Now This Is Progress

In October of 2010 I confessed my gluten free baking sins.  Since then I have done a lot of research and have definitely made some significant progress.  The other night we were invited to friends for dinner.  They have tried to accommodate my gluten free diet.  They have been very good at making gluten free desserts, making sure that salad dressing among other things were gluten free.  My friend has even ventured into making gluten free biscuits and if memory serves me correct gluten free cornbread but don’t quote me on that one.


Well I once again generously offered to make bread and/or dessert.  Dessert was covered so I was asked if I could make bread.  For those who have followed my rantings since October you might remember the disaster with the bread machine recipe or the pizza crust.  Well using one of my favorite cookbooks, 1000 Gluten Free Recipes by Carol Fenster, I found on page 108 a recipe for Dinner Yeast Rolls.  Very good recipe!  Here is an example of the finished product.

On my journey I have found that I can convert some recipes.  I have always been a sugar addict and have really enjoyed donuts  There was a time that donuts or cinnamon rolls were a typical Saturday breakfast item.  Even before going gluten free I discovered that this probably wasn’t the most healthy thing I could do.  I have since adjusted my donut addiction and eat them only rarely.  It is nice to know that thanks to King Arthur Flour that this is possible.  


Some time ago I successfully made Maple Glazed Donuts.  Since then I created a Baked Double Chocolate Donut and most recently made King Arthur’s Cider Baked Donuts.  

I would say this is progress.  

Monday was bread baking day and I made some yeast bread that literally blew the top off.  The dough rose so high that I had to deflate it a little before putting in the oven to bake.  I was sure that it was going to crash and burn but it didn’t   I really think that baking the bread to the correct temperature is the key to success.  Once again I adjusted a King Arthur recipe.  I love the texture and the pliability of the bread.

  • 2 3/4 cups Brown Rice Flour Blend*
  • 1/4 cup milled flax
  • 1/4 cup Expandex Modified Tapioca Starch
  • 2 tablespoons sugar
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons xanthan gum
  • 1/4 cup Baker’s Special Dry Milk Powder
  • 3/4 warm water
  • 2 tablespoons coconut oil
  • 3 large eggs, room temperature

1) In a medium bowl mix together the flour, milled flax, sugar, yeast, baking powder, salt, xanthan gum and Baker’s Special Dry Milk Powder.  Whisk together to combine. in a bowl.

2) In the large bowl to a stand mixer add the warm water, oil and eggs.  Beat well on medium low speed.  
3) Gradually add in dry ingredients a cup at a time, beating well and scraping the bottom and sides of the bowl after each addition.
4) Once all the dry ingredients have been incorporated, beat for 2 to 3 minutes at medium speed to make a very smooth, thick batter.
5) Cover the bowl, and let the batter rise for 1 hour.
6) Gently deflate the batter with a rubber spatula and gently scraping the batter from the sides and bottom of the bowl.  With the whisk attachment or the stand mixer once again beat the batter for about 1 minute
7) Grease an 8 1/2″ by 4 1/2″ loaf pan, or 9″ x 4″ x 4″ loaf pan.  Pour the dough into the prepared pan, smoothing top with a wet spatula.  Cover and allow the dough to rest in a warm place for 45 to 60 minutes or until it barely reaches the rim of the 8 1/2 x 4 1/2″ pan or until the 9″ x 4″ pan is about 3/4 full.   
8)  Check the dough at about 30 minutes.  If it is rising well, begin preheating the oven to 350°F.
9) Place dough in oven and bake for 40 to 45 minutes, until golden brown. If the bread is browning to fast, tent with foil the last 10 to 15 minutes of baking, to prevent over-browning.   Bake the bread until an instant-read thermometer inserted into the center of the  loaf  registers about 205°F.
10) Remove the bread from the oven, allow to rest in pan for about 5 minutes, turn it out of the pan, and cool on a rack.
Yield: 1 loaf.
  
I would strongly encourage checking the bread on the second rise at 30 minutes.  The bread was baked in my gluten free bread pan which again comes from King Arthur’s website and the Brown Rice Blend is also posted there.  In addition, I would recommend using their Brown Rice Flour as it is less gritty than some on the market.  Can you guess that I am a King Arthur fan.  🙂 

Today for lunch I enjoyed a tuna melt on the bread.


 




2 Comments

  1. Paula!
    Thanks for using our resources as a springboard for your own Gluten Free baking. As you know, we have ingredients, recipes and even Gluten Free blogs. Happy GF Baking to all! Irene @ KAF

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