Read Online The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart - Free Book Online Page A
Authors: Peter Reinhart
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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.
Tip: Working with Garbanzo Bean Flour
Although a variety of legume flours are available, we believe that garbanzo bean flour is one of the few that diabetics can generally use without risking a spike in blood sugar. However, some diabetics do experience glycemic spikes even with garbanzo bean flour, so monitor your blood sugar closely to determine whether it works for you.
Bob’s Red Mill and a few other companies make garbanzo bean flour, so you can purchase it if you like. If it isn’t available locally, you can buy it online. Or, as with nut and seed flours, you can make it at home. Because the dried beans are so hard, you’ll need to work in smaller batches, and it does take a while to grind them into a fine flour. The more finely you grind them, the softer the final loaf.
Garbanzo-Onion Bread
MAKES 1 LOAF (10 TO 12 SLICES)
This rich and savory bread is made with garbanzo bean (chickpea) flour and, for a unique twist, chicken broth or vegetable broth, creating a complex depth of flavor. For optimum results, we recommend that you use fresh, homemade broth, but store-bought broth will also work.
We strongly recommend using an electric mixer with this recipe, as garbanzo bean flour makes a very thick, stiff batter that may be difficult to mix by hand.
2 cups (8 oz / 227 g) garbanzo bean flour
1 cup (4 oz / 113 g) almond flour
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
4 eggs (7 oz / 198 g)
1 cup (8 oz / 227 g) low-sodium chicken broth or vegetable broth
1 cup (8 oz / 227 g) water
½ cup (4 oz / 113 g) salted butter or margarine, melted
½ cup (3.25 oz / 92 g) chopped fresh onion
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 garbanzo bean flour, almond flour, sweetener, baking powder, xanthan gum, and salt and whisk until well mixed. In a large bowl, whisk the eggs, broth, water, and butter together until thoroughly blended. Stir in the onion. Add the flour mixture and stir with the paddle attachment of a stand mixer or a large spoon for 1 to 2 minutes to make a 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 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.
Onion and Poppy Seed Bread
MAKES 1 LOAF (10 TO 12 SLICES)
Savory and full of onion flavor, this fun bread complements any soup and is also great with fish or chicken dishes.
1½ cups (6 oz / 170 g) golden flaxseed meal
1½ cups (6 oz / 170 g) sesame seed flour
¼ cup Splenda or Stevia Extract in the Raw, or 2 tablespoons New Roots Stevia Sugar
4 teaspoons baking powder
2 teaspoons poppy seeds
1 teaspoon xanthan gum
1 teaspoon salt
4 eggs (7 oz / 198 g)
1 cup (8 oz / 227 g) unsweetened soy milk or other milk
½ cup (4 oz / 113 g) salted butter or margarine, melted
½ cup (3.25 oz / 92 g) chopped fresh onion
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 flaxseed meal, sesame seed flour, sweetener, baking powder, poppy seeds, xanthan gum, and salt. Whisk until well mixed. In a large bowl, whisk the eggs, milk, and butter together until thoroughly blended. Stir in the onion. Add the flour mixture
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.
Tip: Working with Garbanzo Bean Flour
Although a variety of legume flours are available, we believe that garbanzo bean flour is one of the few that diabetics can generally use without risking a spike in blood sugar. However, some diabetics do experience glycemic spikes even with garbanzo bean flour, so monitor your blood sugar closely to determine whether it works for you.
Bob’s Red Mill and a few other companies make garbanzo bean flour, so you can purchase it if you like. If it isn’t available locally, you can buy it online. Or, as with nut and seed flours, you can make it at home. Because the dried beans are so hard, you’ll need to work in smaller batches, and it does take a while to grind them into a fine flour. The more finely you grind them, the softer the final loaf.
Garbanzo-Onion Bread
MAKES 1 LOAF (10 TO 12 SLICES)
This rich and savory bread is made with garbanzo bean (chickpea) flour and, for a unique twist, chicken broth or vegetable broth, creating a complex depth of flavor. For optimum results, we recommend that you use fresh, homemade broth, but store-bought broth will also work.
We strongly recommend using an electric mixer with this recipe, as garbanzo bean flour makes a very thick, stiff batter that may be difficult to mix by hand.
2 cups (8 oz / 227 g) garbanzo bean flour
1 cup (4 oz / 113 g) almond flour
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
4 eggs (7 oz / 198 g)
1 cup (8 oz / 227 g) low-sodium chicken broth or vegetable broth
1 cup (8 oz / 227 g) water
½ cup (4 oz / 113 g) salted butter or margarine, melted
½ cup (3.25 oz / 92 g) chopped fresh onion
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 garbanzo bean flour, almond flour, sweetener, baking powder, xanthan gum, and salt and whisk until well mixed. In a large bowl, whisk the eggs, broth, water, and butter together until thoroughly blended. Stir in the onion. Add the flour mixture and stir with the paddle attachment of a stand mixer or a large spoon for 1 to 2 minutes to make a 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 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.
Onion and Poppy Seed Bread
MAKES 1 LOAF (10 TO 12 SLICES)
Savory and full of onion flavor, this fun bread complements any soup and is also great with fish or chicken dishes.
1½ cups (6 oz / 170 g) golden flaxseed meal
1½ cups (6 oz / 170 g) sesame seed flour
¼ cup Splenda or Stevia Extract in the Raw, or 2 tablespoons New Roots Stevia Sugar
4 teaspoons baking powder
2 teaspoons poppy seeds
1 teaspoon xanthan gum
1 teaspoon salt
4 eggs (7 oz / 198 g)
1 cup (8 oz / 227 g) unsweetened soy milk or other milk
½ cup (4 oz / 113 g) salted butter or margarine, melted
½ cup (3.25 oz / 92 g) chopped fresh onion
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 flaxseed meal, sesame seed flour, sweetener, baking powder, poppy seeds, xanthan gum, and salt. Whisk until well mixed. In a large bowl, whisk the eggs, milk, and butter together until thoroughly blended. Stir in the onion. Add the flour mixture
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