My favorite all purpose gluten free bread

A lot of gluten free breads are too light & white & don't seem substantial or hearty to me, which is what I like in a bread.  It took me a while to come up with this & I am quite pleased with it.  Gluten free flours cannot simply be replaced for wheat flour, you need a blend of several flours & starches & xantham gum to get the right texture.  Some people buy blends already blended for them, but I prefer to make my own.  I always have 2 blends on hand: one for pastries (cakes, cookies, pie crust, etc) & one for breads.  I will include how to make the blend needed for this recipe at the end of the recipe.  If you have a favorite bread flour blend you can certainly use that in this recipe as well.

 

GLUTEN FREE WHOLE GRAIN BREAD

 

*2 large eggs (room temperature is best)

*3 Tablespoons oil (I use sunflower oil)

*1 3/4 Cups "bread flour mix"

*1/4 Cup teff flour

*1 1/2 teaspoons xantham gum

*1/2 teaspoon sea salt

*2 Tablespoons sugar

*1 Tablespoon yeast (active dry, not quick rise)

*2/3 Cup PLUS 1 Tablespoon water (or milk or non-dairy milk)--heated to 110F

 

*preheat oven to 375F (I use a pyrex loaf pan, if you use a dark pan I believe it's the same temp, but if you use a bright & shiny pan I believe you need to increase to 400F)

*beat eggs & oil together

*mix dry ingredients together in stand mixer (I sift them all as I put them into the bowl of the mixer)

*heat water to 110F (it doesn't take long, so keep a close eye on it)

*add both liquids to dry ingredients

*mix until just blended, then scrape down the bowl

*beat on high for 3 minutes

*lightly grease or spray loaf pan

*place dough in pan & smooth out the top

*place in warm area to rise, cover loosely with a towel or paper towel & let rise 20-40 minutes

*bake for 10 minutes, then cover with aluminum foil & bake an additional 45 minutes

*bread is done when internal temp reaches 205F

 

 

Bread Flour Mix

1/3 part millet flour--------2/3 Cup

1/6 part sorghum flour----1/3 Cup

1/6 part cornstarch---------1/3 Cup

1/6 part potato starch------1/3 Cup

1/6 part tapioca starch-----1/3 Cup

 

This will give you 2 Cups of the mix, enough to make this recipe.......since I use this mix so often I make it in very large batches--4 Cups of millet flour & 2 Cups of all the others, you can make it in any amount you want or need, simply put twice as much millet flour as all the others.

Gluten Free Peach Pie

This is fabulous, delicious, indulgent, amazing, you name it, it's it.  And I seriously don't think you would ever guess that it's gluten free.  You can definitely serve this to gluten eating friends & they will love it.

 

Gluten Free Peach Pie

 

 

Crust:

 1 Cup plus 2 Tablespoons gluten free pastry flour mix (I use a mix that I make myself & it's 2 parts brown rice flour, 2/3 part potato STARCH, & 1/3 part tapioca starch)

2 Tablespoons sweet rice flour

1 Tablespoon sugar

1/2 teaspoon xantham gum

1/4 teaspoon sea salt

6 Tablespoons cold butter, cut up

1 large egg

2 teaspoons lemon juice

 

Crumb Topping: (Alternatively you can double the crust recipe & top with a traditional crust)

 3/4 Cup gluten free pastry flour mix (I used the same as I mentioned above)

1/2 Cup sugar

1/2 teaspoon xantham gum

1/3 Cup cold butter, cut up

 

Filling:

 6 large fresh peaches

3/4 Cup brown sugar

1/3 Cup gluten free pastry flour mix (I used the same as I mentioned above)

1 Tablespoon corn starch

3 Tablespoons light corn syrup

1 Tablespoon lemon juice

1/3 Cup butter

 

Prepare Crust:

*Spray pie pan with oil (I use sunflower oil) & set aside

*Mix dry ingredients in bowl of electric mixer (or food processor)

*Add butter & mix until well mixed in & the mixture resembles corn meal

*Add egg & juice & mix until the dough comes together

*I like to roll it out between 2 pieces of wax paper, but you can roll it however you normally roll pie crust

*Place in pie pan

 

**At this point I like to stick in the freezer--a big key in getting a flakey crust is that the crust is VERY cold when it enters the preheated oven.  Then I prepare the topping while it's getting cold.  Then I set the topping aside (in the fridge) & work on the filling.  I do partially bake the crust for 10 minutes at 375F prior to filling & topping it**

 

Prepare Topping:

*Combine dry ingredients & cut in the butter until the mixture resembles cornmeal.  Set aside (in refrigerator preferably).

 

Prepare Filling:

*Peel & slice peaches & set aside

*Combine sugar, corn syrup, juice, & butter in saucepan

*Whisk or stir in flour & corn starch gradually--be cautious that it doesn't clump

*Cook over low, stirring until sugar is dissolved

*Cool slightly (if it cools too much by the time you are ready to assemble your pie just put it back on the stove until it thins out enough to pour)

 

Assemble Pie:

*Lay peaches in the pre-partially-baked crust

*Pour the sauce evenly over the peaches

*Spread the topping evenly over the top

*Cover the whole pie with aluminum foil

*Bake at 400F for 40 minutes

*Remove foil & bake at 375F for an additional 20 minutes

*Keep an eye on the crust edge, if it starts getting too brown cover the edges with foil

 

 

 

 

 

ENJOY!!