Bread
Not all gluten-free breads taste the same. Some are just yucky. Most store bought gluten-free bread is quite expensive as well. It took many attempts to get a gluten free bread that had good flavor and texture. Gluten free bread is best fresh. Store any leftover pieces in the freezer.
You will need:
1 1/2 C multi-grain gluten free flour,
1/2 C rice flour,
2/3 C potato starch,
1/3 C tapioca starch,
1 1/2 tsp sea salt,
1 Tbs xantham gum,
4 tsp yeast,
2 Tbs agave or honey,
1 1/2 C water,
2 eggs,
2 Tbs canola oil,
1 1/2 tsp vinegar.
1 1/2 C multi-grain gluten free flour,
1/2 C rice flour,
2/3 C potato starch,
1/3 C tapioca starch,
1 1/2 tsp sea salt,
1 Tbs xantham gum,
4 tsp yeast,
2 Tbs agave or honey,
1 1/2 C water,
2 eggs,
2 Tbs canola oil,
1 1/2 tsp vinegar.
1. Assemble ingredients
2. Mix all ingredients in a mixer for 30 seconds on low speed then for 3 minutes on high speed until satiny smooth. Mixture will resemble cake batter texture, rather than normal bread dough consistency.
3. Spoon batter into greased bread pan.
|
4. Spray top of bread with cooking spray. Smooth and shape top. (the cooking spray is to keep the dough from sticking to your hands)
5. Pre-heat oven to 375. Let bread rise for 15-20 minutes.
6. Bake for 45-50 minutes.
|
Gluten free bread doesn't shape like regular dough so it can't be 'free formed' into a desired shape. However you can use different shaped pans to get the desired shape,
Different pans can be used for different purposes. This special pan makes 2 baguettes. They can be used for hot dog buns or sliced thinly and toasted for appetizers and bruschetta.
This is a "muffin top" pan. It can be used to make hamburger buns.
|