Wednesday, May 13, 2009

GLUTEN-FREE AND CRISPY-CRUSTED ITALIAN BREAD

First, you catch a rabbit...no, wait, wrong universe....what I meant to say was, 

FIRST, YOU BUY A THERMOMETER!

One of the keys to success with this recipe, or most other bread recipes, is having items at the correct temperature. For one thing, all the ingredients listed below should be at room temp (put the eggs in warm water for a while if they're straight out of the fridge), and where exact temps are listed, follow them. I've made some muddy-textured brick-like gluten free bread, but this is not that! It has a crisp crust and finely-textured crumb. 


My friend Beth said, after tasting it, "You know, bread is a good house gift when you come for the weekend." Not a bad response, I thought! Warning: baking four loaves a week is part of what got me to 20 lbs above my normal weight--eat in moderation, if you can! Let me know how it worked out for you.


NUTRITIONAL INFO BASED ON 10 SLICES PER LOAF 

(RECIPE MAKES 2 LOAVES)


2T yeast

1 1/2 T sugar

1 1/2 c water, 110 degrees (lukewarm)

1c cornstarch

1c sorghum flour

1c brown rice flour

1T xanthan gum

2 tsp salt

2T olive oil

1 tsp vinegar

3 egg whites


Heat oven to 350 degrees.


Mix sugar, water and yeast in small bowl. 

Mix salt, xanthan gum and flours on low, in mixer.

When yeast mixture is foamy, add to flours.

Mix egg whites, oil and vinegar in medium bowl. 

Add to mixer bowl.

Mix on high for 4 minutes.


Oil cookie sheet or french bread forms.

Dust with cornmeal.

Ladle batter into forms or onto sheets. 

(One loaf per sheet if using cookie sheets.)

Spray loaves with cooking spray.

With cool, wet spatula, smooth tops of loaves.

Cover and let rise to double in warm place. 

(I use top of stove as oven heats.)

Make angled cuts in loaves with razor blade.


Bake until internal temperature is 200 degrees, about 1 hr.

Cool to room temp, out of pans, before slicing.




6 comments:

Jon said...

Is there a way to print the individual recipes from the blogsite?

G.F.Veg said...

hi jon,

on a mac you would just select the text and paste into a word processing program. on a pc i think you'd select, right click and paste into a wp program the same way.

i don't have a "print this" set up here, but this other method seems OK. let me know how the recipes work for you and thanks for your interest in them!

mM. said...

This bread is "ZE" bread.
As a european I think I know what good bread is (while in Europe, Henry Miller wrote something about the american spongy bread that is still unfortunately true nowadays...sorry).
Well I ate too much of those EC delicious breads, baguettes, croissants... that's why I have to avoid them now (too much of sth makes you sick..).
When I tasted this bread, I understood that pleasure was stil for me. The thing I have to watch now is not eating too much of it.

G.F.Veg said...

thank you monsieur le belge!

(i know he's belgian because i've known him for years and yes he did taste the bread bc i made it for him and the lovely cecile when they were visiting from europe.)

they loved the bread. plus, we had about three servings each of the lasagne, a good recommendation, too, i thought.

recipe for gluten free lasagne with garlic bread coming soon!

Christa said...

The way you describe the early attempts as muddy, am right there now. We have been using tapioca and teff flour. Do you think using the brown rice flour makes a difference? Do you soak the rice flour so it isn't coarse? I do that when I make cake or batter breads with rice flours.

I am going to try this today. Are you using rapid rise or some other type of yeast?

My kid will be so thrilled to have not real Italian bread.
Thanks for sharing.
Christa

G.F.Veg said...

HI, Christa! Sorry for the delay in responding..i didnt see the post. Nope, i dont soak the brown rice flour. And the recipe should work just as well with tapioca, If you want to use teff see the wholegrain italian. it's not very much teff but really changes the bread! i dont use bread machine yeast or anything fancy, just whatever's around and i just check to see it's doubled before baking. Can't emphasize enough (for either recipe) the usefulness of a good thermometer!