Eh, Yo,... so i tried making GLUTEN FREE Pulla last night and well, i learned a lot.
No sequel is ever as exciting so i'll keep this short...
-I used KAMUT flour which you really need to knead better because it is a funny consistency.
-I used about 1tsp of Xanthum Gum per cup of flour which helped make the dough feel light even though it didn't want to be.
Two things happened aside from the projected 'dryness' that is a component of gluten-free breads.
#1: The dough rose really well before baking, but didn't seam together like the wheat bread and thus, my attempt at a braided loaf turned into a mess of three very thin peices trying to act as one but really not sticking at all.
#2: The bread tastes much better than it looks, but could use more 'sweet' to cancel out the 'nutty' taste of the Kamut. Man am i ever glad i put raisins in or i would just pitch this loaf altogether.
NEXT TIME:
-Use 1/4 cup more sugar for the recipie
-Only let the dough rise once for about 1hour and 15min's before baking.
-Skip the 'braiding' and make a loaf or 'pukkopulla-muffins' instead. Less crust=more fluffy!
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