Experimenting with Baking Gluten-Free Bread

Hello to you all!

My latest experiment with gluten-free baking was, as you may have deduced from the title of this post, bread. I looked up several recipes for the purpose, and decided I liked the looks of this one best. 

Here are a couple notes on what I did and how it worked out: 

~the recipe says to use room-temperature egg whites. Well, my eggs were not at room-temperature, since I took them out of the fridge shortly before I began cooking. I put them in warm water to heat them up a bit, though, and that seemed to work fine. They also were not in fact large, which the recipe specifies they should be, but hey, it worked.

(Okay, so looking at the recipe again, it literally says that you can put the eggs in warm water to get them to room-temperature right in the recipe – I somehow missed that when I read it before and thought that was just my idea. Heh.) 

~the recipe says to use 2 1/4 tsp of yeast. My packets were about 2 1/2 tsp. I used the whole packet anyway, and that worked; however, the bread took significantly longer to cook than the recipe said (48 minutes as opposed to 30) and got much puffier than I expected, which on reflection I’ve decided was probably the yeast’s fault. So I won’t do more than the recipe says again. 

All in all, though, I think the bread came out very well. I might use whole eggs and less honey next time to make it more like a sandwich bread, but it was still good as it was. 

Oh, and one last note on storage – I stored it in the fridge, which I would not recommend. It definitely changed the texture for the worse, and made it rather dry and crumbly. I think next time I’ll store it in the freezer and only defrost one piece at a time as needed.