Gluten Free Forums - Elana's Pantry » User Favorites: mcjohn

Gluten Free Forums - Elana's Pantry » User Favorites: mcjohn http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 03:49:57 +0000 jilljohnson on "Wheat-Free Flour Mix for Yeast-Risen Bread" http://www.elanaspantry.com/forums/topic/wheat-free-flour-mix-for-yeast-risen-bread#post-1576 Tue, 11 May 2010 09:06:52 +0000 jilljohnson 1576@http://www.elanaspantry.com/forums/ Hi there, Any chance you could post a recipe for bread using this mix? It sounds great, I am not going to stop trying until I find a recipe that works! Thanks much! Jill McJohn on "Wheat-Free Yeast-Risen Bread Recipe" http://www.elanaspantry.com/forums/topic/wheat-free-yeast-risen-bread-recipe#post-460 Sat, 29 Aug 2009 07:24:05 +0000 McJohn 460@http://www.elanaspantry.com/forums/ Jennifer Cinquepalmi just published a new gluten-free baking book. Her daughter is intolerant of wheat, and Jennifer found herself intolerant of all the starch in traditional wheat-free flour mixes. She found that it wasn't just a matter of revamping the ingredients, but the process as well, and her method of letting the bread rise absolutely does it. This is an adapted version of her recipe. My baking target person had some toast with her breakfast this morning (she's really missed toast) and is now humming like a happy little caterpillar. * * * Jennifer Cinquepalmi's Gluten-Free Homestyle Bread (Mutant Version) Ingredients Pam or other cooking spray (for greasing the baking dishes) 6 cups Gluten-Free Flour Mix, complete or 4-1/2 cups Gluten-Free flour (Almond/Sorghum/Brown Rice blend, say) 1/2 cup Tapioca or potato flour/starch 1 cup Powdered milk 2 tsp Xanthan gum 2 tsp Salt 4-1/2 tsp (1-1/3 Tbsp) Dry yeast granules Two 1/4 oz pkts Unflavored gelatin 6 Tbsp Applesauce (preferable) or Canola oil 2-1/2 cups Water, evenly divided into two glass measuring cups 4 Eggs 2 tsp Vinegar 2 Tbsp Honey Directions • Preheat oven to 200 degrees F. • Spray two standard-size loaf pans with cooking spray. • In glass measuring cups, nuke water to about 110 degrees F. Pour half the water into a shallow bowl and use it to soften the gelatin. With the other half, stir in the honey and proof the yeast. • (Optional, but recommended in non-tropical climates.) Put hot water in the bowl of the mixer to heat it up some. • In separate mixing bowl, combine flour mix and salt. Combine well; sifting the ingredients together a couple of times couldn't hurt. • Transfer dry ingredients to warmed bowl of mixer. Add oil, eggs, vinegar, and water/honey/yeast mixture. Mix on High for three minutes, scraping down sides of bowl. • Spoon mixture into pans, heaping it toward the middle. This is because the loaf will tend to fall in the center, and if it does, you want the bread to be flat across the top. • Turn oven off and place pans inside. Let rise 40 minutes, or until bread reaches top of pan. • Without removing pans from oven, turn oven to 375 degrees F (for metal pans) or 325 degrees F (for glass pans) and bake about 40 minutes, or until loaves sound hollow when tapped. Original recipe: Jennifer Cinquepalmi, The Complete Book of Gluten-Free Cooking, Aidant Books McJohn on "Wheat-Free Flour Mix for Yeast-Risen Bread" http://www.elanaspantry.com/forums/topic/wheat-free-flour-mix-for-yeast-risen-bread#post-458 Sat, 29 Aug 2009 07:12:13 +0000 McJohn 458@http://www.elanaspantry.com/forums/ Finally managed to nail the wheat-free flour mix for yeast-risen bread. That only took since October 2002. The commercial mixes and recommended homemade mixes (starting with Betty Hagman) always had so much starch in them that I really didn't want to use them: what's the good of removing wheat and replacing it with powdered calories? We use the <a href="http://www.shareasale.com/r.cfm?b=215045&u=412167&m=25930&urllink=&afftrack=" title="buy gluten free blanched almond flour online" rel="nofollow">Honeyville Grain blanched almond flour</a>: it's become a pantry staple and I get better at baking with it every time I try something new. * * * All-Purpose Gluten-Free Flour Mix 2 cups Almond flour 1 cup Sorghum flour 1 cup Brown rice flour 1/2 cup Tapioca or potato starch 1 cup Powdered milk 1 Tbsp Xanthan gum Sift, mix, mix, sift, mix, sift. Store in labeled plastic bags in refrigerator. Use in one-for-one proportions in recipes that call for regular flour. Probably a little macho for anything like angel-food cake. * * * Of course, this is the most appalling form of cheat: I'm just putting in powdered milk where a lot of the starch would go. To make it worse, I use gelatin in the bread itself--it helps the xanthan gum to make the canopy for the carbon dioxide from the yeast. If you're not vegan or sensitive to milk proteins, this might be a good mix for you.