Easy Focaccia Bread - Gluten-Free Option

For someone who knew how to bake and had to go gluten-free, it was very difficult at first to bake anything.

Now I am really enjoying playing with my food!  The only problem, I came from a very large family.  Even when I baked for neighbors or took goodies to work, I did not have to worry about making too much.

Finally, I am making smaller amounts of food.  I am basically not a person who uses recipes.  Instead, I make something and write as I make it. So, If I keep the flour mix to between 1 1/4 to 1 1/2 cups, the end product will be a half-sized recipe.

As with previous recipes, this was supposed to be pizza crust!.  I did not have the ingredients needed for pizza, so I decided to make focaccia bread.

This is a very easy recipe.  Change the spices to whatever you like.  Even use roasted red peppers or fresh herbs sprinkled over top instead of cheese.  The only requirement; the dough must be allowed to rise for at least 45 minutes to mature the yeast a bit.

This will be great with spaghetti.



Easy Focaccia - Gluten-free


Ingredients


Dry Ingredients

1 cup Mama's Coconut Blend (or any brown rice, tapioca, potato starch mix)
2 tbsp sorghum flour
2 tbsp millet flour
2 tbsp garbanzo bean flour

1/4 tsp ginger powder
3/4 tsp xanthan gum
1/8 tsp unflavored gelatin
2 tsp sugar
1 1/8 tsp yeast
1/2 tsp salt
1 tsp mixed spices (basil, garlic, marjoram, parsley, Herbs de Province)

Wet ingredients
2 tbsp liquid egg white
1 1/2 tbsp oil, grape seed
1/2 cup warm water, (plus more by teaspoon as needed)
1/4 tsp cider vinegar

Topping
3 tbsp Shaved Italian Parmesan Cheese, chopped or broken into smaller pieces

break into smaller pieces

Procedure


1. Whisk all the dry ingredients together in a mixing bowl.
2. Mix all Wet Ingredients together.
3. Add the Wet Ingredients to the mixing bowl and beat for about 2 minutes, scraping down.
4. Cover a baking pan with parchment paper or generously grease the baking pan with shortening.
5. Spread the dough out to the shape of the pan, leaving at least 1/2 inch on all sides.
6. Shape and smooth out the dough. Smooth out the top with a little oil. Use a fork to push holes into the dough. Cover and allow rising.




7. Pre-heat the oven to 375F.
8. Sprinkle the cheese over the raised dough.




8. Bake for about 30 minutes until bread is browned.
9. Remove from oven, transfer from pan to cooling rack.




10. Cut into 6 pieces.








Servings: 6

Nutrition (per serving): 157 calories, 6.7g total fat, <1g monounsaturated fat, 2.4g polyunsaturated fat, <1g saturated fat, 2.2mg cholesterol, 25.1g carbohydrates, 2.7g fiber, 22.3g net carbohydrates, 1.7g sugar, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 250.8mg sodium, 18.6mg potassium, 3.6g protein, 29mg calcium, 11.1IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, 0mg vitamin c, 0IU vitamin d, <1mg vitamin e, <1mcg vitamin k, <1mg iron, <1g lysine, 0mcg lycopene, 6.1mg phytosterols, <1mcg selenium, <1mg thiamin, <1mg zinc, 0mg caffeine.


© 2012 retiredwithnoregrets.blogspot.com

Cinnamon Dried Fruit Bread (Gluten-Free) - Revised Using a Packaged Bread Mix

It was time to bake bread again, so this time I decided it was time to use the pre-packaged mixes rather than individual flours.


I prefer mixing flours, because so many mixes are too starchy for me.  But, there are some good ones out there too.


As I have said in the past, baking a good loaf of gluten-free bread is a crap shoot. There are some good odds, but sometimes it fails.


Dried fruit helps keep the bread moist and makes it a bit softer.  Instead of raisins, I prefer dried plums (prunes).  Not only are prunes a digestive aid, they add more moisture than raisins.


I discovered a small jar of Authentic Foods dough enhancer in the refrigerator that I had forgotten, so decided to add some to the mix.  It’s ingredients are ascorbic acid, lecithin and ginger.   Ginger and ascorbic acid is reported to increase the rise of yeast doughs. The recommended amount was 1/4 teaspoon per cup of flour.


This loaf is a version of my previous Cinnamon Dried Fruit Bread (Gluten-Free), which used a mix of individual flours.  This version uses Namaste Gluten Free Bread Mix.


Namaste Gluten Free Bread Mix ingredients include brown rice flour, sorghum flour tapioca flour, millet flour and rice milk powder,  My mix included differing amounts of the same flours plus chickpea flour and small amounts of quinoa, amaranth.   The two mixes are very close in similarity

Basically the procedure steps are the same. 

The bag mix contained about 3 1/8 cups mix, whereas my mix was closer to 3 1/3.  Not much difference there. 
There is also a recipe on the side of the bag for cinnamon raisin bread.  I used it as a guideline in determining the amount of liquid to use.  Their recipe also used 1 egg and 3 egg whites.  Those are the only changes made from my original recipe. Their recipe used granulated sugar, mine uses honey and molasses.  I overlooked that and did not reduce my liquids.  The batter was a little looser than mine normally is, so I beat it an additional minute.  In the end, the loaf came out very good.

So here goes the recipe with this bread mix……



Cinnamon Dried Fruit Bread (Gluten-Free) -using a packaged bread mix


Ingredients


Wet Ingredients
1  cup water, 80°–90°F (minus 2 tbsp if using honey and molasses instead of sugar)
4 Tbsp grape seed oil
2 Tbsp Raw Honey (or sugar)
1 tbsp molasses, full flavored (or sugar)

Dry Ingredients
1 pkg yeast, active dry (included in the bread mix package)
1 16-oz pkg. Namaste Gluten Free Bread Mix,
1/4 tsp ginger
1 tsp cinnamon
3/4 tsp dough enhancer, optional


Add Ins
2.6 oz prunes, snipped (or chopped)
2 tbsp raisins, chopped

Procedure

1. All ingredients should be at room temperature.  Gather all ingredients before starting to mix.



2. Combine all of the dry ingredients in a stand mixer bowl, turn on low to mix.

3. If using liquid sweeteners, remove 2 tbsp water from the cup (save it to see if needed), before adding the other ingredients.  Combine the Wet Ingredients in a large measuring cup, and stir to mix. Stir to mix in raw honey.  If not completely mixed, warm the liquids, but allow them to cool, so as not to kill the yeast.



4. Snip the dried fruits using kitchen shears or chop  into small pieces. Set aside



5. With mixer running on low, gradually add Wet Ingredients to bowl.  Scrape down, return mixer to low.  Once the batter has been mixed, gradually add in chopped dried fruit, so to prevent it clumping.  After all fruit has been added, scrape down the bowl.  Turn the mixer on a 'beat' setting and allow the dough to 'beat' for at least one minute. In this version, beat it 3 minutes.

6. Meanwhile, grease your baking pan generously with shortening.

7. Scrape the finished dough into the prepared baking pan.  Smooth out with a damp spatula.  Smooth the top with a small amount of oil.  Cover with cellophane wrap and allow to rise to double in a warm place.  Do not rush dough.  Allow it to rise.







8. Preheat oven to 350 F.  Bake for  about 60 minutes or until center of loaf reaches 200 degrees F
If it begins to brown to fast, lay a piece of aluminum foil over the top.  Do not seal it, just drape it over.



9. When finished baking, remove from oven and allow to sit about 5 minutes.   Remove to cooling rack to finish cooling.  Turn it out onto the rack.  If left in the baking dish, it will get soggy





Store any left-overs, unsliced in an airtight bread bag.  Since this loaf version has more moisture, it would be best refrigerated.






Day 10 - Bread is still fresh and not crumbly, although it was stored in an air-tight bread bag in the refrigerator.  It was sliced using a bread knife. It can be sliced very thin even with the bread knife!



Servings: 20
Yield: 1 loaf  18 to 24  slices, depending on thickness

Nutrition Facts
Nutrition (per serving): 167 calories, 3.4g total fat, <1g monounsaturated fat, 1.9g polyunsaturated fat, <1g linoleic acid, <1g saturated fat, <1mg cholesterol, 34.1g carbohydrates, 1.8g fiber, 32.3g net carbohydrates, 13.9g sugar, 0mg stigmasterol, <1g starch, 5.4g fructose, <1g galactose, 5.2g glucose, <1g sucrose, <1g maltose, 187.8mg sodium, 163.5mg potassium, 2.1g protein, 26.1mg calcium, 32.9IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, <1mg vitamin c, 6.3IU vitamin d, <1mg vitamin e, 1.2mcg vitamin k, 2mg iron, <1g lysine, <1mcg selenium, <1mg thiamin, <1mg zinc, 0mg caffeine.

This loaf has a texture like a soft whole wheat bread.  Possibly the dough enhancer helped in the softness.


© 2012 retiredwithnoregrets.blogspot.com/

2012 - No Resolutions…… Just Baking My Gluten-free Favorites

While some stew over what to change for the new year, I just embrace another year.  It’s sort of like..been there…done that…  DO instead of promising!

Late in the afternoon, I finally got around to baking a loaf of bread that had the flours mixed a week ago.  One of my favorite things to add to baked items is dried fruit.  So, a loaf of Cinnamon Dried Fruit Bread was made.  Since it was the first time making it, the loaf is small and baked in a large loaf pan.  I also used a thermometer to test if the inside had reached 200 degrees F.

The Cinnamon Dried Fruit Bread loaf turned out perfect.   It doubled in size, has a great texture and can be sliced thin without crumbling (with a bread or electric knife).  Even the taste is what I expected….. a slight hint of molasses and raisins.



I had a couple slices with my morning omelet.  I also bought some Coconut Manna that I have been hearing a lot about.  Unfortunately, I had not softened and stirred it like I should have.  So it is now sitting in a container of warm water, so it can be remixed.  This is like the ‘natural’ butters that have oil on the top… that have to be stirred.





Instead of the usual New Years ‘good luck food’, I made a few improvisations with one of the items.



I did make one item on the ‘good luck’ food list: Black-eyed peas!



Now the recipe for the bread!


Cinnamon Dried Fruit Bread (Gluten-Free)


Ingredients


Wet Ingredients
1 1/3 cups water, 80°–90°F
3 Tbsp grape seed oil
2 Tbsp Raw Honey
1 tbsp molasses, full flavored

Add Ins6 Prunes, chopped finely
1/4 cup raisins, chopped

Dry Ingredients

3 tsp Yeast, Active Dry
Flour mix1/2 cup sorghum flour
1 tbsp quinoa flour
1 tbsp amaranth flour
1 tbsp arrowroot flour
3/8 cup millet flour
1/4 cup chickpea flour
1/4 cup potato starch
3/4 cup brown rice flour
3/4 cup Expandex (modified tapioca starch)
4 1/2 tbsp dried milk powder (a very fine powdery brand like Sanalac)
1 tsp ginger
1 1/2 tsp xanthan gum
1/2 tbsp sugar
1 1/4 tsp salt
1/3 tsp unflavored gelatin

Procedure
1. all ingredients should be at room temperature
2. Combine all of the dry ingredients in a stand mixer bowl, turn on low to mix.
3. Combine the Wet Ingredients in a large measuring cup, and stir to mix. Stir to mix in raw honey.  If not completely mixed, warm the liquids, but allow them to cool, so as not to kill the yeast.
4. Chop the dried fruits  into small pieces; add just a sprinkle of flour to assist. Set aside
5. With mixer running on low, gradually add Wet Ingredients to bowl.  Scrape down, return mixer to low.  Gradually add in chopped dried fruit, so to prevent it clumping.  After all fruit has been added, scrape down the bowl.  Turn the mixer on a 'beat' setting and allow the dough to 'beat' for at least one minute.
6. Meanwhile, grease your baking pan generously with shortening.

7. Scrape the finished dough into the prepared baking pan.  Smooth out with a damp spatula.  Smooth the top with a small amount of oil.  Cover with cellophane wrap and allow to rise to double in a warm place.  Do not rush dough.  Allow it to rise.







8. Preheat oven to 350 F.  Bake for  about 60 minutes or until center of loaf reaches 200 degrees F
9. Remove to cooling rack to cool.

10. Store any left-overs, unsliced in an airtight  bread bag on the counter for up to 2 days or in refrigerator for  up to 5 days.




Servings: 16

Yield: 1 loaf  12 to 18  slices, depending on thickness

Nutrition (per slice): 166 calories, 3.3g total fat, &lt;1g monounsaturated fat, 1.9g polyunsaturated fat, &lt;1g linoleic acid, &lt;1g saturated fat, 1.4mg cholesterol, 30g carbohydrates, 2.2g fiber, 27.9g net carbohydrates, 7.9g sugar, 0mg stigmasterol, &lt;1g starch, 2.3g fructose, &lt;1g galactose, 2.5g glucose, &lt;1g sucrose, &lt;1g maltose, 207.9mg sodium, 140.4mg potassium, 3.4g protein, 31.8mg calcium, 65.2IU vitamin a, &lt;1mg vitamin b6, &lt;1mcg vitamin b12, &lt;1mg vitamin c, 10.6IU vitamin d, &lt;1mg vitamin e, 2.1mcg vitamin k, &lt;1mg iron, &lt;1g lysine, 1.3mcg selenium, &lt;1mg thiamin, &lt;1mg zinc, 0mg caffeine.