Domesticity Nouveau

Saturday, November 19, 2011

Gluten-Free Bread Recipes ~ Honey Oat and Multi-Grain

Thank goodness for our modern kitchens!  Could you imagine having to make a fire and get your oven just-so before you could make some yummy gluten-free bread?!  No KitchenAid mixer to do the work that would exhaust your arm!?  No dishwasher!??!?!  I'm surprised the woman in the photo looks so happy... maybe she has a martini stashed where we can't see...

This is just another quick post, and unfortunately without pictures to show you how absolutely easy and DEEEE-LICIOUS these gluten-free breads are.  I'm sorry there are no pictures, but please trust me that these breads are wonderful!

I started with the basic gluten-free bread recipe and tweaked things to create two breads I had been missing, honey oat and Dave's Killer Bread.  I think everyone knows about honey oat bread, but if you have not experienced Dave's Killer Bread... oh, boy are you missing it out!  Nuts and seeds, soft and sweet, but not too sweet... heaven!  It truly is worth tracking down the ingredients to make the Multi-Grain recipe below. 


Gluten Free Honey Oat Bread
1 loaf

Dry Ingredients
1 cup sorghum flour
2/3 cup brown rice flour
1/4 cup gluten free oat flour
1/3 cup tapioca starch
1/2 cup potato starch
1/4 cup gluten free rolled oats
2 teaspoon instant/quick rise yeast (about 1 packet)
1 teaspoon flake kosher salt
2 3/4 teaspoon xanthan gum

Wet Ingredients
2 eggs + 2 egg whites, room temperature
1 cup warm water + 2 Tablespoons
3 Tablespoons melted butter, warm but not hot
3 Tablespoons honey

Instructions
Preheat oven to 350 degrees

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 degrees 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.


Gluten Free Multi-Grain Bread
1 loaf of the bom-diggity!!

*Feel free to use whatever seed and nut mixture you prefer.  You will need approximately 3/4 cup combined of chopped nuts and seeds for this recipe. 

Dry Ingredients
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup teff flour
2/3 cup brown rice flour
1/4 cup gluten free oat flour
1/3 cup tapioca starch
1/2 cup potato starch
1/4 cup gluten free rolled oats
2 teaspoon instant/quick rise yeast
1 teaspoon flake kosher salt
2 3/4 teaspoon xanthan gum

Wet Ingredients
2 eggs + 2 egg whites, room temperature
1 cup warm water + 2 Tablespoons
3 Tablespoons melted butter (warm but not hot) or oil
3 Tablespoons honey, sugar or combination

*Nut and Seed Mixture
1/4 cup chopped walnuts
1/4 cup raw pumpkin seeds (also called pepitas)
1 Tablespoon sesame seeds
1/2 Tablespoon flax seed
1/2 Tablespoon Amaranth seed

Instructions
Preheat oven to 350 degrees

1.  Place all dry ingredients, along with nut and seed mixture, 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 degrees 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 these bread recipes 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, seeds and nuts;  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 the ingredients.

Happy Baking!

3 comments:

  1. The clip art you pair with your posts are so cute! It makes me larf. Love you!

    ReplyDelete