Sunday, January 22, 2012

Gluten Free Yeast Bread

When you're craving bread, you're craving bread. I don't have this craving often, but for some reason, I've been wanting a warm, yeasty bread to use for toast in the morning, smothered with some nut butter and fruit-sweetened jam. This bread is perfect for that (and would also be perfect for sandwiches), reminding us gluten free folks that we can have our bread and eat it too.

I use Bob's Red Mill All Purpose Gluten Free Flour here. I really like this stuff as the main ingredient is chickpea flour, lending this blend to it's high fiber and protein count. I have to admit, I was a little nervous that using this blend would give the bread a "bean-y" taste, but was pleasantly surprised that this taste disappears completely once the bread is baked.

I always think that baking gluten free bread is going to be a daunting task, but time and again find that it really is very simple. If you hesitate in making this bread due to the time involved, let me encourage you that it will go faster than you think, and once you smell that delicious bread baking in the oven, your woes over time spent will vanish. In fact, a great idea is to double the recipe and make two loaves at one time. You can use one loaf for your bread needs over the first few days and with the other loaf, simply cool, slice, and freeze it in a plastic bag (with all the air sucked out) for future use. This way you will have great gluten free bread anytime the craving calls.

Gluten Free Yeast Bread

1 1/4 cups warm water (about 110 degrees)
2 1/4 teaspoons active dry yeast
1 tablespoon palm sugar
2 eggs
1/4 cup extra virgin olive oil (EVOO)
1 teaspoon apple cider vinegar (ACV)

1 cup all purpose gluten free flour blend (Bob's Red Mill is what I use)
1 cup sorghum flour
1 cup arrowroot powder
2 1/4 teaspoons xanthan gum
pinch salt

Preheat oven to 350 degrees. Line an 8x4 inch baking pan with parchment paper or coat with coconut oil cooking spray.

In a small bowl, combine water, yeast, and palm sugar and stir until mixture gets bubbly. Let rest for about five minutes. Then add eggs, EVOO, and ACV. Stir again.

In a separate bowl, GF flour blend, sorghum and arrowroot flours, xanthan gum, and salt. Stir. Add yeast mixture and stir until a dough forms. Place dough into prepared baking pan, cover with a kitchen towel, and set in a warm place to rise for about an hour (until loaf doubles in size).

Bake for 45-50 minutes, until golden brown. Let rest in the pan for at least 5 minutes before removing, slicing, and eating.

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