The effect of cornmeal, buckwheat, and brown rice flour on poppy seed bread

1. The Effect of Cornmeal, Buckwheat,
and Brown Rice flour on Poppy Seed
Bread
By Nicole Borchers

2. Introduction
• Gluten is important in baked goods because it gives the products their
structure.
• The use of gluten can cause problems for people with celiac disease and
gluten allergies. It is important to find ways for them to enjoy the same
foods as everyone else.
• It is important to find the right substitute to suit your needs, as well as
figure out ways to properly prepare foods while using the gluten free
substitute.
• In my experiment I substituted corn meal, brown rice flour, and
buckwheat flour in place of all-purpose flour.
• In my research, I wanted to see how the type of flour used affected the
height, as well as see which one gave the baked product the best taste.

3. Methods
Recipe
- 3 cups all-purpose flour
- 1 ¼ tsp. salt
- 1 ½ tsp. baking powder
- 1 ½ cup milk
- 1 ½ tsp. almond flavoring
- 1 ½ tsp. butter flavoring
- 2 ¼ cups sugar
- 2 Tbsp. Poppy seed
- 1 ½ tsp. vanilla
- 3 eggs
- 1 1/8 cups cooking oil
- I mixed all of the ingredients together
and baked the bread for 60 minutes each
at 350° F.
- In each variation I only changed the type
of flour used.
- I used the same glass loaf baking dish for
each variation.

4. Results

5. Objective Test
• I did an objective test where I measured the height of the bread
after cooking to see how the gluten free flour changed the end
product.
• To test the height, the bread was cut in the middle, and the
height was taken from the peak.

6. Subject Test
• I did a descriptive test for my subjective test. I looked at the
different flavors and textures of each different type of flour used.
• Flavor and texture were found by sampling the bread.

7. Results to Objective/Subjective Tests
Flour Height Flavor/Texture Appearance
All-purpose 2 ¾ inches Sweet, normal, moist Golden brown, rounded top
Brown rice 1 ¼ inch Mushy (very moist), grainy, rice
flavor,
Dark golden brown, falling
apart, sunken in top
Corn meal 2 inches Corn bread, crumbly Dark golden brown, flat top
Buckwheat 2 ¼ inches Plant flavor, moist Gingerbread color, slightly
rounded top

8. Discussion
• After the research, it can be concluded that gluten free flours do
have an effect on the height, and flavor, of baked goods.
• I found that the brown rice flour was the moistest, and the corn
meal was the driest.
• The brown rice flour is high in fiber and makes the product grainy.
It is also supposed to make baked goods dry and crumbly.
• Buckwheat flour adds protein, fiber, vitamins and minerals to
gluten free recipes. It comes in light and dark varieties. It is
better to use the light colored flour for gluten free recipes.

9. Conclusion
• I found that this experiment was a good way to become familiar
with different gluten free substitutes.
• It is also important to find out how to prepare foods with gluten
free flour. The recipe being used may have to be modified to get
an end result similar to the original recipe.
• I also learned, through my research, that there are many health
benefits to using gluten free substitutes.