2011 was a very bad year for me health wise. I ended the year by parting ways with my gallbladder. I read somewhere online that Celiac Disease can make a gallbladder end up giving out. I don't know if that was the case, and I'm not quite gullible enough to believe everything I read online. I do know that tests showed mine wasn't working.
I digress. I can tell that I am feeling better since I hav
e been very motivated to bake lately. I am lucky if I bake something once or twice a month. This week I've made 2 different gluten free breads. I would like to thank 2 lovely ladies with wonderful GF blogs for sharing their recipes and providing the inspiration.
Yesterday I made St. Lucia rolls from this blog. Though my rolls weren't quite as pretty as Anna's They were mighty tasty and satisfied a craving for food I made with my mother while I was a child.
My most notable accomplishment is a GF rye bread inspired by Gluten free Goddess' blog (check out her version of the recipe here).
MY version was a bit different I substituted a few different flours and made a few additions. The result was a delicious 'rye' bread with a great mouth feel. I almost wished I had slit the top when I took the loaf out of the oven! I'm not quite sure how that would have worked with a batter.
Gluten free Rye Bread
Dry Ingredients
1 c potato starch
1/4 c millet
1/4 c buckwheat
1/4c brown rice
1/4 c teff
1/2 c millet flour
2. tsp psillium husk aka unflavored metamucil
2 teaspoons xanthan gum
1/2 t gelatin
1 1/4 teaspoons sea salt
2 tablespoons unsweetened cocoa
2 teaspoons orange zest
2 teaspoons caraway seeds, slightly crushed
1 teaspoon minced dried onion
1/2 teaspoon dill
Wet Ingredients
1 1/4 c warm water
1 package dry yeast
4 tablespoons olive oil
2 tablespoons molasses
1/2 t lemon juice
1/2 t apple cider vinegar
1 t honey
1 egg or one Ener-G Egg Replacer- whisked with warm water
1 tablespoon sesame seeds (toasted)
Proof the yeast in the warm water (110 to 115 degrees F) and a teaspoon of the honey
Combine the proofed yeast with the dry ingredients; add the olive oil, molasses, and remaining wet ingredients; beat on medium speed until a smooth batter forms.
meanwhile toast sesame seeds in a small skillet over medium/low heat, shaking often
Scrape the dough into a loaf pan (or 7 to 8-inch round cake pan for ciabatta style) and smooth evenly using wet fingers. Top with sesame seeds if desired. Cover the pan and allow the dough to rise for 20 minutes in a warm spot.
Preheat your oven to 350 degrees F. When the oven comes to temperature bake the bread with 1/2 cup additional water in an oven safe dish. This adds moisture to the oven and produces a nice crust. Bake until it sounds hollow when thumped. This might be anywhere from 35 to 45 minutes, and even up to 60 minutes if you're at higher altitude( I'm at 5500' and my loaf baked in 45 min). Lower style round pan loaves will bake at 30 to 40 minutes, usually.
Allow to cool in oven, with door open after the loaf is fully cooked for 5 min. Then remove the loaf from the pan and allow to rest on its side until the loaf is only mildly warm to the touch. This ensures that the loaf won't fall after baking.
Happy Baking!
Instruction summary:
Proof yeast with water and honey. Combine wet and dry ingredients. Form batter and place in loaf pan. Preheat oven to 350 F. Allow bread to rise 20 min. Bake 30 - 60 min. Cool. Enjoy!
