Sunday, November 21, 2010

Harvest Bread (Gluten-Free, Dairy-Free)

I am always on the lookout for a good gluten free bread recipe. I have tried several that came out "almost".

While reading the Living Without Facebook Page,I saw a post for a gluten free Boule bread. Several comments said that the attempt was not successful, so I decided to give it a try.  This bread has a very fine crumb.

At first, I cut the recipe in half. It was successful, so I decided to do the full recipe with a couple more modifications. I replaced part of the buckwheat flour with coconut flour. I added an additional 2 tablespoons of water.

There are a few rules for making gluten free bread (IMOHO)
  1. Accurate measurement - stir the flours and level off the measuring cup
  2. Beat the dough to add in air - do not use a dough hook.
  3. The yeast has to be very good - only one rising
  4. The flour mixture determines the outcome
  5. If you don't succeed at first, try, try again!
Harvest Bread (Gluten-Free, Dairy-Free)

Dry ingredients
2 cups white rice flour
2/3 cup brown rice flour
1/8 cup coconut flour (modification)
1/4 cup buckwheat flour (modification)
1/2 tsp powdered ginger (modification)
1/2 tsp baking soda (modification)
1 tsp salt
1/4 cup instant potato flakes (Potato Buds)
1 Tbsp xanthan gum or guar gum (xanthan)
Yeast and sugar
2 Tbsp dark brown sugar
1 Tbsp yeast
Wet ingredients
3 large eggs, room temperature (extra large)
3/4 cup + 2 tbsp water or prune juice, lukewarm (water)
1/4 cup vegetable oil (Omaggio Grapeseed oil)
2 Tbsp molasses or dark corn syrup (molasses, full flavor)

Procedures
1. Gather all of the ingredients on the counter at least an hour before making the bread. This is to insure that any refrigerated items are at room temperature and that you have the ingredients to make the bread.
2. Lightly grease or spray with oil spray, the pan you will be baking the bread in.
3. Combine all of the dry ingredients except yeast and set aside. Measure the flours accurately, using a dinner knife to ‘level off’ the measuring cups. Shake or stir the flours before measuring as some may be packed, which would cause too much to be used.

4. Break the egg into a small bowl or dish, set aside. In separate clear measuring cups, measure the water and oil. Combine into one cup and add the molasses. Stir to blend, set aside. Measure out your brown sugar in a small container, set aside

5. Place the Dry Ingredient Mix into the bowl of a stand mixer or large mixing bowl that you can use a hand mixer. Set the stand mixer to STIR to mix the Dry Ingredients together, add in the brown sugar and stir until it is mixed in. Add in the yeast and continue stirring until mixed in.

6. While the mixer is stirring, add the eggs to the mixing bowl. Gradually add the water mixture. Continue stirring until all ingredients have come together. Change the mixer setting to start beating the dough. Continue for 2 minutes or until a stiff dough has formed.

7. Scrape the dough into the prepared pan. Use a wet spatula to smooth the top. Loosely cover and place in a warm place to allow it to rise to double.

 I chose to bake this time using a large loaf and  a small loaf pan. I also used my George Foreman combination counter top oven to let the bread rise. This works well during cold winter months. The timer is only for 30 minutes, so I had to watch and reset to keep a constant temperature of about 70 degrees for an hour. I covered the pans lightly with aluminum foil.

9. When the bread has risen at least 25%, preheat oven to 350 degrees.
10. When the dough has doubled, place pan in preheated oven and bake about 30 to 40 minutes or until done.


11. Turn loaf out onto a wire rack to finish cooling. Maybe, I should have smoothed it a bit more….
It is really good!  I divided the dough into 1 large and one small loaf pan.  The small loaf came out of the oven a little sooner than it should have.  The only difference was the browning.  



For the entire recipe, I estimate 16 slices or servings.

Nutrition Facts
Serving size: 1/16 of a recipe. Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 181.41
Total Fat 5.12g
Saturated Fat 0.85g
Cholesterol 44.42mg
Sodium 217.45mg
Potassium 135.49mg
Total Carbohydrates 30.02g
Fiber 2.35g
Sugar 3.38g
Protein 3.88g

Minor modifications were made to the original recipe. The original recipe was baked in a round pan, thus the name “Boule”.
*Ingredients used and substitutions are shown in parentheses and where noted.

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