TNT - Yogurt and Honey Quickbread

[The Edifying Conscience]

Yogurt and Honey Quickbread
The Gluten-Free Gourmet Bakes Bread, Bette Hagman

Dry Ingredients:
2 cups Four Flour Bean Mix*
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon egg replacer
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon dried lemon peel (optional)
1.5 tablespoons sugar

Wet Ingredients:
2 plus 1 white eggs
3 tablespoons butter, melted
1 tablespoon honey
1/2 teaspoon dough enhancer or vinegar
3/4 cup yogurt
1/3 cup (more or less) water

*Four Flour Bean Mix:
2 cups garfava flour, 1 cup sorghum flour, 3 cups cornstarch, 3 cups tapioca starch

Preheat oven to 350*F. Grease your loaf pan and dust with rice flour.

In a mixing bowl, whisk together the dry ingredients.

In a medium bowl, combine the eggs, margarine, honey and dough enhancer and whisk until blended. Add the yogurt and half of the water. Whisk again or beat slightly with an eggbeater until smoorth.

Pour the liquids into the dry ingredients and mix thoroughly, beating with a spoon until blended. Add enough of the reserved water as necessary to form a cake-like batter. Spoon into the prepared pan(s) and bake for 55-60 minutes. Let cool in the pan for 10 minutes before removing to cool completely beofre slicing.

Nutrients per slice: Calories 100, Fat 3g, Carbohydrates 16g, Cholestrerol 25 mg. Sodium 180mg, Fiber 1g, Protein 3g
Dietary Exchanges: Bread 1, Fat 1

[cruelshoes]

Great recipe, TEC. I don't generally care for the taste of bean flours in bread, but I decided to try it anyway. I was pleased with the taste and texture. Could not taste the beans, and I am a supertaster. I really need to buy that Bette Hagman book.....

Thanks for sharing this one.
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

[The Edifying Conscience]

Glad you enjoyed the bread! I've wanted Os to try this recipe for a long time. Just can't convince her. Maybe your post will be the tipping point.

This is another of my favorites from the The GF Gourmet Bakes Bread that uses the 4 Flour Bean Mix. It's also quick and easy and perfect for weeknight meals.

[ostrich]

You couldn't taste the beans at all? It didn't smell like beans either?

Hmmm, I'll keep an eye out for those flours.
_________________
Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[The Edifying Conscience]

[cruelshoes]

[ostrich]

OK, I'm going to try making this next time I run out of bread. I just have a couple of questions.

1. What's egg replacer? Do you mean substitute eggs or powdered eggs?
2. I tried looking around for the individual flours. This is the closest thing I could find. Would that work? Or am I stupidly missing something?
_________________
Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[cruelshoes]

.

[The Edifying Conscience]

That's the same egg replacer I use.

As for subbing a different flour blend, I have no idea. If you change the ingredients and it doesn't turn out, you can't blame the recipe. ; ) Bob's Red Mill sells all of the flours you would need to make the recipe. Authentic Food has a product called 'Four Flour Bean Mix' that they developed with Bette.

[ostrich]

Thanks guys! I've never heard of that stuff before. I'll add it to the shopping list.

Hehe, don't worry TEC, I won't blame the recipe. I'll see if I can find all the separate flours. If not I'll use the BRM mix and see what happens.
_________________
Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[ostrich]

Finally got around to making this. I'm pleasantly surprised I was able to find the egg replacer and the BRM flour mix at my local store.

This stuff is pretty good! It's much easier to make than my other recipe and the ingredients are (apparently) easy to find. It also passed the first two taste tests: "baking and eating", and "baking, refridging, thawing, and eating". The final test is "baking, freezing, thawing, and eating". No bean taste at all!

The only thing I would change is the crust. I think next time I'll throw some tin foil over it during the last 10 minutes. The crust was just a bit too dark for me. But that's just a personal preference.

Thanks again for posting this TEC!
_________________
Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[cruelshoes]

Buhwahahaha! Ostrich has come over to the dark side! You couldn't taste the bean flour, right?
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

[The Edifying Conscience]

Glad you tried it, finally. Told you it was easy!

Do yourself a favor and don't put it in the refrigerator. It will be good on the counter for a 3, 4, 5 days depending on the weather. The refrigerator just dries it out.

Colleen,
You're right! She has indeed come over to the dark, but delicious side.

[ostrich]

Colleen - Nope, no bean taste, although it smelled awful until it started baking. I do love the spongy texture from the bean flour.

TEC - If I don't put it in the fridge it molds. I usually only go through half a loaf a week. That's why it took me so long to get to this recipe. It's also why I was interested in the vacuum bread box.
_________________
Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[aklap]

exceeeelent....

I've always liked bean flour. However, Peg does not. She says it tastes beany and gives her gas. I have neither problem
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa