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Authentic Foods Steve’s GF Flour Blend

Authentic Foods Steve’s GF Flour Blend

According to Authentic Foods, their newest product, Steve’s GF Flour Blendis “the only gluten-free flour on the market that mimics the taste, texture, and workability of wheat.


Thank you to Authentic Foods for providing me with this free sample. 


Most gluten-free flours produce dough that creates a heavy batter and gritty texture, but Authentic Foods’ specialized high fiber formulation creates fast-rising dough, with a real-bread texture without any binders or grittiness.

 

The flour can be used to make a variety of baked goods and pastas, such as croissants, tortillas, raviolis, and more. Additionally, recipes using this new flour blend will contain more fiber than traditional baking products, making it an excellent choice for anyone seeking a healthier diet. 

 

Steve’s GF Flour Blend is also dairy-free, nut-free, soy-free, and non-GMO. Ingredients:  Rice flour, Non-GMO cornstarch, tapioca flour, millet flour, AF Fiber blend, sugar, salt, baking powder, ascorbic acid.

 

I decided to try the recipe for a loaf of bread that was printed right on the back of the package of flour.  I started to worry a little about this flour blend while I was making the bread because it was a hard recipe to follow.  It was written with measurements that professional or semi-pro bakers may use, but not necessarily the day-to-day cook.  For example, the flour is measured out in grams.  I bake a lot and very accurate baking requires measuring ingredients in grams so I have a scale, but I am not sure the average baker will have one. 

 

So while I found the recipe a bit tedious, the bread was actually really good.  It rose nicely and as Authentic Foods claims, it is not gritty at all.  The bread has a really nice crust and a moist texture on the inside.  It seems a bit “thick” versus light and airy.  But it held up well when sliced and used as a sandwich.  Most of all, I really enjoyed the flavor of this bread.  It tasted like good old-fashioned white bread.  Or at least, what I remember good white bread tasting like.

 

With Authentic Foods permission, I have reprinted the recipe and added some comments about ingredients.   My quantities are in italics.    

 

Recipe for Bread using Authentic Foods Steve’s GF Flour Blend

 

Gluten-Free-Bread-Loaf-Authentic-Foods-Steve’s-GF-Flour-Blend

 

Ingredients

 

 Yield:  One recipe 2 pound loaf

 

  • 542 grams (19.1 oz) Steve’s GF Flour Blend
  • ¼ cup egg white - 2 egg whites
  • 2 oz. unsalted butter (melted) - 4 Tablespoons
  • 1 Tablespoon light olive oil
  • 2 1/4 cups water (warmed 98 to 101 degrees)
  • 1 pkt (7g) yeast
  • 1 Tablespoon sugar

 

Preparation

Measure out Flour Blend. Measure out the water.

 

Gluten-Free-Bread-Loaf-Authentic-Foods-Steve’s-GF-Flour-Blend


 
Sponge the yeast:  In a small cup put the yeast, sugar and 1 teaspoon of the Flour Blend. Stir well & add1/4 cup of the warm water. Stir to combine and set aside for the yeast to sponge (5-6 minutes).
 
Whisk egg white until frothy. Add melted butter and whisk until incorporated. Add oil and whisk until blended.
 
Pour one cup of warm water into the egg white mixture and whisk until blended.
 
Place the flour blend into a mixing bowl and add the egg white mixture. Mix at medium speed until crumbly and just beginning to come away from the sides of the bowl.
 
Next add the sponged yeast and mix.
 
Finally, add the rest of the water and mix on medium speed until dough comes together. When dough pulls away from the sides of the bowl and forms a cohesive ball it is ready (Dough should feel silky and smooth). If dough seems sticky, give it a couple more minutes to hydrate and absorb the liquid. It will transform into a silky workable dough.
 
At this point the dough can be formed into designed shapes for breads, roll, etc.
 
Put a warm damp towel over the dough and place in a warm environment for proofing. Approximately 30 to 60 minutes.
 
Brush the top with an egg wash for color and sheen. Optional, sprinkle with sesame seeds or poppy seeds.
 
Bake in pre-heated 400 degrees F oven (375 degrees F in convection ovens) for 45 minutes- 1 hr. (Baking time will vary according to size of loaf).

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