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Maria's Real gluten-free Light 'Wheat' Bread (Gluten-Free)
This recipe comes to us from Maria Oostveen. Her comments
about it: My goal is to develop an all-purpose flour,
that can be used for most baking purposes. I have not tested
this version yet on anything else but bread and it compares
100% with regular light wheat bread. The first thing I made
with it was the cheese sandwich I so badly craved and it was
like heaven!! No comparison with ANY gluten-free bread I tried before,
and I tried them all!!!!!!
Bread Flour Mix (makes 9 cups = 3 loaves).
2 cups garfava or garbanzo-bean flour
1 cup sorghum flour
2 ¼ cups tapioca flour
2 ¼ cups arrowroot flour (starch)
1 cup rice flour
1 tablespoon potato starch
2 tablespoons potato flour
2 tablespoons xanthan gum
2 packages gelatin (unflavored)
¼ cup sugar
1 ½ teaspoon salt
Mix well and keep in an airtight container. You can use cornstarch instead of arrowroot. This was originally designed to bake at an altitude of 5000+ feet so you may need to make adjustments.
Marias Real gluten-free Light Wheat Bread:
time: 15 minutes
Rising time: 20 minutes
Baking time 45 minutes
Grease an 8 ¼ x 4 ¼ bread pan with lard.
Preheat oven to 375F
a large mixing bowl place:
2 Tablespoons canola or olive oil
1 teaspoon apple cider vinegar
1 ½ tablespoons of honey in 1 ¼ cup very warm
water and set aside.
a bowl stir together:
3 cups Marias Bread Flour Mix
2 teaspoons yeast
1 teaspoon baking powder
1/8 teaspoon citric acid.
Beat the egg mixture at high speed until foamy. Add the water and honey mixture to the egg mixture and beat until it becomes foamy again. Turn the speed low and add ½ cup of flour mix at a time (wait for it to be absorbed before you add each ½ cup). After the flour mix is added turn the mixer to high speed and beat for about 3 minutes. The texture should be like cake batter. If it is too thick, add one tablespoon of warm water at a time until it is the right consistency.
Spoon it immediately into the prepared pan and carefully smooth the top. Cover with a plastic container or large lid to keep the temperature even and put it in a warm place to rise (like on top of your oven). Place it in the oven when the dough reaches to the top of the pan (not higher - approximately 20 minutes). Bake for about 45 minutes at 375F. Brush the top with oil when it comes out of the oven and let it totally cool on the rack. Store it in a plastic bag or an airtight container. If you cannot eat all of it in 4-5 days it freezes well.
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In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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