Thursday, November 26, 2009

Breakfast Bread

1-1/4 cups brown rice flour, or white rice flour, or quinoa flour, or teff flour
1-1/4 cups tapioca starch, or cornstarch, or arrowroot starch
1/4 cup potato starch, or garbanzo bean flour
1/2 cup GF oat flour, or pure rice bran
1/4 cup DariFree powder, or dry milk powder of choice
1/4 cup cane sugar, or light brown sugar, or agave nectar (add to wet ingredients)
1 tablespoon active dry yeast
1 tablespoon xanthan gum, or 2 teaspoons guar gum, or 2 teaspoons arrowroot starch
2 teaspoons egg replacer powder
1 teaspoon sea salt
1 teaspoon cinnamon
1-1/2 cups 110-115°F water
1-1/2 cups dried fruit of choice (I like cranberries and raisins)
2 tablespoons grapeseed oil, or pure olive oil, or high heat oil of choice
1 teaspoon apple cider vinegar
  1. Place baking rack into third position; preheat oven to 350 degrees F; heavily grease 2-pound loaf pan with palm shortening; set aside.
  2. Heat water to 115°F; add dried fruit of choice; set aside to rehydrate fruit.
  3. In airtight container combine brown rice flour, tapioca starch, potato starch, GF oat flour, DariFree powder, light brown sugar, yeast, xanthan gum, egg replacer, cinnamon, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
  4. Heat fruit and water to 115°F; stir in grapeseed oil and apple cider vinegar.
  5. In large mixing bowl, combine dry mixture with wet ingredients; beat with electric mixer set on high for 3 minutes.
  6. Place batter into greased loaf pan; place pan on top of preheating oven to rise 30 minutes.
  7. Gently brush top of loaf generously with grapeseed oil.
  8. Place loaf into preheated oven on third rack; bake 55 minutes.
  9. Remove from oven; turn bread out of pan onto wire cooling rack.
  10. Cook; wrap tightly in plastic; store at room temperature up to 3 days.
Servings: 1 loaf
Preheat: 350 degrees F
Prep: 15 minutes; rise time 30 minutes

Cook Time: 55 minutes

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