Sunday, June 26, 2011

Good bread this

Even Pullo would approve.

For those who are gluten-intolerant, improvisation is all you need when it comes to baking your own bread. Making your own gluten-free bread saves you a lot of money, not to mention it tends to taste MUCH better than regular white rice bread sold in specialty stores (which, honestly, doesn't taste very good). When baking your own bread, the key differences are  ingredients, of course, and substituting any gluten products with replacements (such as Xanthan Gum, which is fascinating stuff). As biochemist/cook Shirley Corriher stated, baking and cooking is like chemistry as "it is essentially chemical reactions." It's quite fun to consider the science of such domestics.

Using a Breadman makes baking bread easier. Sure enough, I mix and combine the ingredients, but the machine does the kneading and baking for me. The other day I made my first loaf and it turned out great! Here is the recipe I used, courtesy of Bob's Red Mill:

"Our Favorite White Bread for Bread Machine" (Gluten-free!)

Liquid ingredients:

3 large eggs
1 tsp. Apple Cider Vinegar
1/4 cup Canola oil  (Note: I used Smart Balance Omega, which is a blend of oils and it worked fine)
1 1/2 cups Water

Dry ingredients:

2 cups Bob's Red Mill White Rice Flour
1/2 Bob's Red Mill Potato Starch
1/2 cup Bob's Red Mill Tapioca Flour
1/3 cup Cornstarch Yeast
1 Tbsp. Xanthan Gum
3 Tbsp. Sugar
1 1/2 tsp. Salt
1 Tbsp. Egg Replacer, optional
2/3 cup Dry Milk
2 1/4 tsp. Active Dry

Combine liquid ingredients; pour carefully into baking pan. Measure dry ingredients; mix well to blend. Add to baking pan, carefully seat pan in breadmaker. Select NORMAL/WHITE cycle (I actually selected the GLUTEN-FREE option and it was perfect); start machine. After mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the paddle. Remove pan from the machine when bake cycle is complete. Invert pan and shake gently to remove bread. Cool upright on a rack before slicing.

And of course, if you want to bring on the herbs in making bread, check out this page. Mmmm...  gaaaaarlic brrrreeeaaaad...

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