Wednesday, February 17, 2016

gluten-free sandwich bread


Hot out of the oven
















This one's for the Celiacs who have resigned themselves to paying seven dollars for a very small loaf of almost-edible bread at the grocery store. This is better.

I have made this recipe five times now. Aside from the time when I forgot the xanthan gum  which is key  they have all turned into the most amazing loaves of gluten-free bread.

Happily rising
















The Celiac husband has declared it his favourite and keeps asking when I'm making more.

Cooling
















My cousin Shannon, also a Celiac, had a slice for breakfast and right away asked me where I bought it. I took that as a real compliment because gluten-free bakers know how hard it is to make a really good gluten-free bread at home.

Scott also reports that this makes a fine sandwich bread in his lunch. This may not be news to the rest of the world, but the Celiacs know very few gluten-free breads are edible unless they're toasted.

Sliced and ready for living the good life in the freezer
















A big thanks to the always-reliable Canadian Living for the original recipe. I tinkered with the flours to add millet and oat flour in place of some of the brown rice flour  I think this gives it a nicer texture and stays away from the sandiness of too much brown rice flour. I also like slipping more whole grains in wherever I can.

Celiacs, enjoy!

















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gluten-free sandwich bread
adapted from canadian living
bakes 2 loaves

250 g. (2 c.) tapioca starch
125 g. (1 c.) brown rice flour
63 g. (1/2 c. + 2 tbsp. + 2 tsp.) gluten-free oat flour*
63 g. (1/2 c. + 1 tbsp.) millet flour
270 g. (1 1/2 c.) potato starch
38 g. (6 tbsp.) ground flax meal
4 tsp. quick-rising (instant) dry yeast
4 tsp. xanthan gum
1 1/2 tsp. salt
672 g. (2 2/3 c.) milk, warmed
4 eggs (224 g.)
37 g. (2 tbsp.) liquid honey
16 g. (4 tsp.) olive oil
2 tsp. cider vinegar

Grease two non-stick loaf pans with a neutral-tasting oil. Set aside.

Get out a large bowl. Whisk together the tapioca starch, brown rice flour, oat flour, millet flour, potato starch, ground flax meal, yeast, xanthan gum and salt. Set aside.

In another bowl, whisk together the milk, eggs, honey, olive oil and cider vinegar. Stir the dry ingredients into the liquid. Mix well.

Pour the batter into the waiting loaf pans and smooth the tops a bit. Let rise in a draft-free place for about an hour, until the tops have risen just above the loaf pans. I like to put the pans in the microwave with a mug of just-boiled water to steam it up. If you leave them on the counter, make sure you cover them with lightly-greased plastic wrap so they aren't susceptible to drafts.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius) and bake for about one hour. When they're done, the tops will be golden brown and a cake tester will come out clean. If you have a thermometer, the inside of the bread will measure 205 degrees Fahrenheit.

Let cool a bit, then transfer to racks to fully cool. Slice and eat. If you will be keeping it longer than 24 hours, slice, double-bag and freeze. Toast slices as you need them.


* I just whirl my gluten-free oats in the food processor until they're fairly fine and use that as oat flour. 
 

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