Tom's Celiac Light Bread

[Guest guest]

This recipe is NOT vegan, but is easily adaptable. I am listing in as he

wrote the recipe and individuals can adjust for the " eggs " according to

their favorite egg alternatives. Suggestions are: flax seed gel; Enery Egg

Replacers; or tofu egg substitute blend. This recipe comes with rave

reviews.

 

Note from Tom: Here is the recipe, it will soon be coming out as a packaged

mix. I was asked by many to get it to the friends who could not eat regular

bread. There are no royalties or money involved, we just agreed that they

would package it and get it to our friends.

 

CELIAC LIGHT BREAD by Tom Van Deman

 

August 20, 2003

 

1 1/8 cup Chickpea flour also called Garbanzo bean flour (I grind my own)

1 cup cornstarch (I use Cream corn starch)

1 cup + 1 Tbs. tapioca flour

3 1/2 tsp. xanthum gum

1 1/2 tsp. salt

3 Tbs. brown sugar (Make sure that there are no lumps)

1/4 tsp. creme of tartar

3 eggs, lightly beaten

1 1/8 cup warm water (uncomfortable to touch but not boiling)

3 Tbs. vegetable oil (I use peanut oil or canola oil)

2 1/4 tsp. active dry yeast

 

Bread Machine Method

 

WARNING: Adding more liquids or flours or reducing same could cause the

bread to not cook thoroughly on the inside or to be too heavy. Also I am

at almost 6000 feet altitude in Denver area which might cause your bread to

be slightly different than mine. First try it as is and then experiment if

necessary.

 

Combine all of the dry ingredients in a medium size bowl except for the

yeast. Mix dry ingredients thoroughly with wire whisk. Mix together the

lightly beaten eggs, warm water, and oil in a separate bowl and thoroughly

mix with wire whisk. Pour the liquid ingredients into your bread machine

bowl (I use my Zoj). Immediately spoon in your dry mixed ingredients on top

of the wet ingredients to make a mound in the center but covering all of the

wet ingredients. With a spoon or spatula make a small depression in top of

your dry ingredients (must be dry for the yeast) and immediately spoon in

your yeast. Place your bread machine pan in the machine correctly and turn

the machine to regular wheat bread cycle and turn on machine. (This dough

will need two kneadings in order to get its content to proper consistency.)

 

Do not add any more liquids or flour. The dough will form a sticky ball.

With a spatula scrape down the sides of machine bowl to make sure all of the

dry ingredients get into the dough ball. On the rise cycle use your spatula

that is wet to smooth the top of the loaf, if desired. Bake the bread using

the medium crust setting. When finished turn the loaf out onto your wire

rack and allow bread to cool or you can slice it while hot (Do not squeeze

the loaf too tightly while holding it to slice while hot.) Slice the bread

thin with a serrated bread knife or electric knife and enjoy.

 

 

 

Oven Method

 

Turn your oven to 375 degrees. Combine all of the dry ingredients in a

medium size bowl or your mixer bowl including the yeast. Mix thoroughly on

medium or low setting. Mix together the lightly beaten eggs, warm water,

and oil in a separate bowl and whip with wire whisk until all ingredients

are mixed. Pour wet ingredients into the dry ingredients and mix with your

mixer on medium speed (Use paddle or dough hook). When sticky ball forms

scrape sides to get all of the flours and ingredients mixed together and

continue to mix for about 1 minute more. Scrape into a 9 x 5-inch lightly

greased loaf pan. Cover with plastic wrap, set in non drafty warm place and

let rise until at least double size (approximately 45 to 60 minutes).

Remove plastic wrap and pace pan in preheated oven. Bake for 35-40 minutes

or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out

onto your wire rack and allow loaf to cool or you can slice it while hot (Do

not squeeze the loaf too tightly while holding it to slice when hot.)

 

Any questions you may call me at 303-550-0609 or email me at

tmvandeman. -- Tom Deman