Gluten-Free Cornmeal Pepper Dough
- Ready In:
- 3hrs
- Ingredients:
- 16
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 2 cups brown rice flour (stone ground)
- 2 cups tapioca flour (or potato starch)
- 2 cups yellow cornmeal
- 1 cup cornstarch (or corn flour)
- 2 tablespoons xanthan gum
- 2 tablespoons instant yeast (or bread machine yeast)
- 1 tablespoon salt (fine table, or kosher)
- 1 tablespoon white pepper (freshly ground)
- 1 tablespoon black pepper (freshly ground)
- 1 tablespoon sugar (white, table)
- 6 eggs (or equivalent substitute)
- 1⁄3 cup packed brown sugar (light or dark)
- 2 cups lukewarm water (mix 1 cup hot tap water & 1 cup cold tap water to get lukewarm temp of about 100 F )
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1⁄3 cup vegetable oil
- 2 teaspoons cider vinegar
directions
- Measure flours and cornstarch into 16 cup bowl, whisk to combine well.
- Whisk in xanthan gum, yeast, white sugar, salt & peppers.
- Lightly beat eggs in a separate bowl, add brown sugar, water, pumpkin, oil & vinegar to the eggs. Whisk to combine.
- Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
- Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
- Use immediately, or refrigerate for up to 3 days before baking.
- For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
- For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
- Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.
- Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C.
- Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.
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RECIPE SUBMITTED BY
Demelza
Canada
Chef #8832636. My memebership on this site goes back to the days of recipezaar, so I have seen a lot of changes on the site over the years. I still miss the forums, they had a wealth of information in them, and it was great to be able to connect with other chefs through them. I don't think zmail exists anymore either, so I don't think we have any way of contacting other chefs now. I haven't been on the site much in the last few years, mainly because of the changes. I do still pop in to look for specific recipes.
I enjoy cooking, and am passionate about baking.