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Bread Recipes: Sesame Bread, Caraway Rye Bread Cheese Bread Bette's Four Flour Bread

Sample Recipe From The Gluten Free Gourmet Cooks Fast & Healthy by Bette Hagman: Sesame Bread

Dry Ingredients Wet Ingredients

3 cups Light Bean Flour Mix 1 egg plus 2 egg whites

2 ½ teaspoons xanthan gum 4 tablespoons margarine or butter, cut into pieces

1 teaspoon salt 1 teaspoon vinegar or dough enhancer

1 teaspoon unflavored gelatin 1 tablespoon molasses

3 tablespoons brown sugar 1 ½ cups water (scant)

1 teaspoon Egg Replacer (optional) 2 ¼ teaspoon (1 packet) dry yeast

2 tablespoons sesame seeds

Light Bean Flour Mix

1 part Authentic Foods Garfava Flour

1 part corn starch

1 part tapioca flour

In a medium bowl, combine the flour mix, xanthan gum, salt, gelatin, brown sugar, egg replacer ( if used) and sesame seeds.

Beat the eggs slightly and add the margarine, vinegar, molasses, and water (at temperature suggested by your machine’s manual).

For Bread Machine:

Place in the breadmaker in the following order: For placement in machines, incorporate yeast into the dry ingredients for round-pan models; place dry ingredients in the pan first, then liquids. For square upright or rectangular models, place wet ingredients in pan, then dry. The yeast should be placed in a well on top of the dry ingredients, although I’ve had good results mixing the yeast with the dry ingredients for most machines. Use a Medium setting on your bread machine.

For Hand Mixing:

For best results, double the yeast and add two to three tablespoons more liquid to any bread machine recipe.

Prepare three small 3½" x 7¼" pans, or two 4¼" x 8¼" pans, or one large 5" x 9¼" bread pan as well as several muffin cups, by spraying them with vegetable oil spray and dusting them with rice flour. (This applies to recipes containing approximately 3 cups flour. Adjust the number of pans if using a 2-cup recipe.)

In a medium bowl, place all the dry ingredients except 1 teaspoon of the sugar. Dissolve this sugar in the amount of water called for in the recipe (the water should be lukewarm) and add the yeast. Set aside to foam.

Break the eggs into the bowl of a heavy duty mixer. Add the oil, melted shortening, or margarine, plus any liquid sweetener such as molasses or honey, and vinegar or dough enhancer. Using the heavy beater (not the dough hook), beat lightly on low speed. Add the yeast water. Add the flour mix gradually. (If you dump the flour in all at once, it will be all over the kitchen.)

Beat at the highest speed for 3½ minutes.

Spoon the dough directly into your prepared pans, filling them 2/3 full. The overflow from the large pan will make several muffins.

Let the dough rise until it is slightly above the top of the pan (or has doubled in bulk), 45 to 60 minutes for rapid-rising yeast.

Preheat oven to 400°. Bake the large loaf for approximately 1 hour, small loaves for 40 to 45 minutes. And rolls for about 25 minutes. Cover with foil after 15 minutes to avoid burning the top. To test the bread for doneness, tap gently with finger. Bread will have a slightly hollow sound. Remove from pan immediately to cool. Enjoy!

© Bette Hagman

Caraway Rye Bread

Taken from the book The Gluten-free Gourmet Bakes Bread by Bette Hagman

DRY INGREDIENTS

Bette's Gourmet Four Flour Mix

1 3/4 cups

Brown Rice Flour

1/4 cup

Xanthan Gum

1 1/2 teaspoon

Salt

1/2 teaspoon

Unflavored gelatin

1 teaspoon

Almond meal or Nut Quik

1/4 cup

Caraway seeds

2 teaspoons

Cocoa powder

1 teaspoon

Authentic Foods Rye Flavor

1/4 teaspoon

Freeze-dried coffee crystals

1 1/2 teaspoon

Dried orange peel

1 teaspoon

Brown sugar

2 tablespoons

Dry yeast granules

2 1/4 teaspoons

WET INGREDIENTS

Eggs

1 plus 1 white

Dough enhancer

1/2 teaspoon

Margarine or butter

3 tablespoons

Molasses

1 teaspoon

Warm water (more or less)

1 cup

Grease your chosen pan (s) and dust lightly with rice flour.

The water temperature will be different for hand mixing and for bread machines.

For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

            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 (s) slightly; add the dough enhancer, margarine (cut in pieces), molasses and most of the water.   The remaining water should be added as needed after the bred has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

            For hand mixing: With the 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 (like cake batter). Add more water if necessary. Turn the mixer to high and beat for 3 1/2 minutes. Spoon the dough into the prepared pan (s), cover, and let rise about dough has reached the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

            For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust.

Nutrients per slice: Calories 100, Fat 4g, Carbohydrate 15g, Cholesterol 10mg, Sodium 95mg, Fiber 1g, Protein 3g]

©The Gluten-Free Gourmet Bakes Bread

Reprinted by permission of Henry Holt & Company, New York

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Cheese Bread (Takeoff of Chebe™ Bread)

Makes approximately 30 small cheese breads

4 cups tapioca flour

1 ½ cups grated parmesan cheese

2 cups of milk

2/3 cup vegetable oil

2 eggs beaten

¼ teaspoon Xanthan gum

½ teaspoon salt

Put the oil, Xanthan gum and milk into a pan and bring to a boil. Placed the tapioca flour in another bowl. Then, slowly add the hot liquid to the flour while mixing at the same time.   Next, slowly mix in the beaten eggs and parmesan cheese. Let the mixture cool for 10 minutes or more. Put a small amount of oil on the palms of your hands and form 2 inch size balls placing them on a lightly oil cookie sheet pan. Bake them in a 350° preheated oven for approximately 20 minutes or until the top is lightly brown.

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Bette’s Four Flour Bread (1 lb loaf)

Recommend 8½ ² x 4 ½ ² loaf pan

Dry Ingredients:

Wet Ingredients:

2 cups of Bette’s Gourmet Four Flour Blend

1 egg plus 1 egg white

1½ teaspoons Xanthan Gum

3 tablespoons margarine or butter

½ teaspoon salt

½ teaspoon dough enhancer or vinegar

½ teaspoon Egg Replacer

1 cup warm water, milk, or nondairy substitute

½ envelope (7 gram envelope) Unflavored gelatin

2 tablespoons sugar

2¼ dry yeast granules

Grease your pan and dust with rice flour.

The liquid temperature will be different for hand mixing and bread machines. For hand mixing have it about 110° to 115°; for your bread machine, read the directions in the manual.

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, and dough enhancer. Add most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the 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 a heavy cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 3 ½ minutes. Spoon the dough into the prepared pan, cover, and let it rise in a warm place about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For Bread machine: Place the ingredients in the bread machine in the order suggested by your machine manual. Use the setting for white bread with medium crust.

Variations:

Lemon-Poppy Seed: For each cup of mix used, add 1 teaspoon dried lemon peel and 1 teaspoon poppy seeds to the dry ingredients.

Quinoa Bread: For each cup of mix used, add 1 tablespoon quinoa flour to the dry ingredients and 1 teaspoon honey to the wet ingredients.

Almond Bread: For each cup of mix used, add 1½ tablespoons almond meal to the dry ingredients and ½ teaspoon almond flavor to the wet ingredients.

Cinnamon-Nut: For each cup of mix used, add ½ teaspoon cinnamon to the dry ingredients and stir in 2 tablespoons chopped nuts after the dough is mixed when baking by hand; when using a bread machine, add the nuts when the machine manual suggest.

Sesame Bean Bread: For each cup of mix, add 1 tablespoon toasted sesame seeds to the dry ingredients and 1 teaspoon molasses to the wet ingredients.

© Bette Hagman

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