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BTD BEST GLUTEN-FREE SANDWICH BREAD
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| Description: Bean flours are hard to find - you may make your own using a blender or suitable grinder ahead of time. Texture is spot on, pleasant flavor - you'd swear it's wheat but it's better, not bitter - good rise! Ingredients: | |
| 1 cup | warm water |
| 3/4 cup | almond |
| soy milk, alternative | |
| 3 large | eggs |
| 3 Tablespoons | olive oil, (or ghee) |
| 1 Tablespoon | cider vinegar |
| 1 Tablespoon | molasses, (or compliant sweetener) |
| 2 teaspoons | soya lecithin, (or other compliant lecithin) |
| 1 ½ teaspoons | sea salt |
| 1 cup | white or canellini bean flour |
| 1 cup | brown rice flour |
| ½ cup | golden flax meal, (or compliant flour) |
| ½ cup | arrowroot flour |
| 1 teaspoon | honey, (or compliant sugar for yeast) |
| 1 Tablespoon | yeast |
How to make it:
Mix together warm water, yeast and honey.
Set aside until foamy.
Combine dry ingredients in a small bowl.
Combine remaining wet ingredients in a large bowl.
Add yeast mixture.
Add dry to the wet, beating hard for about a minute. You will see the batter change and become smooth.
Note:
(Constancy needs to be right: batter that is too thick will not rise - too thin it will rise and then fall. If it looks like a too-thick cake batter then it is probably just about right!)
Line the bottom of the pan with wax paper, lightly oil the pan.
Gluten-free baking tends to stick more than regular wheat flour.
To rise put the pan in the oven with the oven light on....and cover the pan with a towel.
Let rise for about an hour until loaves round over the top of the pan.
Bake for 45 minutes at 350' - or until tops are nicely browned.
This recipe makes one regular size loaf.
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