Tuesday, June 21, 2011

Gluten Free Loaf Bread

When the doctor said our 6 year old grandson might have a wheat allergy, we went out and bought a loaf of gluten-free bread at the grocery store and it was SO terrible. It was made mostly from tapioca flour and honestly it had a slimy feel in my mouth. It was inedible, especially by our 6-year-old. Later we tried some decent looking buns for hamburgers and they were equally bad. We couldn't find anything he would eat. Honestly we couldn't blame him. The bread was terrible!

My daughter set out to make something he could eat. It was hard to get something that worked. After a couple of tries, she found a recipe he loved -- and something that would hold together to make a sandwich. 
Gluten is one of those things that gives the bread that lovely texture most of us love. Potato starch can give a pretty good texture but it is not as healthy as most whole-grain flours. One grain that my daughter has used for tender muffins that rise well and seemed to be a promising candidate for yeast bread was garbanzo bean or chick pea flour. It has an exceptional texture, so a loaf made mostly from garbanzo bean flour with a smaller amount of potato flour was something she thought would make a healthier yeast bread loaf.

And it was very successful. It is good for toast and for sandwiches. Most of the other recipes were too brittle or flaky for sandwich bread. Our 6-years-old loves it. It has really helped since she found this recipe because giving up regular bread was very discouraging for him until she came up with this bread recipe

Gluten-Free Loaf Bread

Yeast mixture:
1/2 cup warm water
1 tablespoon yeast
2 tablespoons honey
1-1/2 cup garbanzo bean flour
1/2 cup potato starch/flour
1/4 cup tapioca flour
1 teaspoon xanthan gum
1-1/2 teaspoon salt
1 cup warm water
3 tablespoons olive oil

Mix 1/2 cup warm water with yeast and honey in a glass measuring cup. Stir until dissolved, and let sit for around 10 minutes. Allow this yeast mixture to sit until it "bubbles." Meanwhile, stir or sift the next five ingredients in a mixing bowl. 
Add the yeast-honey-water mixture into the dry ingredients along with the remaining water and oil. Stir with a spoon until all ingredients are well mixed and there are no clumps (3-5 minutes). Cover with a cloth and place in warm location to rise -- about 1 hour. 
Preheat the oven to 350 degrees. After an hour has passed, pour the batter into a loaf pan that is greased or coated with cooking spray. Stir just a little, and allow one more rising for 15-20 minutes, or until the loaf reaches the desired size. 
Place in the oven and bake approximately 25 minutes until the top is a nice golden brown.

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