Monday, November 8, 2010

Flexible Gluten Free Sandwich Bread

It bends without cracking!
                                        
Sorry for the delay.  I think my Zo is not working correctly.  My rise stage seems to not be getting warm enough.   I made five loaves before I got the same results as the first time.  I have tried many pre-prepared gluten-free breads from different health food stores.  Udi's gluten free bread is the most similar to regular bread and my gluten-free bread to me, and my husband likes mine MUCH better.  Making this bread is a necessity because all the other gluten-free breads I've tried in the store have ingredients such as eggs, rice, or corn that my daughter cannot have.  My success with this bread is what really gave me the confidence and motivation to try all of the other gluten-free receipes I have.  This bread doesn't really have a taste to it.  It is great for a sandwich.

I freeze it after cooled, but I have left it out for a day and it was still great!  I haven't tried keeping it out longer than that, because it will dry out quickly and I don't want my hard work to go to waste. 

To get the best shelf life, I slice the entire loaf of bread after it has cooled and freeze the portions I will not use immediately.  Unthawing the freezed portions on an as-needed basis in the microwave for about 15-20 seconds has not dilluted the , taste, texture, or flexibility of my bread at all.  I use the Zo bread machine to make this bread.  The bread machine directions are included below with the ingredients. 



Very flexible! Yum!

Flexible Gluten free Sandwich Bread Recipe ( put in Zo bread machine in this order)

7 ounces filtered water 
1/4 c individual applesauce (Full Circle - only organic apples and water) 
1  teaspoons sea salt (Hain)
1T Honey
1/4 c canola oil
1 1/2  c sorghum (Bob Red Mills)
1 1/3 c tapioca starch (Ener-g)
1/4 c  arrowroot
1 teaspoons Knox gelatin (do not let it get in the liquid)
1 1/2t red star "highly active" active dry yeast (do not let it get in the liquid)
*Zo (5 preheat, 20 knead, rise 1 3:00, no rise 2 or 3 and 37 cooking time)


* Watch the bread as it rises.  It depends on how warm the house is on how quick it rises.  I turn on the oven sometimes to help it rise quicker.  It may take up to 3 hours to get it to the bump of the Zo.  I will post pictures later, but I have school work to do:)   I may have some adjustments, too.  Sorry for the wait!!!




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2 comments:

  1. I know this is an older post, but I hope you can answer a couple of questions.

    you say "1/4 individual applesauce" Does this mean 1/4 of a 4 oz. container?

    you say "1/4 canola oil" Is this 1/4 of a cup or???

    Thank you!

    ReplyDelete
  2. I'm so sorry for the very late reply. It is cup. Thanks for catching that. Life has been rough the last couple of months.

    ReplyDelete