This is another recipe from 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt. I was so excited to find a recipe for a gluten-free sourdough bread; however, mine didn’t turn out well at all. It was too heavy, thick, and had an undesirable texture. I’ve posted it anyway, to give you an idea on how a healthier version may be made.
Try this warm, creamy loaf the next time you feel like a sandwich.
|Nutritional valuesper serving (1 per serving)|
|Fat, total||5 g|
|Fat, saturated||1 g|
For an even tangier taste, add 1 tsp (5 mL) cider vinegar with the liquids.
To make this recipe egg-free: Omit eggs from the recipe. Combine 3⁄4 cup (175 mL) flax flour or ground flaxseed with an additional 3⁄4 cup (175 mL) warm water. Set aside for 5 minutes. Add with the liquids.
If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:
1. Warm the water to between 110°F and 115°F (43°C and 46°C).
2. Warm the eggs and egg whites (see the Techniques Glossary, page 238).
3. Follow the recipe instructions, but select the Gluten‑Free Cycle rather than the Dough Cycle and Bake Cycle.
4. At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
Excerpted from 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt
© 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.