Softest And Squishy Gluten Free Bread

Today it's not about nutrition, It's about craving of something that's softest and squishy gluten free bread!

Pandan flavor (credit picture to my group member)

Let's talk about softness. 

Actually, since last year i've already found formula to make softest gluten free bread. 

All u need are:

• The right flour's ratio
• 2 Binder combination
• The suitable hydration

Why i pinpoint these 3? cause it will affect the whole texture of your gluten free bread.

Today, i've tried recipe reshared by my fb group members in Resepi Gluten Free ASMRDHIA but i changed to gram measurement.

This recipe credited to Gluten Free Habit. I've made an adjustment using 9g of psyllium husk (refer my binder ratios 1:3 (ph:xg)

In bread recipes, if want super soft texture, you have to use 2 kind of binder combinations

I learned this from one of my favorite blogger. 

This bread texture exactly same like my Masterpiece Recipe in Masterclass, I named it Squishy Bread and have tweaked it into 2 versions (GF and GFSD)

GFSD= Gluten Free Sourdough

But in this article post, i'm not sharing squishy recipe cause it's special recipe for my Masterclass members

I will share results of another recipe made by my group members. Texture 100% same like my squishy bread although it's different recipe. 

Same texture (can squish and super soft), but taste and smell of the bread are slightly different

In this recipe, using 3 type of starch flour that are White rice flour, cornstarch, tapioca starch

Binder combination ratio same like mine too. 

All flour can substitute with other flour that have same function and texture

I tweak just a little from actual recipe HERE

U should try cause this sandwich bread super soft!

LOAF PAN: 350g 

SIDE 13X11.8 cm

BOTTOM 11.6X10cm

HEIGHT 11cm

Dry ingredients:

• 100g Tapioca starch (can use potato starch/arrowroot starch)
• 100g Cornstarch 
• 100g White rice flour (100% rice) (can use brown rice)
• 1tsp whole Psyllium husk ( i measure 3g)
• 2 1/2 tsp Xanthan Gum (i measure 9g)
• 7g instant dry yeast 
• 20g coconut sugar 
• 8g salt
• 7g baking powder

Wet  Ingredients:

• 180g plain water (if want pandan flavor, blend with pandan leaves and strain it before add into recipe)
• 3 whole eggs (large size) (mine total 162g)
• 1 tsp apple cider vinegar (can use lemon juice) (mine 4g)
• 50g of cooking coconut oil (can use palm oil or any oil u like) 

This recipe, have eggy smells. If u want to add vanilla powder or use pandan water, this will enhance the smells, texture and taste. Try it!

How to make it:

1. Mix all dry ingredients in a bowl. Stir until well combined
2. In other bowl, add all wet ingredients and stir until well combined
3. Next, pour wet ingredient in dry ingredients
4. Use stand mixer and mix at medium speed until the batter is well combined and smooth
5. Prepare your loaf pan. Use baking paper so that your bread will not stick on your loaf pan
6. Pour all the batter in your loaf pan. Smooth the surface using spatula. The dough will be sticky and cannot shape at all. We don't need to knead it or shape it. Just pour it in loaf pan and wait it to proof until double or triple rise
7. Mine wait until 2.5 x rise. On second rise, i preheat oven 200°c but inside my oven only can go until 150°c. After oven thermometer (not temperature from oven) shows 150°c, and the dough already 1 inch above my loaf pan (Almost triple rise), I baked it until it turned golden brown and inside was perfectly cooked.
8. How to know it's ready? I inserted a stick into the centre of bread and then pulled it out.
9. If still sticky and wet, the bread isn't done yet. If it comes out with a chewy texture sticking to it, the bread is ready to be taking out from the oven
10. Remove the bread from loaf pan and let it cool before slicing
11. Eat with homemade jam. or mix match with protein/fibre from real food so that u get nutrition from your meal.

Please read my tips below:

Measure in grams to get best results.

Bread will rise higher when baked

You can bend it! Yay!

I make sure it proof until 1 inch above my loaf pan. My pan small size that's why i need to proof if like this. But if you use different loan pan/larger pan, measure your dough rising up to 2 times or 2.5 times

This bread sticky and cannot shape. You don't need to knead it and only 1 time proofing is enough

Have fun! If u have tried this recipe, Feel free to share it with us at FB GROUP Resepi Gluten Free ASMRDHIA