No, it’s not a post about Mozart (though I could). It is about the Tom’s Light Bread.
I decided to mix it up a bit. I did not get the ingredients together in time to try the European method in my bread machine this weekend (but the sponge is on the counter now!). Braden seriously wanted bread today, so I decided to make one now, make the sponge for tomorrow, and then make some flour mixes using different flours, to have on hand to do the European method.
Today’s bread was changed only by substituting 1/2 cup Montina in for 1/2 cup of the tapioca starch. It is definitely a heartier, whole-grain type of bread. Montina is my new favorite flour, as it is high in fiber (and we could all use more of that). You can’t use all Montina, though, so read their suggestions before using it.
The bread machine was removed from its cluttered corner and given prime real estate on the baking counter, delighted to be in use again. (I have a Cuisinart with a gluten-free setting.) I think I actually spent more time on it than I would have if I had baked it in the oven, because I was totally obsessing over it. Oh, well. I won’t have time to obsess over it tomorrow.
The other variations will be baked in the coming weeks, all as the European method. I should have a post tomorrow letting you know how the European method works in the bread machine.
What are the other variations, you ask? I will write out the flours that I have prepared in my jars.
- 1/2 cup sorghum flour, 1/2 + 1/8 cup chickpea flour, 1 cup cornstarch, 1 cup + 1 TBS tapioca starch, 3 & 1/2 tsp xanthan gum
- 1/2 cup quinoa flour, 1/2 + 1/8 cup chickpea flour, 1 cup cornstarch, 1 cup + 1 TBS tapioca starch, 3 & 1/2 tsp xanthan gum
- 1/2 cup millet flour, 1/2 + 1/8 cup chickpea flour, 1 cup cornstarch, 1 cup + 1 TBS tapioca starch, 3 & 1/2 tsp xanthan gum
- 1/2 cup buckwheat flour, 1/2 + 1/8 cup chickpea flour, 1 cup cornstarch, 1 cup + 1 TBS tapioca starch, 3 & 1/2 tsp xanthan gum
- 1/2 cup sorghum flour, 1/2 cup millet flour, 1/8 cup quinoa flour, 1 cup cornstarch, 1 cup + 1 TBS tapioca starch, 3 & 1/2 tsp xanthan gum
I just went along the row of jars and prepared these flour mixes (the labels were color-coded to keep me straight). When I am ready to use one, I will shake it up to mix the contents, take out half (a little over a cup and a half), add three tablespoons of brown sugar, a yeast packet (stir), and 1 & 1/8 cup warm water (stir and cover). Then let it sit for a day then continue on with the recipe.
Keep your eyes open for more variations on a theme!