Read Online Gluten-Free Makeovers by Beth Hillson - Free Book Online Page B
Authors: Beth Hillson
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tablespoons vegetable oil
2 tablespoons molasses or honey
1 teaspoon cider vinegar
2½ teaspoons instant active or active dry yeast
Lightly oil a 9 × 5-inch pan.
Combine the flour blend, powdered milk, cornmeal, brown sugar, and orange peel in a large mixing bowl. Combine the water, eggs, oil, molasses, and vinegar in a separate bowl. Add the liquids and the yeast to the dry ingredients. Beat for 5 minutes, or until the dough is smooth.
Transfer the dough to the prepared pan and smooth the surface. Cover with oiled plastic and let the dough rise nearly to the top of the pan.
Preheat oven to 375°F. Bake 45 to 55 minutes, until the bread sounds hollow when tapped. Turn onto a wire rack to cool.
Bread Machine Method:
Add dry ingredients, yeast, and the liquids, according to the manufacturer’s instructions. Set the machine for quick cycle, white bread, or programmable cycle. Use a lightly oiled spatula to smooth the top after the knead cycle has finished. Remove the loaf when the bake cycle ends and cool on a wire rack.
Avoiding Corn? Replace ⅔ cup cornmeal with ⅓ cup rice bran and ⅓ cup brown rice flour.
Quinoa Sesame “Wonder” Bread
Dairy-free
MAKES 1 LARGE LOAF
This is the lightest gluten-free bread I have ever eaten. The texture reminds me of Wonder Bread, while the sesame seeds add a bit of a gourmet flare. Using quinoa flour is a bonus; instead of that empty carb-load, this bread is packed with nutrients.
1 to 2 tablespoon sesame seeds
1⅛ cups quinoa flour
1 cup cornstarch
1 cup plus 1 tablespoon tapioca starch/flour
3 tablespoons brown sugar
3½ teaspoons xanthan or guar gum
1½ teaspoons salt
3 large eggs, lightly beaten
1⅛ cups warm water (105° to 110°F)
3 tablespoons olive or vegetable oil
2¼ teaspoons instant active or active dry yeast
Lightly oil a 9 × 5-inch loaf pan.
Heat a skillet over medium heat. Add the sesame seeds and stir until they begin to brown. Remove from the heat and cool.
In a large mixing bowl, combine the sesame seeds, quinoa flour, cornstarch, tapioca starch/flour, brown sugar, xanthan gum, and salt. In a separate bowl, combine the eggs, water, and oil. Add the liquids and the yeast to the dry ingredients and beat for 2 to 3 minutes on medium speed until the mixture is smooth. The dough will be thick.
Scrape into the prepared pan, using a lightly oiled spatula to smooth the top. Cover with oiled plastic wrap and let rise to the top of the pan, about 40 to 60 minutes.
Preheat the oven to 350°F. Bake for 40 to 45 minutes. Turn onto a wire rack and cool completely before slicing.
Slice and freeze any remaining bread after two days.
Bread Machine Method (1½ to 2 pound capacity):
In a large bowl, combine the sesame seeds with the dry ingredients, except for the yeast. Combine the wet ingredients in separate bowl. In the baking pan, add the dry ingredients, wet ingredients, and yeast in the order recommended for your machine. Set the machine for quick cycle, white bread, or programmable cycle. If the machine can be programmed, omit one knead and one rise cycle. If necessary, use a rubber spatula to assist the mixing during the kneading cycle. Use a lightly oiled spatula to smooth top after the knead cycle has finished. Remove the loaf when the bake cycle ends. Turn onto a wire rack and cool completely before slicing.
Yeast-Free, Egg-Free Whole Grain Bread
MAKES ONE 8-INCH LOAF
This bread is full of fiber and nutrients. Egg-free and yeast-free make it a plus for those who want a chewy, wholesome bread, but can’t usually have it. The addition of flax meal and applesauce helps avoid dryness and creates a nice crumb. This was compiled from several recipes that had been sent my way over the years. Although I can have eggs and yeast, I prefer this bread, too.
2¼ cups Self-Rising Flour (page 16)
¾ cup millet or buckwheat flour
¼ cup ground flax meal
¼ cup packed light brown sugar
3 tablespoons sunflower seeds, plus additional for the topping
⅞ cup
2 tablespoons molasses or honey
1 teaspoon cider vinegar
2½ teaspoons instant active or active dry yeast
Lightly oil a 9 × 5-inch pan.
Combine the flour blend, powdered milk, cornmeal, brown sugar, and orange peel in a large mixing bowl. Combine the water, eggs, oil, molasses, and vinegar in a separate bowl. Add the liquids and the yeast to the dry ingredients. Beat for 5 minutes, or until the dough is smooth.
Transfer the dough to the prepared pan and smooth the surface. Cover with oiled plastic and let the dough rise nearly to the top of the pan.
Preheat oven to 375°F. Bake 45 to 55 minutes, until the bread sounds hollow when tapped. Turn onto a wire rack to cool.
Bread Machine Method:
Add dry ingredients, yeast, and the liquids, according to the manufacturer’s instructions. Set the machine for quick cycle, white bread, or programmable cycle. Use a lightly oiled spatula to smooth the top after the knead cycle has finished. Remove the loaf when the bake cycle ends and cool on a wire rack.
Avoiding Corn? Replace ⅔ cup cornmeal with ⅓ cup rice bran and ⅓ cup brown rice flour.
Quinoa Sesame “Wonder” Bread
Dairy-free
MAKES 1 LARGE LOAF
This is the lightest gluten-free bread I have ever eaten. The texture reminds me of Wonder Bread, while the sesame seeds add a bit of a gourmet flare. Using quinoa flour is a bonus; instead of that empty carb-load, this bread is packed with nutrients.
1 to 2 tablespoon sesame seeds
1⅛ cups quinoa flour
1 cup cornstarch
1 cup plus 1 tablespoon tapioca starch/flour
3 tablespoons brown sugar
3½ teaspoons xanthan or guar gum
1½ teaspoons salt
3 large eggs, lightly beaten
1⅛ cups warm water (105° to 110°F)
3 tablespoons olive or vegetable oil
2¼ teaspoons instant active or active dry yeast
Lightly oil a 9 × 5-inch loaf pan.
Heat a skillet over medium heat. Add the sesame seeds and stir until they begin to brown. Remove from the heat and cool.
In a large mixing bowl, combine the sesame seeds, quinoa flour, cornstarch, tapioca starch/flour, brown sugar, xanthan gum, and salt. In a separate bowl, combine the eggs, water, and oil. Add the liquids and the yeast to the dry ingredients and beat for 2 to 3 minutes on medium speed until the mixture is smooth. The dough will be thick.
Scrape into the prepared pan, using a lightly oiled spatula to smooth the top. Cover with oiled plastic wrap and let rise to the top of the pan, about 40 to 60 minutes.
Preheat the oven to 350°F. Bake for 40 to 45 minutes. Turn onto a wire rack and cool completely before slicing.
Slice and freeze any remaining bread after two days.
Bread Machine Method (1½ to 2 pound capacity):
In a large bowl, combine the sesame seeds with the dry ingredients, except for the yeast. Combine the wet ingredients in separate bowl. In the baking pan, add the dry ingredients, wet ingredients, and yeast in the order recommended for your machine. Set the machine for quick cycle, white bread, or programmable cycle. If the machine can be programmed, omit one knead and one rise cycle. If necessary, use a rubber spatula to assist the mixing during the kneading cycle. Use a lightly oiled spatula to smooth top after the knead cycle has finished. Remove the loaf when the bake cycle ends. Turn onto a wire rack and cool completely before slicing.
Yeast-Free, Egg-Free Whole Grain Bread
MAKES ONE 8-INCH LOAF
This bread is full of fiber and nutrients. Egg-free and yeast-free make it a plus for those who want a chewy, wholesome bread, but can’t usually have it. The addition of flax meal and applesauce helps avoid dryness and creates a nice crumb. This was compiled from several recipes that had been sent my way over the years. Although I can have eggs and yeast, I prefer this bread, too.
2¼ cups Self-Rising Flour (page 16)
¾ cup millet or buckwheat flour
¼ cup ground flax meal
¼ cup packed light brown sugar
3 tablespoons sunflower seeds, plus additional for the topping
⅞ cup
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