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Notes from the Gluten-Free Bread Workshop, September 26, 2010

For those who could not make it!

Gluten-Free Bread

(adapted from Moosewood Restaurant Daily Specials)
15 minutes active prep, up to 2 hours for rising, 40 minutes for baking

1 package dry yeast (about 1 tbsp)
1 1/4 cups warm water
1 tbsp sugar or 2 tsp agave, honey, or maple syrup (can be omitted)

2 eggs (eggless version – 2 tbsp flax seeds blended with 6 tbsp warm water until frothy)
1/4 cup grapeseed oil
1 tsp cider vinegar

2 tsp sea salt
1 tbsp xantham gum
1 cup tapioca flour/starch (it’s the same thing, sometimes called different things depending on the company)
1/2 brown rice flour
1/2 cup white rice flour
1 cup mixture of corn, quinoa, and/or buckwheat flours (if that’s confusing, just do 1/3 cup each of corn, quinoa, and buckwheat)
any additional yummies – mixed herbs, or cinnamon and a handful of raisins, or a handful each of olives and walnuts, you get the idea

Using an electric mixer (works best), place the yeast and sugar or agave in the bottom of the bowl. Cover with the warm water and mix for 10-20 seconds or so. Let the yeast foam and bubble for a minute. Mix in wet ingredients first (eggs, oil, vinegar) and then add the dry and any mix-ins. Mix well. Pour into a lightly oiled 9×5 loaf pan and smooth the top. Cover with a clean dishtowel and let rise for 1 1/2 to 2 hours. 15 minutes before it’s finished rising, preheat the oven to 375. Remove the dishtowel and bake until golden brown, about 40 to 45 minutes. Let it cool for a few minutes out of the oven in the pan before removing. Remove to a cooling rack and let cool 30 minutes before slicing. If you are slicing to toast, I recommend slicing thin. If you have a good knife, this bread should slice easily.

_______________________________________________________________________-

Your kitchen, ready for gluten free baking:

In your pantry:
grapeseed or other neutral oil
apple cider vinegar
xantham gum
tapioca starch

definitely:
brown rice flour
chickpea flour (besan)
buckwheat flour

any of the following:
corn flour
quinoa flour
amaranth flour
sorghum flour

In your fridge:
eggs (or flax seeds, for vegan bread)
dry active yeast

Where to buy specialty flours:
You can buy most of these in Harvest or other natural food stores, but they might be pricy. Some more inexpensive options:
-Chinatown grocery stores sell tapioca starch/flour (same thing) and white rice flour for very cheap, I buy my tapioca flour at CMart on Washington Street near the Chinatown stop on the Orange line
-Indian grocers sell besan (chick pea flour) and other interesting flours you can experiment with – i.e. lentil flour.
-You can buy corn flour and some other flours at Hi-Lo and probably other Latino grocers. Someone recently told me about plantain flour, which I have never tried but would probably be great in this bread!
-Xantham gum – I’ve only seen it at natural food stores. It’s expensive but a small bag will last you awhile!

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