’t asked it to if you don’t score it by scoring it you’re saying if you’re going to expand this is placee where you’re going to expand and I’m going to convey this please don’t break into the oven I’m going to put those right there remember the lid is hot and it says to bake I’ve got to be fast 40 minutes with the lid on uncover and then continue baking for 20 to 30 minutes let’s do this 40 minutes lid on [Music] you can see kind of this anemic top zero expansion and just this looks terrible I really do wonder whether I need to adjust this a lot lower in temperature so um I’m willing to try this again I’m not blaming the flower um we did the technique as described in the recipe but it could very well be that my oven is a little too aggressive and it needs something a little gentler to allow it to expand it’s still warm but I’m going to cut into this to see the crumb this is a tight tight crumb but I mean it’s not terrible I also shouldn’t be cutting when it’s hot but uh to be continued back of bag gluten-free bread part two electric Baloo we’re going to do everything the same as far as ingredient weight and measures are concerned however the changes that I’m going to be making are to kind of identify what went wrong and that was I think room temperature here Vermont we are having a snowstorm cold when I did it the first time also cold uh the second thing is I’m going to address the oven temperature clearly mine was too high and if you’ve I’ve said it once I’ve said it a million times oven are big fat Liars so if you know your oven if you know that putting it at 450 is going to Scorch that bread change it accordingly our starter is looking good as before bumbly rumbly I’ve let this go as they indicated almost 24 hours smells yeasty great 2 teaspoons sugar one teaspoon fine sea salt going in 210 G of the gluten-free bread flour now I’m going to add the half teaspoon yeast with a starter we started with a/4 teaspoon now we’re adding a half a teaspoon instant yeast that can be added straight to the dry ingredients then we’re going to add the warm water 170 G Going straight in beep it’s 169 so [Music] close they indicated that if you’re doing this by hand some lumps are okay nice our 20 minutes are [Music] up boy this is just sticky uh and probably I don’t have to press as hard as I am but and I’ve already done it more than six times but it’s looking a little smoother and now the instruction is to put it into the bowl and cover it again for 40 minutes or drum roll please until it’s puffy make sure you start with that room temperature water but also keep in mind the temperature of your room because it is winter when I made this the first time I stuck to the numbers on the bag but they gave me that second indication or until puffy I’m going to look for something more than just time right I’m going to look for some puffy so let’s look for some puffy 40 minutes or more we shall see I will tell you I’ll see you then we’ve got puffy it’s been an hour and I also found a slightly warmer area of the house than I had this in before for the first go around I also took a picture of what it looked like before and after so after an hour it was looking as if it had filled the compl complete bottom and had risen and gotten puffy so it’s great to have something like this a picture of the before so you can see if indeed it has changed from 40 minutes to an hour ago cuz this is sticky so off to the side I also o I also have some water because this is sticky this is what I would do with a regular old bo this will help your fingers from sticking much better there isn’t a little bit of that inflation still present in there I’m going to create a little dumpling here close the seams and they said a rough ball so this is looking rough so looking craggy and Shaggy but I did what they said I’m going to put it seam side up into the BR form I’m going to take a picture again of what this looks like and I take two pictures and I take one from the side to get a sense of how high it has risen there we go cover find a warmer her place in your home and then up to 30 to 40 minutes they say let’s see what it says allow to rest 30 to 45 minutes or until puffy again it’s cold I think it’ll take longer than 45 minutes but we shall see I have my pictures to indicate what puffy will be let’s see it’s been 1 hour I believe we have achieved puffy I gave it an hour and I’m looking at the pictures and comparatively puffy it has arisen I’m happy it looks better than I did before so I’m going to transfer it to my handy dandy silicone instead of parchment you can use both gentle gentle it’s sticking ever so slightly and now I’m going to transfer it after I score it so same way I’m going to do 1 2 3 four into the preheated Dutch oven lid on top in we go it recommends 40 minutes and then take the lid off and then 20 minutes more we’ll see it when it’s out I have made the recipe on the back of King Arthur Baking Company’s gluten-free red flour not one not two but three times with different results for each one the first time my oven was simply too hot it’s a commercial oven and the recipe on the back says 450 I had it at 450 and it was charred therefore I turned my oven down 25° for the next loaves that I made because it’s the same thing you would do in a home oven if you have convection if you want to do conventional degrees you turn it down 25° that’s exactly what I did and that worked perfectly the next thing I did is I made one loaf and I used the minimum amount of time recommended on the back of the bag the second loaf I did maximum this loaf you can see is a little springier this one is more like a pancake but I would like to cut into them to see how they look and then I’m going to put them in my gob to see how they taste feels good crispier sounds good that’s a nice crumb that does not look dissimilar to what is represented on the bag and it smells mighty nice oh oo that feels good this crumb is a little more open I mean not crazy open it’s not like this is a gluten full Bowl where it can literally that gluten will hold those holes open because of the structure and the extensibility that’s available when you use gluten full flour but I mean again not dissimilar to what’s on the bag oh they smell very sweet this one has more Aroma I wonder this one I allowed to preferment for 24 hours total and then I let them both get puffy but this one almost doubly so I think I might have let this one go too far but I want to taste them to see what the difference is and I think personally the preferment is going to make a difference and that’s that first starter that you make before you make the dough itself so I smell it but it’s not crazy not a ton of flavor the crust is me I mean it would do this I can definitely smell more the crust feels better as I tear it open there is more flavor in this preferment that’s 20 24 hours that’s flavor building and building and building so I think what I’ve learned here that texture-wise it’s lovely it doesn’t have that full glassy texture that you get from a very open hold Bol that is made with gluten full flour but it is definitely moreish you just want to keep eating it and slathering it with butter this one definitely has the flavor that I’m looking for not exactly like a gluten full bread but something that is not dissimilar the texture of the crust is lovely I think that the structure maybe continue to grow as it was sitting but I think there’s something in the middle here where I don’t let it go as long so it can be a little perkier but I let that preferment go to get maximum flavor would I recommend King Arthur Baking Company’s gluten-free bread flour I think I would I think if you’re gluten-free if you’re Celiac this is definitely worth trying because the crumb alone is worth it I have had many gluten-free breads that are chalky or gritty that just don’t have that lovely texture that you’re longing for both the crust and the interior crumb kind of give themselves a little bit of that gluten feeling that you’re probably missing when you’re making gluten-free stuff so worth a try worth playing with just know your oven know the temperature of your room know that that sometimes you’re going to have to let it develop a little longer because it’s cold and then sometimes you’re going to have to take a little less time because it’s hot in the room just like any other yeasted product but is it worth it I think it is and I would love to continue playing with it so that my friends was back of the bag with King Arthur Baking Company’s gluten-free bread flour I think I’m going to make a sandwich you want a sandwich yes please let’s have a sandwich if you’re interested in more in-depth classes both in person and online visit sugarglider kitchen.com hey don’t forget to punch down those like And subscribe buttons [Music]