Saturday, December 13, 2008

The BEST Bread

So my husband has been Gluten free for 3 whole days. He is not thrilled with the bread I made that I did buns with. Now he has not eaten gluten bread for months now so it is not like he is being picky. So I said I will try as many recipes as it takes to find him the write loaf. And As I am reading the newest issue of Living Without someone was glowing about the bread that was mentioned months ago. So I went looking for it and found it. We got up from dinner and just had to try it.

So we tried it. I whipped it up, and hubby did help. It was a really easy recipe. We took it out of the oven to it looking like this;

UUUUUUUMMMMMMMMmmm!!! Looks good. So I slice it to cool. And here you go.

This is in the August/Sept issue I will put my subs in as well;
3 cups of gluten-free high protein flour blend (below)
1/4 cup milk powder of choice (tapioca flour)
1 tablespoon x gum
1 teaspoon salt
2 packages instant dry yeast
3 eggs, room temp.
1 teaspoon cider vinegar
1/4 cup melted butter (spectrum shortening)
1 tablespoon honey or agave
1 cup warm water
High protein flour blend
1 1/4 bean flour I used gava or you can use chickpea
1 cup arrowroot or potato starch
1 cup tapioca flour
1 cup white rice flour
1. preheat oven to 375 and grease pan.
2. Mix flour blend, milk powder, x gum, and salt in a mixing bowl and mix well. Using the beater/paddle, mix in the yeast
3. Whisk eggs, vinegar, melted butter, honey, and warm water together.
4. Pour wet ingredients into the dry, mixing on med. speed until everything is well blended. If the batter seems too dry, add more water, 1 tablespoon at a time. Beat on medium-high for 5 minutes.
5. spoon the dough into the prepared pan only half full, spray the top of the dough with baking spray and use the back of a spoon to smooth the top. Spray a piece of plastic wrap and loosely cover the bread. Place in a warm place for about 30 minutes or until the dough reaches a 1/4 inch from the top of the pan.
6. Place in a preheated oven on the middle rack and bake for 35-45 minutes. Remove from the pan and cool on a rack.
7. Enjoy..............
This bread was gone in record time. My hubby really likes it. If you all know me this is a mix between Carrie's bread and Tom's bread I believe? You just have to try it for yourself.


Carrie said...

That looks like a great bread Marcie! I think the reason it's so fluffy is the high content of white starches. Unfortunately that's the very reason I couldn't eat it! But it looks wonderful! I'm glad your husband has decided to go gf with you!!

Marcie said...

Huh, I posted earlier but it didn't post. Me trying again.

Yes your sandwich bread. Yes a few starches, but I will get hubby used to this one and then start changing over flours. But it is nice to have eating a bean flour and not complaining?

Marcie said...

NEVERMIND I answered the other post not this one. Please ignore me. I am too tired to type I think?