If you are someone who follows a gluten free diet, or are interested in giving it a try, you will definitely want to try out this recipe for gluten free bread which is the latest addition to my collection of quinoa recipes.
What is it about fresh baked bread that evokes so much emotion? For me, it reminds me of being a little girl in the kitchen with my mother. Now my mother was and isn’t a gourmet cook by any stretch. She learned to cook from her mother who was the quintessential basic southern cook.
But, one thing that my mom did do when I was very small, before life got so busy, was bake bread.
I can remember sitting at the kitchen table watching her knead the dough by hand. We would put the loaf in the oven on a cool Autumn day and head out for a walk. (Yeah, I know. What can I say, it was the 70’s. Leaving the oven unattended was clearly not the safest of options. I’m pretty sure I ran with scissors too!) Luckily, the house never once caught on fire and there was nothing quite like the smell when we got back.
Even today, the smell of bread baking takes me back to the lightness of being a little girl, with nothing more important to do than crunch leaves on a walk with my mom and enjoy warm bread from the oven piled with real butter.
I’ve actually been making quite a bit of bread lately. (And I also made this amazing quinoa pizza dough which is also gluten free!)
You may remember a few weeks ago, when I first tried quinoa bread. It was a huge success but I got a lot of emails and comments from those who must follow a gluten free diet. Some were actually outraged that I would include a bread recipe that wasn’t gluten free on the site.
At first, since I am not gluten free, this was frustrating. But then some kinder emails and comments came pouring in and that helps me to feel the frustration.
I started thinking about it, and how much those of us without food sensitivities take for granted.So, for the rest of you, please stick with me on this one. I know there are a lot of ingredients that you may not want to run out and buy if you don’t have to eat gluten free.
But, even if you don’t want to try this gluten free bread, it doesn’t hurt to learn a little more about gluten intolerance, if for no other reason that being aware of the symptoms for yourself and your family. According to Dr. Kenneth Fine, some 81% of Americans are predisposed to gluten intolerance and up to 43% may be “genetically susceptible” to celiac disease. Many people experience digestive discomfort, but skin inflammation, arthritis, asthma, allergies and brain fog can also be common.
The texture was light, almost like pound cake!
According to Daniel Leffler, M.D., “Gluten is fairly indigestible in all people. There’s probably some kind of gluten intolerance in all of us.”
Of course, there are many people out there who dispute this and think that OTHER than those who truly have an intolerance, following a gluten free diet is actually unhealthy.
- 1 cup brown rice flour
- 1/2 cup quinoa flour
- 1 cup tapioca flour (or tapioca starch)
- 3 1/2 cups corn startch
- 2 T yeast
- 1 T sea salt
- 2 T xanthan gum
- 2 1/2 cups lukewarm water
- 4 large eggs
- 2/3 cup olive oil
- 2 tsp cider vinegar
- Whisk together flours, tapioca startch, cornstarch, yeast, salt, xanthan gum in a large bowl.
- Combine liquid ingredients and gradually add them to the dry ingredients with a spoon, food processor or paddle attachment of your stand mixer. (NOTE: I’ve used the proportions in the original recipe but I had to add additional flour because my dough was very runny. Use your own judgement. It should be a very wet loaf but you do need to be able to manage it.)
- Cover, but not airtight, and rest at room temperature for 2 hours.
- Refrigerate covered (again not air tight) and use within seven days. It will make about 4 loafs.
- When you are ready to bake, use wet hands and form a one pound loaf. Shape into a ball and then form into a narrow oval. Place on a pizza peel lined with cornmeal or parchment paper and allow to rise loosely covered with plastic wrap for 90 minutes.
- Preheat oven to 450 degrees 30 minutes prior to baking. Place pizza stone in the oven to preheat and put a broiler pan on the bottom rack.
- Slide the loaf into the hot stone and quickly pour 1 cup of tap water into the broiler tray and close oven door. Bake for 30 minutes.
What is your take? I think I am going to plan out a week and try eating gluten free (now that I’ve already purchased many of the baking staples ) and see how it goes.