Wednesday, January 11, 2012

BREAD~~~~REALLY!

First of all, bread is the temptation of a celiac's existence.  Not only is gluten free bread expensive, but it tastes like cardboard soaked in metal shavings.  Can I get an amen?!  My kids like one brand of bread and that happens to be Udi's.  It's $5 a loaf and will last a day at our house.  The loaves are dreadfully small.  It's ok bread.  But really, gone are the days of $1 loaves of spongy bread for teenagers to consume in large quantities and make bread balls out of.  It's just not happening!  Also gone are the days of hot french bread at the local grocer that my kids would slather in butter and fight over the ends.  And gone are the bread baking days.  I was such a good baker.  Really, I am not tooting my own horn, I really was.  I had it down to a weekly occurance and my children worshipped the smell that came out of the kitchen, clamoring for the honey and butter for a hearty slice.  What is a girl to do?  In comes my fabulous step-mother, the master kitchen chef that she is.  She is not afraid to embark on gluten free baking.  And although she is gluten free by choice, she is diligent about it.  While I spent a much needed break from my life at the beach with her and my father, I got to sample some of the goodness that her creativity produces.  So here is the french bread recipe that actually tastes like real bread!  It's pretty much will blow any other gluten free bread out of the water.  And the best part, it's egg free, sugar free (as long as you use honey instead), dairy free, and nut free.  Enjoy!!

First, you need to mix a high protein flour blend together:

1 1/4 cups bean flour (I use chickpea flour....and really, I just buy the dried chickpeas at WinCo for .80 cents a pound and grind my own in my blendtec blender)  You can also use soy if your diet allows it (me, I steer clear of soy because of it's estrogen like qualities).
1 cup cornstarch or potato starch (I used potato starch...NOT potato flour)
1 cup tapioca starch (this stuff is cheap if you buy it at an asian store instead)
1 cup white or brown rice flour (again, you could grind your own if you have a great blender.  I used brown)

I sifted this mixture together and made a double batch so I could have some for later.  You will have left over flour if you use the following recipe for french bread.

French Bread

3 cups gluten free high-protein flour blend
2 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons sugar (or honey)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 1/2 cups warm water (120 degrees)
rice or cornmeal for dusting


1. Grease french loaf pan (or small loaf pan or muffin tin if you want dinner rolls) and dust with rice flour (or cornmeal).
2. Sift or whisk first four ingredients together and then add yeast (and herbs if you desire).
3.  Add water and olive oil to the dry ingredients and mix on high for four minutes in an electric mixer.(If you are using honey, dissolve it in the water before adding).
4. Spoon dough (that's right folks...you do not knead gluten free bread) into prepared pans, cover and let rise for 45 minutes in a warm spot.
5. Preheat oven to 400 degrees.
6. Bake bread for 30 minutes on lower rack and then check to see if it is the desired color. Tent with foil if necessary.  It should be done in 10 minutes.  (It should sound hollow and if your really fancy you can pull out the thermometer and see if it's reached 200 degrees).  If you are making rolls, they will be done in 20 minutes.
7.  Let it cool for a minute...the crust is crunchy and the middle is light and chewy...knock yourself out peeps!