Friday, November 20, 2015

GF Sandwich Bread

1.    Using egg whites is key. Don’t be tempted to substitute whole eggs.
1 1/2 cups warm water (barely warmer than room temp)
I am not sure this picture is for this recipe!
1 1/2 T Saf Instant Yeast
2 T sugar
3 cups gluten free flour mix
1 1/2 tsp Xanthan Gum (1 T if flour mix doesn’t have any included)
1 tsp salt
1 tsp vinegar
3 egg whites
2 T oil
1. Dissolve yeast and sugar in water in 2 cup measuring cup or small bowl. Let stand until bubbly (should reach 2 cup mark). This should take about 3 minutes.
2. Meanwhile, combine flour mix, xanthan gum, and salt in KitchenAid or other stand mixer bowl and whisk until thoroughly combined. One of my readers makes this bread with a hand mixer and that works as well.
3. Add yeast mixture, vinegar, egg whites, and oil to flour mixture.
4. Mix on medium speed for 3-5 minutes. It should be the consistency of a thick batter which is too thick to pour but not thick enough to form a ball. Add additional water or flour 1 T at a time as needed to attain this consistency.
5. Generously grease bottom and sides of 1 loaf pan. I find cooking spray works best, but you can use butter or oil.
6. Spread batter in loaf pan, peaking the middle a bit lengthwise instead of spreading flat.
7. Let rise in warm place until batter is about 1/2″ from top edges of bread pan. I heat my oven to 150° and then turn off the oven and place loaf pan inside. It then takes 15-20 minutes for batter to rise. There is no need to cover it. Above she said, " There are a few advantages to baking gluten free bread, which you will find in this recipe: There is no need for a second rise, you don’t have to knead or take much time to shape the dough, and the dough rises quicker than your traditional bread. I turn my oven on until it reaches 90°, then turn it off and put in the loaf to rise. It usually only takes about 20 minutes, and you’ll still need time to preheat your oven, so pull the loaf out when it is right at the top of your pan, not above. Set it on the counter or a cool part of the stove while your oven is preheating, and it should be perfect when your oven is ready. Bake until a very golden brown, and enjoy! This bread is so very good fresh, our whole family loves it."
8.Take bread pan out of oven and preheat to 350°. Bread should now peak just above the rim.
9. Bake for 35-40 minutes, until bread looks firm and is fairly brown on top. You want it to be browner than golden brown, but not burnt of course :) If you take it out too early, it will fall as it is cooling.
10. Let cool for 20-30 minutes in pan before removing to wire rack.
11. Let cool completely before slicing.
12. Be sure to enjoy it fresh! It is best this way.
13. The best way to store gluten free bread is to slice, place in a Ziploc freezer bag, remove all the air, seal, and freeze. You can then remove a slice and pop it in the toaster as you need. It might help to put pieces of wax or parchment paper between the slices so they don’t stick together.
14. Once you have refrigerated or frozen the bread, it’s best toasted or warmed in the microwave for 10-15 seconds. I don’t recommend refrigeration as the bread tends to crumble easily.

Using the right blend of flours is so critical in gluten-free baking, that it deserves its own page. This all purpose flour mix is about 50/50 starches and grains, and features sorghum flour which has high nutritional value. To use in any recipe, substitute this mix cup for cup for wheat flour, and double the leavening in the recipe
This is a simple, all-purpose flour mix that is easy to make yields a great taste and texture when converting your favorite recipes to gluten free. I spent several years developing a flour mix that would have some whole grains and also lend a soft, non-gritty, and light texture that mimicked that of wheat, and now I’m sharing it with you. This recipe works best for cakes, yeast or quick breads, and muffins.

Cup for Cup Flour Mix

Large Batch (Yields about 8 1/2 cups)
1 1/2 cups white rice flour
3 cups brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
 2 cups potato starch
 2 cups tapioca starch
 2 T xanthan or guar gum

Whisk all ingredients together (by hand or with your KitchenAid whisk attachment) and store in an airtight container. Use cup-for-cup to replace wheat flour. If you are using this flour to make yeast products, add an additional 1/2 tsp xanthan or guar gum per cup of flour.
Store in an airtight container in a cool location (does not require refrigeration)
This recipe usually lasts about a month if used for all our baking needs.
Small Batch (Yields just under 3 cups)
1/2 cup white rice flour
1 cup brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
 2/3 cups potato starch
 2/3 cups tapioca starch
 2 tsp xanthan or guar gum
Extra Small Batch (Yields almost 1 1/2 cups)
1/4 cup white rice flour
1/2 cup brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
 1/3 cup potato starch
 1/3 cup tapioca starch
 1 tsp xanthan or guar gum

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