by Sandra J. Leonard
from The Gluten-Free Baker Newsletter
It has been a real challenge learning to bake without the use of gluten. I am proud to say that it can be done with a bit of patience, a good attitude and a smiley face. Won't you try a few of my favorite gluten-free recipes for bread and rolls? Come join me in my kitchen
Think that this is the one!...What one you ask? The gluten-free bread that tastes really good, has a good texture and almost feels like real bread....that's what! It makes a delicious sandwich too.
Yield: 1-1/2 lb. loaf
* See Ingredient Source Below
Save all the water when boiling potatoes. This water is then cooled slightly and refrigerated until ready to make Potato Bread. When ready to make Potato Bread, heat the potato water slightly in the microwave to take the chill off, before using. Use in place of water.
If using quite a bit of salt in the water when cooking the potatoes, use the lesser amount in the Potato Bread recipe.
When using regular dry yeast (not quick rise) use 1-1/2 Tablespoons for this recipe.
Directions for Making Gluten-Free Breads Manually
All gluten-free bread recipes can be made manually. As there is no gluten in these breads that need to rest, making gluten-free bread is quite easy. The bread is mixed, allowed to rise and then baked. Gluten-free bread making eliminates the need for 'punching dough down', a second kneading and a second rising before baking. Gluten-free breads can be made very easily.
Most important would be to have all ingredients at room temperature.
Mix a small pinch of sugar (from amount used in the recipe) with 1/8 cup of warm water (110—112 degrees F). Water is taken from the total amount used in the recipe or deducted from total amount of other liquid used in recipe.
Add the dry yeast to the sugar/water mixture. Stir until well mixed. Set aside for 5-10 minutes. The mixture will become very foamy. This step is called 'proofing' or 'proofing the yeast'. It is used to make sure that the yeast is active.
Mix the dry ingredients together and stir them well by hand or use a whisk to blend.
Mix the wet ingredients together.
Alternately add the dry and wet ingredients together until well mixed and the dough is smooth.
Grease baking container to be used. Insulated bakeware keeps over browning to a minimum.
Place dough into greased baking container.
Cover baking container with a piece of plastic wrap that has been oiled or greased on one side. Greased side facing the dough. (Greasing the plastic wrap keeps it from sticking to the bread dough during the rise.)
Allow the dough to rise in a draft free, warm place for 45—60 minutes.
Remove plastic wrap that covered the dough.
Preheat oven to 375. Use of a convection oven will result in a higher, lighter loaf.
Bake bread for approximately 40—50 minutes. If bread looks too brown on the top before the baking has completed, place a piece of aluminum foil (shiny side facing dough) loosely over top of the bread while it continues to bake.
Remove bread from the baking container when it comes from the oven. Allow the bread to totally cool on a wire cooling rack.
Barbara's (brand name) Mashed Potato flakes. This brand is available in most health food stores. Address: Barbara's Bakery, Inc., Petaluma, CA 94954
Sanalac (brand name) non-fat dry milk powder. Address: Hunt-Wesson, Inc., P.O. Box 4800, Fullerton, CA 92634
Sure-Jel (brand name) is a fruit pectin powder that is used in making jams and jellies. Available in most supermarkets.
All gluten-free flours and xanthan gum are available mail order from: Ener-G Foods, Inc., P.O. Box 84487, Seattle, WA 98124-5787 Phone: 1-800-331-5222. Many health food stores carry these gluten-free flours also.
Sandra J. Leonard was editor of The Gluten-Free Baker Newsletter a quarterly newsletter of home kitchen tested gluten-free recipes. The Gluten-Free Baker Newsletter, Suite A, 361 Cherrywood Drive, Fairborn, OH 45324-4012 (This address from 1996).
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified February 2007
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