Thursday, February 26, 2009
Seriously The Most Delicious GF Bread Ever
I found this recipe on Karina's blog the other day, and was itching to try it. Finally the weekend rolled around, and I got my chance. It was every bit as good as I had imagined. I finished off the last piece yesterday, and batch number two is baking in the oven right now. Here it is, in all it's glory, with a few minor adjustments. My third batch will hopefully give the millet flour a go, but I have yet to find it at any of the local HFS's...may have to order some online, just for this recipe.
Delicious Gluten Free Bread
2 1/2 cups sorghum flour blend*
2 tsp xanthan gum
2 tbsp acacia fiber (I add this to all my baked goods, b/c it helps with an irritable bowel)
1 1/4 tsp salt
1 tablespoon instant dry yeast
1 1/4 - 1 1/3 c warm water (I always go for baby-bath warm water)
2 tbsp honey or agave nectar
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 egg (or, in my case, 1/4 c egg white. The original recipe is egg-free)
1-3 tsp sesame/hemp/flax seeds (I used 3 tsp flaxseed)
Whisk together flour, xanthan, acacia, and salt. Pour yeast on top, then add water and half of the agave. Let sit for about 5 minutes to let the yeast rise. Add additional wet ingredients, then mix everything on medium speed for about 3 minutes. It will be really sticky and cake-batter-like. Not very bread-doughish.
Scoop dough into a 1.5 lb loaf pan or a 7-8 inch baking pan (I don't have a bread pan that big yet). Smooth dough out using wet fingers (frequently re-wetting them). Sprinkle seeds over the top. Cover pan with a towel and allow to rise for 20 minutes in a warm spot.
Preheat oven to 350 degrees. Bake bread for 35-60 minutes (depending on altitude. Mine only took 35 minutes). Remove bread from pan, and transfer to a wire rack. Place the rack in the oven, and bake for an additional 10 minutes (you could just put it straight on the oven rack, but mine is super dirty :P). Bread should sound hollow when tapped. It should also be lightly golden on top.
Remove from oven, and cool completely on wire rack.
So far this bread has been great as an open-faced turkey and mustard sandwich, open-faced tuna sandwich, toasted with butter and garlic salt, toasted with homemade meat sauce on top, and fresh out of the oven with a dollop of cream cheese frosting (don't ask...I was so excited to have created a successful dairy-free cream cheese using Tofutti cream cheese, and didn't have anything to try it on!).
Next on the list, french toast! And maybe a grilled cheese sandwich (w/ DF cheese).
*Sorghum flour blend
1 1/2 c sorghum flour
1 1/2 c potato starch/cornstarch (I use corn b/c I can't tolerate potatoes)
1 c tapioca flour
Mix together in a large tupperware. Keep on hand for all your favorite recipes.