Gluten Free Greystone Bread
- Ready In:
- 2hrs 10mins
- Ingredients:
- 15
- Yields:
-
2 loaves
ingredients
- 630.98 ml flour, blend # 3
- 709.77 ml flour, blend # 5
- 14.79 ml salt
- 44.37 ml guar gum
- 34.50 ml instant yeast
- 828.06 ml sparkling water
- 6 egg whites
-
Blend 3 - makes 5 1/4 cups
- 177.44 ml rice flour
- 946.36 ml potato starch
- 51.76 ml guar gum
- 118.29 ml powdered egg whites (albumen)
-
Blend 5 - makes 5 1/4 cups
- 414.03 ml rice flour (white rice)
- 295.73 ml tapioca starch
- 414.03 ml soy flour (defatted)
- 118.29 ml whey powder
directions
- Thoroughly combine flour blends, salt, guar gum, and yeast.
- In a separate bowl, combine sparkling water and egg whites and then add the wet to the dry ingredients.
- Mix, using a paddle, for 4 minutes on low speed or until smooth.
- Just before shaping, consider stirring in your favorite additional ingredients (grated cheese, herbs, raisins, vegetables, fruits, or spices). Layer some of the filling as you assemble the roll or loaf.
- Scoop the mixture into greased baking cup pans for rolls or loaf pans for bread loaves, filling about two-thirds full.
- Proof the shaped product in a warm, humid environment for 40 to 55 minutes.
- Bake in a preheated 375 degrees F oven, with some steam/moisture. Bake rolls for 15 minutes and breads for 45 to 55 minutes.
- Once the bread has risen to the top of the pan, vent the oven (if applicable; usually just necessary in professional ovens) during the last 5 to 8 minutes. The product should be firm at the center with an internal temperature of 210 degrees F. You can test this with a meat thermometer. If the bread is not at the correct temperature, bake for 5 minutes more.
- Remove from the oven and unmold onto cooling racks.
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