Thursday, August 14, 2008

Orange Molasses Bread

I haven't quite mastered this recipe, but here is what I have so far. I will keep updating as I work at getting the texture better. Still, this is pretty tasty;)

1 cup garbanzo bean flour
1 cup cornstarch or arrowroot flour
1 cup tapioca flour
2 1/2 teaspoons xanthan gum
1 teaspoon salt
3 tablespoons brown sugar
1 teaspoon agar agar
4 teaspoons toasted sesame seeds (also tastes good with sunflower seeds)
zest of 1 orange or 2 teaspoons dried orange peel
2/3 cup liquid egg substitute
1 teaspoon vinegar (make sure it is GF)
3 tablespoons vegetable oil
3 tablespoons molasses
1/2 cup orange juice
1/2 cup lukewarm water
2 1/4 - 4 teaspoons (1 packet) dry yeast

Prepare three small pans, or two 4 1/4 x 8 1/4 pans, or one large 5" x 9 1/4" bread pan by spraying them with vegetable oil and dusting with rice flour.

In a medium bowl, place all the dry ingredients except 1 teaspoon of the sugar. Dissolve this sugar in the water and add the yeast. Set aside to foam.

Combine liquid egg substitute, oil, molasses, vinegar, and orange juice in heavy duty mixer. Add yeast water. Add in flour mix gradually.

Beat at the highest speed for 3 1/2 minutes.

Spoon the dough directly into your prepared pans, filling them 2/3 full.

Let the dough rise until it is slightly above the top of the pan (or has doubled in bulk) 45-60 min or 30-35 min for quick rise yeast.

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

recipe adapted from: The Gluten-Free Gourmet Cooks Fast and Healthy

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