Gluten - Corn - Soy - And Dairy - Free Bread |
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Prep Time: 0 Minutes Cook Time: 105 Minutes |
Ready In: 105 Minutes Servings: 16 |
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Fairly quick to put together, this was made as a trial run for one of my clients. She has celiac disease as well as allergies to dairy and corn (amongst other things). This is a simple, yeasted loaf, without gums, using a blend of rice, bean and tapioca flours and rice baby cereal for a bit of texture. Read more . Make sure your white bean flour is soy-free if you require it (most are pinto or fava, but some kinds are soy blends). Ingredients:
1 1/2 cups white bean flour |
1/2 cup brown rice flour |
1/4 cup rice baby cereal (president's choice (used for ni) or earth's best organics are both gluten and dairy free) |
2 tsp gf baking powder (or combine 2 tsp cream of tartar and 1/2 tsp baking soda) |
1/2 tbsp instant yeast |
1 cup warm water |
1/4 cup tapioca flour |
1 cup unsweetened rice milk |
1 tsp sugar |
2 egg whites |
1/2 tsp fine salt |
Directions:
1. Spray 8 x 4 inch loaf pan with safe nonstick spray.
2. In a large bowl, combine flours, rice cereal, baking powder and yeast, stirring well.
3. In a pot, combine water and tapioca flour, whisking smooth.
4. Bring to a boil and cook 1-2 minutes, until thick. Remove from heat and let cool for 10 minutes.
5. In another bowl, beat together rice milk, sugar, egg whites and salt until frothy.
6. Beat in the tapioca mixture, then mix the whole thing into the dry ingredients.
7. Beat smooth.
8. Cover and set aside for 15 minutes.
9. Preheat oven to 400F. Bake 45 minutes, tenting with foil after 25 minutes.
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