I have been working off and on to perfect a gluten free bread offering…For a period of 30 days, I and my sweetie, abstained from all sugar/starch/grains. The motivation was twofold: I am a type 2 diabetic, and I also wanted to move out of my comfort zone, (read: comfort FOOD zone!). I had the good fortune, recently to have spent a little time in a gluten free bakery….Quite an eye opener! Hands washed even more frequently than the 30 or 40 times a day that I am used to! Absolute absence of wheat,rye, barley you name it, with even a hint of gluten. Now , the little shop that I sojourned in made some very good GF bread. I made a promise not to share their recipes, but I did remember a few little tips, and techniques for making a serviceable loaf. Last week, after a few tasty, but crumbly offerings, I was ready to behead someone, or something…But then , had an epiphany! Adding gelatin , of all things to a recipe, helps bind the glutenless flours, and dry measures, and aids in creating a “bready” structure. I am uploading this recipe with a footnote: You can use your favorite GF flour blend, be it heavy on Teff, Sorghum,Soy etc….I try to avoid the really starchy blends, (rice,tapioca, arrowroot) , just because they’re basically useless, empty calories. I can do with a little less volume, for an extra helping of protein rich grains….Thank you very much! Here is the recipe:
1.5 cups Teff flour
1,5 cups Sorghum flour
.25 cup potato starch
1.5 tbsps gelatin
1 tbsp Guar or Xanthan gum
1 tsp baking powder
2 tsps instant yeast
Mix dries with a whisk, until well combined. Then add:
2 eggs, well beaten
5 tbsps melted butter, or olive oil
1 tsp apple cider vinegar
1,5 cups hot water, (120F)
One can mix this by hand, in a large bowl. However, a stand mixer, will do a faster job, and guarantee that the ingredients are thoroughly mixed…
I baked this at 325F, for 50 minutes, the internal temp should be 200F.
GOOD GLUTENLESS BAKING TO YOU, TODAY!