Thursday, June 12, 2014

Gluten Free White bread......

So I have been tinkering with different gluten free flours for a gluten free bread.  After some trial and error, by golly I think I got it!

doesn't it look yummy

I have a great sandwich bread(or toast) that you can use with the gluten free flours that are acceptable on your list of gluten free, so it can be personalized.

My mom and I have experimented with different versions and different flours for this bread.  She can tolerate different gluten free flours than I can, so you will be able to mix and match for your liking as well. 
I added the component of culturing for added benefits. The culturing gives is a little more flavor and breaks down any phytic acid.   This 'culturing' makes it more digestible and allows your body can absorb the nutrients in the bread.  It also keeps the bread moist in my opinion.

The main flour is, white rice flour.   Other flours that we tried out were: brown rice flour, sorghum, garbanzo bean and potato flour as well as tapioca flour.

after 45 minutes of rising!  
Here is my final version, ENJOY!

Gluten free white bread recipe

1 cup plus 2 1/2 TBLS white rice flour
1/2 cup plus 2 1/2 TBLS garbanzo bean flour(can sub sorghum or other gf flour)
1/2 cup of raw kefir, yogurt or milk(or water*)
1/2 cup water
1/4 cup whey(that watery looking stuff on top of yogurt!)

Combine the flours and kefir, water and whey into a dough.  Place a clean dish cloth on top and leave on counter overnight for at least 12 hours up to 24 hours.

**My mom only used water and 3 TBLS whey and added 1 tsp of ACV for her soaking medium.  She used the sorghum flour as well.

In the morning get together the rest of ingredients:

2 TBLS dry active yeast
3 TBLS warm water
2 TBLS sugar
1 cup plus 2 1/2 TBLS tapioca starch
1 1/2 tsp sea salt
1 tsp xantham gum* (one of earlier recipes that I experimented with, I didn’t not have xantham gum and just used 2 tsp arrowroot)
1 tsp arrowroot 
3 duck eggs(or 4-5 chicken eggs)
2 TBLS olive oil

Here is what you do:
1. Butter a bread loaf pan, all the way up the sides and place on flat cookie sheet.
2. Stir together sugar, warm water until mostly dissolved, sprinkle yeast over top and let sit about 10 minutes to activate yeast.
3. Combine remaining dry ingredients in separate bowl.  Set aside
4. Using a stand mixer(or hand mixer) Beat eggs for about 1 minute, add olive oil and  mix for 10 sec.
Add 1/2 of the dry ingredients, 1/2 of the soaked overnight flours to egg mixture.  Add remaining dry ingredients, soaked flours and yeast mixture and combine well.
5.  Poor batter into greased loaf pan and place in warm spot(inside microwave) for about 45 minutes.  It will rise(a lot!) so you might want to save some of the batter, like a cup or so,  and make a small loaf of **cinnamon raisin bread as well!
6.  Preheat oven to 350 convection or 375 regular, after the bread has risen, place gently in the oven on the cookie sheet(it will cook over) Bake 45-55 minutes.  If begins to brown to much, tent with parchment or foil.  The internal temperature needs to reach 208* to be done.

Let cool and remove from pan, enjoy sliced warm with extra yummy butter!  It is best used in few days. It tastes really good when toasted!  Feel free to experiment with different GF flours in place of the bean flour and let me know how it turns out. 

**I have also made a cinnamon raisin bread with the extra batter....just add a little sugar, cinnamon and raisins and bake!

So there it is!  Let me know how yours turns out!

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