Thursday, November 05, 2009

Herb Bread - Great for T-Day Stuffing!

--> Herbed Sandwich Bread 
If not eaten within 48 hours, the loaf should be sliced and frozen. Remove one slice at a time from freezer as needed.

1-1/4 cups plus 2 tablespoons brown rice flour, or teff flour, or millet flour, or garbanzo bean flour
1-1/4 cups plus 2 tablespoons tapioca starch, or potato starch, or cornstarch
1/2 cup pure rice bran, or GF oat flour, or pea protein powder
1/4 cup DariFree powder, or dry milk powder of choice
2 tablespoons cane sugar, light brown sugar
1 tablespoon xanthan gum, or 2 teaspoons guar gum, or 2 teaspoons arrowroot starch
1 tablespoon active dry yeast
2 tablespoons dried onion flakes
2 tablespoons parsley flakes
2 teaspoons egg replacer powder 
1 teaspoon garlic powder
1 teaspoon ground dried sage
1 teaspoon sea salt
1-1/2 cups 110-115°F water
2 tablespoons grapeseed oil
1 teaspoon apple cider vinegar
grapeseed oil to brush top of loaf
  1. Place baking rack in third position; preheat oven to 350°F.
  2. In airtight container combine brown rice flour, tapioca starch, pure rice bran, DariFree powder, cane sugar, xanthan gum, yeast, dried onion, parsley flakes, egg replacer powder, garlic powder, ground sage, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
  3. Heat water to temperature (110-115°F); stir in grapeseed oil and apple cider vinegar; set aside.
  4. Shake dry ingredients; pour into large mixing bowl; using electric mixer set to low beat in wet ingredients.
  5. Set mixer to high; beat batter 3 minutes.
  6. Scoop batter into heavily greased 2-pound bread loaf pan.
  7. Place filled loaf pan on top of preheating 350°F oven; rise 30 minutes.
  8. Gently brush top of loaf generously with grapeseed oil.
  9. Place pan in center of preheated 350°F oven; bake 55 minutes.
  10. Turn loaf out onto cooling rack; slice and serve.
  11. Once cool, wrap tightly with plastic and store at room temperature up to 3 days.
  12. Or slice entire loaf; wrap tightly in plastic; freeze up to 1 month; to reheat, toast or thaw at room temperature.
    Servings: 2-pound loaf
    Preheat: 350°F
    Prep Time: 45 min
    Cooking Time: 55 min
    To replace DariFree: omit DariFree powder; replace water with milk of choice (heated to temperature).
    To use GfG: reduce brown rice flour to 1-1/4 cups; reduce tapioca flour to 1-1/4 cups; omit xanthan gum, or guar gum, or arrowroot starch; add 1/4 cup GfG to dry mix.
    To use egg: omit egg replacer powder; reduce water or milk of choice by 2 tablespoons; beat 1 egg and incorporate at end of step 4.

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