Monday, January 17, 2011

Gluten free bread

NOTE:  tim a coworker of Jeffs made it and used guava honey in place of molasses
and 1/3 cup brown rice flour and 1 cup white rice and turned out fine

This is the best!!! Enjoy.............

My mom in law is always looking for good GF bread recipes for us.  This was posted in the Spokesman Review paper by the winner of the Fleischmann's Yeast Bake for the cure contest 2010 Spokane County Interstate fair.

I am so excited, this bread is light....brown....airy....
great flavor....makes high rising 10 inch loaf!!!   For real, I know it is hard to believe.  It is not soggy when buttered and feels like whole wheat bread. I am still too excited that we really have a good recipe for bread! Paisley loves it and there is not a tough crust.  Nicholas said he likes bread again...yeah...praise God!!

Pass this on to anyone you know that has not found a great bread!

1 cup brown rice flour
1 cup oat flour
1/4 cup millet flour
1/3 cup tapioca flour
1/3 cup cornstarch
1/3 cup white rice flour
1/4 cup flax seed meal(ground)
1 tbsp xanthan gum
4 tbsp brown sugar
1 1/2 tsp salt
3 eggs room temp
1 1/4 tbsp Molasses
4 tsbp coconut oil, melted slightly
1 tsp water
1 packet active dry yeast i use SAF plus one tsp sugar for proofing yeast
1/4 cup plus 1 cup heated water 120 degrees for yeast to grow

I followed this to a T. Read carefully before beginning.
Be sure all dry ingredients and eggs are at room temp. Grease bottom of 10-inch loaf pan. Heat oven to 200;turn off right before you put the bread in oven to rise.

In the bowl of your standard mixer (use the paddle not the dough hook for this recipe), sift together all dry ingredients (the brown rice down through salt).

In a separate bowl, combine eggs, molasses water and melted coconut oil. Heat water for proofing yeast.

In a small measuring cup, combine yeast and sugar and then add 1/4 cup heated water. Let set for 10 minutes. It should be foamy and active. If not, start over with another packet of yeast.

Once the yeast is ready, add the liquid ingredients to the dry ingredients. Then add the yeast mixture. Then slowly add one cup of water until you reach a cookie dough like consistency. You do not need all the water, so be sure to add only a little at a time.

Beat dough on medium speed for about five minutes -do not over beat or punch your bread, this will make it hard.

Turn oven off. Put dough in prepared pan. Take some parchment and loosely cover bread pan.  Place in warm oven..i added a pie plate with warm water on the rack below the loaf pan. Bread should be double in size, up to the lip of the bread pan.

Take off parchment, heat oven to 350 and bake for 40 minutes, Mine got a bit brown on top but was not over done, it was perfect!

Yield: one loaf

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