This is an amazing recipe from How Can it be Gluten Free by America’s Test Kitchen. This bread does not taste gluten free. HOWEVER, it only tastes good freshly baked or toasted. It’s very mealy at room temperature.
Makes 1.5 pound loaf
- 17 ounces (2 cups plus 2 tablespoons) warm water (110 degrees)
- 2¼ teaspoons instant or rapid-rise yeast
- 3 tablespoons plus 1 teaspoon sugar or honey
- 2 large eggs plus 1 large yolk
- 2 tablespoons unsalted butter, melted and cooled (or use oil)
- 19 ½ ounces (4⅓ cups) ATK Whole-Grain Gluten-Free Flour Blend (see below)
- 3 tablespoons powdered psyllium husk
- 2 teaspoons baking powder
- 1½ teaspoons salt
1. Adjust oven rack to middle position and heat oven to 200-F. Once the oven reaches temperature, turn it off (the bread will proof in the oven As soon as oven reaches 200-F, turn it off (the oven will serve as a proofing box for the dough).
Spray 8½ by 4½/-inch loaf pan with cooking spray.
2. Combine warm water, yeast, and 1 teaspoon sugar/honey in bowl and let sit until bubbly, about 5 minutes.
Whisk in eggs and yolk, and melted butter.
Using stand mixer fitted with paddle, mix flour blend, psyllium, baking powder, salt, and remaining 3 tablespoons sugar/honey on low speed until combined. about 1 minute.
Slowly add yeast mixture and mix until combined, scraping down bowl as needed, about 1 minute. Increase speed to medium and beat until dough is sticky and uniform, about 6 minutes.
3. Scrape dough into pre-pared pan. Use wet hands to press the dough into the corners and smooth the top. Run your finger around entire edge of loaf, pressing down slightly, so that sides are about ½ inch shorter than center.
Cover loosely with plastic wrap; place in warmed oven, and let rise for 10 minutes.
4. Remove pan from oven and let sit on counter until loaf has risen ½ inch above rim of pan, about 20 minutes. Meanwhile, heat oven to 350 degrees.
5. Remove plastic and spray loaf with water. Bake until top is browned, crust is firm, and loaf sounds hollow when tapped, about 1½ hours.
Turn off oven and leave bread in oven for 15 minutes longer.
6. Remove bread from oven and let cool in pan for 10 minutes. Unmold bread onto wire rack and allow to cool completely, about 3 hours.
To store, wrap in a double layer of plastic wrap and store at room temperature for 3 days or freeze for 1 month.
Nutritionals: 1/2 inch slice: 180 calories, 5 grams fat, 6 grams fiber, 6 grams protein
Whole-Grain Gluten Free Flour Blend
- 24 ounces (5 1/4 cups) teff flour
- 8 ounces (1 3/4 cups) brown rice flour
- 8 ounces (2 1/3 cups) ground golden flaxseeds
- 5 ounces (1 cup) sweet white rice flour
Whisk the ingredients together. Store in an airtight container in the fridge for 3 months. Bring to room temperature before using.
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