Sunday, September 25, 2011

Gluten Free Sandwich Bread

In striving to find tasty GF alternatives to our regular breads I came up with this. Very tasty, slices nicely and not overly crumbly. I have made this recipe twice already since going GF and I think it will be our standard go-to for everyday bread for Logan. Also makes excellent bread crumbs for coating for chicken or pork chops, just toast well and chop in a food processor until fine.

2 tsp yeast
1 cup warm water
2 TB honey or white sugar
2 TB olive oil
2 tsp apple cider vinegar
2 eggs

1 1/4 cup brown rice flour
1/2 cup millet flour
1/2 cup ground flax
1/2 cup potato starch
1/4 cup tapioca starch
2 tsp xanthan gum
1/2 tsp salt

( I will add in the first few steps pics next time I make it)
In a bowl mix warm water, yeast and honey(or sugar) mix and allow to sit for 5-10 minutes until foamy

While you are proofing the yeast in a separate bowl mix dry ingredients well.

Add olive oil, cider vinegar and eggs to liquid and mix well.

Add dry ingredients 1/2 cup at a time. I switched to my dough hook about 1/2 way through the addition of dry.

Knead well, you can add a touch more rice flour or millet flour if it is really sticky (but remember it IS supposed to be slightly sticky, too much and it will get crumbly)

Transfer to a greased bowl, cover and allow to rise to doubled(about 30-45 minutes)

Punch down, knead a few times and place in a greased loaf pan. Allow to rise about 30-45 minutes more.

Preheat oven to 350, bake 40-45 minutes until it makes a hollow sound when thumped or a thermometer reads 190.

Allow to cool completely before slicing.

Toasted and ground into bread crumbs:

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