TOM 'S CELIAC LIGHT BREAD WITH HONEY
Source of Recipe
Tom Van Deman
Recipe Introduction
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It is NOT TO BE USED FOR COMMERCIAL PURPOSES FOR ANY REASON WITHOUT SIGNED AND WRITTEN PERMISSION from Tom Van Deman. INDIVIDUALS ARE GIVEN THE RIGHT TO COPY AND SEND THE RECIPE TO FRIENDS AND FAMILY ONLY WITH THIS MESSAGE
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List of Ingredients
1 1/8 Cup Chickpea flour also called Garbanza
bean flour or Besan flour (I grind my own)
1 Cup Cornstarch (I use Cream corn starch when I can find it)
1 Cup + 1 Tbs. Tapioca flour
3 1/2 tsp. Xanthum gum
1 tsp. Salt
2 Tbs. Mild honey
4 Lrg. Eggs
¼ tsp. Crème of Tartar
1 1/4 Cup Hot water (uncomfortable to touch
but not boiling)
3 Tbs. Powdered egg whites
3 Tbs. Vegetable oil (I use olive oil,
peanut oil or canola oil)
2 1/4 tsp. Active dry yeast ( use red star)
WARNING: Adding more liquids or flours or reducing same could cause the bread to be uncooked thoroughly in the inside or to be too heavy or have large bubbles in center. 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.Recipe
BREAD MACHINE METHOD
Make sure that your flour mixture and other ingredients are at room temperature before starting. I leave my ingredients, except for the yeast, out over night or for several hours during the day.
1. Spray your bread machine bowl on inside, bottom and insides with olive oil cooking spray.
2. Sift all of the dry ingredients together into a medium size bowl, except for yeast.
3. Mix together the 4 eggs, hot water, and oil in a separate bowl letting all the liquids ingredients equal 1 1/4 Cup and beat all together until thoroughly mixed..
4. Pour the mixed liquid ingredients into your oil sprayed bread machine bowl (I use my Zojirushi).
5. Immediately spoon in your sifted, dry mixed ingredients on top of the wet ingredients to form a mound in the center of the wet ingredients.
6. With a your finger make a small depression in top of your mound of dry ingredients.
7. Immediately spoon in the yeast into this depression. (yeast must be kept dry until bread machine begins its mixing cycle)
8. Place your bread machine pan in the machine correctly and lock securely.
9. Turn the machine to Quick Bread Cycle or preferably to Home Made Cycle (set to Warm 20 minutes, Knead 20 minutes, First rise off, Second rise off, Third rise set to 35 minutes, Bake set to 35 minutes, and Keep warm not used at
all as it dries out the bread.)
10. Turn on machine.
11. (Do not add any more liquids or flour.
12. With a spatula scrape down the sides of machine bowl, if needed, two or three times as the ingredients are kneading.
13. As the kneading cycle finishes wet your hands in a bowl of warm water, lightly sprayed with olive oil and use your fingers to pull out the kneading paddles and then press and smooth the top of dough into the four corners of the bread pan as needed.
14. Bake the bread using the dark crust setting.
15. When finished baking allow the bread to cool for 15 minutes in the bread pan
16. Place bread with baked bread inside and brown top for 15 minutes in oven turned to 450º
16. Turn out on your cooling rack when done and spray the loaf with olive oil spray.
17. Slice the bread thin with a serrated bread knife or electric knife and enjoy.
18. Do not squeeze tightly while holding loaf to slice if you slice it while still hot-not recommended but I also do it sometimes.)
OVEN METHOD
1. Place large pan of water in oven on bottom shelf. Turn your oven to 200º degrees.
2. Make sure that your ingredients are at room temperature before starting.
3. Sift and combine all of the dry ingredients in a medium size bowl or your mixer bowl including the yeast.
4. Mix thoroughly with your Kitchen Aid Mixer or equivalent on medium to low setting for 10 minutes.
5. In another bowl mix together the eggs, warm water and oil and mix in your Kitchen Aid mixer or equivalent mixer for 5 minutes or until all are mixed to a smooth
consistency. (water should be hot enough that you would not want to keep your hand or fingers in it very long)
6. Pour wet ingredients into the dry ingredients and mix with your mixer on medium speed or speed that does not cause the liquids to splash out (Use machine paddle for mixing).
7. Continue to mix for about 10 minute.
8. Turn off oven but leave door closed for the moment.
9. Scrape thoroughly mixed dough into a lightly oil sprayed 9x5-inch
loaf pan.
10. Cover with oil sprayed wax paper, oil side down
11. Place covered pan in preheated oven and close oven door.
12. Let rise for about 25 to 30 minutes or until dough has risen up to ½ inch of top of pan. Take out pan and smooth dough using your wet fingers until top is smooth and completely fills corners of pan. Dough will rise for about 1 to 1 ½ inches more while baking.
13. Take covered pan out of oven when dough is risen to within 1 to ½ inch of top and remove waxed paper.
14. Lightly coat exposed surface of bread with olive oil spray.
15. Place pan back into oven, close door and turn oven to 350º
16. Bake for 25 to 35 minutes or until the loaf sounds hollow when tapped with a spoon and is golden brown on top.
17. When baked turn the loaf out onto your wire rack and allow loaf to cool while covered with small clean towel or equivalent.
18. Spray all sides and top and bottom with olive oil lightly.
19. (Do not squeeze the loaf too tightly while holding, if you slice while hot)
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