RE: Re: Who has a favourite GF bread mix?

[Guest guest]

I think I may have posted it here last week? Hmmm...let me go back and look and

if I did I bet it's in the files Melonie puts together.

I'll be back in a sec....

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From: cyebel

Sent: Sat 1/29/2005 4:17 PM

To: SillyYaks

Subject: Re: Who has a favourite GF bread mix?

Wow...it must be pretty good then, because I figured that the GFP

mix would likely be as good as it could get!! Is this recipe you

are referring to on the web or is it from a mix?

Thanks..

Take care..

C

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[Guest guest]

Yup, I posted it earlier this month. Here it is again:

From: Living Well Without Wheat: The Gluten Free Gourmet revised edition

Bette Hagman

2 Cups Rice Flour (I use Brown Rice Flour, but white rice is fine)

1 1/2 C tapioca flour

1/4 C sugar

2 1/2 Tsp. Xanthan gum

1/2 C dry milk powder or non-dairy substitute

3/4 Tsp. salt

1 Tbsp dry yeast granules

1/2 C lukewarm water

2 Tsp sugar

1/4 C shortening (I use 1/8 cup of butter and 1/8 cup of butter flavor crisco,

but just butter works too)

1 1/4 C hot water

1 Tsp vinegar (apple cider vinegar) or dough enhancer

1 egg plus 2 egg whites or 3/4 C liquid egg substitute (I, however, just use two

whole eggs and get just fine results but I do wonder if this is why it tends to

not curve like real bread and sort of remains flat on top...so next round I'm

gonna go back to trying the 2 egg whites + 1 whole egg)

Grease two 8 1/2 X 4 1/2 loaf pans and dust with rice flour (even if you have

non-stick pans do this bc I find that this bread sticks even to non-stick)

Combine flours, sugar, xanthan gum, milk powder and salt in the large bowl of a

heavy duty mixer (if you don't have one of these, invest. You will wonder how

you ever lived without one! I've heard others say they went through hand-mixers

like mad bc the GF dough is so thick so they just invested in one of these and

have never been happier). In a separate bowl pour the lukewarm water and add the

2 tsp of sugar to that water, let the sugar dissolve and then add the yeast. Set

aside.

Melt the shortening in 1 1/4 C of water (I use hot water, then I stick the

shortening in and pop it in the microwave for a little bit and then stir it up

to melt the shortening/butter) Add the vinegar to this mixture.

Pour shortening/vinegar mixture into dry ingredients and blend on low. Add egg

and egg whites and beat a few seconds. Add the disolved yeast. Beat at highest

speed for 3 1/2 minutes (I actually use my timer for this)

Spoon dough into the two prepared pans. Let dough rise until doubled in size

(the book says 35-40 minutes for rapid rising yeast and 60-75 minutes for

regular, I use regular and I find it takes my bread at least an hour to rise)

Bake in a preheated 400 degree oven for 50-60 minutes (mine takes 50 minutes)

Cover after the first 10 minutes with aluminum foil (our flours brown very

quickly, so covering it will keep it from overcooking and burning.)

Nutrition per serving (following her recipe):

130 calories; 4 g fat; 29 g carbohydrates; 30 mg cholesterol; 170 mg sodium; 10g

fiber; 3 g protein

I hope this helps, and I hope you enjoy it! Let me know if you have any

questions.

Bridget

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From: cyebel

Sent: Sat 1/29/2005 4:17 PM

To: SillyYaks

Subject: Re: Who has a favourite GF bread mix?

Wow...it must be pretty good then, because I figured that the GFP

mix would likely be as good as it could get!! Is this recipe you

are referring to on the web or is it from a mix?

Thanks..

Take care..

C

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