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Prep 30 mins
Cook 1 hr 40 mins
This hearty gluten-free bread has a great taste and texture. I've been eating it almost every day for the past half year or so. The recipe is a slight adaptation of a recipe from Bette Hagman's book "The Gluten Free Gourmet Bakes Bread", which I highly recommend. Like other gluten-free breads, it doesn't last too well at room temperature after a few days, so I slice it, freeze it, and thaw it a slice at a time in the toaster oven. To save time baking, I mix up the flours and other dry ingredients ahead of time. I make three batches of flour at once. For the other dry ingredients, I set out about 10 bowls, then measure a recipe worth of ingredients in to each.
- 1 1⁄3 cups garfava flour (from Authentic Foods., 155 grams)
- 2⁄3 cup sorghum flour (85 grams)
- 2 cups cornstarch (280 grams)
- 2 cups tapioca flour (250 grams)
OTHER DRY INGREDIENTS
- 2 1⁄4 teaspoons xanthan gum
- 1⁄2 tablespoon salt
- 1 tablespoon unflavored gelatin
- 1 tablespoon egg substitute
- 2⁄3 cup chopped walnuts
- 3 tablespoons sesame seeds
- 1 tablespoon poppy seed
- 1 teaspoon flax seed
- 2 teaspoons flax seed meal
ADD ON BAKING DAY
- 1 2⁄3 tablespoons dry yeast, granules
- 5 eggs
- 6 tablespoons honey
- 6 tablespoons margarine
- 1⁄2 tablespoon dough enhancer (from Authentic Foods)
- 3 cups warm water (about 115 degrees F)
- 1⁄4 cup brown sugar
- Get eggs, margarine, and yeast out of the refrigerator.
- Cut margarine into chunks in the bowl of your electric mixer.
- Add eggs to mixer bowl. Beat lightly.
- In another large bowl, combine flour mix and the other dry ingredients. Stir well.
- Add honey, dough enhancer, brown sugar and yeast, and about half of the water to eggs and margarine. Mix.
- Slowly mix in flour and dry ingredients, adding more water as necessary. The dough shouldn't ball up too much; it should form thin, curved "fins" from the bowl edge to the beater.
- Beat 3 - 4 minutes.
- Meanwhile, grease and flour two loaf pans (with GF flour, of course.).
- Spoon dough into prepared pans. Let rise until doubled in size, about 35 - 60 minutes.
- Preheat oven to 400 degrees F.
- Bake 10 minutes, then cover with foil.
- Continue baking for another 30 to 40 minutes, less for metal pans. (Keep track of your baking times, and adjust it until the crust is not too thick but the bread is cooked through.).
- Cool at least 10 minutes, slice, then cool completely.
Wow ! This is the closest I've come to making a bread that has the light consistency of regular flour bread. My husband was a bit hesitant due to the various seeds...but he loved this bread. Next time, I use three loaf pans as there was plenty of dough.