Recipes
New French Bread (gluten free)
By: Brenda Vogsland
This recipe is from Bette Hagman's "The Gluten-Free Gourmet Bakes Bread" with my simple modifications because I don't mix my own flours, I purchase direct from Authentic foods flour mixes. This recipe uses the Four Flour Blend mix. http://www.glutenfree-supermarket.com/
Details
- Cook Time:
25 min - Ready In:
25 min
Ingredients
- 3 1/2 cups Authentic Foods Four Flour Blend to which I have added 1 packet gelatin (Knox), 1 Tablespoon Xanthan gum, 1 Taplespoon egg substitute, 2 Tablespoons sugar
- 6 Tablespoons Dry milk powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon yeast
- 3 larges egg whites
- 1 teaspoon vinegar
- 3 tablespoons vegetable oil
- 1 1/3 cups to 2 1/2 cups warm water
Directions
- Whisk all dry ingredients in large bowl of heavy duty mixer.
- In a small bowl, beat the egg whites, vinegar and oil slightly with a fork, add most of the warm water.
- Add these to the dry ingredients and mix on high for 3 minutes, checking after a few seconds to see if you need more water, here in the high desert I need the 2 1/2 cups to get the right consistency of dough (go figure).
- The dough should be thick but not dry or forming a ball - more like really heavy pancake batter. Spoon this mixture into a french bread pan or in my case, I had my dad bend a spring form pan into an oval and I put it on top of my round pizza stone, I also put two english muffin forms on the pan and two I bent into smaller ovals (see, two hamburger buns and two hot dog buns).
- Bake at 425 for 25 -30 minutes. Check your buns after about 20 minutes, if they sound hollow when tapped they are done, use your spatula to move them to a cooling rack and let the loaf finish baking.
It took me a while to search on the net, only your site open up the fully details, bookmarked and thanks again.
- Kris
The flours on the package are corn starch, tapioca flour, Garfava Flour (garbanzo flour, fava flour), sorghum flour.
This flour is great for making bread because you have the added protein from the Garfava Flour which is two different kinds of beans flour. Protein is what we are missing when we need to go gluten free (remember gluten is a protein).
If you can eat all those flours this is a great multi-purpose mix. I use it cup for cup in my regular recipes! There is also a "Featherlite" flour that works well when making something that needs a lighter weight flour like angel food cake.
If you go to the web-site mentioned in the notes above you can click on each of the types of flour there and see what is in them.
Do you think other flours i.e. Jules All-Purpose Flour will work in this? I don't believe there is gelatin, egg sub or sugar in it. Would I need to add these in? I'm a rookie GF baker.. ;) Thanks for any input.
What flours make up the four blend?
I sooooooooo HOPE this is good, I have tried Gluten free breads from the grocery store and have been Disapponted MANY times!!!! I just want some NORMALCEY back in my life! The bad part is... I HATE cooking !!! And I am tired of TRYING! I live in ELko NV. best they can do here is WALMART! I have lost 25 lbs. Not that that was a bad thing it's just that I don't want to lose any more weight. Enuf is Enuf! Is this GOOD or not? before I go trying to find Four FLOUR BLEND WHAT"S in it? And can I order it???