Read Online The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart - Free Book Online Page B
Authors: Peter Reinhart
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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 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.
VARIATIONS
Extra-Onion Bread: If you love the flavor of onions, you can double the amount of onion.
Onion, Poppy Seed, and Sesame Seed Bread: For another layer of flavor, add ¼ cup (1 oz / 28 g) of toasted sesame seeds, adding them with the dry ingredients or simply sprinkling the seeds over the top of the loaf just before baking.
Any Nut Bread
MAKES 1 LOAF (10 TO 12 SLICES)
This is an excellent and versatile nut bread that can be made with any type of nut—the batter is a blank canvas, so feel free to use your favorite nut (pistachio, walnut, peanut, macadamia, hazelnut, cashew, and more are all fair game). This version uses chopped pecans, but any nut will work, which means this recipe can really be made in multiple variations. Lightly toasting the nuts is optional, but it will intensify their flavor. If you’ll be using your loaf for sandwiches or to accompany savory dishes, use the lesser amount of sweetener. Or add the full amount of sweetener and enjoy the loaf as a quick bread, served warm or toasted and topped with sugar-free jam.
3 cups (12 oz / 340 g) almond flour
¾ cup pecans or your favorite nuts, raw or toasted , chopped into small and medium-size bits
¼ to 1 cup Splenda or Stevia Extract in the Raw, or 2 tablespoons to ½ cup New Roots Stevia Sugar, depending on desired sweetness
4 teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon salt
4 eggs (7 oz / 198 g)
1 cup (8 oz / 227 g) unsweetened soy milk or other milk
¼ cup (2 oz / 57 g) salted butter or margarine, melted
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 almond flour, pecans, sweetener, baking powder, xanthan gum, and salt and whisk until well mixed.
In a large bowl or the bowl of an electric mixer, combine the eggs, milk, 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 1 to 2 minutes. Scrape down the sides of the bowl, then stir even more vigorously by hand or mix at medium-high speed for 1 to 2 minutes to make a thick, sticky, somewhat aerated batter (see Using Texture as a Guide ).
Pour the mixture into the prepared pan. Bake for 35 minutes, then rotate and bake for about 35 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.
Hazelnut Bread
MAKES 1 LOAF (10 TO 12 SLICES)
The pleasant hazelnut flavor of this bread makes it a unique and wonderful option for sandwiches, and the nutty flavor works well with just about any type of sandwich fixings.
3 cups (12 oz / 340 g) hazelnut flour
½ cup (2 oz / 57 g) coconut 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
¼ teaspoon ground ginger
4 eggs (7 oz / 198 g)
¾ cup (6 oz / 170 g) water
½ cup (4 oz / 113 g) unsweetened soy milk or other milk
½ cup (4 oz / 113 g) salted butter or margarine, melted
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,
Pour 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.
VARIATIONS
Extra-Onion Bread: If you love the flavor of onions, you can double the amount of onion.
Onion, Poppy Seed, and Sesame Seed Bread: For another layer of flavor, add ¼ cup (1 oz / 28 g) of toasted sesame seeds, adding them with the dry ingredients or simply sprinkling the seeds over the top of the loaf just before baking.
Any Nut Bread
MAKES 1 LOAF (10 TO 12 SLICES)
This is an excellent and versatile nut bread that can be made with any type of nut—the batter is a blank canvas, so feel free to use your favorite nut (pistachio, walnut, peanut, macadamia, hazelnut, cashew, and more are all fair game). This version uses chopped pecans, but any nut will work, which means this recipe can really be made in multiple variations. Lightly toasting the nuts is optional, but it will intensify their flavor. If you’ll be using your loaf for sandwiches or to accompany savory dishes, use the lesser amount of sweetener. Or add the full amount of sweetener and enjoy the loaf as a quick bread, served warm or toasted and topped with sugar-free jam.
3 cups (12 oz / 340 g) almond flour
¾ cup pecans or your favorite nuts, raw or toasted , chopped into small and medium-size bits
¼ to 1 cup Splenda or Stevia Extract in the Raw, or 2 tablespoons to ½ cup New Roots Stevia Sugar, depending on desired sweetness
4 teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon salt
4 eggs (7 oz / 198 g)
1 cup (8 oz / 227 g) unsweetened soy milk or other milk
¼ cup (2 oz / 57 g) salted butter or margarine, melted
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 almond flour, pecans, sweetener, baking powder, xanthan gum, and salt and whisk until well mixed.
In a large bowl or the bowl of an electric mixer, combine the eggs, milk, 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 1 to 2 minutes. Scrape down the sides of the bowl, then stir even more vigorously by hand or mix at medium-high speed for 1 to 2 minutes to make a thick, sticky, somewhat aerated batter (see Using Texture as a Guide ).
Pour the mixture into the prepared pan. Bake for 35 minutes, then rotate and bake for about 35 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.
Hazelnut Bread
MAKES 1 LOAF (10 TO 12 SLICES)
The pleasant hazelnut flavor of this bread makes it a unique and wonderful option for sandwiches, and the nutty flavor works well with just about any type of sandwich fixings.
3 cups (12 oz / 340 g) hazelnut flour
½ cup (2 oz / 57 g) coconut 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
¼ teaspoon ground ginger
4 eggs (7 oz / 198 g)
¾ cup (6 oz / 170 g) water
½ cup (4 oz / 113 g) unsweetened soy milk or other milk
½ cup (4 oz / 113 g) salted butter or margarine, melted
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,
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