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One of the best allergy/gluten free cookbooks that I have come across is called Allergy-Free Cookbook by Alice Sherwood. This cookbook gives you recipes that can be made with out: dairy eggs, nut and gluten. Simply said, its amazing. I love trying and re-creating these recipes. I truly love her bread recipe - White Farmhouse Bread. The quote on the page for the gluten free version is "Crustier, lighter and tastier than many store-bought equivalents" and hands down I agree. Its nice and fluffy on the inside with a great crust. I use this for sandwiches, toast or just spreading some yummy cheeses on it. This would be great to make breadcrumbs too.
White Farmhouse Loaf - Gluten Free (also dairy and nut free)
1 3/4 cup gluten free all purpose flour (Plus extra for dusting) - I use Bob's Red Mill's all purpose flour
1tbsp xantham gum
1 1/4 tsp salt
1 1/4 tbsp raw sugar
1 tbsp instant yeast
4 tbsp flavorless nut-free vegetable oil, plus extra for the loaf pan
1 tsp lemon juice (I use fresh lemon juice)
1 egg, beaten
1 1/3 cups lukewarm water
- Sift the flour, xantham gum, salt and sugar into a bowl. Add the yeast, oil, lemon juice and beaten egg.
- Add the water and mix to form a thick paste. Beat well with an electric mixer for 2 minutes until smooth.
- Transfer the dough to an oiled 2lb loaf pan, dusted with a little gluten free flour. Smooth the surface. Cover loosely with oiled plastic wrap. Leave in a warm place until the mixture reaches the top of the pan, about 30 minutes. Dust with a little gluten free flour.
- Preheat oven to 400 degrees
- Bake in the oven until risen, richly golden in color and the base sounds hollow when turned out and tapped, about 1 hour and 30 minutes.
- Cool on a wired rack
-Don't be tempted to cut it before it cools because you'll spoil its lovely soft texture!
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2 comments:
Hi!! I stumbled on this recipe on the the facebook page. And this bread looks amazing!!! But I've just tried it and it didnt work very well at all. It didnt rise very much (i had to leave it for about 2 1/2 hours just to rise to the top) and is just a bit flat and sad looking like other gluten free breads I've tried to make. When i put it in the oven it didnt rise either. I thought I followed the recipe pretty well, but maybe not, are these problems you know about? I was wondering if you had any tips.
Karina,
I'm sorry to read that you had such a bad experience with this recipe!! I make this about once ever two weeks or so, slice it up and freeze it. The only weird/bad experience I have had with this recipe is it comes out of the pan a little awkward shaped but I think that is because of the pan I was using. To help it rise I put my oven on warm or a very low temp and put my bread pan on a baking sheet on top of the stove to help it a little bit. That is the only suggestion I could come up with. Again I've very sorry and if I come across any other bread recipes that work well I will be sure to let you know.
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