Some of you may remember that we sampled this bread at the Feburary meeting. I think it is one of the best and easiest gluten-free breads. It comes out of the oven slightly brown and rounded just like the NGF breads. Plus, it stays soft even after sitting on the counter for a few days and it does NOT need toasting.
Yogurt and Honey Quickbread
The Gluten-Free Gourmet Bakes Bread, Bette Hagman
Dry Ingredients:
2 cups Four Flour Bean Mix*
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon egg replacer (can be purchased at a health food store)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon dried lemon peel (optional)
3 tablespoons sugar
Wet Ingredients:
2 plus 1 white eggs
3 tablespoons margarine or butter, melted
1 tablespoon honey
1/2 teaspoon dough enhancer or cider vinegar
3/4 cup yogurt
1/3 cup (more or less) water
*Four Flour Bean Mix:
2 cups garfava flour, 1 cup sorghum flour, 3 cups cornstarch, 3 cups tapioca starch
Tracy's Changes:
I bake it for 70 minutes instead of 60 minutes. I always: mix the ingredients together by hand, sub vinegar for the dough enhancer, use butter instead of margarine, omit the lemon peel, reduce the sugar to 2 tablespoons if I'm planning on serving it for dinner or sandwiches and have subbed vanilla for plain yogurt in a pinch.
Directions:
Preheat oven to 350*F. Grease your loaf pan and dust with rice flour.
In a mixing bowl, whisk together the dry ingredients.
In a medium bowl, combine the eggs, margarine, honey and dough enhancer and whisk until blended. Add the yogurt and half of the water. Whisk again or beat slightly with an egg beater until smoorth.
Pour the liquids into the dry ingredients and mix thoroughly, beating with a spoon until blended. Add enough of the reserved water as necessary to form a cake-like batter. Spoon into the prepared pan(s) and bake for 55-60 minutes. Let cool in the pan for 10 minutes before removing to cool completely beofre slicing.
Variations:
Raisin-Cinnamon Yogurt Loaf: substitute cinnamon for the lemon peel. Add 1/3 cup raisins at the end of mixing.
Cinnamon-Nut Yogurt Loaf: Substitute cinnamon for the lemon peel and add 1/3 cup chopped walnuts or pecans at the end of mixing.
Cranberry Yorgurt Loaf: Add 1/3 cup dried cranberries at the end of mixing. [Orange zest could be subbed for lemon zest to make Cranberry Orange Bread.]
Cranberry Cashew Yogurt Loaf: Add 1/4 cup dried cranberries and 1/4 cup chopped cashews at the end of mixing.
Nutrients per slice: Calories 100, Fat 3g, Carbohydrates 16g, Cholestrerol 25 mg. Sodium 180mg, Fiber 1g, Protein 3g
Dietary Exchanges: Bread 1, Fat 1
