* Exported from MasterCook *
Bread, Gluten-Free Sandwich
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread Gluten-Free
Low Fat
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups brown rice flour -- (170 g)
1 tablespoon brown rice flour -- for dusting board
1 cup sorghum flour -- (115 g)
1 cup tapioca starch -- (115 g)
2/3 cup whey powder -- plus (85 g)
1 tablespoon whey powder
2 tablespoons sugar -- (30 g)
1 1/2 tablespoons xanthan gum -- (12 g)
1 1/2 teaspoons salt -- (9 g)
1 packet active dry yeast -- (7 g)
2 large eggs -- (100 g), at room temperature
1/4 cup canola oil -- (85 g), plus more for greasing the pan
1 1/4 cups seltzer water -- (284 g) to 1 1/2 cups (340
g), at room temperature
1 teaspoon rice bran -- plus more for coating the pan
Place the flour mixture in the bowl of a standing mixer fitted with
the paddle attachment. Add the egg mixture and with the motor on low
speed, slowly stream in the seltzer until a sticky, stretchy
batter-like dough forms. Increase the speed to medium-high and mix
for 4 minutes.
Meanwhile, grease an 8 1/2-by-4 1/2-by-2 1/2" loaf pan with cooking
spray and coat with rice bran.
In one piece, scoop the dough into the pan and gently smooth out the
top with greased fingers (to avoid degassing). Cover loosely with
plastic wrap and let proof at room temperature for about 90 minutes
or until the dough peeks over the top of the pan.
Lightly dust the loaf with the rice bran mixture and using a serrated
knife, diagonally score the loaf three times, 1/4" deep.
Bake until golden brown, about 1 hour
Bake until the loaf sounds hollow when thumped on the bottom, about
15 minutes. Place the loaf on its side on a wire rack to cool
completely before slicing, about 1 hour.
In a large bowl, whisk together the rice flour, sorghum flour,
tapioca starch, whey powder, sugar, xanthan gum, salt and yeast.
In a small bowl, whisk together the eggs and oil.
Place the flour mixture in the bowl of a standing mixer fitted with
the paddle attachment. Add the egg mixture and with the motor on low
speed, slowly stream in the seltzer until a sticky, stretchy
batter-like dough forms. Increase the speed to medium-high and mix
for 4 minutes.
Meanwhile, grease an 8 1/2-by-4 1/2-by-2 1/2" loaf pan with cooking
spray and coat with rice bran. In one piece, scoop the dough into the
pan and gently smooth out the top with greased fingers (to avoid
degassing). Cover loosely with plastic wrap and let proof at room
temperature for about 90 minutes or until the dough peeks over the
top of the pan.
In a small bowl, stir together the rice bran and 1 tbsp. rice flour.
Place a pizza stone (or a heavy duty cookie sheet) on the middle rack
of the oven and preheat to 350F.
Lightly dust the loaf with the rice bran mixture and using a serrated
knife, diagonally score the loaf three times, 1 1/4" deep. Bake until
golden brown, about 1 hour. Remove the loaf from the pan and place
directly on the pizza stone (or cookie sheet). Bake on the pizza
stone (or cookie sheet) until the loaf sounds hollow when thumped on
the bottom, about 15 minutes. Place the loaf on its side on a wire
rack to cool completely before slicing, about 1 hour.
Store the bread in an airtight plastic bag at room temperature for up
to four days, or refrigerated for up to two weeks. For longer life,
freeze the bread for up to threemonths.
Source:
"saveur.com"
S(Internet address):
"http://www.saveur.com/article/Recipes/Isaiahs-Gluten-Free-Sandwich-Bread";
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Per Serving (excluding unknown items): 171 Calories; 4g Fat (22.4%
calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber;
24mg Cholesterol; 251mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.