gluten-free bread dairy-free and rice-free and easily egg-free Read more: http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html#ixzz34RQLDRDw

gluten-free bread dairy-free and rice-free and easily egg-free  Read more: http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html#ixzz34RQLDRDw

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups sorghum flour (aka jowar flour)

  • 1

    cup tapioca starch or potato starch (not potato flour!)

  • ½

    cup GF millet flour or GF oat flour

  • 2

    teaspoons xanthan gum

  • 1

    / ¼ teaspoons fine sea salt

  • 1

    packet rapid dry yeast (2¼ teaspoons)

  • cups warm water (at 110 to 115ºF)

  • 3

    tablespoons extra virgin olive oil

  • 1

    tablespoon honey- or raw agave nectar to keep it vegan

  • ½

    teaspoon mild rice vinegar or lemon juice

  • 2

    organic free-range eggs, beaten or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy

Directions

For the Breadman bread machine: Pour the liquid ingredients into the bread machine pan first: 1 1/4 cups warm water (at 110 to 115ºF) 3 tablespoons extra virgin olive oil 1 tablespoon honey- or raw agave nectar to keep it vegan 1/2 teaspoon mild rice vinegar or lemon juice 2 organic free-range eggs, beaten or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy Gently pour the mixed dry ingredients on top of the liquid. Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, a rapid rise cycle will also work. Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft, but not cake batter wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day). If you like a crusty loaf (or your past experience results in a gummy center/fallen top) remove the bread from the pan and place it in the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color. Instructions- if you don't have a bread machine: Follow the instructions for whisking together the dry ingredients. Using one cup of the water, proof the yeast in the warm water (110 to 115ºF) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy). Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or eggs); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like smooth sticky muffin batter than wheat based bread dough -- it is not as thin as cake batter, though. Add up to 1/4 cup more water if you need to. Scrape the dough into a ceramic loaf pan (or use a 7 to 8-inch round cake pan for rustic ciabatta style bread) and smooth evenly (I use wet fingers). Top with sesame seeds. Place the pan in a warmed oven or draft free spot. Allow the dough to rise until it domes nicely -- from 45 to 50 minutes. Preheat your oven to 350ºF. When the oven comes to temperature bake the risen bread until it sounds hollow when thumped -- about 45 minutes to 55 minutes, and even up to 65 minutes if you're at higher altitude. Lower style round pan loaves will bake quicker -- at 30 to 40 minutes, usually. If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.


Nutrition

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