Tom Van Deman's Celiac Light Bread
Source of Recipe
Tom Van Deman
Recipe Introduction
Here is the recipe, it will soon be coming out as a packaged mix. I was asked by many to get it to the friends who could not eat regular bread. There are no royalties or money involved, we just agreed that they would package it and get it to our friends. Tom V If you share this recipe, please be sure to give Tom proper credit. BL
List of Ingredients
1 1/8 cup Chickpea flour also called Garbanzo bean flour (I grind my own)
1 cup cornstarch (I use Cream corn starch)
1 cup + 1 Tbs. tapioca flour
3 1/2 tsp. xanthum gum
1 1/2 tsp. salt
3 Tbs. brown sugar (Make sure that there are no lumps)
1/4 tsp. creme of tartar
3 eggs, lightly beaten
1 1/8 cup warm water (uncomfortable to touch but not boiling)
3 Tbs. vegetable oil (I use peanut oil or canola oil)
2 1/4 tsp. active dry yeast
Recipe
Cooking spray or Lard (I like olive oil cooking spray but be careful that no soy is in the one you buy) to coat inside of the bread maker pan before placing ingredients inside. To also, when bread is done spray lightly the sides, top, and bottom of bread.
WARNING: Adding more liquids or flours or reducing same could cause the bread to be uncooked thoroughly on the inside or to be too heavy. It has been reported that there is some shrinkage when the recipe is not followed exactly. This shrinkage does not hurt the taste but the esthetic value is not up to par. I have found that lessening the liquids by a tablespoon or two will sometimes stop the shrinkage. Also I am at almost 6000 feet altitude in Denver area which might cause your bread to be slightly different than mine. First try it as is and then experiment, if necessary.
Bread Machine Method
1. Combine all of the dry ingredients in a medium size bowl except for the yeast.
2. Mix dry ingredients together thoroughly with wire whisk or electric Kitchen Aid Mixer on low for about 15 minutes using a sifter before mixing ingredients is even better.
3. Mix together with mixer in a medium size bowl the eggs, warm water, and oil.
4. Pour the liquid ingredients into your vegetable-oil-sprayed (coat sides and bottom with oil spray) bread machine bowl (I use my Zoj set to knead 15 minutes, 1st rise off, 2nd rise off, 3rd rise to 45 minutes and bake for 30 minutes).
5. Immediately spoon in your dry mixed ingredients on top of the wet* ingredients trying to keep the dry ingredients from getting onto the sides of pan.
6. Make a heap or mound in the center.
7. With a spoon or finger make a small depression in top of your dry ingredients and immediately spoon your 2½ tsp of yeast into this dry depression.
8.Place your bread machine pan in the machine correctly and turn the machine to above setting or to one-rise-only bread cycle or quick bread cycle and turn on machine.
9.Do not add any more liquids or flour.
10.The dough will form a sticky flat-bottomed ball around the spindle or spindles.
11.With a wet or oiled spatula scrape down the sides of machine pan to make sure all of the dry ingredients get into the kneading dough.
12.As the machine stops the rise cycle, immediately wet your hands and open the machine door. Insert your two wet fingers down through the dough and clear the dough from the sides of the paddles.
13.Remove paddles and then smooth and “mash” the top of the dough with your wet fingers until it is approximately rounded like a loaf of bread and fills the entire pan from side to side and end to end.
14.Rewet your hands as needed to keep from sticking to dough. (I sometimes place a light layer of oil on top of a bowl of water to dip my hands into.)
15.Instead of the one rise cycle or quick bread cycle I use my Zoj set on Home Made Cycle--10 minutes warming, 20 minutes kneading, First rise off, Second rise off, Third rise to 45 minutes,
16.Bake to 35 or 45 minutes depending on your altitude.
17.Always check the bread for doneness by tapping with a spoon until the bread sounds hollow. I do not use the keep warm cycle as it causes the bread to dry out.)
18.Lightly spray top of bread with GFCFSF vegetable spray until lightly coated then bake the bread using the dark crust setting.
Optional:
To brown the top of the bread more, for aesthetic purposes, I let the bread cool completely, and then place the loaf still in the baking pan in the heated oven at 500º for 10 minutes. This browns the top without cooking the inside more. When bread is finished, turn the loaf out onto your wire cooling rack, and while still hot spray sides, top and bottom with GFCFSF vegetable oil lightly (I use GFCFSF Olive oil spray) or brush on GFSFCF butter substitute, oil or margarine until bottom, top and sides are lightly coated.
Turns out great at 6000 ft. altitude.
Allow the bread to cool, then slice the bread into thin slices with a serrated bread knife or electric knife and
Enjoy.
Oven Method
1. Turn on your oven to 200º degrees to use later for rising of dough. Before you start the recipe make sure that your ingredients are at room temperature. I also use a pan of water on the lower shelf of the oven to keep moisture at the right level.
2. Sift and combine all of the dry ingredients in a medium size bowl including the yeast. Mix thoroughly (about 5 minutes with hand mixer on medium or low setting.
3. In a separate bowl, mix together the eggs, warm water (hot enough that you would not want to keep your hand or fingers in it very long), and oil. Mix with hand mixer or your Kitchen Aid Mixer or equivalent on low to medium for about 3 to 5 minutes or until all ingredients are mixed.
4. As soon as ingredients are thoroughly mixed spoon the dry ingredients slowly into the bowl of wet ingredients while they are mixing. Careful as it can splash out with first few spoons full.
5. When all dry ingredients are spooned into the wet ingredients continue to mix for about 10 minutes (low speed) using the paddle blade).
6. Stop machine on occasion two or three times and scrape sides as needed to get all of the flours and ingredients off sides and mixed together.
7. Continue to mix until the 10 minutes are finished.
8. Now turn your oven off but leave oven door closed until ready to place dough inside. You will use this warmed ovenfor the dough to rise.
9. Pour and scrape the mixed dough into a 9 x 5-inch lightly greased loaf pan at least 4 inches deep.
10. Cover lightly with waxed paper that has been sprayed Set pan with dough and covered with the vegetable oil sprayed waxed paper intothe warmed oven on top shelf and close the door.
11. Let dough rise until at least ½ inch below the lip of the pan (approximately 25 to 35 minutes at 6000 ft. altitude).
12. The loaf will rise another inch or so during baking so allow the extra rise when calculating your bread height.
13. Remove risen bread in pan from oven.
14. Remove waxed paper and lightly coat the exposed top of the loaf with egg/milk mixture (1 egg plus 1 tablespoon milk or sub that has been slightly mixed with fork).
15. Turn oven to 375ºdegrees. Place bread dough in pan on top shelf of oven and close the door
16. Bake for 25 to 35 minutes or until loaf sounds hollow when tapped with spoon and is lightly golden brown on top.
17. DO NOT OVERCOOK. Overcooking causes the bread to be dry without the great texture.
18. Turn the loaf out onto your wire cooling rack.
19. Very lightly spray the loaf with vegetable oil all over sides, top and bottom with vegetable oil. . (optional)
20. Allow loaf to cool with small clean towel or equivalent covering bread loaf.
21. Slice with serrated bread knife or electric knife
22. (Do not squeeze the loaf too tightly if you slice while hot still hot.)
ENJOY!
Bread contains:
Total fat 0.5 g_________________________1%
Saturated Fat 0g___________________________0%
Cholesterol 0mg_____________________ ____0%
Sodium 180mg 8%
Total Carbohydrate 25g___________________________8%
Dietgary Fiber 2g____________________________8%
Sugars 3g_______________________________
Protein 3g_______________________________
Vitamin A 0%_________________Vitamin C 9%
Calcium 0%________________ _
Iron 2%
*Contains less than 2% of the Daily Value of these nutrients
Personal Daily Values are based on a 2,000 Calorie diet.
Nutrition Facts
Amount per serving 14.2 servings (20,40 g)
Calories 110 Calories from fat 0g
% Daily Values
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