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Categories:
milk molasses yeast buckwheat flour potato starch corn starch sweet white sorghum flour fava bean flour cocoa caraway seeds xanthan guar gum salt gluten free egg cooking oil
Viewed: 45 - Published at: 8 years agoIngredients
- 1-2/3 cups milk (cow, rice, etc.), heated to 115°F (no higher) (I used non-fat.)
- 1/3 cup unsulphurated molasses
- 2 1/4 teaspoons instant dry yeast
- 1 cup buckwheat flour
- 1 cup potato starch*
- 3/4 cup corn starch* (Bob's Red Mill cornstarch is non-GMO.)
- 1/2 cup sweet white sorghum flour
- 1/4 cup fava bean flour
- 1 Tablespoon unsweetened gluten free cocoa powder (Hershey's or Ghirardelli Natural)
- 1 Tablespoon caraway seeds
- 2 teaspoons xanthan gum (or guar gum for corn-free)
- 1 teaspoon guar gum (or xanthan gum)
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon gluten free baking powder (Rumford's, or Featherweigh for corn-free)
- 1 large egg 3 large egg whites
- 1 Tablespoon cooking oil (I used EVOO light in flavor) 2 teaspoons apple cider vinegar
Method
- Preheat your oven to the lowest temperature possible, between 170 - 200°F.
- Add molasses to the warm milk; stir to dissolve; add yeast; stir and set aside for 5 minutes.
- Whisk together the dry ingredients; set aside. Add egg and egg whites and egg to the large bowl of your mixer until it reaches a frothy, creamy consistency, approximately 2 minutes on No. 10 speed (high).
- Add the oil, vinegar and yeast mixture to the eggs and blend on No. 2 speed (low) for a short time.
- Add dry ingredients all at once and blend on medium speed for 3 minutes.
- Grease or spray oil a 9x5-inch loaf pan.
- Add dough batter to prepared pan and pat with a little cold water using a rubber spatula and distribute dough evenly. Add drops of water, about 12 or more, to the top of the bread and with a wet, clean, spatula smooth out the top.
- If adding seeds to the top, sprinkle them over the dough. Dip your fingers in water and gently pat the seeds into the dough.
- Turn the oven off and place the bread on the center rack. Leave the door open about 30 - 60 seconds to allow some of the heat to escape. During the rising process, leave the door cracked open approximately 6-inches. Allow the dough to rise until it is about 1/2-inch over the top of the pan, about 30 - 40 minutes. If you are not pressed for time, do not rise it in the oven, but a slow rise, in a warm environment, about 80°F. This may prevent that mushroom affect on the top (or lessen the baking powder to 1/8 teaspoon).
- If using the oven for rising, remove the pan from the oven and preheat the oven to 375°F.
- Place the pan on the center of the rack, in the center of the oven and bake for about 1 hour. Tent the bread with foil (I use Martha Wrap - parchment lined foil to avoid aluminum from seeping into the bread) after 10 minutes of baking. Be sure to tent, lapping over on all four sides.
- Once baked, your bread should rise about 3-inches above the pan. It will shrink about 1-inch upon cooling. Remove the loaf from the oven
