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In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
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This recipe may be prepared using a mixer and oven or in a bread machine. This loaf is light and airy, yet substantial enough to use as sandwich bread (however, if you want a denser loaf, simply add 1/4 cup dry milk powder to the dry ingredients).
The recipe boasts the addition of flax seed meal and flax seeds which contribute a large amount of dietary fiber and other beneficial nutritional properties like high omega 3. The simple addition of two tablespoons of flax seed meal to this bread also adds four grams of dietary fiber and three grams of protein. As an alternative, you can simply use 2 eggs in place of the flax seed and water mixture, and you will add the dry yeast to the dough at the final mixing step.
When using a bread machine, always be sure to add all liquid ingredients to the pan first, followed by the dry ingredients. I recommend sifting all dry ingredients (except yeast) together in a bowl first, then pouring it into the bread machine pan. If the dough seems too thick, gradually add more yogurt, one quarter cup at a time, until the dough is still thick, but able to be smoothed with a spatula. Be sure to check the bread with a spatula throughout the mixing process to ensure that all the dry ingredients have been incorporated. Smooth the top with a rubber spatula and when done mixing, sprinkle any desired toppings on top of the loaf. Select either the gluten-free bread setting on your machine, or the quickest bake setting like a light crust 1 ½ pound loaf. Remove the pan from the machine when finished baking (internal temperature should be between 205-210F).
When making with a mixer and oven, follow the specific directions outlined below.
2 Tablespoons ground flax seeds or flax seed meal
½ cup very hot water
1 tsp. granulated cane sugar
1 Tablespoon rapid rise or bread machine yeast
¼ cup Earth Balance Shortening, cut into small pieces (or canola oil, if using a bread machine)
3 ¼ cups Jules Gluten FreeTM All Purpose Flour *
½ teaspoon baking soda
2 teaspoons gluten-free baking powder
Pinch of salt
2 Tablespoons honey
1 teaspoon apple cider vinegar
1 ½ cup vanilla yogurt (dairy or soy)
1 Tablespoon flax seeds
Toppings of choice (coarse sea salt, sesame seeds, flax seeds, etc.)
Sift remaining dry ingredients together in a large bowl. Cut in the pieces of shortening using a pastry cutter or the dough paddle on your mixer. Add the remaining liquid ingredients next, mixing well. Finally, mix in the yeast/flax seed meal mixture and stir well using the dough paddle. If the dough seems too thick to form a loaf, gradually mix in more yogurt, one quarter cup at a time, until the dough is still thick, but able to be smoothed with a spatula.
Scoop the dough into a greased bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust). Smooth the top, sprinkle with any toppings, then cover with a sheet of wax paper sprayed with cooking oil. Sit the covered dough for 30 minutes in a warm place like an oven warming drawer or even in your oven with the light on.