Alien's Day Out

First gluten-free baking attempt: Carrot Bread!

| 12 Comments

So it’s already Thursday night and I really don’t know where this whole week has gone…. time is just flying and before I know it, it will be 2012. craziness.

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Anyway, before I start looking too far ahead, I wanna backtrack for a sec and do a post about the gluten-free carrot bread I made last week~ As mentioned before, this was my first foray into the world of gf baking and I have to say, I was nervous! hehe. Clearly, I don’t have any intolerance to gluten, but I’ve gotten a few requests from some readers in Korea asking if I can include some gf items on the bake shop site, so I figured it would be useful to learn a bit about baking with different flours. Gosh, I can’t imagine being gluten-intolerant in Korea… it must be a nightmare, so I think it would be cool to be able to eventually provide some gf treats.

When I first started looking into gf baking, I was totally intimidated by all the different flours that I have never used or even heard about before. At least in Korea the flour varieties are more limited, which is actually a good thing because it simplifies my options… No teff, sorghum, or quinoa flours here (at least not that I know of). Instead, so far, I’ve found the following flours online, at supermarkets, or at the Foreign Food Mart:

rice flour (various types)
soy bean flour
corn flour
pumpkin/kabocha flour
potato starch
tapioca starch
buckwheat flour
coconut flour

Still a decent amount of options, and I’m sure there will be plenty of wild experiments in the future!

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Since this was my first time baking gf, I wasn’t sure what to expect. The bread rose beautifully, but the texture was noticeably… different. It was slightly gummier than I expected, but had this spongy quality to it at the same time. Is this normal? I also noticed that even though I only used 1/6 cup of oil, it still felt oily to the touch. It was still definitely edible though, and not bad for a first gf attempt! I’m a bit hesitant to post the recipe because I’m a total gf-noob and the carrot bread isn’t quite where I want it to be. However, I’ll let you try it and judge for yourself…. maybe you can tweak the recipe and let me know how yours turns out. :)

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For my gluten-free flour mix, I used a blend of three different flours/starches:

White rice flour 1 3/4 cup (270g)
Potato starch 2 cup or (205g)
Tapioca starch 1 1/2 cup (205g)

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Gluten-Free Carrot Bread
makes 1 small loaf

1 cup gf flour mix (see above)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp xanthan gum
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice
1/4 tsp ground ginger
1/8 tsp ground cloves

1/4 cup + 2Tbs sugar (could increase slightly)
1/6 cup canola oil
1/3 cup soy milk
1/2 tsp brown rice vinegar
3/4 cup grated carrot

1/4 cup raisins, walnuts, etc

Preheat oven to 135F and prepare your baking tin. Sift and mix all dry ingredients together. Measure out the soymilk and add the vinegar, setting it aside for a few minutes for it to curdle. In a separate bowl, whisk the wet ingredients, including the sugar, and also add the soymilk-vinegar mixture. Mix the wet with the dry, until just incorporated and gently stir in the raisins and nuts. Pour into baking pan and place in oven. Bake for about 40-45 minutes, or until a toothpick inserted comes out clean.

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12 Comments

  1. yay so glad you are going into GF baking now. i started GF over the summer and i love it! i am officially GF right now, so it's been so much fun. this carrot bread looks perfectly moist and dense! :) have a great day mipa.

  2. it looks delish! thanks for sharing the info. hopefully you'll get it to how you envision it & then add it to your list of goodies!

  3. I'm hoping to take my sister to Korea some day (I was there as a missionary almost 20 years ago–can't believe it's been that long!–and went back to teach English with my husband later). My sister loves Korean food, but she also found out she has celiac a couple of years ago. Apparently this means she can't eat soy sauce (regular soy sauce, anyway) and gochujang. Possibly dwenjang also. I can think of some foods that would be okay, but it would be great to have some more info. Do you know anyone in Korea with celiac?

  4. I've heard xantham gum really helps the texture of GF baking, although I've never really tried it. I have a big jar if you want to do a test run with it. All my (and by all, I mean 1) GF baking experiments have turned out like interesting flavored thick crackers. :(

  5. AWESOME! I am always drooling over your baked goods but I am GF and this really made me smile.

  6. i am going to try that..

  7. Fantastic to see you experimenting with GF-food.

    Xanthum does help with holding things together(especially for flat-type breads like naan or crusts), but it can also do the gummy thing, too. Mostly the final product depends on the ratio of flours, starches, fat, and oil.

    You might look at http://glutenfreegirl.com/gluten-free-whole-grain-muffins/. It led me to make the switch to baking by mass and not by volume. GF flours have a different mass than wheat, so, if you replace the number of cups in a wheat flour recipe with the same number of cups of GF flour, the texture often comes out wonky.

    @Helena Yes, most soy sauce, gochujang, and dwenjang have wheat or wheat startch (somaekpun). Some brands don't. Generally I trust restaurants if they tell me they use home-made dwenjang without wheat, and things have turned out okay.

  8. It looks so good! We’re in Korea, too. I’ve gotten the white rice flour and the potato starch, but I can’t find the tapioca starch. Where do you get it? Can you possibly write it in Hangul so I can ask for it? Thanks so much!

  9. Hi there! I simply want to give an enormous thumbs up for the nice information
    you’ve got here on this post. I will probably be coming back to your blog for extra soon.

  10. Did you mean to say to bake at 350 F for gluten free carrot cake? I baked at 135F and it was still runny in the middle :( . Also, I recently learned that I was allergic to wheat, so I was thankful for your recipe. FYI…you can get many different types of gluten free flours on a website called iherb.com. They ship from U.S. There is no duty and products come in about 4 days (choose Korean Direct Postal). Their prices are great too; not to mention they carry many organic products.

  11. Thank you SO much for including some GF goodness! I saw ur restaurant in Eat Your Kimchi and want to come and visit soon!

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