2 hrs 10 mins
1 hr 40 mins
Jamie B's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Get eggs, margarine, and yeast out of the refrigerator.
- 2Cut margarine into chunks in the bowl of your electric mixer.
- 3Add eggs to mixer bowl. Beat lightly.
- 4In another large bowl, combine flour mix and the other dry ingredients. Stir well.
- 5Add honey, dough enhancer, brown sugar and yeast, and about half of the water to eggs and margarine. Mix.
- 6Slowly 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.
- 7Beat 3 - 4 minutes.
- 8Meanwhile, grease and flour two loaf pans (with GF flour, of course.).
- 9Spoon dough into prepared pans. Let rise until doubled in size, about 35 - 60 minutes.
- 10Preheat oven to 400 degrees F.
- 11Bake 10 minutes, then cover with foil.
- 12Continue 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.).
- 13Cool at least 10 minutes, slice, then cool completely.
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Nutritional Facts for Gf Oregon Bread
Serving Size: 1 (62 g)
Servings Per Recipe: 28
- Amount Per Serving
- % Daily Value
- Calories 121.1
- Calories from Fat 53
- Total Fat 5.9 g
- Saturated Fat 0.9 g
- Cholesterol 37.7 mg
- Sodium 170.0 mg
- Total Carbohydrate 15.1 g
- Dietary Fiber 0.6 g
- Sugars 5.7 g
- Protein 2.4 g
The following items or measurements are not included: