Monday, February 27, 2012

Gluten Free Bread

"Angie made gluten free bread and it doesn't taste like garbage!" - Peter

The Fixin's:
3 C all-purpose gluten free flour
2 1/4 t xanthan gum
2 t kosher salt
3 1/4 t active dry yeast
1/4 t cream of tartar
2 T sugar
1 1/2 C warm milk
1/4 C melted and cooled butter or canola oil
1 t apple cider vinegar
2 extra large egg whites
1/2 C flax seeds
1/2 C raw sun flower seeds

What To Do:
Step 1: Heat your milk for one minute in the microwave, then add the yeast. Give it a quick stir and set it aside for five minutes.

Step 2: With a stand mixer, combine the flour, xanthan gum, salt, cream of tartar and sugar.

Step 3: Add the butter or oil, vinegar, egg whites and the warm milk-yeast mixture.

Step 4: Mix on low until the wet and dry ingredients have been introduced, then cover the top of the mixer with a dish towel and crank it up to its medium speed and let it run for 6 - 8 minutes.

Step 5: Next, scrap down the sides of the bowl and add your seeds. Mix for another minute, until the seeds are completely mixed in.

Step 6: Grease your 9 x 5 bread pan and scoop your dough inside.

Step 7: With a wet spatula, smooth down the top of the dough to evenly fill the pan.

Step 8: Cover and let rise until the dough reaches the top of the pan. This can take any where to 30 minutes to an hour or so. If you live in a hundred-year-old, drafty house, like I do, tap a's gonna be a while.

Step 9: With your oven pre-heated to 375 degrees, place the pan in the center and bake for 45 - 60 minutes.

Step 10: Cool on a wire rack for 10 minutes and promptly reward yourself with a warm slice of gluten free goodness!

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