Vegan MOFO day 29.
Immediately after tasting today’s recipe I texted my friend Megan (who has been my inspiration for Gluten Free baking) and wrote, “F&*$ Yeah…Success!” I come from a long line of bakers and have had an extremely difficult time making any gluten-free baked goods. Honestly I think it was my initial cocky attitude of “It can’t be that hard.” After my failed attempt at brownies for the original G is for Gluten Free (which I then had to change to G is for Grandma’s) post I decided I needed to read up and get schooled.
For the last fifteen days I have been reading up. In doing so I learned about Xanthan Gum and how it replaces the gluten as a binder. Now I know where my fail was with the brownies. Here is a great list of tips that I found (warning, not all tips are vegan but it is still helpful.)
Now that I know about Xanthan Gum I am ready to start playing with Gluten Free More often. My friend Lacey turned me on to Bob’s Red Mill Gluten-Free All Purpose Baking Flour makes it easier for everything I have read says to combine flours and this way I don’t have to buy several kinds. If you are Gluten-Free I would love to hear what your favorite combination of flours are especially for cakes!
Gluten-Free Potato Bread with a hint of Cheesiness
2 3/4 cups All Purpose GF Baking Flour
1 cup garbanzo bean flour
1/4 cup flax meal
1 tsp Xanthan Gum
1 1/2 tsp salt
1 tbsp Brown Rice Miso
2 tbsp nutritional yeast
1 tbsp maple syrup
2 tbsp white balsamic vinegar
1 cup luke warm water
1 tbsp/ .25 oz Yeast
1/4 extra virgin olive oil
1/3 cup mashed potato
Preheat oven to 375 degrees. Lightly oil a baking sheet (preferably a light-colored one to keep loaf from getting too brown.)
In a large bowl mix ingredients from all-purpose flour to salt.
If using a mixer:
In a cup mix ingredients from miso to vinegar. Pour miso mixture into the bowl of a mixer mix and add water, yeast and oil. Mix with the paddle attachment on medium speed until yeast begins to bubble (about 5 minutes.) Turn mix to low and add 1/4 cup flour mix and 1 tsp of potatoes at a time until flour and potatoes are completely incorporated into the dough.
If mixing by hand:
In a cup mix ingredients from miso to vinegar. Pour miso mixture into a bowl and add water, yeast and oil. Whisk ingredients rapidly until it begins to bubble about 5 minutes. Stirling with a spoon add 1/4 cup flour mix and 1 tsp of potatoes at a time until flour and potatoes are completely incorporated into the dough.
Gently knead the dough three or four times (it is important to not over work the yeast.) On your prepared baking sheet form it into a 12″ loaf and put in oven. Slice (not too deep like I did) lengthwise. In one bread recipe I read, it said to slice the side (or maybe I read it wrong but I can’t find it now to check) and I am not sure why. Next time I will slice diagonally across the top. Put dough in oven and immediately turn the oven down to 350 degrees. Bake for 1 hour or until you can poke a knife/skewer through the center and have it come out clean. I also read that you should let it sit for 30 minutes but I was inpatient and cut into it after 5 minutes (which tasted great) but as it got cooler it was much easier to slice.
Awesome!!! As someone who tries to bake vegan and gluten free I will agree that it is HARD. Not only is my son intolerant to wheat but to several other things including: POTATOES. Do you know how hard it is to bake gluten free without potatoes?? Your bread looks lovely though!! 🙂
We are fortunate that our only intolerance is dairy, plus it pushed us in the direction to go vegan so it turned out to be a good thing. My daughter wishes she was intolerant to potatoes, she hates them!
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