One of my favourite activities as a kid was making bread with either my mom or grannie. My siblings and I would take turns mixing ingredients and kneading the dough. In the summer, we’d make it out on the deck at the cottage and let it rise in the sun under a dish cloth.. The hardest part for me was waiting for the dough to rise and to not get caught snitching from the bottom of the rising bread dough!
I’m kind of sad that bread making is no longer such a family affair, but it doesn’t mean that it has to be any less enjoyable. Unfortunately, as many of you know, gluten free bread does its best to leach out any enjoyment in bread making as it has a tendency to like to turn into a brick, collapses in the middle or some other epic failure. (Not that I’m speaking from experience or anything. Of course not!) Out of all the GF bread I’ve tried to make over my life, the only success we’ve had was when Mr. Bean made me a loaf of bread using a recipe one of his coworkers gave me. In fact, it was so successful that it rose over the sides of the pan and was gushing out bread batter while it was cooking in the oven and then fell part way through baking. Despite its baking angst, the texture was fantastic and it was very tasty!
However, when I found out that this month’s gluten free challenge over at The Gluten-Free Homemaker was to bake a loaf of yeast bread, adventurous me wanted to try something that was different. I’m also not eating eggs, so that recipe was a no go anyways.
I found a recipe for potato bread in the Allergen-Free Bakers Handbook, but I haven’t been able to find any soy and dairy free shortening or rice milk powder in these parts and I wanted to make it refined sugar free, I had to improvise. I changed some of the ingredients to use materials I had on hand, including using a less starch heavy flour mixture. I also divided it up into two loaves as I didn’t want it to overflow like the previous time (but that turned out to be unnecessary – go figure). The bread was a bit dense, so I want to go back and readjust amounts of liquids and flours. It still tasted pretty good. Or at least it did to Mr. Bean and I. :)
Vegan and Gluten Free Potato Bread (Version 1)
1/2 c. millet flour
1/4 c. quinoa flour
3/4 c. garfava bean flour
1 c. sorghum flour
1/2 c. brown rice flour
1/2 c. potato starch
1/2 c. tapioca starch
1 tbsp. xathan gum
1/4 tsp. ground cardamom
1 1/4 c. warm water (110 – 115F)
2 1/4 tsp. fast acting yeast
3 tbsp. + 2 tsp. honey or agave nectar
1 c. mashed potatoes
1 c. rice milk
2 tbsp. almond flour
4 tbsp. + 1 tbsp. olive oil
1 egg replacer (1 1/2 tsp. egg replacer and 2 tbsp rice milk)
1 1/2 tsp. salt
- Grease a 9 x 5″ pan with olive oil or line with parchment paper.
- Combine 1/4 c. warm water, yeast and 2 tsp. honey in the bowl of a mixer with the paddle attachment. Whisk to combine and let yeast proof.
- Whisk together flours and xathan gum in a bowl. Set aside.
- Place mashed potatoes in a pot. Add rice milk, almond flour, 4 tbsp. olive oil, 3 tbsp. honey and salt and whisk together. Heat up until mixture is 110 – 120F.
- Add the egg replacer to yeast mixture and mix to combine.
- Add in potato mixture and beat on medium speed until combined, about one minute.
- Add in flour mixture in two parts, beating on medium speed for about a minute to combine for each addition.
- Scrape dough onto a flour covered board. Liberally dust your hands with flour and shape dough into a rectangle about 1 1/2″ thick.
- Roll up rectangle, making sure there are no air pockets until the dough is all in a roll and pinch the seam shut.
- Fold the ends of the roll toward the seam so the loaf is about the length of the pan. Place in pan seam down.
- Use a pastry brush to brush on the remaining olive oil.
- Place a large dish full of water in your oven and heat the oven up to 150F. Turn it off.
- Cover the loaf with a clean dish towel and place in the oven to rise for about an hour or until it has about doubled in size.
- Turn the oven to 400F and let the loaf bake for 20 minutes.
- Then turn the oven down to 325F and let the loaf bake for about 35 minutes or until the top is golden brown and it sounds hollow when tapped.
- Turn out from pan and let it cool down.
- Enjoy! It tastes great with jam or marmalade!
I’m looking forward to trying this bread again as making bread myself is much easier on the wallet than paying $6+ for a loaf at the store! Wish me luck!
Have you ever tried making bread? How did it turn out?