GF Bread II

Breads , Breads and more breads .... 

This is what gluten was mainly known for. Helping the breads rise. Helping the dough to be beaten up , twisted & turned for different kinds of breads/Rolls/Croissants/ Bagels/ many more Savories....

And when we don't have this very gluten in our permitted foods anymore, how do we get these savories ......??

They are very very easy to get by replacing the gluten effect with gums and seeds and more. There is NO HARM in using these gluten replacements on rare occasions . However on a regular basis it is safer to stay away from them... In fact we should stay away from even breads on daily basis as yeasts are not our guts best friends either ! 

However for days when we gluten free people do indulge ,( Oh Yes, even we indulge ... and why not ?) here is a recipe of a GF bread ,I find difficult to give a name to . It tastes quite nice when it is raw, tastes out of the world when toasted and to top it up it is healthy  . It does not use anything which can irritate your gut. And thank God that the world over , people have started believing that all diseases begin in the gut. Something that Indian Vedas knew for ever !!

Our Bread  did not last even 24 hours ,thanks to our son who loves his bread . Since I bake a bread only once a month , he can't get enough of it ever!! God bless him and all other lovely children out there who have special needs , be it  diet or otherwise. 

Alrighto ... Now the making of this yummy bread :

INGREDIENTS	QUANTITY	Weight(gms)
Home Made Healthy Gluten Free All Purose Flour /Maida	3 cups	470 gms
Sugar	3 TBSPN	42 gms
Instant Yeast	2 tspn	6 gms
Warm Milk	1 Cup	200 ml
Softened Butter	4 TBSPN	70 gms
Large eggs	3	3
Salt	1-1/4 tspn	1-1/4tspn(didn’t weigh)

1. Take a Mixing Bowl and add the following :


• Home Made Healthy Gluten Free All Purpose Flour/ Maida
• Sugar
• Yeast
• Salt
2. Mix the dry ingredients thoroughly using a whisk.
3. Add warm milk gradually while beating continuously. The mixture will look very crumbly to start with. By the time the entire milk is added, the mixture seems to be coming together pretty well.
4. Add softened butter and beat very well till it blends well with the mixture to form a rough dough.
5. Now let’s start adding eggs, one at a time. Each time an egg is added, beat at high speed for good 3 minutes to 5 minutes for enough air get added up. Continue adding eggs one at a time followed by beating well, till all the eggs are added and the batter/dough looks smooth , thick and a bit flowy.
6. It will be very sticky and yet a bit flowy.
7. Here you have a choice to make, you can let the dough rise directly in the loaf pan and go ahead with just one rising cycle OR you could let the dough rise in the mixing bowl  itself ; shift it to the loaf pan and let it rise again .
8. I let the dough rise only once – directly in the loaf pan. In my experience In GF baking:
• The Bread is lighter and yummier when allowed to rise only once
• The Bread is denser when allowed to rise twice.
9. Towards the end of your rising time, preheat the oven to 180 degrees (at least a minimum of 15 minutes)
10. Place the loaf pan with risen dough in the oven with bake setting. I usually use only the lower rod turned ON. After about half an hour of placing the dough in the oven, I turn on the top rod for the top of the bread to brown.
11. It takes about 30 to 50 minutes for this bread to be ready depending upon individual oven settings.
12. You can check the readiness by pricking in the middle using a thin wooden skewer . If it comes out clean, the bread is ready to be taken out from the pan. Once it is ready it should leave the sides of your bread pan. That way this is no mess bread.
13. Let it cool a bit (about 5 minutes) in the bread pan itself and then keep it on the wire tray for cooling down

IMPORTANT NOTES:

• This Bread tastes well raw as well as after toasting.However add extra 100 gms (half a cup) milk for a softer version of this bread . However that softer version will take longer to be toasted in case you wish to . 
• Even the softer version which takes more liquid will hold itself very very well.
• This bread does not crumble easily, which is a challenge with most GF breads.
• Tastes the same even after 4 days in the fridge (didn’t try more than that . I prefer the bread to be finished within a day).
• It toasts so well that a good bread pizza can be made with it.
• A Bruschetta made using this bread-- again does not fall apart .
• French toast comes out perfect.

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All views, opinions and suggestions in this blog are as per my own personal experience or learning . I am not a medical doctor and none of these should be taken as a medical advice. Kindly check with your medical doctor before you try any of the suggestions in these posts.