Wednesday, January 8, 2014

Gluten Free White Bread ~ With Sesame Seeds

Gluten Free White Bread ~ With Sesame Seeds
This is a very soft bread. It's not a very high rising bread. It a perfect size for a small sandwich or great Toasted.

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Gluten Free White Bread with Sesame Seeds:
Whisk together in a Glass Measuring Cup:
1-1/4 Cups Warm Water 110*
2-1/4 tsp. Yeast
1 tsp. Sugar
Let Stand and Proof for 5 Minutes.

In a Kitchenaid bowl whisk together:
2-1/3 Cup Gluten Free Flour (***SEE FOOT NOTE 1***)
2/3 Cup Gluten Free Sweet White Sorghum Flour
3 TBL. Sugar
1 tsp. Xanthan Gum
1 tsp. Salt

Whisk together in a bowl or measuring cup:
3 Eggs, room Temperature
1/3 Cup Vegetable Oil
1 tsp. Apple Cider Vinegar

Add the Yeast and Egg Mixture to the Flour Mixture

Beat low speed using the Paddle for 1 Minute; Scrape Bowl
Beat medium high speed 2-3 minutes; Scape Bowl

Pour the Dough into a Sprayed 9X5 Loaf Pan.
Use a Spatula dipped in warm water to help spread out the batter evenly.

Whisk together 1 Egg White with a little bit of Water.
Using a Pastry Brush coat the dough with the egg white then sprinkle on Sesame Seeds.

Cover with Plastic wrap that has been sprayed with cooking Spray.

Rise in a warm place 45-50 Minutes: just until the dough gets to the Top of the Pan.
See (***FOOT NOTE 2***) For rising Tip.

Bake in a preheated 375* oven for 35-40 Minutes. Or until a Digital thermometer inserted into the center reaches an internal Temperature of 205*.
Remove from the Pan and cool on a wire rack.
Completely cool before Slicing.

(***FOOT NOTE 1***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.

(***FOOT NOTE 2***)
During the cold months I rise my breads by the wood stove.
When we are not using the wood stove I rise my breads in the Microwave:
Take a kitchen towel and wet it with water
Heat in the microwave 1-2 minutes or until very hot
Place the Bread pan on top of the Hot/Wet towel in the microwave and let rise.
Do not open the microwave during the rising. If the bread didn't rise sufficiently..remove the bread pan,,
Re-wet the towel and Re-heat for 1-2 minutes.. place the bread pan back into the Microwave until fully risen.


Kitchenaid Mixer:

Taylor Pro Kitchen Waterproof Digital Thermometer:
I used a digital thermometer to check the bread for when its done. Bake until  Bake until it reaches an internal temperature  205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software

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