BONNIE'S 24 SLICE--THE ULTIMATE GLUTEN-FREE BREAD
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- ounces brown rice flour, superfine
- ounces tapioca flour, or starch
- ounces cornstarch
- ounces protein whey, unflavored
- ounces nonfat dry milk
- tablespoon potato flour (not potato starch)
- tablespoon xanthan gum
- 1 1/2
- teaspoons baking powder
- teaspoons salt
- eggs, beaten
- cup butter, melted
- cup honey
- teaspoons cider vinegar
- cups of warm water heated to 110 degrees
- tablespoon white sugar
- 2 1/4
- teaspoons active dry yeast
- egg, beaten
- teaspoon water
- pinch of salt
YEAST MIXTURE INGREDIENTS:
EGG WASH INGREDIENTS:
2Always use a kitchen scale to accurately measure your flours and ingredients. If you use measuring cups to measure flour, it can throw off the recipe as much as 1/4 to 1/3 cup difference! All flours measure differently. Always use superfine flour to get light bread. If it isn't superfine, pulse it in the food processor.
Assemble all ingredients for Dry Ingredients and Wet Ingredients before you begin, and prepare the steps in the order given below.
Proof the yeast. Measure exactly 2 cups of warm water -- Use a thermometer and it should read 110 degrees for the yeast to become active. Add one tablespoon of sugar, stir, and then add 2 1/4 teaspoons of Active Dry Yeast. Stir and let it sit to get foamy and form a slight dome while you assemble the wet ingredients. This will take about 10 to 12 minutes for it to activate.
13Bake in a 350 degree pre-heated degree oven 25 to 30 minutes until done. (Some ovens may be hotter) Watch the bread carefully the first time you make this recipe, because each oven is different. After 20 minutes baking time, if your bread is nicely brown, check it with the thermometer. If it needs a few more minutes, lay a piece of foil on top of the pan to keep it from over browning. The bread is done when a thin knife inserted in the center pulls out clean.
26Store bread in the freezer. TIP: Wrap two slices in a sandwich baggie or one quart zip lock bag with browned sides together, instead of the white sliced sides together, and they won't stick when frozen. To avoid moisture inside the bags, take a select-a-size paper towel and wrap it around the two pieces of bread before putting them in the baggie. Put all the baggies in zip locks to freeze.
27Cook's Note: Sometimes, substitutions are necessary because of dietary considerations. This recipe is successful as written; however, you can use water if you can't tolerate milk. Be aware that it will change the texture of the bread somewhat. You can use oil in place of butter, but again, it will affect the texture and appearance of the bread. Do not substitute active dry yeast. Do not omit protein whey. Protein, milk and butter is what gives this bread such great wheat-like texture.