Modifying Original Recipes to Fit Your Needs!

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December 3, 2011

Gluten Free Yeast Free Bread Loaf


I have to start this out by saying one thing... if you are on a starch-free or reduced carb diet... QUIT IT and go make this bread now!!! Bread is a luxury for those of us who are gluten, dairy and yeast free and when you find a recipe that resembles real bread in taste and texture... all bets are off ;-)

I have been waiting for the opportunity to make this bread for a few weeks now but today was the day! Saturday morning... not a ton of homework but a ton of snow outside... what better situation than to bake?!

I found this recipe on the Celiac Chicks website, and was overjoyed to see their beautiful picture of a sturdy-looking, tall-risen loaf of yeast free bread. Although this bread did take a bit more prep time than your typical flatbread or muffin recipe... As I smell it cooking in the oven I know it is worth it. You can find the original recipe here, but here it is with my modifications:

Dry Ingredients
1 1/2 c potato starch
1 c sorghum flour
1/2 c ground flaxseed
1/2 c hazelnut meal/flour
1/2 c potato flour (this is actual potato flour, different from potato starch mentioned above)
1 tsp salt
2 tbsp baking powder
1 1/4 tsp baking soda
2 tsp xanthan gum



Wet Ingredients
2 c water
3 tbsp olive oil
1 1/2 tbsp blackstrap molasses
2 tbsp apple cider vinegar
Extra water as needed

To Prepare
Preheat oven to 400 degrees. Grease and lightly flour an 8 1/2 x 4 1/2 bread pan, set aside. Mix all dry ingredients in a large bowl. In a small bowl whisk together the wet ingredients. Add wet ingredients to dry ingredients and mix, adding the extra water as needed, until the dough forms a ball that doesn't stick to the sides of the mixing bowl. Place the dough in the bread pan and smooth out to fill entire pan. Lightly wet your hands to evenly flatten the dough. Sprinkle with sesame seeds and lightly spray with canola oil. Cover the bread pan with foil and cook for 60 minutes. Remove foil and cook another 10 - 15 minutes until the top is golden brown and the dough is fully cooked (insert a thin knife into loaf, if it comes out completely clean the bread is done). Let loaf cool in pan for a few minutes before placing on a wire rack to cool completely.

Notes
*My original thought in using a smaller loaf pan was to half the recipe... It seemed like the perfect amount of dough when I first put it in the pan but as there is no yeast, it really didn't rise at all - this may also have been because of my substitutions. The loaf ended up working perfectly in the end once I discovered a different way of slicing it! - However, for your first attempt I do recommend using the full recipe (as listed above).
**This bread is absolutely delish fresh from the oven or slightly toasted. As with most gluten free baked goods it will dry out after more than a few days. I would recommend cutting the whole loaf into pieces once cooled, and freezing half for later use.


Be sure to leave comments if you try this recipe or the original or if you make any further modifications!





2 comments:

  1. Love your addition of potato flour in this version! I bet it gave it a great flavor!

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