Here is a recipe for a great loaf of white bread!
The flour mix is from our local co-op and consists of the following ingredients. The combination of these flours and ingredients make this bread so great! [ Pre Mixed: Constarch, Tapioca Flour, White Rice Flour, Brown Rice Flour, Milk Powder, Potato Starch and Xanthum Gum] Ingredients 3 1/2 Cups Gluten Free All Purpose Flour Mix (As described above) 1/3 Cup Canola Oil 2 Eggs Packet of Yeast Water (As Per instructions below) Use a HEAVY DUTY STAND MIXER and a WHISK ATTACHEMENT. DO NOT USE BREAD HOOK. Start off with making the yeast according to packet instructions. It takes 10 minutes to dissolve in warm water. In a 2 cup measuring cup pour in 1/3 cup oil, crack in 2 eggs then fill with warm water to 2 cups plus add 2 Tablespoons of water. Add the flour, liquids in measuring cup and the yeast all together in the mixer bowl and mix on medium/high for 3 minutes. Pour batter into a lightly greased 8x4 bread pan and let rise for 1 hour. It may not rise as much as you think it should but it will continue to rise in the oven! I mean look at that beast of a loaf! Preheat oven to 350 and bake for 60-70 minutes. (I baked mine for exactly 60 minutes) Let stand 10 minutes before removing.) Bread should be very soft and fluffy. I wrap mine in a 100% cotton dish cloth and set on counter. Because this bread does not have preservatives it will not last long. We typically finish this loaf off in 4 days and it stays nice that long. If you don't think you'll finish it in 4 days I would freeze it!
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My first attempt at making scones from scratch today! I found the recipe here but made a few modifications. The recipe calls for 1/3 cup milk and 1/3 cup sugar. I simply replaced the milk with Light Coconut Milk (Trader Joe's) and the sugar with Coconut Sugar. Recipe: With Modified Ingredients * 1 3/4 cups Gluten-Free Multi-Purpose Flour * scant 1/3 Organic Coconut Sugar * 2 teaspoons baking powder * 1/2 teaspoon xanthan gum * 1/2 teaspoon salt * 1/2 cup (1 stick) cold butter * 3/4 cup additions Fresh Apricots, Chocolate chips, fresh cherries, ( or suggested: dried cherries, crystallized ginger, fresh blueberries, cinnamon chips or white chocolate chips) * 2 large eggs * 1/3 cup Light Coconut Milk * 1 teaspoon gluten-free vanilla extract Preparation (click for original site) Preheat the oven to 400°F. Grease a large baking sheet (or line with parchment). Whisk together flour, sugar, baking powder, xanthan gum and salt. Work in the cold butter until the mixture is crumbly with pea-sized or just larger bits of butter remaining. Gently stir in the additions. Whisk together the eggs, milk, and vanilla until frothy.Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky. THIS DID NOT WORK FOR ME: Place on a gf floured surface. Pat out to about 1 in. thick (do not attempt to roll out - the dough will be too sticky for this and adding more flour will only create a dry, dense, result) . Use a biscuit cutter to cut into circles and place onto prepared pan. Lightly brush milk on top of the scones and sprinkle with sparkling sugar if desired. Place baking sheet, uncovered, in the freezer for 15 minutes. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving. The recipe suggests patting the dough out on a table but that did not work out for me. My dough was way too sticky. I'm not sure if it was the coconut milk that did it but it was pointless for me to try it and to then cut out the scones with a round cutter. So I spooned the batter into 'globs' on the greased pan (above photo), placed them in the freezer for the 15 minutes then baked according to the directions and they turned out great. I stumbled across this great blog today! One Good Thing by Jilee Click the link for some amazing looking recipes! I can't wait to try them!
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