Gluten Free Greystone Bread

This recipe is from the CIA at Greystone. This recipe can be made into bread loaves or 20 rolls, as needed.

• Ready In: 2 hrs 10 mins
• Yields: 2 loaves

Ingredients

• 2 2⁄3 cups flour, blend # 3
• 3  cups flour, blend # 5
• 1  tablespoon salt
• 3  tablespoons guar gum
• 2 1⁄3 tablespoons instant yeast
• 3 1⁄2 cups sparkling water
• 6  egg whites

• Blend 3 - makes 5 1/4 cups

• 3⁄4 cup  rice flour
• 4  cups potato starch
• 3 1⁄2 tablespoons guar gum
• 1⁄2 cup  powdered egg whites (albumen)

• Blend 5 - makes 5 1/4 cups

• 1 3⁄4 cups  rice flour (white rice)
• 1 1⁄4 cups tapioca starch
• 1 3⁄4 cups  soy flour (defatted)
• 1⁄2 cup  whey powder

Directions

1. Thoroughly combine flour blends, salt, guar gum, and yeast.
2. In a separate bowl, combine sparkling water and egg whites and then add the wet to the dry ingredients.
3. Mix, using a paddle, for 4 minutes on low speed or until smooth.
4. 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.
5. Scoop the mixture into greased baking cup pans for rolls or loaf pans for bread loaves, filling about two-thirds full.
6. Proof the shaped product in a warm, humid environment for 40 to 55 minutes.
7. Bake in a preheated 375 degrees F oven, with some steam/moisture. Bake rolls for 15 minutes and breads for 45 to 55 minutes.
8. 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.
9. Remove from the oven and unmold onto cooling racks.