My first experiment using Expandex

Comparing three breads
Left to right: Recipe #1, Recipe #2, Celiac Specialties Pumpernickel Breads

Summary

Here is what we were trying to achieve:

Here is what we found out:

Pre-testing notes
Although three recipes are shown, only Recipe #1 and Recipe #2 were actually tested. In general, we don’t like the “mouth feeling” of rice flour breads, so we substituted white sorghum and a bit of teff – flavor – as a substitute for rice in Recipe #1.

We also don’t like the strong taste of soy bean flour, so we substituted mild navy bean flour (available from Heartland or Celiac Specialties LLC). This flour has a much milder smell than Authentic Foods Garfava or Bob’s Red Mill Garbanzo and Fava bean mix. We did not experiment with the Garbanzo-Fava flour blends on this round.

You can increase the complexity of the flavor of gluten-free breads and the sourness by fermenting all of the liquid ingredients and 1/3 of the dry ingredients (except the salt) for a minimum of 30 minutes and a maximum of when the product has tripled in bulk or just fallen back into the bowl – possibly as much as 6 hours. Then you add the rest of the dry ingredients, salt, mix and place the batter in a baking pan. This technique is called making a “poolish.”

Details

Both Recipe #1 and Recipe #2 produced excellent results, although they were more rubbery than Celiac Speciaties bread.

Recipe #1

Recipe #2

Bread Recipes
Original Recip(Recipe Zero)

Original Recipe (Recipe Zero)
Amount Measure Ingredient
1 3/4 Cups Expandex
1 3/4 Cups White Rice Flour
3 Tablespoons Soy Flour
4 Tablespoons Granulated Sugar
1 Tablespoons Active Dry Yeast
1 1/2 teaspoons Salt
3 Cups Egg Whites
1/4 Cups Vegetable Oil
1 Cups Water (110°F: hot from the tap)
1/2 teaspoons Cider or rice vinegar

 

Modified Recipe #1
Amount Measure Ingredient
1 3/4 Cups Expandex
1 3/4 - 2 T Cups White Sorghum
3 Tablespoons Navy bean flour
3 Tablespoons Granulated Sugar
2 Tablespoons Teff
1 Tablespoons Active Dry Yeast
1 1/2 teaspoons Salt
3 Cups Egg Whites
1/4 Cups Vegetable Oil
1 Cups Water (110°F: hot from the tap)
1/2 teaspoons Cider or rice vinegar

 

Using Carol Fenster’s Recipe for GF flour mix in the Modified Expandex Recipe (Recipe #2)

Amount Measure Ingredient
3/4 C + 2 Tbsp + 2 tsp

Cups Expandex (See note below)
1-1/4 Cups White Sorghum Flour
1-1/4 Cups Potato Starch
1/4 C + 2 Tbsp + 2 tsp Tablespoons Navy Bean Flour
(optional: decrease sorghum by 2T and add 2T Teff) Tablespoons Teff
3 Tablespoons Granulated Sugar
1 teaspoons Xanthan gum
1 teaspoons Guar gum
1 Tablespoons Lecithin granules (optional)
1/8 teaspoons Ascorbic acid
1 Tablespoons Active Dry Yeast
1 1/2 teaspoons Salt
3 Number Egg Whites
1/4 Cups Vegetable Oil
1 Cups Water (110°F: hot from the tap)
1/2 teaspoons Cider or rice vinegar

Now that the right ratio of Expandex has been determined, here is what should be done:

Use 3/4 Cup conventional tapioca flour and 1/4 Cup (4 Tablespoons) Expandex

Directions common to all recipes

1. Measure and blend all dry ingredients using a stand mixer with open blades (dough paddle, not dough hook).
2. Add in egg whites, vegetable oil and apple cider vinegar to dry ingredients at low speed and blend gently. (Dough will be crumbly).
3. Slowly add hot water (yeast mixture) until well blended at low speed.
4. Increase mixer speed to medium and mix for 5 minutes (dough will be the consistency of a thick cake batter).
5. Preheat oven to 375° F [about 15 minutes prior to bread having doubled in bulk]
6. Spray bread pan with cooking spray or better yet coat with margarine and dust with brown rice flour
7. Pour dough into pan (dough should fill about 1⁄2 of the pan) and cover with a damp cloth or plastic wrap.
(Make sure cloth does not stick to the top surface of the batter - spray top surface with olive oil spray). 
8. Set pan in a warm place (on top of oven) until bread has risen just under the lip of the loaf pan
(Sometimes it will take about 30 to 60 minutes)
9. Score the top of the bread with 3 - 5 diagonal cuts before placing in oven.
10. Bake for 25–28 minutes or until crust is golden brown - first two recipes. - 40 minutes for third recipe. Check with stainless steel bread tester.
11. Let bread cool down for about 15 minutes and then remove from pan.
12. Allow the bread to completely cool (about 1 hour) on a cooling rack, before slicing.
Baking Tips: Do not slice bread while it’s still warm. Slicing bread while trying to cool down will cause your bread to lose its desired size, shape,
and crown. Bread can be stored in freezer for longer shelf life if desired, otherwise it can be refrigerated to maintain freshness. If making one
8 inch loaf of bread, excess batter may be used for making a couple dinner rolls or 2–3 hamburger buns in mini springform pans.

http://expandexglutenfree.com/downloads/recipes/white-bread-recipe.pdf

Flour mix recipes

Bette Hagman's Bean Mix
Amount Measure Ingredient
2 Cups Bean flour
1 Cup Sorghum flour
3 Cups Corn or potato starch
3 Cups Tapioca starch

 

Carol Fenster's Sorghum Mix
Amount Measure Ingredient
1/2 Cups Bean flour
1 1/2 Cup Sorghum flour
1 1/2 Cups Corn or potato starch
1 Cups Tapioca starch

 
http://www.grandtimes.com/Gluten-Free.html