So armed with The Gluten Free Gourmet Bakes Bread, I set out to make one of Bette Hagman's recipes. I chose the egg- free bean bread. According to Bette Hagman, the bean breads rival those of wheat, and after baking, I agree with her. I used the Bob's Red Mill All Purpose Flour in place of her bean mix and added the dry ingredients. In conventional breads, you usually make a well in the flour and then insert the yeast, but Bette says to add the yeast in the dry ingredients. I also had to add some unflavored gelatin (so unfortunately this recipe is not vegan) and some almond meal for protein.
Since this bread is egg- free, I had to add some Ener- G egg replacer and mix it with water to replace the eggs. Otherwise this recipe was pretty simila
You can use a Kichen Aid mixer or something similar to "knead" the bread, but I prefer using a bread machine. My mom bought one a few years back that was recommended by the American Celiac Society. The key with using a bread machine is making sure that it is programmable because you don't need the rise 2 and there needs to be a crust control since gluten free bread behaves differently than wheat bread.
My machine has me put in the liquids and then the dry ingredients. Then I closed the machine, set the timer, and let the machine do the work. During the kneading phase, I had to add water so that the dough had the consistency of cake batter. Otherwise, the machine took care of the rising and baking, and all I had to do was take the bread out when it was finished. 
I thought the bread came out very well for my first time. I let it cool on a rack before giving it a taste.
The bread tasted really good. Bean flour is definitely an acquired taste, but once you get used to the taste, it tastes amazing. It was even better than the gluten- free bread I had when my mom and I went on a cruise for my senior Spring Break.
So far the score is Me 1, Bread 0.
No comments:
Post a Comment