Spectrum Warriors: Life Through The Autism Spectrum

A Day By The Sea and the Perfect Gluten Free Bread

 

 

 

Today was the perfect day! It was unscheduled, unplanned and there were no major meltdowns. It was the best family day we have had so far this summer. We went to St Andrews By The Sea, a picturesque sea side town about 2 hours from where we live. It is packed with tourist this time of year and the quaint little shops draw you in. I have been going there since I was in my early 20’s and I am glad we can share it with the Monkey as well. This was the 3rd time we have taken him and he loves it there as much as we do. I would gladly move there if I could.

 

Here are a few pictures of our trip.

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These are the days which I cherish and which make the bad days not so bleak.

Now on to the bread.

Gluten free bread is often unpalatable and most of the ones you will find in the store must be toasted for them to be even remotely enjoyable. I decided I had to come up with an easy to make homemade bread even if it would kill me. A bread that did not need to be toasted and which tasted like bread. Today I am sharing with you two such breads. They are essentially the same bread but with a few changes you will get a completely different feel. At the bottom you will find my flour blend which I use most often.

White round loaf

White round loaf

Multi-grain Loaf

Multi-grain Loaf

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White and Multi-grain Bread – directions are the same all that changes is the flour blend and ratio.

3 cups gf four blend (found below) – for multi-grain bread use 2 cups of the multi-grain flour(found below) mix, 1/2 cup oat flour and 1/2 cup flax meal.

1 tsp guar gum or xanthan gum

1 tsp salt

3 room temperature eggs

2 tbsp olive oil

2 tbsp honey

1.5 cups of milk ( regular or non dairy or simply water)

2.5 tsp quick yeast.

Proof yeast by heating milk or water slightly above body temp (luke warm). Add the honey and stir till dissolved. Add yeast and allow to sit undisturbed for 10 min.

In a medium mixing bowl mix together flour, salt, guar gum or xanthan gum and set aside.

In a small bowl beat together the eggs and oil.

Add contents of each bowl of each bowl to the bowl of a stand mixer with the kneading paddle attached in the following order: eggs / oil mixture, yeast / milk mix, then dry mix. Start the mixer on low as the flour mixes with the wet till just combined then turn mixer on high and beat for 10 minutes.  Meanwhile grease pan.

After the 10 min are up scrape batter into pan and smooth top. Cover with a tea towel and leave to rise in a draft free place,like your cupboard, for 60 min or until doubled in size.

Preheat oven to 375 and bake for 40 – 50 minutes.

Allow bread to cool fully before cutting.

Flour blend

3 cups rice flour (for the multi-grain use use 1.5 cups white and 1.5 cups brown rice flour)

1 cup potato starch

1/2 cup arrowroot flour or tapioca starch

4 tsp guar gum

I use both flour blends in many different applications – cake, bread, muffins, cookies. It is the most versatile blend.

I have not tried this bread in a bread machine yet but I am sure it would work. If I ever get around to trying it I will let you know. If you make this in a bread machine please let me know how it turns out.

Happy baking!

Sabrina

 

 

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2 Comments

    Trackbacks

    1. The Smell Of Freshly Sharpened Pencils And Brownies | Spectrum Warriors:The ABC's of Life in the Spectrum-Tips for Parents
    2. Upside Down Banana Cake – Gluten Free | Spectrum Warriors:The ABC's of Life in the Spectrum-Tips for Parents

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