Wednesday, February 9, 2011

"FREEDOM" BREAD (Gluten Free, Egg Free, Dairy Free, Soy Free)

This egg free thing has thrown me for a loop. I have countless times picked up a recipe to bake and had to put it aside because I was not sure how to change it and didn't have time to experiment. This is REALLY limiting!
I have been slow to post recipes because I like to have them turn out nice for me at least twice at home before I put them up. My first try at bread was great. The next was a flop (think BRICKS). As I was going to sleep one night I had an idea of something to change - so the next day I tried again and the batch turned out quite good. The next two times yielded better and better results. So I am going to share the recipe. It is not corn-free (I apologise) but if you can not have corn, I am sure you could experiment with other starches.
I was not only happy with the soft inner texture, the crunchy crust, and the high rise - I was also very happy with the taste! It has a slightly nutty, sweet flavor which I especially like toasted. :)
This recipe yields 2 large loaves, but I think three small loaves would work too.

1 cup     tapioca starch
1 cup     potato starch
1.5 cups     corn starch
1 cup     buckwheat flour (could try sorghum flour - it is not easy to find where I live)
2 cups     rice flour
2 Tbsp     sugar
1/2 tsp     xanthan gum
2 Tbsp     psyllium husks or powder
1.5 tsp     salt

1.5 Tbsp     yeast
1 Tbsp       sugar
1 cup       hot water

3 cups      hot water
0.25 cups   oil or fat
1/4 cup     flax seeds

-Mix the first set of ingredients (all dry) in a large mixing bowl.

-Combine the yeast, sugar and hot water and set aside to bubble.

-Put the flax seed and 3 cups of water in a blender. Blend on high until all the seeds are broken up and the mixture starts to thicken slightly (<1min.).

-Preheat oven to 430 degrees.

-Pour the flax mixture, oil and yeast mixture into the dry ingredients. With an electric mixer or by hand, beat the dough for until smooth. Continue to mix the dough on medium speed for 3 to 5 minutes (my daughter Emily has found that this drastically improves the texture of the bread).

-Scrape into two greased, large sized loaf pans and set on top of stove to rise for about 10 - 15 min. or until the dough is just above loaf pan.

-Gently set the pans in the oven and bake for 35 minutes.

-Take out of loaf pans. Lay the loaves on their sides to cool on racks. Wait until mostly cool to slice. Enjoy!


momto9 said...

wow that's a very fast rise!! I'll have to try this...Also please let me know if you ever freeze a loaf. I;m the only allergic in my family so if I make this I'd have to freeze one loaf for later...which would kind of be convenient...I'm just afraid the quality of the frozen bread would suffer. Thanks for sharing...I'm following your new adventure!

jennstar said...

Tereza - yes I do freeze this bread. I first let it cool, slice it and then freeze the slices on a cookie sheet so they don't stick together. I then bag them and toast as needed. I haven't used it without toasting it, but I imagine if you stuck it the microwave for a few seconds, it would taste fresh.

momto9 said...

thats wonderful...thanks. I will be trying this soon and post about it on my cooking blog with linkage to your post so others can see this wonderful recipe too!

momto9 said...

rising right now:)

jennstar said...

Let me know how it works out. :)

momto9 said...

Yup it turned out! Had a slice of it today with peanut butter!! YUM! (and of course last night too while it was still warm:)I'll be typing up a review and linking to your recipe soon so more people can try it!....

sophiesfoodiefiles said...

This bread rocks! I have made it a few times & it always turned out great & ooh so delcious too!

MMMMMM,....!!!!! :)

jennstar said...

Thanks Sophie! I'm so glad it turned out for you. :)

Anonymous said...

Does it dry out quickly?

jennstar said...

It is wonderful for the first day. OK the second (awesome toasted). It is still good days 3-5, but getting too dry to eat without toasting.


Blog Widget by LinkWithin