(top picture with rice based flour only, bottom with combination)
I have been craving bread since going wheat free for Henry's allergies. This is my first homemade loaf recipe to try and it is pretty good, but I will keep trying others too, I am not sold on this first one. I got this recipe from the only allergy free cookbook that I have bought, the rest I just got from the library. It is Learning to Bake Allergen-Free by Colette Martin. I took her advice and bought a gluten free bread loaf pan (9x4x4") to help it rise better. It came out a perfect block. It was delicious straight out of the oven (what bread isn't?) but it does need to be toasted or warmed in the microwave thereafter - which is true of any wheat free bread as far as I can tell. I sliced the whole loaf and froze some and kept some out, it freezes fine.
When made with only multi-purpose flour blends that have rice flour as the main ingredient, the loaf ends up being a bit spongy and not really the texture of wheat flour based bread at all. When made with only multi-purpose flour blends that have garbanzo bean flour as the main ingredient, the texture is much fluffier, but it dries out quickly. When I used both - as the wise Collette Martin had suggested, the result was much better!
Allergy Free Sandwich Bread
1 1/2 cups gluten free all purpose blend (bob's red mill - garbanzo bean flour main ingredient)
1 cup gluten free multi-purpose flour blend (king arthur or betty crocker - rice flour main ingredient)
1/2 tsp xanthan gum
4 tsp quick rising yeast
1/2 tsp salt
4 tsp baking powder
1/3 cup sugar
1/3 cup grapeseed oil
1 1/2 cup water - warm
2 T egg replacer (ener-g)
Whisk together flour, xanthan gum, yeast, salt, baking powder, and sugar. Using a stand mixer, blend the oil, water, and egg replacer on medium speed for 1 minute. Slowly add the flour mixture on medium low until combined. Mix on medium high for 2 minutes. Spoon the batter into a greased loaf pan (optional: sprinkle cornmeal in the bottom of the pan). Let rise for 35-45 minutes. Bake at 375° for 40-45 minutes. Let cool in pan for 5 minutes then place on cooling rack to prevent the loaf from getting mushy.
Rising Methods:
a) Preheat oven for 1 minute then turn off, place dough in oven with a cup or pan of water.
b) Place dough on warming zone of stovetop, set to low and rotate the pan so that it rises evenly, cover with greased or water dripped plastic wrap.
Doubled Recipe
3 cups gluten free all purpose blend (bob's red mill - garbanzo bean flour main ingredient)
2 cup gluten free multi-purpose flour blend (king arthur or betty crocker - rice flour main ingredient)
1 tsp xanthan gum
2 T + 2 tsp quick rising yeast
1 tsp salt
2 T + 2 tsp baking powder
2/3 cup sugar
2/3 cup grapeseed oil
3 cup water - warm
1/4 cup egg replacer (ener-g)
