The Good Loaf

I've been patient for a long time, trying to bake gluten free bread without using eggs. Many GF bread recipes do rely on eggs for leavening. So most of the loaves I've made over the last few months of trying to bake stuff again have been teasing me by rising at first, and then collapsing.

I've tried using different flours, different amounts of water, soy milk, and lots of other tricks, but success continued to escape me until a random web page I found suggested that my problem might be the Ener-G egg replacer I was using. So yesterday I tried using flaxseed meal instead of Ener-G egg replacer, and I ended up with the best loaf of GF bread I have ever baked.

I had used equal quantities of sorghum flour and garbanzo flour, with some cornstarch and powdered soy protein drink mix (ground up tofu mostly), and I did use 3 teaspoons of xanthan gum as well.

The bread was delicious, it sliced well, it had a fantastic crispy crust, and I'll be toasting more of it for breakfast today.

See photos here