Remembering today our dear, late and great Gloria Barton, the Forum’s original gluten-free gal.
Gone but never forgotten, she told us several years ago that, at 80-plus years, she’d rushed back to the kitchen, trying to develop, formulate, somehow come up with good-enough-to-eat gluten-free baked goods for one of her suddenly gluten-intolerant daughters.
I know for sure Gloria would hop with glee and anticipation at today’s info and recipe, and I hope all of you gluten-intolerant readers will too.
So here we go, with mention of a hot-off-the-press cookbook, “125 Best Gluten-Free Bread Machine Recipes.’’ With a bread machine, authors Donna Washburn and Heather Butt say, “Anyone can create homemade bread that everyone can eat (and love!), whether or not they are affected by gluten intolerance and allergies.’’
Sounds good, and so do the recipes — topics include hearty grains, seeds and nuts; luncheon and dinner breads; mixes and sourdoughs; savory flatbreads; dessert breads and beyond breads.
A quick taste of the contents: brown bread, cornbread, pumpernickel loaf, tomato rosemary bread, cottage cheese dill loaf, focaccia, stollen, sun-dried tomato ciabatta, and:
Crusty French baguettes
2cups brown rice flour
2/3cup potato starch
2teaspoons granulated sugar
2teaspoons xanthan gum
2teaspoons bread machine or instant yeast
11/2teaspoons salt
11/2cups water
2teaspoons cider vinegar
2egg whites, lightly beaten
To begin, lightly grease a baguette pan or baking sheet, then line with parchment paper and sprinkle with cornmeal; set aside.
In a large bowl or plastic bag, combine the brown rice flour, potato starch, sugar, xanthan gum, yeast and salt; mix well and set aside.
Pour water and vinegar into the bread machine baking pan; add egg whites.
Select the dough cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. Stop bread machine as soon as the kneading portion of the cycle is complete. Do not let the bread machine finish the cycle.
Remove dough from pan and divide in half; form each half into the shape of a French loaf. Place parallel to each other in prepared pan or baking sheet, at least 6-inches apart. Using the edge of a moistened rubber spatula or a sharp knife, draw 3 or 4 diagonal lines, 1/4-inch deep, across the top of each loaf. Let rise, uncovered, in a warm, draft-free place for 60 minutes.
Meanwhile, preheat oven to 425 degrees. Bake for 20 to 23 minutes or until the internal temperature of the loaves registers 200 degrees on an instant-read thermometer. Remove immediately from pan or sheet and let cool completely on a rack. When thoroughly cooled, store this bread loosely covered in a paper bag to maintain the crisp crust. Use an electric or serrated knife to thickly slice these loaves on the diagonal.
Makes two, 12-inch loaves, 12 slices each.
Note: For more information on this cookbook, go to www.bestbreadrecipes.com.
The next Forum will appear in Friday’s comics pages.
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