Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, March 2, 2009

Molasses Walnut Sandwich Bread

I use a Breadman Pro with a gluten free setting to make sandwich bread - my recipes (here, here and here) always turn out great loaves with this machine. I have a friend who has a Cuisinart Convection bread machine with a gluten free setting. She was having trouble with my sandwich bread recipes in her machine - her loaves came out squat and not as pretty as she wanted them to look. So we swapped machines to see if it was a machine problem or a recipe problem. Turns out it is a little of both.

The Cuisinart's bread pan is a little bigger than the Breadman's. The baking cycle is an hour longer than the Breadman's. And the kneading paddle works differently. While making my tried and true sandwich bread in the Cuisinart, I observed that there was not enough bread dough in the pan for the kneading paddle to knead properly. I had to add a fair bit of extra water to the batter in order for the paddle to knead all of the batter, not just the stuff in the middle. Of course I helped things out with a spatula too. The bread turned out okay - a little squat with a small dome in the middle, but not that bad.

So I followed the only recipe in the Cuisinart's instruction guide for a gluten and casein free loaf. This recipe uses more flour and liquid (but less egg, which would make it easier to convert to egg-free). It filled the bread pan better and the kneading paddle did a better job of kneading the dough, although it still needed a little extra water and help from the spatula. This time the loaf turned out fuller, not as squat, and had a cute bellybutton in the top.
Here's the recipe that works best in the Cuisinart. I'm sure it will work well in the Breadman too, though I'll test that when I get my machine back!

1 cup chickpea flour

3/4 cup tapioca starch

1/2 cup sorghum flour

1/2 cup cornstarch
3 tbsp. potato starch
2 tsp. xanthan gum
1 1/2 tsp. salt

1 tsp. gelatin

1/2 cup walnut meal

1 cup warm (not hot) rice milk

1/3 cup lukewarm warm water

3 tbsp. canola oil
3 tbsp. molasses (or honey or maple syrup if you don't like a dark loaf)

1 tsp. apple cider vinegar

1 beaten egg

2 tsp. bread machine (rapid rise) yeast

Sift together the dry ingredients up to and including the gelatin. Stir in the walnut meal. Set aside.
Combine the rice milk through the egg. Add the wet ingredients to the bottom of the bread pan. Place the dry ingredients on top of the wet ingredients. Make a small well in the center of the dry ingredients and add the yeast. Turn the bread machine on to the gluten free setting for a 1 1/2 pound loaf. Help the batter knead with your spatula, adding a little more water if the batter is too thick for the kneading paddle to knead properly. Take the loaf out of the breadpan immediately after the baking cycle is finished. Cool on a wire rack completely before slicing.

(Molasses Walnut bread - sandwich with horseradish spread, ham and lettuce)


Anonymous said...

Hi from the westcoast - think I have figured out how to leave a comment now! Thanks for the info about cuisinart (I have one). Luv luv your bread and wrap recipes!!!! Have a question - do you by chance know how long to mix the mixtures in a cuisinart standing mixer? Just got one, made your bread - looks great, but next time I will follow your instructions for the C. breadmaker.
thankyou for your great recipes
blessings to your and your family,
Ina Gawne

Erin said...

Hi Ina, thanks for your comment. I'm glad you like the recipes! If you want to use a stand mixer to make your bread dough and bake it in the oven, then beat for about 4 minutes on medium speed or until the batter is smooth and well-blended. Pour the batter into a greased loaf pan. Cover with plastic wrap and let rise until the dough comes to the top of the pan (about 45 minutes). Bake 20 minutes at 375, cover with tin foil if getting too brown, and bake about another 20 minutes or until a tootpick inserted in the center comes out clean. I hope this answers your question!

Anonymous said...

Hi Erin - thought I would share a new bread recipe with you - turned out great! Have been playing with different flour blends - this one makes a nice sandwich and great toast! The recipe was a happy accident - it is actually a belgun waffle recipe that I grabbed by mistake. Came from the Gluten Free Heaven web site.
I make a premix of flours:
1 cup brown rice flour
1 cup sorghum flour
1 cup potato starch
1/2 cup tapioca starch
4 tsp. baking powder
1 tsp. salt
2 tsp. xanthan gum
I usually make up big batches to have on hand.

Use 2 3/4 c. premix
1/4 cup dry soy milk powder (or any kind)
3 tsp. xanthan gum
1 tblsp. yeast
2 tblsp. honey or agave nectar
1 cup warm water
1 Tblsp. grapeseed oil
2 eggs (or replacer)
1 Tblsp. apple cider vinegar
Combine honey, yeast and warm water in a 4 cup measuring cup. Mix and set aside. Combine all the other dry ingredients and set aside. In a small bowl, beat 2 eggs till frothy, add vinegar and grapeseed oil mixing well. Add egg ingredients to the yeast mix and whisk. Add enough warm water to reach the 2 cup level and whisk. Add the wet ingredients to the dry, mixing to combine. (I mixed mine in the cuisinart mixer for 4 minutes) Transfer to the bread machine and set to the gluten free setting. Sooo good.

enjoy, Ina

Erin said...

Hi Ina, thanks for sharing that recipe. Gluten Free Heaven has many recipes that look great. I will need to try the bread!