Domesticity Nouveau

Tuesday, March 15, 2011

Basic Gluten Free Bread


Domesticity Nouveau may have been silent, but not inactive!  The kitchen has been a disaster, the dogs are full from sampling the mishaps, the husband and friends are happy from sampling the successes and there is a new batch of recipes to be posted!

First up, a basic gluten free bread.

When I first went gluten free I remember reluctantly handing over $7 for a loaf of gluten free bread.  I thought it was going to be some really amazing stuff for that $7.  I was so very wrong.  That first very horrid experience still lingers in my memory and has been a driving force in finding a way to do it better.  By better I mean tasty, texturally pleasing, and friendly to my purse.

This recipe produces a delicious loaf that keeps well, holds up as a sturdy sandwich bread, makes great toast, comes together quickly and is much less expensive than buying a tiny loaf of mediocre gluten free bread.


Basic Gluten Free Bread
1 loaf


Dry Ingredients
1 cup sorghum flour + 2 Tablespoons
2/3 cup brown rice flour
1/3 cup tapioca starch + 2 Tablespoons
1/2 cup potato starch
2 teaspoon instant/quick rise yeast (about 1 packet)
1 1/2 teaspoon sugar or honey
1 teaspoon flake kosher salt
2 3/4 teaspoon xanthan gum

Wet Ingredients
2 eggs + 2 egg whites, room temperature
1 cup warm water
1 teaspoon balsamic vinegar
3 Tablespoons olive oil

Directions
Preheat oven to 350°F

1.  Place all dry ingredients in bowl of heavy duty mixer.  Using paddle attachment, mix on low speed for 2 minutes to combine.
2.  Mix all wet ingredients thoroughly in a separate bowl.
3.  Pour wet ingredients into dry ingredients and start mixer on low speed.  Mix for a moment and then scrape down sides.  Mix on medium high speed for 5 minutes, scraping bowl half way through.
4.  While dough is mixing, butter a loaf pan and set aside.
5.  When dough is done mixing, scrape into loaf pan.  Dough will be soft, very unlike traditional wheat based bread.  There is no kneading or additional rising and rest times.
6.  Using a spatula, smoosh dough into pan, making sure to get it into the corners.  Smooth top with spatula.  Cover with a dish towel or greased foil and let rise 30-60 minutes in a warm place (stove top on a cold burner is great) until it reaches the top of the loaf pan.
6.  Bake at 350°F for 45 minutes.  You will know when bread is done when it has a golden brown crust and a hollow sound when tapped.
7.  Let rest in loaf pan for 5 minutes, then remove and cool on baking rack.  If you let it sit in the pan too long and steam has made the bottom crust soft, you can place back in the oven, out of the loaf pan, for a few minutes to crisp it again.
8.  Once completely cooled, store in a sealed container or zip top bag and slice as needed.  Storing in the fridge will extend the keeping time of your loaf.
9.  Save the heals and any stale portions in the freezer until you have enough to make your own gluten free bread crumbs by whirling in a food processor until desired consistency.

Note:  If you like this bread and want to make up a few jars or bags of mix for quicker use in the future, place all dry ingredients in container except for yeast;  a quart size canning jar works great.  Label and add a note with remaining ingredients to be added and instructions for mixing and baking; store in a cool, dry, dark place.  The most time consuming part of making gluten free bread is measuring all those ingredients!

(edited 11/18/2011 with change in vinegar & sugar, very minor changes...)

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