7/8/2013 1 Comment Gluten Free Yeast Bread!When Renee announced that she's gluten intolerant, I was sad for her for many reasons, not least of which is bread. You see, our mom makes awesome french loaves. Even though her recipe has evolved over the years, I think we both have very fond memories of mom's homemade bread. And, while it may be a good thing for us two fat sisters to eat a burger wrapped up in a lettuce leaf or eat our PB and J on a rice cake, it's just not the same.
When I was on the farm last time, Renee indicated that she'd had bad bread experiences. We both were singing the praises of farinata, and I've used it to make awesome pizzas, but I had to agree with her that a lot of the GF bread out there is crumbly, hard to eat, and just not really "bread like." Enter this recipe. If you have no problem with eggs, feel free to use the egg whites--I suspect they would work just fine. Do keep an eye on it in the oven. I made the following changes: I made an egg white substitute with agar flakes. I have this huge chunk of agar agar in my cupboard, and I broke off some and threw it in the Vitamix. 1 T agar to 1T boiling water is an egg white. So, if you're doing the vegan version, 2T agar powder in 2T hot water. Stir it around, then just use a hand mixer to incorporate it with the 1.5 cups water and the cider vinegar. Once the bread is brown enough on top, just throw a piece of foil on top. I did this after about 30 minutes, as it was getting very brown. I also only kept the oven at 400 for 45 minutes, then knocked it back to 350 for the remaining 30. I also proofed my dough for close to an hour. I went to workout while it did its thing. I did really beat it with the hand mixer for five full minutes. The results? A crusty loaf with a soft interior with nice structure. Slices easily, tastes like bread. In a related note, I got the Bob's Red Mill stuff from Vitacost this time, but will likely not order from them again as they screwed up my most recent order and I've had to email them multiple times. In the meantime, I went to Whole Foods and got all the stuff that I have been waiting weeks to get from them (they did some weird shipping on this package). Next time? I'm going to order from Bob himself. :) I use a lot of BRM products, so it makes sense to make this transition, I think.
1 Comment
Debbie
7/14/2013 10:53:19 pm
I also have fond memories of Mom's bread. From the French bread to the peroskis...yum!
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