Tuesday, January 29, 2013
Gluten Free Flax Bread
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Gluten Free Flax Bread:
In a Kitchenaid bowl Mix with a wire whisk:
1 ¼ Cups Bob's Red Mill Gluten Free All Purpose Flour
¼ Cup Bob's Red Mill Gluten Free Sweet White Sorghum Flour
½ Cup Bob's Red Mill Gluten Free Potato Starch
¼ Cup Bob's Red Mill Ground Flax seed Meal
¼ Cup Cornstarch
1 tsp. Salt
2 ½ tsp. Xanthan Gum
2 ¼ tsp. Yeast
In another bowl combine with a wire whisk:
1 Cup Milk heated to 110*
2 Whole Eggs (Room temperature Eggs..place eggs in a bowl of warm water to help them warm up)
2 Egg Whites
1 tsp. Apple Cider Vinegar
2 Tbl. Vegetable Oil or Coconut Oil
2 Tbl. Honey
Using a Kitchenaid Mixer and the paddle
Combine the Wet ingredients with the Dry ingredients
Turn mixer on low and mix for a minute
Scrap Bowl down
Turn on Medium High for 5 Minutes
Spray a 9x5 pan with Cooking Spray
Pour dough into the Pan. Use a wet spatula to help spread out the dough evenly in the Pan.
Cover with Plastic Wrap that has been sprayed with cooking Spray.
Rise in a warm place 45-60 Minutes
Pre-heat oven to 350*
Bake the Bread for 25 minutes then cover with foil if it is browning to quickly.
I baked my Bread for a total of 45 minutes.
I removed the foil the last 5 minutes.
I use a Digital Thermometer to check the bread. If the internal temperature reaches 205-210* your bread is done.
Remove from the Pan and cool on a wire wrack.
Cool completely before slicing the Bread.
Freeze the slice bread in a Zip-Lock Bag.
It freezes well.
I like to use my Bosch Meat Slicer to get even slices of Bread.
Bob's Red Mill Flours: http://www.bobsredmill.com/
Acu Rite Digital Thermometer
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.
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