If there’s one single recipe you gluten-free gals and guys have, for months and months, been asking and hoping for, it’s a good bread recipe. One that will work well for sandwiches. One that doesn’t need to be toasted to be edible.
Add to this list of wishers and hopers Snohomish reader Margie Jacobson. She, too, recently asked for just such a gluten-free critter, telling us, “My husband has Graves disease, and one of the perks is eating gluten-free food. We have had a difficult time trying to find a real good-tasting recipe for bread that does not have to be toasted.
“Bread has been my husband’s number one staple food. Keeping him with enough caloric intake is extremely difficult. Can anyone help?”
Surely by now, I thought, especially considering how clever and crafty you Forum cooks are, recipes for this absolute, rock-bottom necessity would come rolling in. But nary a one has shown up.
So let’s see if we can plug that gaping hole in gluten-free diets with this “Carol’s Collection” recipe created by Red Star Yeast. This bread contains no milk and no gluten, and is designed especially for folks who cannot tolerate wheat, oats, barley or rye.
Furthermore, according to the Web site (www.redstaryeast.com), Red Star yeasts – active dry, cake, quick-rise and bread machine – do not contain wheat gluten or other cereal protein that cause allergic reactions in people with gluten intolerance.
Everyday sandwich bread
1 1/2cups water
3/4cup whole eggs
3tablespoons vegetable oil
3tablespoons honey
1cup white bean flour
1cup brown rice flour
3/4cup potato starch
1/2cup tapioca flour
1/4cup soy flour
1tablespoon xanthan gum
1 1/2teaspoons salt
21/4teaspoons Red Star active dry yeast
Bread machine method: Have all ingredients at room temperature. Combine water, eggs, oil and honey; pour into baking pan. Thoroughly blend dry ingredients (including yeast). Do this either in a bowl with a wire whisk or shake together in a gallon-size, self-sealing plastic bag. Add to liquid ingredients in the baking pan.
Select a basic cycle; start machine. For bread machines with a bake only cycle, select the dough cycle for mixing and rising. Press stop when the cycle is complete; select the bake only cycle to complete the bread.
After the 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 kneading blade.
When the bake cycle is complete, remove the pan from the machine. Allow the bread to remain in the pan for approximately 10 minutes. then invert pan and shake gently to remove the bread. Cool upright on a rack before slicing.
Makes 1 loaf.
Mixer method: Heat water to 110 to 115 degrees and pour into mixing bowl. Add yeast and allow to hydrate for 5 minutes. Add eggs, oil and honey to water and yeast.
Thoroughly blend dry ingredients (except yeast). Do this either in a bowl with a wire whisk or shake together in a gallon-size, self-sealing plastic bag. With the mixer on a low speed, gradually add to liquid ingredients until all dry ingredients are well blended. Beat on medium speed about 5 minutes.
Spoon batter into one 5-by-9-inch greased bread pan or two 41/2-by-81/2-inch greased bread pans; allow to rise approximately 1 hour. Bake at 350 degrees for 45 to 50 minutes; use a toothpick to test for doneness.
Makes one 5-by-9-inch loaf, or two 41/2-by-81/2-inch loaves.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Friday’s Time Out section.
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