Chickie's awesome gluten free bread:
1 T active dry yeast
1 T sugar
1 1/2 C warm water
This in a small bowl in a warm place to foam......
In a BIG bowl combine:
2 1/2 C GF Flour (mixture of as I mentioned before)
2 t Xanthum Gum
1 T salt
Mix this all up & add the seeds if you like (I do): 1/2 c sunflower seeds, 1/2 c slivered almonds, 1/2 cup whole flaxseed and 1/2 cup pepitos.....you can also use chopped walnuts, poppy seeds or sesame seeds.....all these must be gluten free, if it says "processed on equipment that also processes wheat" do not buy it & do not use it, it can be contaiminated by wheat !
Mix all the dry together.
In a small bowl:
2 large eggs (beaten)
1 1/2 T EVOO
1 cup half & half or milk
1 t cider or Red Wine Vinegar
Mix this all up good.when the yeast mixture is frothy (proofed) add the 2 liquids together & mix, then pour on the dry ingedients & "fold" until totally mixed.
It will be thickish & sticky...do not over mix, do not knead !
Pour as soon as all is wet, into greased bread pan & smush down in all corners............
Now the tricky part (not!)
Dip a single paper towel in warm water (hold each corner) and drape over the top of the bread...set it in a warm oven to rise, and may have to repeat the paper towel process until the bread has risen about 1/2 to 1 " over the top of the pan.
Then remove the paper towel & bake at 300-350 for about 50-60 minutes or when toated on top & dry but still moist inside (insert tooth pick or bamboo skewer)
After wards tuen on it's side to cool, after 20 mintes you can cut around edges & drop loaf out on a cooling rack.............very very good !!!!!!!!
1 T active dry yeast
1 T sugar
1 1/2 C warm water
This in a small bowl in a warm place to foam......
In a BIG bowl combine:
2 1/2 C GF Flour (mixture of as I mentioned before)
2 t Xanthum Gum
1 T salt
Mix this all up & add the seeds if you like (I do): 1/2 c sunflower seeds, 1/2 c slivered almonds, 1/2 cup whole flaxseed and 1/2 cup pepitos.....you can also use chopped walnuts, poppy seeds or sesame seeds.....all these must be gluten free, if it says "processed on equipment that also processes wheat" do not buy it & do not use it, it can be contaiminated by wheat !
Mix all the dry together.
In a small bowl:
2 large eggs (beaten)
1 1/2 T EVOO
1 cup half & half or milk
1 t cider or Red Wine Vinegar
Mix this all up good.when the yeast mixture is frothy (proofed) add the 2 liquids together & mix, then pour on the dry ingedients & "fold" until totally mixed.
It will be thickish & sticky...do not over mix, do not knead !
Pour as soon as all is wet, into greased bread pan & smush down in all corners............
Now the tricky part (not!)
Dip a single paper towel in warm water (hold each corner) and drape over the top of the bread...set it in a warm oven to rise, and may have to repeat the paper towel process until the bread has risen about 1/2 to 1 " over the top of the pan.
Then remove the paper towel & bake at 300-350 for about 50-60 minutes or when toated on top & dry but still moist inside (insert tooth pick or bamboo skewer)
After wards tuen on it's side to cool, after 20 mintes you can cut around edges & drop loaf out on a cooling rack.............very very good !!!!!!!!