Blackbird Bakery Gluten-Free Bread & Pizza Blend
Author: 
Makes: Makes 6½ cups (692 g), Enough for 2 loaves of bread or 4 pizzas
 
Ingredients
  • 2½ plus 1½ teaspoons (282 g) sorghum flour
  • 1⅓ cups plus 1 teaspoon (156 g) glutinous rice flour
  • ½ cup plus ⅓ cup plus 1 tablespoon plus 1 teaspoon (100 g) tapioca starch
  • ⅔ cup (60 g) gluten-free oat flour
  • ¼ cup plus 2 teaspoons (50 g) potato starch
  • 8 teaspoon (24 g) guar gum
  • 2 tablespoons (20 g) meringue powder
Instructions
  1. Using the spoon-and-sweep method, measure each ingredient into a large bowl. Whisk together and then sift the mixture into a separate large bowl. Repeat several times.
  2. The Dough: USING EGGS (OR NOT ): Many of my bread recipes include eggs, which assist the guar gum and meringue powder in the blend to create elasticity and volume. The eggs also impart their luscious flavor and richness. As I mentioned on page 86, if you can’t, or don’t, eat eggs, use an egg substitute like Egg Replacer. Just be sure the egg substitute foams after the water is added. (If it doesn’t foam, it’s not activated and will not do the job you need it to.) To check this, just give the egg replacer a quick whisk before adding it to the dough. Please note that the omission of the meringue powder will affect the blend pretty substantially, so if you attempt to make breads without using it and they don’t turn out as well as you’d hope, this is the reason.
  3. MAKING A SPONGE: A sponge is a mixture of flour (or in the case of this book, Bread & Pizza blend), yeast, water, and sometimes eggs and spices. The ingredients are mixed together and set aside to ferment for a period of time. After that initial fermentation, the remaining bread ingredients are then sprinkled on top of the sponge and are either left to rest for a second time, in which the sponge then bubbles up through the added ingredients, or are immediately mixed in to form the final dough. A gluten-free sponge performs the same functions as sponges in traditional bread baking. It helps build a robust bread flavor, and in my humble opinion, it makes for a better cell structure (meaning the size of the holes in the finished bread). Many of the breads in this book require a sponge. The pumpernickel on page 210 wouldn’t be the same without it, and your sourdough would be anything but sour if you didn’t begin with a sponge.
  4. To make a sponge, combine the sponge ingredients as called for in the recipe. Mix well—the sponge will be wet and won’t look very appetizing. Cover the bowl and chill the sponge for the time indicated before adding the remaining dough ingredients as directed in the recipe.
  5. COLD PROOFING AND RISING: Most bread doughs made with the Bread & Pizza Blend require a period of cold proofing, or rest and rising in the refrigerator. The cold proof is imperative to slow down the production of carbon dioxide in the dough. We need the CO2 for the bread to rise, but it will dry out gluten-free breads about three times as quickly as traditional ones. Cold proofing also allows flavors to develop, so your bread will taste like, well, bread.
  6. Gluten-free bread baking diverges from traditional bread baking in the number of rising cycles it requires. Traditional bread doughs have two and sometimes three rising cycles and are often “punched down” in between these risings. In gluten-free bread baking, there is a single rise and it takes place in the fridge. (Sometimes a short period of rising in a warm place is called for after the dough is placed in a bread pan, but this takes a maximum of 20 minutes, not a couple of hours.) You also won’t need to punch down the dough. So as you read the bread recipes, don’t be completely shocked that these steps are missing—it’s just the law of the land.
  7. To cold-proof your dough, begin by coating a bowl or other container with oil, shortening, or butter (usually the recipe will suggest which to use). Beware of nonstick cooking spray. I’ve noticed that it can cause unexplainable things to happen to gluten-free bread dough. Always use a pure oil (I favor olive oil) and organic shortening, like Spectrum, or butter to grease the container or bowl in which the dough will rise. Next, turn the dough into the greased container. Jostle the container a bit to coat the dough in the oil, shortening, or butter, then cover the container tightly with plastic wrap and set it in the fridge. Coldproof the dough for the length of time indicated in the recipe.
  8. After cold proofing, most doughs will be kneaded (see below) into their final shape—formed into loaves and set in loaf pans for Classic Sandwich Bread, for example, or pressed into a round for New York–Style Pizza. As mentioned above, some doughs are then covered lightly and set aside to rise at warm room temperature before being baked.
  9. KNEADING: In traditional bread baking, kneading is done to activate the gluten protein in the dough. Since gluten-free baking is, obviously, free of gluten, you might wonder why kneading is necessary. When I first started experimenting with gluten-free breads, the dough crumbled apart like clumps of dirt when the proofing started. The expanding yeast was breaking the dough instead of pushing it outward like a balloon. I quickly realized that I didn’t properly knead the dough in the bowl before proofing.
  10. Doughs made with the Bread & Pizza Blend are kneaded as the dough is being made, and sometimes a second time after cold proofing.
  11. When you initially assemble a dough made with this blend, the mixing of the ingredients acts as a first kneading. Please take note of how long to mix the dough in the bowl before proofing (usually a few minutes, but sometimes up to ten)—it’s crucial to the end result. This first kneading helps activate the guar gum to increase elasticity in the dough. Increased elasticity ensures that when the dough is placed in the refrigerator to proof, it stretches rather than crumbles as the yeast expands.
  12. When a recipe requires kneading after the proofing process, first dust the counter with a bit of glutinous rice flour or additional Bread & Pizza Blend. Lightly coat the dough with the glutinous rice flour or blend so it won’t stick to your hands. Form the dough into a rough disk. Working on the dusted surface, fold the dough disk toward you and press down and forward, stretching the dough. Your goal should be to gently extend the dough outward without tearing it. Rotate the dough 90 degrees and repeat, folding and turning, maintaining a smooth disk. Recipes using the Bread & Pizza Blend will indicate for how long you should knead the dough—in most cases, an approximate number of turns.
Recipe by Bakepedia at https://www.bakepedia.com/blackbird-bakery-gluten-free-bread-pizza-blend/