October 20, 2014 --- Leave a Comment
As previously mentioned, my kids prefer “white” bread rather than whole grain or any other variety. They like it for toast, for French toast, for sandwiches. My challenge was to make white sandwich bread using the protein-rich Gluten-Free Bread Flour I had just developed. That flour has about one-fourth quinoa flour, which is very high in protein but can have a faint bitter flavor, much like garbanzo and fava bean flours.
In the recipe for Rich Sandwich Bread, the bitter flavor is offset by sugar, whole egg and milk. Egg yolks, however, lend a golden color to baked goods, so I decided to replace the whole egg with all egg whites. Dried egg whites (I use the Debel brand) are a wonderful convenience. Once opened they can be refrigerated for months, and they mix well with dry ingredients in baking.
In addition, to a base of protein-rich GF Bread Flour I added white rice flour (it has no protein) to lighten both color and flavor. The result, I am happy to say, was sweet white sandwich bread that slices well, toasts beautifully and does not break or crumble. The recipe can be made dairy free as well.
A word about measuring accurately: especially in baking, accurate measure of ingredients is important. In gluten-free baking it is essential. For flours, spoon into measuring cups and level off top with a straight edge ruler or long, thin spatula. For liquids, pour to the correct line on measuring cups at eye level, not looking down from above. Pour liquids or oils to the very top of the measuring spoon and even using a thin silicone spatula to scrape out the spoon is not overkill.
I bake all my gluten-free breads in a bread maker, not only for convenience, but the long baking cycle develops a nice crust and, more important, the deep, narrow shape of the bread pan supports the loaf as it bakes. The recipe can be baked in a conventional oven, but I suggest using a narrow bread pan. A small pan de mie bread pan is the perfect shape when baked without the top. Or, a suggestion from a fabulous new cookbook, The How Can It Be Gluten Free Cookbook, by the Editors at American’s Test Kitchen, 2014: Use an 8 ½ by 4 ½ inch bread pan fitted with an aluminum foil collar that extends above the rim of the pan.
Yield: 1 (2-pound) loaf
- 2 cups GF Bread Flour
- 1 ½ cups white rice flour
- ¼ cup dried egg whites
- 2 tablespoons sugar
- 2 ¼ teaspoons instant SAF yeast or bread machine yeast
- 1 teaspoon salt
- 2 cups plus 3 tablespoons water
- ¼ cup vegetable oil
- 1 teaspoon cider vinegar
- In a large bowl combine flours, egg whites, sugar, yeast and salt. Whisk to mix. Reserve.
- In the pan of a bread machine fitted with the kneading paddle, add water, oil and vinegar.
- Add dry ingredients.
- Place bread pan in machine, select the gluten-free (or basic) bread cycle. Turn on machine.
- When bread is baked, remove loaf to a wire rack. Let cool completely to room temperature before slicing.
Variation: Mix dough in a stand mixer fitted with the paddle attachment. Fit an 8 ½ by 4 ½ inch bread pan with an aluminum foil collar that extends at least 1 inch above the pan’s edges. Spray inside the pan and collar with nonstick cooking spray. Alternatively, spray a small-size pan de mie pan (without its lid) with nonstick cooking spray. Transfer the dough to the pan. Bake at 350°F for 1 ½ hours, until bread sounds hollow when crust is tapped. Remove from oven. Let cool 10 minutes. Remove from pan and transfer to a wire rack. Cool to room temperature.
October 14, 2014 --- Leave a Comment
As promised in last week’s blog, I baked sandwich bread from the GF Bread Flour. I used the bread machine because, for me, it is a great convenience and time saver. I also offer directions for using a bread pan and baking it in a conventional oven. The bread turned out golden and flavorful with […]
October 8, 2014 --- 1 Comment
For years now I have been trying to bake everything—yeast breads (which includes sandwich bread, rolls and pizza dough), quick breads (which includes banana bread, pancakes, waffles, biscuits, muffins), and finally desserts (which includes cakes, cookies, donuts)—using one gluten-free flour. The first flour I developed in Cooking for Your Gluten-Free Teen actually works pretty well. […]
September 30, 2014 --- Leave a Comment
Let’s talk Turkey. I realize Thanksgiving is at least one month away. What I want to talk about turkey is not for Thanksgiving. Have you noticed all the different year-round cuts of fresh and frozen uncooked turkey now available in supermarkets? To name a few: boneless skinless turkey breast; turkey breast steaks, boneless turkey breast […]
September 25, 2014 --- Leave a Comment
As promised (when the gluten-free gnocchi series was interrupted by the recipe for stuffed peppers for my returning-to-college daughter), here is the last gnocchi recipe. I call it “Roman Style” because there is a traditional Italian recipe that combines regular gnocchi with potatoes. The combination is doubly tasty, so I developed a recipe along those […]
September 15, 2014 --- Leave a Comment
I promised this blog would be my last recipe for gluten-free gnocchi; however, I am delaying that until later this week. A few weeks ago our oldest daughter Lindsey returned to college, but before leaving she asked me to develop some recipes for her to cook at school. One of her favorites is stuffed peppers. […]