Yo!
No pictures, sorry -- I owe you.
I'm just being blown away with my most recent gluten free baking experiments. As you all know (because the only people reading this are family and friends ;-)), I've been a bit psycho about GF baking since January this year, with the whole rice/arsenic thing. A ridiculous amount of my brain space has been taken over by variations on sandwich bread loaf recipes.
I'm avoiding rice flour (we'll eat rice that looks like rice, but not hidden as flour), and I hate the smell of xanthan gum (bionic nose), and everyone other than Ria in this family are sensitive to the funky smell of sorghum flour that shows up when it is even mildly old. That kills all the easily purchasable GF bread loaves and mixes. So, homemade GF sandwich loaf bread.
I've obviously (um, obvious to GF bakers only) gone the psyllium husk route. Psyllium husk can act as a gluten replacement, as can xanthan gum, as can guar gum (also a funky smell and aftertaste), as can chia seed and flax seed (though they aren't as impressive as psyllium husk, not good enough for a bread loaf).
We have this GF baguette we love, Against the Grain, which is based on tapioca starch + eggs + cheese, like Brazillian cheese bread. Its a variation of choux pastry. No need for a gluten replacement.
Psyllium husk is awesome for developing a bread structure, but the problem (for me) is that it doesn't bloody well TOAST. Psyllium husk absorbs huge amounts of water, which is what gives you the really good bread texture, together with its gelatinization. However, this makes it nearly impossible to make the darn stuff toast properly. I like things to crunch and toast. Seriously failed in the toast zone. Xanthan gum toasts, but has that funky flavor/smell.
So.... I found out that the woman behind the Against the Grain baguettes, Nancy Cain, had a GF cookbook.
http://www.amazon.com/Against-Grain-Extraordinary-Gluten-Free-All-Natural/dp/0385345550
So, Ms. Cain works with the gelatinization properties of starch, specifically tapioca starch, and loves this light buckwheat flour that I love
http://www.ployes.com/online-catalog/product/3-acadian-light-buckwheat-flour-3-0-lb-per-bag.html (I found her cookbook from a mailer from the light buckwheat flour folks). I've done a number of her recipes from the book (cookies and pancakes) that are awesome, but I wasn't really impressed with her bread loaves based on pre-gelatinization of the tapioca starch....though it is an awesomely fun science experiment to play with varying the temperature of water/oil mixed with tapioca starch and see how dramatically differently the texture is (cold water + tapioca = slurry, boiling water + tapioca = bouncy rubber ball).
So, on a whim, I tried her bread recipe that used the pectin from applesauce (apple butter, actually, but I tinker with everything), but doesn't fully pre-gelatinize the starch with a boiling water/oil component. The "gluten replacement" structure is from eggs and the pectin of the apple butter, which I replaced with applesauce + canning pectin. The batter was basically liquid, but it made bread. I didn't pre-gelatinize the starches with hot water, but it (*&*&%&% made BREAD. Weird structure issues, but bread. 2nd time I followed the recipe more, and used WARM water & WARM applesauce. Heat is a big big factor in this pre-gelatinization of starches, and the loaf was AMAZING. Stretchy, moist, rose, AND IT TOASTS.
My mind is blown away. No gluten replacement really necessary, beyond adding the structure of eggs (which is a huge amount of structure --- think choux pasty and genoise sponge) plus working with the temperature features of the starches.
This is an awesome loaf of bread. Stretchy, tasty, it toasts, and it relies on just eggs and gelatinization of starches. No weird stuff, just temperature.
Crazy weirdness. Make this loaf with room temperature water, it makes a loaf of bread, although very strange in its structure. Make this loaf with warm temperature water, and it makes a loaf of bread with honest to goodness proper bread structure.
Chemistry experiments are FUN!!! Plus, Ria LOVES this bread....
whee!