Egg Bread topped with crunchy almond butter, organic bananas, cinnamon & raw local honey, with sop sop tea latte + cardamom.
A 30-year hospital chef / lake neighbor said they had a training recently to cater to their gluten-free clients. They were given the statistic that 1 in 10 Americans are now gluten intolerant. As I shared here before, I am not gluten intolerant. (Although I'm more optimistic & energetic without it, no doubt) And I love my bread. HOWEVER I love people more, & at this point I've had so very many gluten-free breads that I enjoy, there's really no reason for me to use wheat flour. As I get more & more calls from family & friends going "GF," I'm thinking that every home cook should have a couple of GF breads on the menu. One of the great gifts for those that deal with food sensitivities is a profound gratitude to those who go out of their way to prepare foods that are both safe & delicious. And you know how it is with giving & receiving. It's just a big love fest, that's all.
Gluten Free Egg Bread
from Gluten Free Baking with the Culinary Institute of America
Yield: 2 8.5" x 4.5" x 2.5" loaves or 14 rolls
3 Cups Flour Blend #5 (see below)
2 t salt
1 T Instant yeast
1/2 c sugar
2 t guar gum
6 egg yolks
1/3 c oil
1 3/4 c sparkling water
Combine flour blend, salt, yeast, sugar & guar gum. In a separate bowl, combine egg yolks, oil & water.
Combine liquids to dry & mix with a whip or a paddle for 4 minutes on medium.
Place in greased baking cups or loaf pans & proof in a warm, humid environment, covered for 40-50 minutes.
Bake at 325' for 50-60 minutes, or until sides begin to pull away from the pan & the internal temperature is 200.' If not the correct temp, bake for 5 minutes more.
Unmold from pan & immediately cool on a rack.
Flour Blend #5 ~ strongest, high-protein from soy + whey
I mix my flours in advance so that I don't have to think about using them any different than I would wheat flour. I use the largest zipper bags I can find & just toss in the flours, then shake them up & store them in the fridge. The flour blend I use most is in a pretty glass jar on the main shelf. They need to be refrigerated so they don't go rancid.
White rice flour 1 3/4 c
Tapioca starch 1 1/4 c
Soy flour (defatted) 1 3/4 c
Whey powder 1/2 c
Total 5 1/4 c