Thursday, June 19, 2008

Gluten, Egg, Dairy Free Bread That Tastes Good!

This is for you Wendy!

I have been gluten-dairy-egg free cooking for 3 years now and this year I FINALLY found a fool proof really good bread recipe. I make 2 loaves every week. They are small, but taste great and have a wonderful texture. I slice them once they are cool and then store them in the freezer in a ziploc bag. I pop the slices in the toaster to defrost them or toast them depending on what we are using them for. The recipe started out as a Bette Hagman recipe, but I have made it my own over time.

Gluten, Egg, Dairy Free Bread That Tastes Good!

Dry Ingredients:
4 cups GF flour mix (I make my own and keep it on hand for baking- usually it is 6 cups rice flour, 2 cup potato starch, 1 cup tapioca flour. For this bread I have been using 2 1/4 rice flour, 1/2 cup potato starch, 1/2 cup tapioca flour, 1/4 cup sorghum flour, 1/2 cup teff flour. I like the mix of the different flours. The teff is awesome!)
3 tsp Xanthan gum
1 tsp salt
1/2 cup almond meal (I just grind up almonds in the food processor and keep them in a bag in the freezer)
1/2 cup natural sugar (I use sucanat)
2 tsp baking powder

(At this point I usually make up a couple of batches of dry ingredients and store them in a gallon size bag in the freezer to cut down on time.)

1 packet (2 tsp) of plain gelatin
2 1/4 tsp dry yeast granule

Wet Ingredients:
2 cups warm to the touch water
3 Tbs Molasses
1/4 cup Shortening or Margarine (I use organic palm oil shortening)
1 tsp Apple cider vinegar
11 tsp Egg Replacer (I use 1/4 cup that is short a tsp or so) mixed in 2/3 cup very warm water frothed up with a fork

I don't have a Kitchenaid mixer, but you can use it with the paddle attachment, not the bread hook. I use my Cuisinart with the metal blade. Dump in all the dry ingredients and pulse it a few times. Dump in all the wet ingredients. Nothing fancy, just mix it all together for a minute or two. Add water until the mixture is the consistency of thick cake batter. I have made it thinner over time and it rises a little too high. It is very forgiving though. Grease and flour 2 loaf pans and add the batter evenly to both. Cover and put in a warm place until the dough rises to the top of the pan, no higher or else the bread will sink after cooking. Preheat oven to 400 degrees and bake for 50-55 minutes, covering bread pans with foil after the first 10 minutes. Loaves should sound hollow when you thump the bottoms. Let cool on rack before trying to slice them.


Wendy Tang said...

Thanks Samantha! It looks like so much work! But it seems to be much more nurtritious that just a loaf of bread!

I have never even heard of teff flour and have no idea what it is! HA! I'll be off to the health food store for that one!

Blessings and thanks again for typing all that out!