Yucky!

This loaf of bread is disgusting!!! I'm not even going to post the recipe because it is that bad, here's the link just so you know NOT to make this one. I will have to find some other way to use it, because I've been trying to eat it and I just can't its gross even slathered with butter an jam.

Bread Recipe #2

The Garbanzo Bread was pretty good... but this one was amazing! I think it might be the best gluten-free bread I've ever had (except for maybe the french bread from The Big Carrot in Toronto). I found the original recipe from RecipeLand here... I of course changed the recipe to fit with what I had in my cupboard, so here is my version...

Stephanie's Rad Rice Bread
1 tsp Sugar
1 tbsp Yeast
1/4 cup Warm water
3 cups Rice flour
1 tsp Salt
1 tbsp Xanthan gum
1/2 cup Almond meal
1 1/4 cups Warm water
1/4 cup Butter
2 Eggs
1 Egg replacer
Sprinkle Flax meal

Directions:
Dissolve sugar in warm water. Sprinkle yeast over water. Stir
briefly. Let sit for 10 minutes until foamy on top.

Mix dry ingredients together in a large bowl.

Melt butter in 1 1/4 cup warm water. Add this mixture to the softened yeast and in turn add this to the dry ingredients. Beat well. Add 3 eggs and beat well for 2 minutes.

Cover. Let rise until double (1 1/2 hours). Beat again for 3 minutes. Pour into greased loaf pan. Let rise until dough reaches the top of the pan.

Bake at 400 F (Gas Mark 6) for 15 minutes, cover with foil if top is getting too
brown. Continue baking for about 45 minutes longer. Remove from pan and leave unwrapped just until cool.

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.