What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

November 12, 2010

(Almost) Too Good To Be True: Gluten Free “Mock Rye” Bread

Filed under: Breads,Recipes,Vegetarian — Tags: , , , , , — admin @ 1:03 pm

Wheat, Rye and Barley are to the Gluten Intolerant what Kryptonite is to Superman.  (Don’t you just love analogies?).  If I didn’t know better, I’d think this bread was on the Naughty List.  But, just because it tastes like Rye Bread, doesn’t mean it is Rye Bread. 

This is really my Mock Wheat Bread masquerading as Rye.  A double-masquerade, if you will.

Fortunately, this is easy to make, because it will be gone in no time.  My kids have managed to devour half a loaf in under 24 hours.  Even the non-gluten-intolerant Spawn finds this bread irresistable.  I would recommend doubling the recipe below if you know what’s good for you.  I am baking another loaf as we speak.

Unlike most of my posts, I won’t be step-by-stepping this one with photos.  If you would prefer that kind of guidance (or just enjoy looking at photos of mixers and flour or other raw food goods), hop on over to my Mock Wheat Bread post, and  just remember to add the Caraway seeds in with the dry ingredients.  Otherwise, the recipe is identical.

You’ll need:

2 1/2 Cups Brown Rice Flour Mix*

1/3 Cup Cornstarch

1/3 Cup Teff Flour

2/3 Cup Dry Milk Powder

2 Tbsp Caraway Seeds

1 Tbsp Xanthan Gum

1 tsp Salt

1 Pkg Active Dry Yeast

1 3/4 Cups Warm Water (110 degrees)

2 Tbsp Canola Oil

2 Large Eggs

*(Brown Rice Flour Mix – 2 parts Brown Rice Flour, 1/3 part Tapioca Starch, 2/3 part Potato Starch)

What to do:

Preheat oven to 350 degrees.

Oil a 9 x 5 inch loaf pan with Canola Oil and line bottom with Parchment Paper.

Place all dry ingredients (including yeast) in mixing bowl of stand mixer.

Blend until well combined.

Add add water, eggs and oil to dry ingredients.

Mix on low speed just until combined.

Scrape down sides of bowl.

Beat on high speed for 5 minutes.

Pour into prepared pan.

Smooth top with a wettened spatula.

Cover pan loosely with plastic wrap that has been sprayed with non-stick cooking spray.

Let rise for 55 minutes or until the dough just reaches top of pan.

Remove plastic wrap and bake for 55 minutes or until quick read thermometer reads 208 degrees.

Let cool in pan for 5 minutes, then loosen sides with knife and remove to wire rack.

Cool completely before slicing.

Store in airtight container or plastic bag for 2-3 days on counter, or refrigerate for longer storage.  Although I have a suspicion, you won’t need to even think about longer storage! :-)

June 13, 2010

Gluten-Free Multigrain Artisan Loaf

She’s a beauty, ain’t she?  Both Gluten and Yeast-free, this loaf is a soda bread, with a slightly grainy texture and a rye flavor.  This bread is loaded with good things like quinoa, sorghum and flax.  Heat up a pot of soup to go with and enjoy – it won’t take many hearty slices for your belly to feel plenty full!

Ingredients:

 1/3 cup cold water

 1/2 cup vegetable oil

 2 eggs, slightly beaten (reserve 1 tbsp in a small bowl for egg wash)

 1/4 cup sugar

 2 tsp baking soda

 1 Tbsp baking powder

 1/2 tsp salt

 1 Tbsp Caraway Seed

 1/2 cup Quinoa (or Amaranth) Flour

 1/2 cup Sorghum Flour

 1/2 cup Sweet Rice Flour

 1 1/2 cup White Rice Flour

  2 tsp Xanthan Gum

 1/4 cup Flaxseed Meal

 1 cup buttermilk

1/4 cup plain Yogurt (or another 1/4 cup buttermilk)

 1 tsp milk (mixed with the reserved egg)

1 tsp sesame seeds

1/2 tsp poppy seeds

Directions:

  1. Preheat oven to 350 degrees.
  2. Place water in a small bowl and put bowl in freezer for 10 minutes.
  3. In large bowl, combine baking soda, baking powder, salt, caraway seeds, flours, xanthan gum, and flaxseed meal.  Whisk together to insure even distribution of ingredients; set aside.
  4. Place vegetable oil into a mixing bowl.  Add cold water from freezer.  Mix with whisk attachment for 2 minutes.  Add sugar and slightly beaten eggs (be sure to reserve 1 Tbsp of egg for later use).  Mix until combined.
  5. Add buttermilk, yogurt and the dry ingredients; mix to form your bread dough.
  6. Place dough into greased 2 quart pyrex round casserole dish.
  7. Comine reserved egg with 1 tsp milk.  Gently brush on surface of dough (use all the mixture).  Top with poppy and sesame seeds, if desired. 
  8. Bake immediately for one hour. 
  9. Remove from oven and invert bread immediately onto wire rack to cool. 

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