Friday, March 18, 2011
Pooka’s Light Brown Gluten Free Bread
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| Pooka's Light Brown Gluten Free Bread |
I have been playing with gf bread recipes for about 5 years now. Almost all recipes I have come across claim to be the best you’ve had since wheat bread.
Sorry, I haven’t had them live up to their claims, the first slice always tasted good, but then it cools and I was back to the same problems; take a bit they fall apart and you end up wearing most of the sandwich, or it is so dry they are hard to swallow, some have such a hard crust you need a stone chisel to cut them or some are tough, dense and squeak as you bite.
I will not promise you this bread is best thing since sliced (wheat) bread. But I find it enjoyable for sandwiches or toast. I don’t have to freeze or refrigerate it, the bread stays fresh for up to a week in a plastic bag. I hope you try it and let me know what you think.
I working on a mock dark rye I’ll post when I’m satisfied with it. The staying power of the bead seems to come from the mixture of the gelatine, pectin and zanthen gum. This bread is moist, packed full of fibre and flavour, enjoy!
♥ Pooka
Makes 1 loaf
Dry Ingredients:
1 cup brown rice flour
1 cup corn flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
1/4 cup corn starch
3 heaping tablespoons ground flax seeds
1/2 cup instant non-fat milk or dry milk substitute
3 teaspoons xanthan gum
1 teaspoon unflavoured gelatine
1 tablespoon fruit pectin crystals
1/2 teaspoon salt
4 tablespoons, meringue powder
2 tablespoons dry egg powder
Leavening/Proofing Ingredients:
2 1/2 teaspoons active dry yeast
2 teaspoons sugar
1/4 cup warm water (110 degrees)
Wet Ingredients:
1 1/2 cup warm water (110 degrees)
1/4 cup olive oil (melted coconut oil works even better)
1/4 cup sugar
1 teaspoon cream of tartar
Leavening/Proofing Ingredients:
2 1/2 teaspoons active dry yeast
2 teaspoons sugar
1/4 cup warm water (110 degrees)
Wet Ingredients:
1 1/2 cup warm water (110 degrees)
1/4 cup olive oil (melted coconut oil works even better)
1/4 cup sugar
1 teaspoon cream of tartar
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 together all wet ingredients. Add proofed yeast to this mixture.
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.
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 color 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 aluminium 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.
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| Make sure you let bread cool before slicing |
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| Bread stay fresh wraped in a plastic bag for about a week. Do not put in bags until the bread is completely cooled |
