Gluten Free Bread

Seeing the posts on facebook about how unhealthy food can be or that some one isn't posting healthy enough food makes me want to post a few recipes.  As a chef, we are taught many recipes. When cooking first became big and Auguste Escoffier and Julia Child started doing recipes, they were rich and had butter and a lot of salt. That was the way of cooking then. People didn't care so much about their health. Now today, people are so much more health conscious. There are certain diseases that involve food intolerance.  I am a chef because I love to cook. If that means changing a much loved original recipe so that someone with an intolerance can experience that same great dish, so be it. Food is an international language, people need not to judge people because of what they post. If you don't like the recipe, change it, make it your own .

That being said, my little cousin can't have gluten. So I am posting some recipes that he might be able to use. They are gluten free, just don't know if he will like them . I hope that others can also use these.

Sandwich Bread
3 cup GF flour blend. ( I posed the blend in a prior posting)
2 pkgs (1/4 oz) active dry yeast
 2 tsp xanthan gum
1 tsp salt
1 cup warm water , plus additional as needed
2 eggs
1/4 cup vegetable oil
1 tbsp honey
1 tsp cider vinegar

line a 9x5 loaf pan with foil. dull side out. Extend sides of foil 3" over sides. Spray with non stick cooking spray and then dust with flour blend.

Whisk 3 cups flour blend, yeast, xanthan gum, and salt in a large bowl of stand mixer. Whisk 1 cup warm water, eggs, oil, honey, and vinegar in a medium bowl until well blended.

Add oil mix to flour mix. Beat a low speed with paddle attachment until batter is smooth, shiny and thick. Add 1tbsp water at a time, if necessary. Beat at med- high speed about 5 minutes. Scraping sides of bowl.

Spoon batter into prepared pan. Cover with lightly oiled plastic wrap; let rise in a warm place for 30 minutes or until the batter reaches the top of the pan.  Pre heat oven to 375 degrees F.

Baker 30-50 minutes or until bread sounds hollow when tapped. Internal temperature should be 200 degrees F. Remove to wire rack to cool

Yes, bread can sound hallow. Its weird hearing it at first, but its like a "thunk" Do take it out of the loaf pan, if you don't the sides become soggy and do not support the weight of the bread. Let it sit for 5 min out of the oven, the dump on to a wire rack so that if firms up.


Happy Cooking