El foro del pan

Laurent, del bloc , es muy parecido a lo que dice Samantha, él usa 2 cucharadas soperas (2Tbs) por cada 500 gr de mezcla de harinas.

Dentro de los comentarios de la entrada que habla del psyllium, también hay estos dos comentarios que vienen aquí al caso (porque hablan de sustitutos del gluten):
* el inconveniente de las gomas de guar y chantana, es que dejan el pan mas húmedo. No hace falta poner mucho.
1 cucharadita de café por cada 500 gr de harinas
* el sirope de tapioca sería otra alternativa: una persona hace esta mezcla
1 cucharada sopera con 1 Litro de agua, se pone a calentar hasta obtener un jarabe pegajoso que se conserva en la nevera varios días y que se utiliza reemplazando el agua en la fabricación del pan

Mas o menos es lo que vengo usando yo, 2 cucharadas por pan, aunque no llego a 500g de harinas.
Sirope de tapioca??!!! mas terminologia no porfavor!!

lo sabía que que con esas palabras mágicas te iba a crear otro lio mental para tus experimentos

Ooooooo I have so much to share about gluten free bread baking using psyllium! I swear by it! Psyllium has revolutionized gluten free bread baking for certain! I will collaborate all my info and share with you all soon.......be right back, though it may take me a while.........

Muchas gracias Samantha (Thank you very much !!)

The amount of water is a tricky thing. I've noticed that you can vary the liquid a lot if you're using psyllium as a binder. Right now for free-form loaves I've been liking bread that's 110% hydration, but I've experimented with bread that has been as low as 70% and as high as 120%. All work, but give a bit of a different result and a different bake time, too.

Shaping does in fact have a lot to do with how well a bread rises. I think this is why the psyllium is so important. You just can't shape a loaf that uses xanthan gum unless it's either very densely whole grain or low hydration or both, in which case it's difficult to get a light crumb. With psyllium you get enough structure and firmness to shape but you can use starches and lots of water, which helps the crumb texture and rise. It's all a balancing act, though, so each flour blend will take a different amount of psyllium and water and baking time.

It's true that creating the surface tension while shaping will make for better rise or at least better oven spring, especially if the bread is a free-form loaf. When you're using a loaf pan it's not as important but it can still help. I use a loaf pan that is is slightly smaller than a standard bread pan. It is 4x4x9 inches. The narrower pan gives you higher loaves for the same amount of dough. The slices aren't necessarily bigger but they are more user-friendly.

Both yeast and psyllium can clump together if it's not mixed properly, so maybe the various ways of incorporating it are just different methods of making sure it doesn't clump up. I know I've put the psyllium in the dry ingredients and I've seen whole pieces that didn't dissolve in the crust after baking. I think that's when I went to mixing it into the water first.

I suspect that the different ways of mixing the stuff together are simply different ways of aerating the dough. My method of aerating the dough is to simply put the water and psyllium in the bowl and mix together for about two minutes, then add all the other ingredients and mix it on high with the paddle attachment for several minutes.

Punching the dough down after 1/2 hour of first rise and doing a second rise. You'll be surprised at how much more flavor you can get from the yeast with a second rise! Just don't over-proof it the first round, and use 2 tsp or so only of yeast if you are going to proof it twice. Also, if you do a second rise, you can actually form the loaf (thanks to the wonders of psyllium. You get a better rise and a better shape if you can pull this off.

I've used chia for bread in addition to eggs or in addition to psyllium husk, but my sense is that it doesn't have quite enough gelling/binding power to use it on its own. I use about 15g of chia and 45g of flax in a loaf with 450g of flour, but that's in addition to eggs. I like chia because it gives the bread lots of flexibility. But psyllium gives bread the strength.

Hola soy nuevo en el foro y celiaco hace 20 años

La verdad es que el tema del pan lo tengo abandonado, pero hubo un tiempo en que me interesaba mucho y el otro día para ponerlo en la página web que estoy haciendo hice un pan básico, sin concesiones a la galería, harina, levadura, agua y sal, para comparar las harinas más comunes que hay en el mercado español

Lo hice en la cocina de mi hermana para evitar la contaminación cruzada porque utilicé como testigo harina con gluten. La realidad es que trabajar la masa de harina con gluten es todo una gozada. Pero el asunto que lanzo es el siguiente: de los sustitutos del gluten más conocidos: goma xantana, goma guar e hidroxipropil-metil-celulosa ¿Cual opinan los expertos en pan del foro que es el mejor?

Gracias por todo. Es demasiada información y la tendré que ir procesando poco a poco

Solo alguna idea básica: que algo sea natural no quiere decir que sea necesariamente mejor, muchos venenos son naturales, por ejemplo la cicuta o la amanita phaloides

La goma xantana no se puede consumir en exceso porque tiene efectos secundarios

Hola, yo utilizo el plántago ovata como sustituto del gluten, ¿lo has probado?.
He visitado tu página web y está muy bien que alguien mas se anime a investigar como hacer un buen pan sin gluten. Tan solo quiero hacer un inciso: en tu web dices que "Solamente el arroz y el maíz no contienen gluten", aquí deberias añadir el sorgo y mijo.

Un saludo y bienvenido al club
Nano

Muchas gracias. Tienes toda la razón, lo corregiré