Welcome back to the second week of my Foodie Friday series, where I will be sharing my second attempt at making gluten-free bread with you.
Can I just start off by saying this? I love bread. Like LOVE bread. I could seriously eat the entire loaf if given the chance and I was able to avoid the tummy ache that would come afterwards. So being able to make a successful loaf of gluten-free bread is a big accomplishment for me and I think that I may have come close with this one.
Last February (has it really been that long?) I made my first loaf of gluten-free bread using the bread machine. While it turned out okay, I was pretty sure I could make something better. It just took me a year to find something better to try. And I shouldn't even take credit for finding it, because a good friend of mine tried it first and then sent me the recipe. But I could definitely tell by the recipe that it was going to be good. Her praises of it may have helped too.
I think that she got the recipe from a cookbook that she had but I found it online for you guys, so if you want the recipe to try yourself, click here.
The only thing that I did differently that isn't in the recipe I shared is toasting the quinoa flour. I spread the quinoa flour on a cookie sheet lined with tin foil and then baked it for 2 1/2 hours in the oven at 215F. The recipe that I was sent told me to do that, so I did.
But I'm sure it would work fine without toasting the flour first. I just haven't tried it.
You also have to toast the sesame seeds before adding them to the rest of your dry ingredients, so I did that while putting together the drys and the wets.
Oh, and my other random side note is that mixing it all together with an electric mixer didn't work for me. I started and then the dough just climbed up the beaters and kept making a mess. So I mixed the rest of it by hand.
The important thing to remember about gluten free bread dough is that it doesn't look like normal bread dough. It's a lot stickier and you can't really play with it much. It's like an extra thick cake batter.
Which cuts out any kneading time! You just pour/smoosh it into a greased bread pan and let it rise for an hour. So when it looks something like this...
... you pop it in the oven! Once you remove the plastic wrap of course.
And I'm telling you, this bread is amazing. It smells like fresh bread baking, it looks like fresh bread and it tastes like fresh bread!
I call that a total win!
I even rebelled against the recipes recommendation to wait until it had cooled completely before slicing and enjoyed myself a nice warm piece with jam.
Totally worth it. Yum yum yum.
I'm pretty sure that this is going to be my new gluten-free bread recipe that I use all the time. That's how happy I am with it.
Have you been baking anything lately? Are you a homemade bread kind of person or do you prefer store bought? Any success with gluten-free bread? Any fail stories you want to share? I'm all ears!
Foodie Friday Mini Series
Week 1: Roast Chicken
Week 2: Gluten Free Bread
Week 3: Carrot Pineapple Muffins
Week 4: Homemade Larabars
Week 5: Cauliflower Pizza Crust
Week 6: Brazilian Rice & Beans
Week 7: Sweet Potato Quinoa Stir Fry
Week 8: Chocolate Quinoa Cake