Gluten Free Sandwich Bread, for soup

So, remember way back, when I shared the recipe for Socca with Roasted Tomatoes, Swiss Chard and Goat Feta? I mentioned then that I sometimes cooked for family members on gluten free diets. Well, I am now one of those family members. So any recipe that I share here from now on will very likely be gluten-free. And I had to share this one – it’s the first GF bread I’ve tasted that really tempted me to have another slice. And what’s more, it tempted my (non-GF) husband – he stole part of my piece, and then got his own.

Along with it, I’ll share a recipe for curried sweet potato Balti soup, which is a variation of a dish I’ve had many times, but never made. We are still working our way through about 20 pounds of sweet potatoes that we received as part of our CSA (community supported agriculture) membership this past season. I was dismayed to find that this had only used about about 1 pound of the haul! Balti Seasoning is a spice mixture from Baltistan in northern Pakistan – I got it from Penzey’s spices. According to Penzey’s, it contains “coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka (kalonji, black onion seed), ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf,” but I would say that the coriander, ginger and cinnamon are the dominant flavors. It also contains kalonji seed, which is one of my favorite spices – great to have on hand to add a subtle onion flavor to curry, and fabulous sprinkled on pita chips when you make them at home (Pita chips, alas, are not gluten-free! Sob!)

Here’s the bread recipe – soup recipe will follow shortly!

GFBread

Gluten Free Sandwich Bread
adapted from Kneadlessly Simple, by Nancy Baggett

Note: This bread can take anywhere from 24-48 hours from start to finish, including 2 rises. So don’t start making it if you want bread right away! Luckily, it requires no kneading, so most of that time is just waiting for the dough to do its thing.

Ingredients:
1 2/3 cup brown rice flour
2/3 cup gluten free oats (rolled – not instant)
1/2 cup cornstarch
1/3 cup tapioca flour
1/3 cup flax seed meal (you can grind your own in a food processor if you have whole flax seeds in your cupboard)
1 1/4 tsp salt
1 teaspoon instant yeast (I used SAF Instant Yeast which is much cheaper than buying it in individual packets)
1/3 cup corn oil or canola oil
1 1/3 cups ice water (I usually use spring water for baking, since our hard water sometimes kills yeast)
3 tbsp honey
1 egg
1/4 cup plain yogurt (I used whole milk cream top yogurt)
1 1/2 tsp baking soda

Directions

Mix 1 1/3 cup of the rice flour, the rest of the flours, and flax meal thoroughly in a large bowl. In a smaller bowl, mix the ice water, oil and honey, and whisk vigorously. Tip: Pour the oil into the tablespoon measure, then pour it into the 1/3 cup measure and top it up. Use the oily tablespoon to measure the honey, and the honey will slide right out! Mix the wet ingredients into the dry ingredients and stir thoroughly (do not knead). I found this dough quite wet, so I added about another 1/2 cup of rice flour until it didn’t stick to the bowl anymore, but was still moist inside.

Cover the bowl (I used one of the Abeego reusable food wraps that I got for Christmas – thanks twin sister!), and refrigerate for about 3 hours, then take it out of the fridge and leave it at room temperature for about 12 hours. I started making the dough on Friday night at around 8 – exciting nightlife! – put it in the fridge at around 8:30, took it out of the fridge before I went to bed, and did the next step the next morning at around 11. The dough smelled yeasty by that point, but it did not look like it had risen at all. This step is primarily to develop the yeast flavor – the rising effect comes from the baking soda and yogurt.

Next, mix the remaining 1/3 cup of rice flour, egg, yogurt and baking soda thoroughly in a small bowl. Pour this mixture over the dough, and stir vigorously with a fork. Note: the original recipe called for you to keep back 1 tsp of the egg and use it to brush over the top of the loaf, but I thought this was too fussy (nevermind how fussy it is to make bread that takes 48 hours – ha!), so I just brushed the top with milk instead.  Empty the dough into a greased loaf pan. Leave at room temperature for another 5-7 hours until it has risen above the top of the pan. But mine never actually rose above the top of the pan, and it was still fine. I did put the loaf pan next to the heating vent for the last three hours, and I think this helped.

At this point, my photocopy of this recipe is cut off, so I guessed at the baking directions. Bake at 375F for one hour, until the top is brown and the loaf sounds hollow when you knock it on the top with your knuckles. Let the loaf sit for a few minutes, loosen the loaf from the sides of the pan by drawing a knife around the edges, and turn out on the counter. Dig in!

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