Pooka's Dark Gluten Free Bread

A faux pumpernickel for a Deli flare.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6     Preparation Time :1:00


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Dry Ingredients:
     1/4           cup           cocoa
  1                 cup           Brown Rice Flour
  1                 cup           Corn Flour -- (maize flour)
     1/2           cup           Chickpea Flour -- (gram Flour)Or whole bean flour
     1/2           cup           Tapioca Flour
     1/4           cup           Arrowroot Flour
     1/4           cup           Cornstarch
  3        tablespoons       Flax Seed Meal -- corn bran or rice bran
     1/2           cup          Skim Milk Powder -- dry milk substitute
  3          teaspoons       Xanthen Gum
  1           teaspoon       Gelatin Powder, Unsweetened
  1         tablespoon      Pectin
     1/2      teaspoon      salt
                           
Leavening/Proofing Ingredients:
  2 1/2      teaspoons    Active Dry Yeast
  2          teaspoons      Sugar
  2                                Eggs -- or (4 tablespoons dry egg powder or meringue powder plus 1/4 cup warm water)
                           
Wet Ingredients:
  1                 cup       Warm Water -- (110 degrees)
     1/4           cup       Olive Oil -- I like melted coconut oil
     3/4           cup       molasses
     1/4           cup       Sugar -- like brown
  1         tablespoon   apple cider vinegar

Proofing the Yeast:
Mix together yeast, 2 teaspoons sugar, and 1/4 cup warm water. Set this mixture aside in a warm location away from drafts, to proof 15 minutes. It should become frothy. If the yeast does not froth up, you yeast is to old or you water temp was to hot or to cold. Try again still doesn't froth dump it and go buy some fresh yeast.

In the mixer bowl add ALL dry ingredients. Whisk or sift ingredients together thoroughly. Set aside.
In a medium sized bowl whisk eggs with other wet ingredients. Add proofed yeast, whisk.

Using the dough hook of your stand mixer on slow speed, gently pour wet ingredients into the dry ingredients. Mix dough on medium speed for 5-8 minutes. Occasionally use a rubber spatula to push dough down the sides of the mixer bowl. While your dough is mixing, you can prepare your loaf pans. The dough should resemble a sticky biscuit dough or thick quick bread batter. Add more brown rice flour or warm water to adjust dough if necessary

Scoop dough into a greased 8 x 4 1/2 pans
Grease a piece of wax paper or parchment paper and place on top of bread pan to cover.
Place covered loaf pans warm draft free place and let rise for 40 minutes to an hour. The dough should have risen to have a rounded top about 1/2" above the top of the pan.

Preheat oven to 350°F.
Place risen loaf of dough in the oven for 50 minutes. Crust should be light brown in colour and a thermometer placed in the middle of the loaf should read around 190°F for a finished loaf. Remove Bread from the pan and tap the bottom, it should sound hollow if it does not wrap loosely in aluminum foil and bake another 10 to 15 minutes.

Let loaf or loaves cool completely before cutting. Put bread in a plastic bag once all heat has dissipated.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Yield:  "1 Loaf"
Start to Finish Time:  "2:20"
T(Cook):  "0:40"
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Per Serving : 488 Calories; 13g Fat (23.7% calories from fat); 9g Protein; 87g Carbohydrate; 7g Dietary Fibre; 71mg Cholesterol; 233mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates.

NOTES : This bread will remain fresh if sealed after cooling for about 7 days.