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.



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 FOOTNOTE 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

I use a Kitchenaid Mixer 
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.

Optional:
Whisk together 1 Egg White with a little bit of Water or you can use just water
Using a Pastry Brush coat the dough with the egg white/water 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. I freeze the slices. 



(***FOOTNOTES 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 Xanthan Gum to the Recipe. I now use Bob's Red Mill One for One Gluten Free Flour Mix - a total of 3 cups skipping the Sorghum.  


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 use 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.

ENJOY!!!

Gluten Free Basic Sandwich Bread

Gluten Free Basic Sandwich Bread

This is a very simple bread to make.

It makes great cold sandwiches, wonderful grilled sandwiches, toast and French Toast.

In a Kitchenaid Bowl combine: Using a hand wire whisk to mix together

1 ¼ Cups Milk 110*

4 Tbl. Sugar (You can use half the amount of sugar if your cutting back on sugar)

2 ½ tsp. Yeast

Let Proof for 5 Minutes

Add to the Yeast mixture using the Paddle of the Kitchenaid mixing until combined

¼ Cup Melted Butter

3 Eggs; room temperature; slightly beaten

1 tsp. Apple Cider Vinegar

In a medium bowl whisk together:

3 Cups Gluten Free Flour (***See foot note ***)

1 ½ tsp. Xanthan Gum

1 tsp. Salt

Slowly add the Flour Mixture to the Wet Ingredients on low speed

Scrape down the bowl.

Turn the Mixer to Medium High and Mix for 3-4 Minutes

Scrape down the dough

Leave the Dough in the bowl. Cover with plastic wrap that has been sprayed with cooking spray

Rise in a warm place for 1 Hour.

Using a wooden spoon deflate/stir the dough

Pour the dough into a Sprayed 8X4 Loaf Pan (in the video I said 9X4 pan but I used an 8X4 pan)

Use a wet spatula to help spread out the dough try form a dome in the center of the bread.

Cover with Plastic Wrap sprayed with Cooking spray and rise 20-30 Minutes or until the Dough is about 1” above the top of the pan.

Bake in a Pre-Heated 350* oven

for 40-45 Minutes or until done.

I use a digital thermometer,, inserted into the center of the Bread..when it reaches an internal temperature of 205-210* the Bread is done.

Remove the pan and place on a wire rack.

Brush with some melted butter for a soft crust.

Let the bread completely cool before you slice it.

ENJOY!


 (***FOOT NOTE***)

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 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.


***HELPFUL HINTS***
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.



http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 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.


I like to use my Bosch Meat Slicer to get even slices of Bread.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Flax Bread with Sesame Seeds - Sandwich Bread

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Gluten Free Flax Bread with Sesame Seeds ~ Sandwich Bread:
Combine in a Kitchenaid bowl with a wire whisk: Let sit for 5 Minutes
1 ¼ Cup Warm Milk 110*
¼ Cup Sugar
2 ¼ tsp. Yeast


Add to the Yeast Mixture: Using the paddle to combine:
¼ Cup Melted Butter, let cool off slightly
2 Eggs, slightly beaten with a fork (Room temperature)
1 tsp. Apple Cider Vinegar


In a Medium bowl combine with a wire whisk:
2 ½ Cups Gluten Free Flour Mix (***SEE FOOTNOTE***)
¼ Cup Ground Flaxseed Meal
1 ½ tsp. Xanathan Gum
1 tsp. Salt


Slowly Add the Flour Mixture to the Liquid ingredients until combined. Scrape down the Bowl.

Mix on Medium High Speed for 3 Minutes.

Spray an 8X4 Pan with Cooking Spray

Pour the Batter into the Pan.

Use a Spatula that has been dipped in warm water to help spread out the batter.

Take 1 egg white and mix with a little bit of water, brush on the loaf then sprinkle with Sesame Seeds.

Cover loosely with plastic wrap that has been sprayed with cooking spray.

Rise in a warm place for 25-30 Minutes or until even with the top of the Loaf Pan.


Bake in a Preheated 350* for 45 minutes or until done. I use a digital Thermometer, Insert into the center. When it reaches an internal Temperature of 205* the bread is done. Remove from the pan and cool completely on a wire rack. Slice the bread and store in a Plastic Bag in the Freezer.

(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix


Gluten Free Homemade Flour Mix for:
cookies, muffins, cakes, quick & yeast breads 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 Potato Starch
2/3 Cup Bob's Red Mill 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.


ENJOY!!!

***HELPFUL HINTS***
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.

Link to Garbanzo and Fava Flatbread:
http://youtu.be/19Zs1G0yUqM


http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 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.

I like to use my Bosch Meat Slicer to get even slices of Bread.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software