Nov 212009
 

No. Really. This is rockin’ bread that even Kayti (who hates all things GF) liked. Isaiah said it tasted like honey wheat, and I concur (tho there is no honey in it!)

Here’s the recipe for two loaves:

  • 2/3 C sorghum flour
  • 2/3 C cornmeal
  • 2/3 C buckwheat flour
  • 1/2 C white rice flour
  • 1/2 C glutinous rice flour (despite the name, this is gluten-free)
  • 2/3 C  potato starch
  • 2/3 C tapioca starch
  • 2/3 C cornstarch
  • 1T golden flax meal
  • 1 to 2 T whole flax seeds (I mixed regular dark seeds with the golden)
  • 2 1/2 tsp salt
  • 1 tsp xanthan gum
  • 1 tsp guar gum
  • 1 tsp vitamin c powder (ascorbic acid)
  • 2 T yeast
  • 2 eggs
  • 6-8 tablespoons of maple syrup (or honey)
  • 2 1/2 C WARM liquid (I used water, you could also use milk or experiment with juice)
  • 4 T oil
  • Sesame Seeds

Directions:

Mix up the dry ingredients and wet ingredients separately. Add the wet to the dry and stir with a spoon. Then use a mixer on high speed for several minutes, until the batter has a bit of elastic feel to it.

Spray two loaf pans with nonstick spray. Fill each halfway with the batter. If you like them, top the loaves with sesame seeds (but don’t feel like you have to – they’re good with or without!)

Place immediately into cold oven and allow to rise @ room temp for 30-40 minutes. Don’t bang the oven door – all those air bubbles are your friend and you don’t want them to burst! If it’s cold or damp, run the oven on warm for a minute or two, shut it off, and put the loaves in. You want it warm, but not overly so.

Bake @ 350 for 45-55 minutes. The top will be brown long before the loaf is done inside. Brown is good, but if it starts to burn lower the heat or cover loosely with foil. Test like a cake – stick a sharp knife down into it. If there’s no goo, it’s done! Turn out onto a cooling rack and let it cool before slicing (or, just dive into it, but don’t expect pretty slices!)

This bread stores well in the freezer, toasts great in a pan (can’t vouch for toaster but I imagine so!).

Tomorrow we’ll see if it makes good turkey stuffing :D

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YES – there are eight kinds of flour in this bread. And three kinds of dough conditioners. Worth every bit of effort and expense (I would choose this over wheat bread, methinks).

The trick to buying the flours is to find a nice Oriental or Indian market to purchase them from. Most are costly at the health food store, and amazingly cheap at ethnic markets (sometimes even for the same brand!). Just be sure what you are buying is actually GF.

The trick to combining the flours is simple – use the same size container for all your flours. Stack them up in a row on the counter to the left of your mixing bowl. Add 1 flour and move it to the right. Add another, move it to the right. That way you’re focusing on just 1 at a time and won’t mix them up and add something twice or leave it out!

If you’re allergic to corn, just bump the sorghum up to replace to cornmeal, eliminate the cornstarch and replace it with other starches (yam would probably be nice), use CF salt, and eliminate the xanthan. If you’re allergic to the egg, you can probably experiment with using flaxmeal as egg substitute in this, or try eggbeaters.

  • Laurie

    Thanks for sharing your recipe (I found the link at gluten free girl). I am new to gluten free cooking and haven’t tackled bread from scratch yet. I don’t have everything in the pantry, but will mark this to try later.

  • Juliescoob

    Followed the link from gluten free girl….
    I am always looking for a terrific GF bread recipe and this looks like one I haven’t tried
    before. Your comments say it tastes like honey wheat “tho there’s no honey in it”. Reading
    through the recipe it calls for 6-8 TBS of maple syrup or honey. Did you leave those ingredients
    out?

    • Anonymous

      Julie, I used maple syrup almost exclusively for baking bread (GF or wheat).
      But it always tasted kind of honey-ish. I’m not sure why!

  • Sassymesheree

    I realize I am a year late. This will be or first Thanksgiving GF. Can you tell me what the ascorbic acid is for and is there something I can substitute for it? I have all of the other ingredients on hand and would love to try this.

    • http://iamhealed.net Kay Sharpe

      Hi there, ascorbic acid is simply vitamin C powder. It’s very inexpensive and you can buy it at virtually any health food store in the bulk herb/vitamin section. Sorry, I don’t know of a good substitute, it really does help a lot with the consistency issues with GF foods!

      Kay

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