Tuesday, January 29, 2008

"White" bread...

Basic "White" Flat Bread

2 C self-rising flour mixture (see below)
1/3 C sugar
4 Tbsp applesauce
1/4 C canola oil or light olive oil
1/3 packet of gluten-free yeast
1 2/3 C rice milk
2-3 Tbsp apple juice (optional)
1/3 - 1/2 packet of fast acting gluten-free yeast

Warm up 1 2/3 C of rice milk to approx. 120-130 F. Mix in 1/3-1/2 of a packet of gluten-free fast-acting yeast.

Add all the other ingredients into a large mixing bowl. Add in about 1 C of the rice milk and yeast mixture and mix well. If the mixture seems thicker than a sticky cookie batter, add more milk mixture until it is a very wet dough bordering on a very thick batter.

Cover with a warm damp cloth and set aside in a warm place for about 20 minutes.
Spoon knead well and set aside covered for 10 more minutes. It won't rise very much, but it will gather a few little air pockets with each rise. The yeast ends up being 75% for taste and only 25% for texture.

Preheat the oven to 350 F.

Grease a small sheet cake pan or small bordered cookie pan.

Use a greased spatula to spread the dough gently onto the well-greased pan. Coat your hands in olive oil and gently press out the surface until it is even and against the edges. Cover again and let rest in a warm place for 15-20 more minutes.

Place into the preheated 350 F oven in the middle rack for about 15 minutes. The top will not brown, but it will be springy and fairly firm. The edges will start to turn golden though.

turned upside-down:Remove and let cool. Use a thin spatula to separate the bread from the edges of the pan and work under it to make sure it is free from the pan (or if using a flexible acrylic pan, you won't have these issues). Then flip the bread and let air out for a couple minutes upside-down. Let cool completely and cut into sandwich bread size slices. Either use within 24 hours or freeze until needed. :-)

My husband even likes this bread replacement and he can eat the real thing! We think it is most similar to plain bagels in taste and texture, and would be great toasted with some jam or for kid's sandwiches. Enjoy!


Basic Gluten-Free Flour Mix (from http://glutenfreegoddess.blogspot.com)

2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1 teaspoon xanthan gum

Self-Rising Flour Mix (from http://glutenfreegoddess.blogspot.com)

2 cups gluten-free flour mix
3 teaspoons baking powder
1 teaspoon salt

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