I have been looking for a gluten free bread recipe that Sarah would enjoy. I haven’t had a lot of luck at the grocery store so I thought that I would try making my own. Gluten free baking is entirely different from baking with traditional flours. Gluten in traditional flours makes the dough elastic or chewy which is what gives it the normal texture you expect from bread. Because there is no gluten in gluten free flours, the bread has an entirely different texture. Breads with gluten also rise more than gluten free breads because the gas is trapped when the gluten strands are formed which causes the bread to rise. No gluten = no rising like a traditional bread.
Understanding Soy Lecithin
Soy lecithin is an ingredient in many gluten free baked goods. It is a natural chemical that is found in plants and animals that makes up cell membranes. Soy lecithin helps with emulsification of the fats in gluten free bread. That helps the bread remain softer by retaining more moisture. If you have ever tried gluten free bread in the past, you may have noticed that it is much drier than traditional bread. Soy lecithin helps with that problem.
Soy lecithin is an emulsifier. It helps two different ingredients stay together – like oil and water. Soy lecithin also helps stabilize foams by incorporating air into liquid. You can learn more about emulsification by using a (affiliate link) Molecular Mixology Kit which includes soy lecithin, sodium alganate, and calcium lactate. You will also learn more about the processes of spherification and gelification. These are natural texturing agents that can be used to make any dish or drink more fun. What a great way to wow your guests this holiday.
The Molecular Mixology Kit contains 1 box of 4 sachets of sodium algenate, 1 box of 4 sachets of calcium lactate, 1 box of 2 sachets of soy lecithin, 1 slotted spoon, 2 pipettes, 1 silicone mold and a booklet with 3 Molecular Margarita recipes. You can learn to make citrus foams, azure bursting pearls and learn about spherification.
Gluten Free Bread Recipe
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1 Tb Sugar
- ½ cup Brown Rice Flour
- ½ cup Tapioca Flour
- 1 tsp Soy Lecithin Granules
- 1 Tb Frozen Orange Juice Concentrate
- 4 large Eggs, separated
- Preheat oven to 375°. Lightly grease a 9" x 5" x 2-1/4" bread pan, set aside.
- Whip egg whites until stiff. Add egg yolks one at a time and then orange juice concentrate, whip in. Add soy lecithin, mix briefly.
- Add dry ingredients, mix well.
- Pour batter into prepared bread pan and bake 25 minutes (dough will not rise to top of pan). This recipe may be doubled.
- Makes 1 loaf (12 slices)