Saturday, February 5, 2011

Gluten Free bread

I am not a big bread eater.  So going gluten free four years ago was not a tramatic experience.  The things I missed the most were pizza and pancakes, for which I fairly quickly found recipes.  I didn't, and mostly still don't, miss bread.  I find savory pancakes or corn tortillas are great substitutes for bread when making sandwiches.  However my daughter loves toast and though I let her have wheat, I try to keep it to a minimum.  So I have occassionally played with gluten-free bread recipes (my favorite is from Gluten-Free Mommy).  The problem with all these recipes is that they contain xanthum gum.  I have never enjoyed xanthum gum.  I know it is supposed to be fine to eat, but there is something about bacterial slime that is not appealing to me.  I keep waiting to hear that large quantities of it are dangerous, similar to the history of aspartame.  So a while back when I was changing around Shauna's biscuit recipe and turned out a biscuit that held together really well, I thought it might work for a small loaf of bread.  And it does!  This bread uses the congealing ability of buckwheat, flax, and oats to hold it together.  Because it uses so many whole-grains/seeds, the resulting product has alot of flavor.  And it is so easy to make!  The main thing you have to be careful about when making this bread is letting it rise too much; you want it to only increase in size by about half, instead of the usual double.  If it rises too much you end up with a crack running horizontally through your bread.

Guten Free Brown bread

1/4 C warm water
1 teaspoon yeast
1/2 teaspoon sugar
1/2 C ground flax seed
1/2 C oat flour
1/2 C buckwheat flour
1/2 C tapioca flour
1/2 C white rice flour
1/2 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
3/4 C buttermilk or yogurt (milk will work as well)
2 Tablespoons butter

Mix water, yeast and sugar.  Let it sit until it is bubbly; when that happens, mix in the flax seed and continue to stir it for about 2 minutes.  It will be like a slurry. 
In the meantime mix together the oat, buckwheat, tapioca and white rice flour along with the baking powder and salt.  Mix in the egg and buttermilk/yogurt.  Mix in the yeast slurry.  Lastly, melt the butter and mix it into the bread dough.  It should have the consistency of thick cake batter.
Pour it into a greased loaf pan.  Cover and let it sit until its size has increased by half.  Then bake it in a pre-heated oven at 350 degrees for 40-45 minutes.  Let it cool before you take it out of the pan.

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