Tuesday, January 27, 2015

My Beloved Gluten-Free/Vegan Bread, For Your Perusal

Here we are. Both a recipe and a masterwork, I'd say. No?

And the only reason I am putting it here, is because I keep misplacing the blasted thing and that would be rather sad indeed, don't you think?  Afterall, it took me a whole year of tweaking, and trying, and experimenting, and going into debt for ridiculous and bizarre flours.  So I should have something to show for it in the end, yes? Yes.

Anyway, that's a story for another day.
garbanzo flour -- 192 grams
potato starch -- 128 grams
sorghum flour -- 64 grams
millet flour -- 64 grams
arrowroot -- 64 grams
ground chia seeds -- 43 grams, could do 64 grams without major debacle
golden flax meal -- 32 grams
xanthan gum -- 2 teaspoons, roughly 10 grams
salt -- 2 teaspoons, minus a tiny pinch to appease the sensitive
instant yeast -- 7 grams/quarter ounce

Everything, except chia seeds, salt, and yeast, are Bob's Red Mill. Yeast is RedStar because that one claims to have won a major award or something. Salt is Saltworks because that's what a Romanian named Adelina kept going on and on about.

2 cups water
3 tablespoons agave, sometimes honey
2 tablespoons oil, grapeseed, olive, or whatever floats your boat
2 teaspoons apple cider vinegar 

Mix all dry ingredients together in a great big bowl.  Proof the yeast for 5-10 minutes, stir in the rest of the wet ingredients, then pour it all into the flour.  Give it all a really good whack with a wooden spoon, then scrape the sticky mess  into a buttered bread pan.  I use a rubber spatula to smooth it out all nice-like. Cover loosely with plastic wrap, and set in a nice warm spot for 30 minutes.  Preheat the oven to 375F. Bake for 30 minutes, then lower the temperature to 325, rotate the pan, cover with foil, if necessary, and bake for one hour more. Tip the bread onto a wire rack and let it cool completely.

And there we are: gluten-free, vegan bread, that is good for you.  I don't love it for sandwiches, but I do like it toasted with butter and marmelade, or toasted with coconut oil and blackberry jam, or toasted with avocado and tomato, or toasted with...

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