Friday, April 03, 2009
Gluten Free Pepita-Powered Bread
Recipe by Kate, over at GF Gobsmacked.
I've been meaning to try this recipe for awhile now. I've read lots of rave reviews from people who have tried it. I'll admit, I liked it, but didn't LOVE it. I might have to play around with the ingredients a bit more.
It did have a very "whole-grainy" feel to it, and it smelled very good. The texture was great. The bottom of the loaf stuck to my pan, and so it doesn't look very pretty. I liked it best toasted w/ some sort of sandwich topping (made an open-faced club sandwich, and a tuna sandwich w/ pickles). I'd give it a 4 out of 5 though. A very filling, hearty bread, a bit sweet-tasting. And quite pretty too! Best enjoyed when watching your husband play you yet another "really good" song from the latest Guitar Hero game :)
Gluten Free Pepita-powered Bread
Makes one loaf
1/2 cup raw pumpkin seeds
1/2 cup flax seed meal
3/4 cup millet flour
1/2 cup quinoa flakes
1/2 cup tapioca flour (I used cornstarch as I was out of tapioca)
1 1/2 cups water, divided
1 1/2 tbsp agave nectar
1 1/2 tbsp yeast
2 tsp xanthan gum
2 tbsp brown sugar
3 tbsp melted butter or butter sub (I used Earth Balance). I also halved the amount of butter and used half applesauce to reduce the fat.
Extra handful of pumpkin seeds to sprinkle on top
Warm 1/2 cup of the water to proof your yeast. Add agave and yeast. Stir. Set aside to proof for 10 minutes.
Process pumpkin seeds in food processor until evenly ground. Add flaxseed meal, millet flour, tapioca flour and quinoa flakes. Process until quinoa flakes have been mostly ground down.
Pour flour mixture into mixer. Pour proofed yeast over the top. Add the eggs, xanthan gum, brown sugar, and melted butter. Pour in 1/2 cup of the reserved water.
Mix together on low until the batter is even. Add the remaining 1/2 cup of water. Mix again on low well mixed. Beat on high for 5 more minutes.
Prepare bread pan by spritzing the bottom and sides/corners with olive oil (by the way, this is what I did, and why my bread stuck to it...)
Pour batter into the prepared pan and smooth out with wet hands. Sprinkle remaining pumpkin seeds over the top of the loaf.
Place pan in a warm place and let rise about 20-30 minutes (until batter rises to the top of the pan).
Preheat oven to 350F. Bake bread for 30-45 minutes. Check bread after 15 minutes. If the top is getting too brown, cover loosely with a piece of foil). My bread took an hour to bake. Just keep checking it.
Remove from the oven and let sit in pan for 5 minutes. Remove from pan and let cool for at least half an hour on a wire rack.