I love bread. All kinds; warm and fresh and loaded with vegan butter. Scones with clotted cream and topped with marmalade. Bagels topped with vegan cream cheese and English Muffins toasted perfectly with strawberry jam on top. On a cold night, or during a storm, warm bread with lentil soup is heavenly. I thought those days were over after I tried grocery gluten-free bread. GFV bread is stale, dry and not at all tasty. The task at hand, my friends, is baking gfv bread from home.
What does bread require: flour, yeast, salt, sugar and oil. How hard is that?? Trust me, after many attempts at baking bread and the end result being hard, tasteless and flat so-called breads, I know have an idea how to bake bread. You my dear reader will benefit from my research.
In the past, whenever I have baked bread, I pulled my whole wheat bag of flour out of the pantry and that was that. Today, I pull out a huge glass container (Bed Bath & Beyond or Walmart for the least expensive glass containers) that contains my gfv flour. Not just one kind of flour but a mixture of many in order for the bread to rise and produce a product that mirrors your old bread in taste and texture, but is better and healthier. Don’t get me wrong, it isn’t exactly like your old bread, it’s so much better. It’s thick and dense and you can add whatever you desire: nuts, raisins, cranberries, chia seeds, sunflower seeds, pumpkin seeds, poppy seeds and so much more. The imagination is your limit.
Following is my favorite blend. You can double, triple and on and on and fill a large container so that whenever you want to bake, you can pull out your flour and bake away. I prefer to use a scale that measures grams (Polder makes one and I bought it at the Cuisinart Outlet Store in Kenosha, Wisc.).
200grams each of Brown Rice Flour and Sorghum Flour.
300grams each of cornstarch and White Rice Flour.
Combine the above in a container and store in the refrigerator.
The above combination is a simple good way to begin baking. This mixture may be substituted in any recipe that calls for white flour.
520grams of gfv flour
3 Tablespoon of a mixture of chia seeds and hemp seeds (or substitute flax seeds)
1 ½ cups tepid water (or you can use coconut milk, almond milk or any other kind)
2 Teaspoon yeast
1 Tablespoon sugar
1 ½ Teaspoon salt (I like kosher but any kind is fine)
1 Tablespoon grapeseed oil (or any kind you prefer or have around the house).
In a small bowl add the tepid liquid to the yeast and sugar. Let stand for 10 minutes .
In a large bowl (or in a food processor) add everything else. Good time to add raisins, blueberries or whatever you like. Add the yeast mixture and combine.
Onto a clean surface add gfv flour and knead the dough for about 5 minutes.
This recipe will give you 8 equal portions of rolls. With a sharp knife cut into the dough and make some rolls. Top the rolls with a clean damp cloth and place them someplace warm (I tend to turn the oven on before I begin the recipe for a few minutes and then turn it off. The oven iss warm not hot!). Let the rolls rise for 20 minutes.
After 20 minutes roll each roll for 30 seconds and place back on the board. Cover again with a damp cloth and let them rise another 20 minutes.
Heat a large pan with water, bring to a boil and add teaspoons of baking soda (it will help your bread brown in the oven.)
Heat the oven to 420 degrees.
Place 1-2 rolls in the boiling water for 2 minutes. Make sure the rolls are immersed in the water. Otherwise 1 minute on each side and then flip the roll over for another minute. Place the rolls on a cookie sheet that is mildly covered in cornmeal and at this point you can sprinkle poppy seeds on them if you wish. Bake for 10-15 minutes or until the rolls are golden brown.
Wait a few minutes before you eat them!!! I make twice the recipe and freeze each roll separately in wax paper and use as I need them. Otherwise they will get stale.
Enjoy and send me your favorite recipes that you would like to see in a gfv version!!!