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Gluten Free Crusty Rustic Bread

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Gluten Free Crusty Rustic Bread


For a Printed copy of this Recipe:
http://sharingglutenfreerecipes.blogspot.com/2013/02/gluten-free-crusty-rustic-bread.html


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Gluten Free Crusty Rustic Bread :
In a Kitchenaid Bowl; Whisk together:
1 Cup Bob's Red Mill Gluten Free Sweet White Sorghum Flour
½ Cup Bob's Red Mill Gluten Free Almond Flour
½ Cup Bob's Red Mill Gluten Free Millet Flour
½ Cup Bob's Red Mill Gluten Free Tapioca Starch
½ Cup Bob's Red Mill Gluten Free Potato Starch
2 tsp. Xanthan Gum
1 ¼ tsp. Salt

In a Separate Bowl whisk and let Proof: (Takes about 5 minutes)
1 ¼ Cups Warm Water (110-115*)
2 ¼ tsp Yeast
1 tsp. Honey

Using the Paddle on the Kitchenaid Mixer:
Add the Proofed Yeast to the Dry Ingredients
Add:
3 TBL Canola Oil
2 tsp. Honey
½ tsp. Apple Cider Vinegar
2 Eggs beaten with a fork

Mix on low until combined: Scrap down the bowl. Then mix on Medium High Speed for 5 minutes.
Pour the Batter into a Ceramic Round 7-8" pan that has been Sprayed with Cooking Spray
Use a Rubber Spatula that you dipped into warm water to help spread out the dough evenly.

Cover with Plastic wrap that you sprayed with Cooking Spray.
Rise in a warm place for approximately 45-60 minutes.

After the dough has risen, remove the plastic wrap and use a sharp knife to cut 3-4 slashes in the dough. Brush with some egg white mixed with a little bit of water. Then Sprinkle with Sesame Seeds.

Bake in a 350* Oven for 40-50 minutes or until done. I use a digital Thermometer. When the bread reached an internal Temperature of 205-210* the Bread is done.

Remove the Bread from the Pan and cool on a wire wrack.
To get a very crispy Crust,, turn the oven up to 400*
Place the Bread back into the oven on the oven racks (No Pan)
Bake for about 10 minutes or until extra crispy.
Slice the Bread with a Bread Knife.

This bread had a nice hearty Crust. It went along great with my Spaghetti Sauce and would also go great with Soups or Stews.
After the bread cooled off I stored it in a Plastic Bag. My Son enjoyed it the next morning. He put some butter on it and warmed it in the microwave for a few seconds. It is also good toasted in a Toaster Oven.

ENJOY!


LINK FOR MAKING HOMEMADE GLUTEN FREE PASTA:
http://youtu.be/aA8g7G-LZ4Q


LINK ON HOW TO MAKE GROUND BEEF SPAGHETTI SAUCE:
http://youtu.be/B6VYpdgBHV0


Bob's Red Mill Flours: http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.

Acu Rite Digital Thermometer
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.


Camera:


Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software #NaturesFairy #NaturesFairy
Category
Cooking

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