There is nothing like freshly baked bread, especially gluten free bread! On this cool and misty Sunday, baking bread seemed like the perfect afternoon activity. This recipe comes from Jennifer Katzinger's Flying Apron's Gluten-Free and Vegan Baking Book. It is an amazing recipe that never seems to fail! The bread comes out hearty and slightly sweet, with a crunchy crust and soft inside. The dough can be used to make pizza crust (bake at 425 degrees F for 15 minutes) or individual flat breads (bake at 375 degrees F for 15-20 minutes). It takes a while to bake, but is well worth the wait! Feel free to experiment with adding fresh rosemary, or cinnamon and nutmeg to the dough.
Ingredients
- 3 and 3/4 cups of gluten free flour (I used rice flour, chickpea flour, and sorghum flour)
- 1/4 cup of flax meal
- 1 1/2 tsp of salt
- 1 tsp of xanthan gum
- 1/4 cup of olive oil
- 1/4 cup maple syrup
- 1 cup of lukewarm water (94 degrees F)
- 1/2 tablespoon of active dry yeast
- 1/3 cup of sweet potato puree or apple sauce
Directions
- Preheat oven to 300 degrees F.
- In a bowl, mix together the yeast and water, oil and maple syrup. Wait till the yeast is activated, you will see it bubble up after a few minutes.
- In another bowl, mix together all the dry ingredients together.
- Slowly mix together the yeast mixture and dry ingredients.
- Add in the sweet potato puree and mix until all ingredients are incorporated.
- Knead dough gently on a well floured (or oiled) surface and then form into desired loaf shape.
- Cut slits into the top of loaf and place on a floured baking sheet and bake in the oven for about 2 hours. It will be done when a knife can come out clean from the center of the loaf.
- Enjoy with some Earth Balance and fresh fruit jam, or dip a chunk into some garlic-infused olive oil!
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