I’ve gotten several requests for gluten-free recipes. Some folks have a bad reaction to ingesting foods with gluten in them; others are only somewhat intolerant; still others think it’s a healthier alternative to gluten rich foods. I’ve tended to stay away from these recipes because, as the Practical Baker, I look for baked goods that have ingredients you can buy here in Mason or Brady. As you read through the list, below, you’ll see that some of the ingredients are not exactly household names here in our fair city! But the result is a good bread, with excellent crust and crumb, so if gluten-free is what you need or want, this bread will fill the bill.
· 1 cup sorghum flour
· 1½ cup potato starch
· ½ cup tapioca starch
· 1½ teaspoon salt
· 1 Tablespoon sugar
· 1 teaspoon xanthan gum
· 1 teaspoon guar gum (or xanthan)
· 1½ Tablespoon instant/bread machine yeast
· 1 Tablespoon olive oil
· 3 large egg whites
· 1 teaspoon cider vinegar
· 1 cup warm water (105 – 115 degrees)
1. In the bowl of your mixer, combine the dry ingredients.
2. Add the olive oil and egg whites and mix to incorporate.
3. Add the vinegar and most of the water. Beat for 2 minutes, adding the remaining water if needed to make a soft dough.
4. Spoon the dough onto the pan (they suggest a classic French Bread pan that has tiny holes drilled in it) and carefully shape with a spatula. Because the dough is soft, it will go through the small holes in the pan. Don’t press hard when shaping.
5. If you like, you can brush the top with beaten egg white.
6. Use a sharp knife to cut several slits in the top of each loaf.
7. Place the pan in a cold oven on a middle rack. Turn the oven on to 425 degrees and begin timing for 30 – 35 minutes.
8. Cool the loaves on a wire wrack before slicing.