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[personal profile] ilyena_sylph posting in [community profile] gfdfcooking
Hi, I'm new, and I'm very definitely still learning this gluten-free thing (my roommate is, not me), but last night I tried my hand at a gluten-free bread and to my amazement it actually came out pretty nicely.

All measurements are US standard. If someone wants 'em in metric, I'll do the conversions, but I don't have that many spare spoons unless it's needed.

I lifted this out of one of my GF roommate's e-cookbooks, I have no idea which one.

This recipe needs:

1 and 1/8ths cup of quinoa flour
1 cup cornstarch
1 cup + 1 Tbsp tapioca flour or starch
3 Tablespoons of brown sugar
3 and 1/2 teaspoons of guar gum (or xanthan if you'd rather)
1 and 1/2 teaspoons of salt
3 large eggs
1 and 1/8ths cup warm (105 to 115 degrees F) water
3 Tablespoons of olive oil
2 and 1/4 teaspoons dry yeast

two bowls, a mixer (preferably a mixer with a whisk attachment), and a loaf pan [My 8.5" x 4.5" held it, but it would have been much happier in a 9"x5".].

Before you start: Make sure all of the dry ingredients and the eggs are at room temperature. Give this dough every possible chance to raise. Also, if it's cool in the home, pre-heat the oven to 150 degrees F before starting the recipe. Shut it off as soon as it's hot in order to use the inside of the oven to help the yeast raise. Also, go ahead and spray the heck out of the inside of a loaf pan, all the way up the sides, while preparing things.

In a large bowl, combine the quinoa flour, the cornstarch, the tapioca flour/starch, the brown sugar, guar gum, and salt.

In another, smaller bowl, combine the eggs, water, and oil, then beat for two minutes. [I had fun with the whisk attachment for my mixer with this part.] Don't skimp on the time, getting the eggs to be as frothy as they can be is definitely the point here.

Once the eggs+water+oil are as frothy as they can get, add the yeast to the dry ingredients and pour the wet ingredients into the dry.

Beat this for two to three minutes. [This is going to get interesting if you have a hand mixer. This dough is incredibly sticky, and I frequently had to pause to force the dough back down off the beaters.]

[This is going to sound crazy, but I highly recommend coating your hands in olive oil before starting trying to handle this dough. Like I said, it's incredibly sticky.] Scoop the dough into an already-greased loaf pan -- however works best.

Once the dough has made it into the pan, take a well-oiled spatula and smooth the top of the loaf so that it's at least mostly uniform across the top, [unlike conventional wheat doughs, it won't drag itself together into a pretty rounded top without some help] and slide it into a warm oven -- or at the very least, a warm place in the house -- for 40 to 60 minutes [we went with 40, then pulled it out so that the oven could finish heating].

Pre-heat the oven to 350 degrees F, then slide the bread in and bake for 40 minutes.

Pull it out, turn it out onto a plate or wire rack, wait 10 minutes and devour -- oh, wait, you might not want the bread immediately, huh?

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Gluten-Free, Dairy-Free Cooking

January 2014

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