Receta Gluten Free, Egg Free, Yeast Free Bread
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Gluten Free, Egg Free, Yeast Free Bread
Today I set out to make a bread without yeast. Searching the fridge, I discovered it would be made without eggs also, which is ok with me due to my heart condition and hereditary high cholesterol.
Now, gluten free bread baking used to seem like such an overwhelming task to me but I was sure that I could come up with one that I liked. I have had success with yeast breads in the past although they always had that strong yeast flavor. This morning I decided I wanted to try a, for lack of a better word, a soda bread.
With fearlessness I began jotting down notes, scratching out ingredients, rearranging quantities, adding new ingredients, checking the cupboards to see what I had to work with. This went on for about an hour. Once the recipe was set in "pencil", I got out my bowls and began my mad scientist creation for the day.
When I put it into the oven, I must admit, I was scared. I mean, I could have just wasted the morning and the better part of the afternoon, not to mention a mess of ingredients. Nothing I could do now but wait.
The timer ticked by, then BEEP, BEEP, BEEP, BEEP. I was excited and ran into the kitchen, threw open the oven and there it sat.
The loaf had risen. It had browned. It smelled delicious. Ouch! It needed to cool. =]
After cooling on the rack I thumped it and it sounded done. My excitement grew.
When I sliced it open I was pleased with the texture and durability. The crust was crusty and the inside was moist, but not too moist. I made a sandwich, and after one bite I was ready to dance and sing! I felt like I had discovered the holy grail. LOL
This is by far, hands down, the BEST bread that I have made or eaten since going gluten free! Please give it a try and post your thoughts here. It is easy to make and completely delicious.
Ingredients
Group 1 : Dry Ingredients
- 3/4 cup brown rice flour
- 3/4 cup sweet rice flour
- 1/2 cup potato starch (not potato flour)
- 1/2 cup tapioca flour
- 1/4 cup gluten free oat flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons xanthan gum
- 3 tablespoons sugar
- 1 teaspoon salt
- Group 2 : Wet
- 1 cup 2% milk
- 1 tablespoon apple cider vinegar
- Group 3 : Egg Replacement
- 2 tablespoons flaxseed meal
- 6 tablespoons hot water
- 1/2 cup extra virgin olive oil
- 1/4 cup water
- 1 tablespoon melted butter
Begin by whisking the dry ingredients (group 1) together in your stand mixer bowl thoroughly. Set this aside for now.
Next mix the milk and apple cider together and allow to warm slightly on the counter.
Next step is to mix the flaxseed meal and the hot water together from group 3. Set this aside to get goopy.
Once the flaxseed meal slurry is the right consistency, mix into it the 1/2 cup olive oil and stir together thoroughly. Then mix in the milk, then the water, stirring together after each addition. Now make a well in the flour mixture that is already in your stand mixer bowl. Pour the liquid into the well and using your dough hooks mix until all the liquid is incorporated into the flour. It should be thick and hold together in a ball.
By now, you should have preheated your oven to 375 degrees and greased a cookie sheet with olive oil. Turn the dough out onto the middle of the cookie sheet and with olive oiled hands smooth and shape the dough into a ball. With a sharp knife score the top in an X but not too deep.
At this point I brushed the top with melted butter and placed it into the 375 degree oven for 1 hour.
When done, remove the bread loaf and put it on a wire rack to cool.
I allowed it to cool completely before slicing into it. I made a chicken salad sandwich and it held together remarkably well while being eaten. I loved it!
I know you will love this bread too.
Enjoy!.