breakfast #26 - egg bread + tea (gluten free)


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.

Inspired by the sorta ridiculous movie Julie & Julia, I'm working my way through this cookbook.  They also have an awesome blog & newsletters full of cooking videos + recipes.

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