Wednesday, February 2, 2011

Basic Bread, Rosemary Bread, and Bread Rolls: Gluten, dairy, egg, soy, nut free

When someone tells you that you or someone you love can no longer have bread, the first thing most people tend to do is freak out! Then they search for a replacement to fill that huge, annoying void. They try pre-made bread made solely of rice flour that's bland and pasty.

The big surprise is that bread actually doesn't have to be made with just wheat or with just rice flour! There are SO many other flours out there. I found that part of the secret and the trick, is to come up with flour combinations that you like. Many companies make gluten free all purpose flour mixtures. I've found it easier and more affordable to make my own. I'll post more specifically on flour combinations soon.

After trying many recipes and Frankensteining them into a new one, this is the "food issue free" recipe that I came up with for basic bread and rolls. I designed this recipe to be used with a standard bread pan or a muffin tin for the rolls. I have a version to be use the a Pullman Loaf pan for sandwich bread sized bread. That will be in a post to come.

Basic Bread without gluten, dairy, eggs, soy
by: Kendra (Mrs. Substitution)

(Revised 3/1 to add more detail.)

  • 1 cup Gluten Free Oat flour
  • 1 cup tapioca starch
  • 1/2 cup millet flour
  • 2 teaspoons xanthan gum
  • 1 and 1/2 teaspoons sea salt
  • 1 tablespoon or packet instant dry rapid yeast (Red Star Quick Rising)
  • 1 and ¼ - 1 and 1/3 cup warm water (at 110 degrees for disolving the yeast into.
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1 tablespoon Ener-G egg replacer mixed with 4 tablespoons rice milk or water. (Instead of egg replacer, you can use 1 tablespoon flax meal to 4 tablespoons rice milk or water or 2 chicken or duck eggs.)

1. In a bowl, mix all dry ingredients, including the yeast and sift. If you are feeling too lazy to sift, you can mix the ingredients using a wisk.

2. In the Kitchenaid mixer (using paddle attachment) combined the
flax meal and warm water for 3 minutes or until it thickens.

3. In the mixer, add the honey, lemon juice (or vinegar), olive oil and mixed until well combined.

4. In a Pyrex measuring cup, heat water to 110 - 111 degrees. Once you've confirmed the temp with a thromometer, add the yeast in the cup, stir and allowed to sit for 5 minutes.
Caution: If your water is too hot, you will kill the yeast. This can happen very easily and your bread will flop.

5. Back to the Kitchenaid mixer, add a bit of the dry ingredients and a bit of the water and yeast combination, from the Pyrex cup, to the wet ingredients in the mixer, using the paddle attachment, a bit at a time until all ingredients were combined, for approximately 5 - 7 minutes or more in the mixer. I've actually mixed for 8-10 minutes before and it turned out great.

6. I then put the bread into a standard bread pan, sprayed with olive oil non-stick spray and let it rise for 30 - 45 minutes in the microwave or other warm place. Reminder: don't turn the microwave on. ;-)

7. Cut a few diagnal slits on top of the bread. Sprinkle a few sea salt flakes on top. 

8. Bake it in the oven on 350 degrees for 1 hour.

9. The bread is done when you can tap on the top and it "feels" done. I'm having trouble explaining that one but you'll know what I mean. If you stick a toothpick in part of it, it should come out clean. Remove the bread immediately from the pan and allow to cool on a cooling rack for 20-30 minutes.

You can make this into Rosemary bread by adding 1 1/2 -2 cups fresh rosemary leaves when mixing your dough.


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