Ah, the romance of baking bread. The kneading, the shaping – not to mention the warm and comforting smell of freshly baked bread. If you’ve never had the experience, gluten-free … more
Ah, the romance of baking bread. The kneading, the shaping – not to mention the warm and comforting smell of freshly baked bread. If you’ve never had the experience, gluten-free or otherwise, it’s time.
Cup4Cup is a very starchy flour. That’s why it makes such amazing gluten-free puff pastry. That stuff is world class. All that starch also makes for very fluffy bread. Compare the loose crumb you see here to Better Batter’s crumb from the other day.
When you first make the dough*, before adding more flour by the tablespoon, it’s very soft and batter-like.
A few more tablespoons of flour, and it really holds together beautifully.
Here it is divided into pieces.
After shaping and before it rises.
After the rise. It doesn’t rise very high (even under optimal conditions in my bread proofer), but it does rise.
There’s a fair amount of “oven spring,” which is a result of its not rising as much as I would like before going in the oven. But it browns so beautifully, which means it’s certainly not all starch.
All in all, I’d call it a win. Here are all the details:
|Cup for cup replacement claim||10|
|Cup for cup replacement result||9|
|Ease of use||10|
P.S. Stay tuned for a chat about making substitutions in baking. I do so cherish our chats. :)
P.P.S. If you like this post, you’ll love My Cookbook. And if you buy my cookbook, you’ll help sustain this blog so I can keep writing posts like this forever and ever. I really appreciate your support.