...at the February meeting:
Sandwich Bread from a Mix:
1. Bob's Red Mill Gluten-free Homemade Wonderful Bread Mix baked in a Breadman Ultimate TR2200C by Lynn
2. Bread from Anna Gluten Free, Soy and Rice Free Bread Mix oven baked by Tracy
3. Gluten-Free Pantry Sandwich Bread Mix oven baked by Tracy
4. The Really Great Food Company Old Fashioned Cinnamon Bread Mix baked in a Breadman Ultimate TR2200C by Lynn
Homemade Sandwich Bread:
1. Bette Hagman's Yogurt and Honey Quickbread oven baked by Mary
2. Bette Hagman's Four Flour Bread oven baked by Alisa
Dry Ingredients:
2 1/4 cup Bette's Four Flour Bread Mix *
2 1/4 teaspoons Dry Yeast Granules
Wet Ingredients:
1 egg plus 1 egg white
3 tablespoons margarine or butter
1/2 teaspoon dough enhancer or vinegar
1 teapoon vanilla
1 cup warm water, milk or nondairy substitute
Grease your chosen pan and dust with rice flour.
The liquid temperature will be different for hand mixing and bread machines. For hand mixing warm the liquid to 110 to 115 degrees F.
For both hand mixing and machine mixing combine the dry ingredients in a medium bowl. Set aside.
In another bowl (or the bowl of your heavy-duty mixer) whisk the egg and white, margarine, dough enhancer and vanilla. Add most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl or your mixer or in the pan.
Witht he mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 3 1/2 minutes. Sppoon the dough into the prepared pan, cover and let rise in a warm place about 35-45 minutes for rapid rising yeast, 60 or more minutes for active dry yeast or until the dough reaches the top fo the pan. Bake in a preheated 400 degree F. oven for 50-60 minutes, covering after 10 minutes with aluminum foil.
* Bette's Four Flour Bread Mix
3 cups Garfava bean flour
1 cup sorghum flour
4 cups tapioca flour
4 cups cornstarch
3 tablespoons xanthan gum
1 tablespoon salt
1 tablesppon egg replacer
3 (7-gram) envelopes unflavored gelatin
3/4 cup sugar
Combine ingredients and store in a plastic bag.
From The Gluten-Free Gourmet Bakes Bread
