Read Online The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart - Free Book Online
Authors: Peter Reinhart
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to loosen the bread from the sides. Cool for at least 15 more minutes before slicing. Store the bread in the refrigerator.
Sesame Seed Bread
MAKES 1 LOAF (10 TO 12 SLICES)
You can use either brown or golden flaxseed meal in this excellent sandwich bread. Brown flaxseeds will give it a nuttier taste, whereas the flavor of golden flaxseeds is mellower. The toasted sesame seeds add a long-lasting finish to the flavor—thirty minutes after you eat this bread, its flavors are still with you.
1½ cups (6 oz / 170 g) sesame seed flour
½ cup (2 oz / 57 g) brown or golden flaxseed meal
2 tablespoons sesame seeds, lightly toasted
2 teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon salt
3 eggs (5.25 oz / 149 g)
¼ cup (2 oz / 57 g) unsweetened soy milk or other milk
¼ teaspoon liquid stevia (optional)
Preheat the oven to 375°F (191°C). Line the bottom of a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil.
In a medium bowl, combine the sesame seed flour, flaxseed meal, sesame seeds, baking powder, xanthan gum, and salt and whisk until well mixed. In a large bowl, whisk the eggs, milk, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter (see Using Texture as a Guide ).
Pour the mixture into the prepared pan. Bake for 25 minutes, then rotate and bake for an additional 25 to 30 minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean.
Let the bread cool in the pan for at least 5 minutes before turning out the loaf. Let cool on a wire rack for at least 15 minutes before slicing and serving.
VARIATION
Triple-Sesame Bread: For more crunch and a stronger sesame flavor, coat the top of the loaf with about ¼ cup (1 oz / 28 g) of raw sesame seeds just prior to baking.
“Stout” Bread
MAKES 1 LOAF (10 TO 12 SLICES)
This hearty bread, which toasts up beautifully, is made with garbanzo beanflour (ground chickpeas) and is almost a meal in itself. As the name says, it’s stout. That doesn’t refer to beer; it’s a reference to the thick, solid texture of the bread. It has a wonderfully crunchy crust and a deep, old-world flavor with a slightly peppery finish, making it a good companion for all types of soups and stews.
This is a recipe that is easier to make with an electric mixer because the batter is very stiff, though you can make it by hand if necessary.
2 cups (8 oz / 227 g) garbanzo bean flour ( see Tip )
1 cup (4 oz / 113 g) golden flaxseed meal
½ cup (2.75 oz / 78 g) whole golden or brown flaxseeds
¼ cup Splenda or Stevia Extract in the Raw, or 2 tablespoons New Roots Stevia Sugar
4 teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon salt
½ teaspoon finely ground black pepper (optional)
4 eggs (7 oz / 198 g)
1 cup (8 oz / 227 g) unsweetened soy milk or other milk
1 cup (8 oz / 227 g) water
½ cup (4 oz / 113 g) salted butter or margarine, melted
Preheat the oven to 375°F (191°C). Line a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil.
In a medium bowl, combine the garbanzo bean flour, flaxseed meal, whole flaxseeds, sweetener, baking powder, xanthan gum, salt, and pepper. Whisk until well mixed.
In a large bowl or the bowl of an electric mixer, combine the eggs, milk, water, and butter and whisk or mix with the paddle attachment at medium-low speed until thoroughly blended. Add the flour mixture and stir vigorously with a large spoon or mix at medium speed for 2 minutes. Scrape down the sides of the bowl, then stir even more vigorously by hand or mix at medium-high speed for 3 minutes. The extended mixing helps aerate this very thick, sticky batter (see Using Texture as a Guide ).
Pour or spoon the mixture into the prepared pan. Bake for 40 minutes, then rotate and bake for about 40 more minutes, until golden brown and springy when pressed in
Sesame Seed Bread
MAKES 1 LOAF (10 TO 12 SLICES)
You can use either brown or golden flaxseed meal in this excellent sandwich bread. Brown flaxseeds will give it a nuttier taste, whereas the flavor of golden flaxseeds is mellower. The toasted sesame seeds add a long-lasting finish to the flavor—thirty minutes after you eat this bread, its flavors are still with you.
1½ cups (6 oz / 170 g) sesame seed flour
½ cup (2 oz / 57 g) brown or golden flaxseed meal
2 tablespoons sesame seeds, lightly toasted
2 teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon salt
3 eggs (5.25 oz / 149 g)
¼ cup (2 oz / 57 g) unsweetened soy milk or other milk
¼ teaspoon liquid stevia (optional)
Preheat the oven to 375°F (191°C). Line the bottom of a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil.
In a medium bowl, combine the sesame seed flour, flaxseed meal, sesame seeds, baking powder, xanthan gum, and salt and whisk until well mixed. In a large bowl, whisk the eggs, milk, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter (see Using Texture as a Guide ).
Pour the mixture into the prepared pan. Bake for 25 minutes, then rotate and bake for an additional 25 to 30 minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean.
Let the bread cool in the pan for at least 5 minutes before turning out the loaf. Let cool on a wire rack for at least 15 minutes before slicing and serving.
VARIATION
Triple-Sesame Bread: For more crunch and a stronger sesame flavor, coat the top of the loaf with about ¼ cup (1 oz / 28 g) of raw sesame seeds just prior to baking.
“Stout” Bread
MAKES 1 LOAF (10 TO 12 SLICES)
This hearty bread, which toasts up beautifully, is made with garbanzo beanflour (ground chickpeas) and is almost a meal in itself. As the name says, it’s stout. That doesn’t refer to beer; it’s a reference to the thick, solid texture of the bread. It has a wonderfully crunchy crust and a deep, old-world flavor with a slightly peppery finish, making it a good companion for all types of soups and stews.
This is a recipe that is easier to make with an electric mixer because the batter is very stiff, though you can make it by hand if necessary.
2 cups (8 oz / 227 g) garbanzo bean flour ( see Tip )
1 cup (4 oz / 113 g) golden flaxseed meal
½ cup (2.75 oz / 78 g) whole golden or brown flaxseeds
¼ cup Splenda or Stevia Extract in the Raw, or 2 tablespoons New Roots Stevia Sugar
4 teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon salt
½ teaspoon finely ground black pepper (optional)
4 eggs (7 oz / 198 g)
1 cup (8 oz / 227 g) unsweetened soy milk or other milk
1 cup (8 oz / 227 g) water
½ cup (4 oz / 113 g) salted butter or margarine, melted
Preheat the oven to 375°F (191°C). Line a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil.
In a medium bowl, combine the garbanzo bean flour, flaxseed meal, whole flaxseeds, sweetener, baking powder, xanthan gum, salt, and pepper. Whisk until well mixed.
In a large bowl or the bowl of an electric mixer, combine the eggs, milk, water, and butter and whisk or mix with the paddle attachment at medium-low speed until thoroughly blended. Add the flour mixture and stir vigorously with a large spoon or mix at medium speed for 2 minutes. Scrape down the sides of the bowl, then stir even more vigorously by hand or mix at medium-high speed for 3 minutes. The extended mixing helps aerate this very thick, sticky batter (see Using Texture as a Guide ).
Pour or spoon the mixture into the prepared pan. Bake for 40 minutes, then rotate and bake for about 40 more minutes, until golden brown and springy when pressed in
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