Gf Oregon Bread
- Ready In:
- 2hrs 10mins
- Ingredients:
- 20
- Yields:
-
2 loaves
- Serves:
- 28
ingredients
-
FLOUR MIX
- 315.37 ml garfava flour (from Authentic Foods., 155 grams)
- 157.80 ml sorghum flour (85 grams)
- 473.18 ml cornstarch (280 grams)
- 473.18 ml tapioca flour (250 grams)
-
OTHER DRY INGREDIENTS
- 11.09 ml xanthan gum
- 7.39 ml salt
- 14.79 ml unflavored gelatin
- 14.79 ml egg substitute
- 157.80 ml chopped walnuts
- 44.37 ml sesame seeds
- 14.79 ml poppy seed
- 4.92 ml flax seed
- 9.85 ml flax seed meal
-
ADD ON BAKING DAY
- 24.65 ml dry yeast, granules
- 5 eggs
- 88.74 ml honey
- 88.74 ml margarine
- 7.39 ml dough enhancer (from Authentic Foods)
- 709.77 ml warm water (about 115 degrees F)
- 59.14 ml brown sugar
directions
- 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.
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RECIPE SUBMITTED BY
Since leaving for college, I've enjoyed becoming familiar with new types of foods. My husband's family served several American classics that I hadn't eaten much growing up, and in southern California, we got to know international cuisines, like Indian and Thai. I used to follow recipes as exactly as possible, but then I started making substitutions for medical dietary restrictions, and now I'm even creating my own recipes.