Since potentially great gluten-free recipes are really, really hard to come by, its particularly heartbreaking that our popular, original gluten-free gal, Gloria Barton, is no longer with us to share our great good glee when we run into just such a recipe.
Nevertheless, her dear daughters are soldiering on, picking up where she unexpectedly left off. As, of course, so must we all. So managing to move along is always good news, and so may be this recipe for another gluten-free bread.
Taken from 125 Best Gluten-Free Bread Machine Recipes, it combines four different grains in flour form to make a soft-textured sandwich bread.
Ancient grains bread
1cup sorghum flour
3/4cup amaranth flour
3/4cup cornmeal
1/4cup quinoa flour
1/2cup tapioca starch
1/3cup brown sugar
1tablespoon xanthan gum
3/4teaspoon bread machine or instant yeast
11/2teaspoons salt
11/4cups water
2tablespoons vegetable oil
1teaspoon cider vinegar
2eggs, lightly beaten
2egg whites, lightly beaten
In a large bowl or plastic bag, combine the sorghum flour, amaranth flour, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast and salt; mix well and set aside.
Pour water, oil and vinegar into the bread machine baking pan. Add the eggs and 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. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.
Select the bake cycle. Set time to 60 minutes and temperature to 350 degrees. Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200 degrees. If its between 180 and 200 degrees, leave machine on the keep warm cycle until baked. If its below 180 degrees, turn on the bake cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.
Once the loaf has reached 200 degrees, remove it from the pan immediately and let cool completely on a rack.
To make this recipe egg free: Omit eggs and egg whites from the recipe. Add 4 teaspoons powdered egg replacer with the dry ingredients. Increase yeast to 2 teaspoons. Increase water by 1/4 cup. This flavorful egg-free loaf is shorter than some.
Gluten-free cycle: If your bread machine has a gluten-free cycle, you will need to make these adjustments: Warm the water to between 110 and 115 degrees. Warm the eggs and egg whites. Follow the recipe instructions, but select the gluten-free cycle rather than the dough cycle and bake cycle. At the end of the gluten-free cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200 degrees. If its between 180 and 200 degrees, leave machine on the keep warm cycle until its baked. If its below 180 degrees, turn on the bake cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
Makes one loaf.
Note: For more information on this cookbook, go to www.bestbreadrecipes.com.
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