Adventures in bread making- Take 4 -Gluten Free Poppy Seed Bread

Well I taught this was the best of my bread baking but it just goes to show practice makes perfect!!

Won't you take a moment to look and admire this Gluten Free Poppy Seed Bread. Isn't she pretty? This is now the BEST yet!!!

Ok so it sank a bit. Not like this flop though. So I'm still impressed. If you follow me on instagram you know it came out of the oven like this.

 

Nicely risen and golden delicious. I'm not ashamed to say I did a little dance around the kitchen.

For this recipe adapted from Bette Hagmans "The Gluten-Free Gourmet Bakes Bread" you will need the following. Check out this post on how to make the light bean flour mix.

Dry Ingredients

Light Bean Flour Mix 3cups

Xanthum Gum 2 1/4tsp

Salt 3/4tsp

Brown Sugar 3tbsp

Egg replacer 1 1/2tsp

Dry yeast granules 2 1/4 tsp
Poppy Seeds 1 1/2tbsp

Wet Ingredients

1 Egg plus 2 egg white

Vinegar/Dough Enhancer 3/4 tsp

Margarine 4 1/4 tbsp (cut into chunks)
Molasses 3 tsp

Warm water (110deg) 1 3/4 cups

Grease and prepare pan*. Mix dry ingredients in a medium bowl. Set aside.

In a large bowl whisk the egg and egg white slightly, add the dough enhancer, margarine, molasses and most of the water. The remaining water can be added a little as a time when needed.

Add the dry ingredients a little at a time to the wet ingredients with the mixer on low. Add more water to ensure mixture is right consistency. It should look like cake batter.

Once combined beat on high for 3 and a half minutes. Put the mixture in the prepared tin, cover with cling film and set in a warm place to rise** for 35-35 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the bread reaches the top of the pan. Sprinkle with Poppy Seeds.

 Bake in a preheated 400 degree oven for 50-60 minutes. After 10 minutes cover with tin foil. Remove from oven and cool on a wire rack. Store in an air tight container.

 

 

Michelle xxx

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