Tuesday, May 25, 2010

GF Self Rise Sandwich Bread (yeast free)

It is now possible to enjoy a nice sandwich made with yeast free bread. It is important to have the oven preheated and the loaf pan greased prior to doing anything else. Once the wet and dry ingredients are combined, you must work quickly - scoop the batter into the prepared loaf pan, gently distribute batter evenly in pan, smooth off top; and immediately place into 350°F oven - do not open the oven to peek as this bread bakes - you risk it falling! This bread is surprisingly tall, moist and very yummy!!!! Enjoy!

Palm shortening to grease loaf pan
1 cup tapioca starch, or cornstarch, or arrowroot starch
3/4 cup brown rice flour, or white rice flour, or corn flour, or amaranth flour, or quinoa flour
3/4 cup yellow split pea flour, or millet flour, or garbanzo bean (chickpea) flour, or sorghum flour, or potato flour
1/2 cup potato starch, or arrowroot starch, or cornstarch
1/4 GF oat flour, or pure rice bran (Ener-G®), or unflavored pea protein powder, or Nuchia® flour
1/4 cup Vance’s DariFree® powder, or dry milk powder of choice
2-1/2 tablespoons baking powder
4 teaspoons xanthan gum, or 1 tablespoon guar gum, or 1 tablespoon arrowroot starch
1-3/4 teaspoons sea salt
1-1/2 cups water
1/4 cup unsweetened applesauce (page 100), or pear sauce (page 108)
2 tablespoons grapeseed oil, or pure olive oil
1 tablespoon agave nectar, or honey of choice, or Maple syrup
  1. Place baking rack in third position; preheat oven to 350°F; heavily grease 2-loaf pan with palm shortening; set aside.
  2. In airtight container, combine brown rice flour, yellow split pea flour, tapioca starch, potato starch, GF oat flour, Vance’s DariFree® powder, baking powder, xanthan gum, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
  3. Pour water into mixing bowl; stir in applesauce, grapeseed oil, and agave nectar.
  4. Beat dry ingredients into wet by hand; beat into light, airy batter.
  5. Immediately scoop batter into prepared 2-pound loaf pan.
  6. Place in center of preheated 350°F oven; bake 45 – 50 minutes.
Remove pan to wire rack; cool in pan 5 minutes; turn loaf out onto cooling rack; cool 30 minutes prior to slicing.
Once cool, wrap tightly with plastic and store at room temperature up to 3 days.
Alternatively, 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: 15 min
Cooking Time: 45 – 50 min

Omit Vance’s DariFree® powder; replace water with milk of choice.
To use egg: omit unsweetened applesauce; beat 1 egg and incorporate at end of step 4.

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