Archive for the ‘Bread’ Category

I didn’t realize how many drafts were in my blog. I will be posting them to share the fabulousness I made last year and to make room for new posts!

03/03/12 Not exactly what I had in mind when I shook the bread pan to get the bread out but it tasted great anyway. Just not as pretty as I had hoped. I ended up eating the ENTIRE section that is missing, immediately before this picture was taken which was a very short time after it came out of the oven. MMMMmmmmm. I really thought that making bread would be this huge deal and it would be impossible. This was my second bread and neither of them was too difficult and came out delish!

Third bread making experience went a lot smoother on 3/10/12….the bread looks perfect, tastes even better and I finished the entire loaf. No slicing and freezing any of it. This bread has a tendency to stick way more than the quinoa sesame bread, which was my first bread experience. I think next time I will oil the pan a bit more and hope that helps.

Since this post is almost a year old, I have learned in that time that oiled parchment paper in the bottom of the pan is the way to go!

Look at this beauty!!



Recipe Timeeee:

This is from my favorite GF cookbook Gluten-free Makeovers by Beth Hillson. She is so seriously brilliant it hurts my brain.

Called “Delicious Slicing Bread”

3 1/3 cups Bread Flour #1 (recipe listed below)

1/2 cup nonfat dry milk powder, or substitute

1/2 cup lightly packed light brown sugar (I used brownulated)

2 1/4 teaspoons instant active or dry active yeast

1 1/2 cups plus 2 tablespoons water (105° to 110°F)

2 large eggs

1/4 cup vegetable oil (I used canola)

Spray or oil an 8 1/2 x 4 1/2-inch or 9×5 inch loaf pan.

In the bowl of a heavy-duty mixer, add flour blend, milk powder, brown sugar, and yeast. Mix to combine. Mix together the water, eggs, and vegetable oil in a separate bowl. Add to the dry ingredients. Beat on low for 1 minute. Beat on medium-high speed for 3 minutes or until the mixture is smooth, shiny and has thickened.

Scrape dough into prepared pan. Cover with lightly oiled plastic wrap and set in a warm draft-free area until the dough rises to the top of the pan.

Preheat the oven to 375°F. Remove plastic wrap and bake on the middle rack for 40-45 minutes, until the top sounds hollow when tapped and the internal temp reads 190-200°F.

Remove and turn out onto a wire rack. Cool completely before slicing.

If you do not finish all of the bread in 2 days slice and freeze it.

Bread flour #1 recipe

1 1/4 cups white rice flour or brown rice flour

1 1/4 cups sweet white sorghum flour

1/2 cup amaranth flour

3/4 cup cornstarch or tapioca starch

3 tsp xanthum gum

1 tsp salt


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Get ready for a barrage of beautiful pictures! This bread is just so photogenic I couldn’t stop taking them!

HEAVEN, this bread is utterly ridiculous! Want to know one of the best things about it?? It’s DAIRY FREE! Wooooo, I know some of my friends who are GFCF are going to be happy about this one 🙂

So, it’s delicious, gluten free, dairy free and has healthy ingredients? What alternate universe did I fall into? Beth Hillson’s universe, the author of Gluten-Free Makeovers. She is so brilliant, I can’t take it. Maybe she has super powers or is a wizard or a witch or something magical; so anyone who cooks her recipes falls under her spell.  OMG, it’s mind control! Aahhhh. No, really though. She is amazing. I have LOVED every single thing I have made from this book and can’t wait to find out what other gems are in there! Here is a link to it on amazon: http://www.amazon.com/Gluten-Free-Makeovers-Recipes—Goodies–Made-Deliciously/dp/0738214612/ref=sr_1_1?ie=UTF8&qid=1332123445&sr=8-1 (I don’t make any money off of this, just want to share the wealth of deliciousness.

This is the second time I have made this bread, and somehow it is better than it was the first time. I can’t express how much I LOVE this bread. The texture is perfect, the taste is unique; and I will bite your arm off for trying to take some of it. Not advisable.

It takes a bit longer to rise than the other bread I blogged about, so you definitely need a little more patience for this one.

Recipe for Sesame Quinoa “Wonder” Bread:

1 to 2 tablespoons sesame seeds

1 1/8 cups quinoa flour

1 cup cornstarch

1 cup plus 1 tablespoon tapioca starch/flour

3 tablespoons brown sugar

3 1/2 teaspoons xanthum or guar gum

1 1/2 teaspoons salt

3 large eggs, lightly beaten

1 1/8 cups warm water (105°-110°F)

3 tablespoons olive or vegetable oil (I used canola)

2 1/4 teaspoons instant active or active dry yeast

*Lightly oil a 9×5 loaf pan

*Heat a skillet over medium heat. Add sesame seeds and stir until they begin to brown. Remove and cool.

*In a large mixing bowl, combine sesame seeds, quinoa flour, cornstarch, tapioca starch/flour, brown sugar, xanthum gum, and salt. In a separate bowl, combine eggs, oil and water. Add the liquid ingredients and the yeast to the dry ingredients and beat for 2-3 minutes on medium speed until mixture is smooth. Dough will be thick.

*Scrape into the prepared pan, using a lightly oiled spatula to smooth the top. Cover with oiled plastic wrap and let rise to the top of the pan. About 40-60 minutes. (It takes longer for me, more like 90)

*Preheat the oven to 350°F. Bake for 40-45 minutes. Turn onto a wire rack and let cool completely before slicing.

*Slice and freeze any remaining bread after 2 days.

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