Have been baking up a storm lately. Well, a relative storm. Ran out of ingredients and had to make a trip to Bob’s Red Mill and their bulk bins, so there were a couple of weeks there where we were buying Udi’s bread (good, but ouch! …hard on the budget).
The past six weeks I’ve been using recipes mostly from the Art of Gluten Free Baking. The bread recipes are pretty easy, once you’ve put the flour mix together, and I’ve had good results with everything (except the pizza dough, the first time I made it, as I didn’t read the directions carefully enough and so the finished pizza was really limp and soggy).
The flour mix bakes up beautifully, but I think it needs some tinkering. There’s something of a bitter aftertaste. I can just barely perceive it. Middlest has more sensitive taste buds and flatly refuses to eat the bread. She might have a problem with the texture, which is slightly spongy, though the rest of the family seems to think that the bread is pretty close to what we used to eat before we went gluten-free.
The flour mix ingredients are brown rice flour, white rice flour, sweet white rice flour, and tapioca starch, with a little xanthan gum thrown in. Haven’t figured out yet which ingredient is bitter, unless it’s the sweet white rice flour? I’d never used sweet white rice flour before. Or maybe it’s the tapioca starch, which I’ve used in smaller proportions before this. Will have to tinker with the mix a bit, maybe substitute sorghum and/or millet to try to get a better flavor.
Got any suggestions for making this mix more palatable?