Monday, January 14, 2013
Gluten Free whole grain bread
Whisk together the following – not in your stand mixer bowl, but in a separate bowl. You’re going to be adding these dry ingredients in portions to the liquid ingredients in the recipe.
3 cups (13 1/2 ounces) King Arthur Gluten-Free Whole Grain Flour Blend
1/4 cup milled flax
2 tablespoons sugar
2 teaspoons instant yeast
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum
Can you leave out the xanthan gum? No; it steps in for the gluten, and holds the bread together. If you’re going to be doing much GF baking, xanthan gum is a must-have.
Place the following in a mixing bowl, or the bowl of your stand mixer:
1 cup warm milk (I use soy milk) 110*F use thermometer
2 tablespoons vegetable oil or melted butter (oil)
3 large eggs (I use 1 egg and egg whites to make 3/4 cup of egg)
Whisk to combine.
Add 1 cup of the dry ingredients.
Whisk to blend, then beat at medium-high speed for 1 minute. Scrape down the sides and bottom of the bowl.
Repeat the process – add 1 cup of the dry ingredients, whisk, beat, scrape – until you’ve added all the dry ingredients.
After everything’s in the bowl, beat for 2 to 3 minutes at medium speed to make a very smooth, thick batter (or soft dough).
Scrape the batter into the center of the bowl, cover the bowl, and let it rise for 1 hour.
It won’t rise a whole lot…
…but when you scrape it into the center of the bowl again, you’ll notice it feels a bit airy and lightened.
Grease a 9” x 4” x 4” loaf pan.
Scoop the dough into the pan.
Use a spatula or your wet fingers to dome the loaf down the middle; this helps give it a nicer shape.
(Trust me! You want it to look pretty it will bake exactly as you leave it.)
Cover the pan with greased (I just spray the top of bread with pan spray) plastic wrap. Set it in a warm place to rise until the loaf barely crowns above the rim of the pan. (25/60 minutes??).
Toward the end of the rising time, preheat the oven to 350°F.
Bake the bread for 40 to 45 minutes, tenting it with foil the final (or sooner...you judge) 10 to 15 minutes of baking., to prevent over-browning.
An instant-read thermometer inserted into the center of the loaf will register about 205°F. I just test with a toothpick like you would a cake, tap on bread it should sound hollow...
Remove the bread from the oven, and turn it out of the pan onto a rack to cool.
And why does bread have to cool on a rack, anyway? Because if you cool the loaf on a flat surface, heat will create steam underneath, making the bottom crust soggy, then leathery.
Slice when cooled completely.
Posted by Chuck and Rick at 1:44 PM