Tom's Celiac Light Bread

[mrsppmrxky]

I was tooling around the web today and ended up at the AllergyGrocer site. (I had never heard of it, but I found a huge list of recipes and this one sounded really good.)

They have the directions for making this loaf in a bread machine. I didn't post that here because I did not need those directions and this is what I tried.

MrP and I had sandwiches for supper. (I made mayonaise from an old recipe....I tried the one on the AllergyGrocer site, but it was a flop.....The one that I had stored in my recipe file turned out very nicely though.)

This makes a really big loaf that is very light.


Tom's Celiac Light BreadTom Van Deman, Copyright, 2003

1 1/8 cup Garbanzo Bean flour 1 cup cornstarch/arrowroot
1 cup + 1 Tbsp tapioca flour 3 1/2 tsp xanthum gum
1 1/2 tsp salt 3 Tbsp brown sugar, ( no lumps)
1/4 tsp cream of tartar 3 eggs, lightly beaten
1 1/8 cup warm water 3 Tbsp vegetable oil
2 1/4 tsp active dry yeast

1. Preheat oven to 375 degrees F.
2. Combine all of the dry ingredients, including yeast, in a medium size mixing bowl.
3. Mix thoroughly on medium or low setting.
4. Combine lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are blended.
5. Pour wet ingredients into the dry ingredients and combine with stand mixer on medium speed (Use paddle or dough hook).
6. When sticky ball forms, scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more.
7. Transfer into a 9 x 5-inch lightly greased loaf pan.
8. Cover with plastic wrap, set in non drafty warm place and let rise until at least double size (approximately 45 to 60 minutes).
9. Remove plastic wrap and place pan in preheated oven.
10. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon.
11. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice when hot.)

These are the changes that I made:

Changes: 3/4cup chickpea flour plus 3/8cup quinoa flour , instead of the full 1 1/8cup chickpea flour;

Some have added this plus what I did

Added 2 TBS sweet dairy whey and 3 TBS ground flaxseed; (3Tbs nonfat dry milk
Used 3 TBS melted butter instead of the vegetable oil.


http://www.allergygrocer.com/id1097.html
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[NorthernElf]

Thanks for this recipe !

I made this yesterday - I did add ground flax seed. The only GF bread I buy is Kinnikinnick Flax and Sunflower Seed and this is pretty comparable (I no longer eat much bread). Next time I'll try adding both flax and some psyllium husks to "beef" it up. It didn't rise much for me, but looked like the stuff I buy (GF bread does tend to be small and dense anyway). I sliced it thin and froze it individually, then put it all in one bag for easy access.

Like any GF bread, I guess I can't say it's awesome exactly but it's as good as it gets !!!

[mrsppmrxky]

You might want to check the shelf life of your yeast. I have made this on 2 days and both times, it rose very high.

I haven't tried the flax yet. I wanted to beef it up a little, but my family vetoed the idea yesterday. LOL They said it was good as it was for sandwiches.

I think that if we are to make French Toast, I will continue to make the LivingWithout loaf of bread. It is a little more sturdy than this yeasty loaf.
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