"Come what may, and love it!......Yet in spite of discouragement and adversity, those who are happiest seem to have a way of learning from difficult times, becoming stronger, wiser, and happier as a result." ~ Elder Joseph B. Wirthlin

December 18, 2010

A gluten-free dream come true!

This bread.
http://ourgaggleofgirls.com/recipes/2007/12/06/delicious-gluten-free-bread/

Found this site yesterday.
I have only tried the bread so far but the other recipes look just as good.
SERIOUSLY GOOD BREAD!

Ingredients
  • 1 3/4 cup gf flour (amaranth, sorghum, and millet all work well here)
  • 1 cup arrowroot, tapioca, or corn starch (potato starch tends to make it fall)
  • 2 TBS sugar
  • 2 1/2 tsp xanthan gum or guar gum
  • 2 tsp yeast
  • 1 cup water (110 degrees)
  • 1 1/4 t salt
  • 2 t apple cider vinegar
  • 2 T olive oil
  • 3 eggs
  • parchment paper 
Method
World Bread Day - GF version 1
Whip together the 3 eggs in your stand mixer.
While they are whipping, combine the dry ingredients in a bowl, and whisk together.
World Bread Day - GF version 3
Add the rest of the wet ingredients to the eggs, mix together. Slowly add the dry ingredients, beating together on low. “Knead” for 4 minutes. The dough will be very wet, almost like cake batter.
World Bread Day - GF version 4
Line a 9×5 (or so) bread pan with parchment or Reynolds Release (or grease your hamburger pan). Use a spatula to fill the bread pan with the dough/batter.
World Bread Day (GF version) 7
Let rise in a warm place for 1 hour.
Bake at 350 for 30-45 minutes, until golden brown. Remove from pan and cool (it cuts much better cooled if you can wait that long).
World Bread Day (GF version) 8
If you are going to save the bread, slice it once it is cooled, then place a piece of wax paper between the slices and freeze. Toast it straight from the freezer to warm it up.



We ate pretty much the entire loaf eating grilled cheese sandwiches. That's never happened with gluten-free bread around here. Heath even asked me why I didn't make two loaves. Seriously, yum!

No comments: