This is a yummy GF bread recipe that I've nicknamed my "free-from bread" since it's free from all sorts of things commonly found in a gluten-free bread - two more unusual ones I needed to remove were rice and eggs in addition to dairy, gluten, nuts and seeds. I have done a bit of playing around with recipe replacements for eggs that don't require any sort of seed (like chia, flaxseed, etc.) I have found that a combination of applesauce and oil works really nicely. Combining that with a need for a gluten-free bread that didn't include rice flour and I ended up with this recipe below! A winner, in my opinion! It was soft and delicious. It has a nice taste that isn't too sweet, so it was delicious alongside a beef stew my friend made, but would be equally tasty with a dollop of jam on top. If you're OK with rice and eggs, my go-to sandwich bread is my French-bread style sandwich bread.
Sliced "free-from" bread!
Fresh from the oven - dairy-free, gluten-free, rice-free, seed-free, nut-free, egg-free bread!
Delicious Free-From Bread (No Eggs, Dairy, Gluten, Rice, Seeds, or Nuts)
Makes 6 mini loaves
Preheat oven to 375 F. Line 6 mini loaf pans with parchment paper.
In a mixer, combine:
292 g tapioca starch/flour (~2 1/4 - 2 1/3 cups)
200 g oat flour (~2 - 2 1/4 cups) (make sure GF if Celiac or sensitive)
90 g potato starch (~2/3 cup)
70 g arrowroot starch (~1/2 cup)
1/2 cup quick cook steel cut oats (make sure GF if Celiac or sensitive)
3 Tbsp sugar
1 Tbsp xanthan gum
1 Tbsp rapid-rise/quick yeast
1 Tbsp baking powder
2 tsp salt
Add and beat 4-5 minutes:
450 ml (15 oz) warm water (not hot)
180 ml (6 oz) applesauce (unsweetened, natural)
162 ml (5 1/2 oz) oil
1 Tbsp apple cider vinegar
Divide evenly between 6 parchment-lined mini loaf pans. Use wet hands to smooth and flatten the tops of the loaves. Set in a warm location to rise. Cover by placing an upside down baking sheet over the tops of the loaf pans. Let rise ~30 - 45 minutes, until the dough is just puffing up above the top of the pans when you look at them from the side.
Bake risen loaves for ~45 minutes at 375 F. Remove from oven. After 1-2 minutes, remove the loaves from the pans and parchment paper and place them on a cooling rack to cool. You can tear into them to snack on right away, but best to let them fully cool before slicing. These are tender, so thicker slices are perfect for this bread. Great alongside something like a tasty beef stew or topped with jam. Enjoy!
Nice and airy bread. We all loved the texture and the applesauce lends a nice, natural sweetness to the bread.
No comments:
Post a Comment