Bread Recipe #1

So, as you can imagine, being Gluten intolerant has some pretty annoying drawbacks, and in this case its the packaging that the funny bread comes in. The bread is first vacuum packed, and then put in another plastic bag... Do we need all that packaging? One layer of plastic would suffice, I'm certain of it. As I'm going no Garbage!, I have cut out bread from the store, and as there are no bakeries that cater to me, I am baking my own bread! Now, gluten free baking can be really annoying, so I'll let you know how each one turns out. Here is Recipe #1, derived from "The Gluten-Free Gourmet Bakes Bread" by Bette Hagman. This recipe is significantly altered from the original (due to availability of ingredients), so if you want the real one you will have to check out the actual book.

Garbanzo Bread

Dry Ingredients
1/3 cup Garbanzo bean flour (aka chickpea or gram flour)
1/3 cup Rice flour (I used white rice)
2/3 cup Tapioca flour
2/3 cup Cornstarch
1 1/2 tsp Xanthan Gum
1/2 tsp Salt
1 tsp Unflavoured gelatin
2 tbsp Caster sugar
1 tsp Egg replacer
2 tbsp Almond meal
Sprinkle Flax Seed (crushed)
2 1/2 tsp Dry yeast

Wet Ingredients
1 Egg
1 Egg White
3 tbsp Butter
1/2 tsp Vinegar
2 tsp Honey
1 cup Warm water (about)

Combine all the dry ingredients, and set aside. In a large bowl, whisk the eggs, butter, vinegar, and honey. Add most of the water. Add the dry ingredients a little at a time. The final texture should be like a cake batter, if needed add the rest of the water. Beat for 3.5 minutes. Put the dough in a loaf pan that has been greased and dusted with rice flour. Let it rise for 35-45 minutes (rapid rising yeast), or 1hr (regular yeast). The dough should reach the top of the pan. Bake at 400 degrees, or gas mark 6 for 50-60 minutes. Cover it with aluminum foil after 10 minutes. Enjoy

My review: Alright bread. A bit on the heavy side. Its alright, it stayed together, which was really good, and made quite a nice cheese sandwich, and was quite nice toasted with jam. It wasn't my favourite, but it was a good consistency, and stayed moist all week.