Tuesday 18 February 2014

Gluten-Free White Sandwich Bread with Poppy Seeds

I love the crunch the poppy seeds offer to this bread. Do not sub the bacon drippings, that is what gives this bread its great flavour. *Note* Make sure all your ingredients are at room temperature or this will not rise properly. This bread is so tasty even the non gluten-free people will love it. 

1 cup coconut milk at room temperature (can use regular milk if not lactose intolerant)
1/2 cup warm water
1/4 cup melted bacon drippings (do not sub)
1 tablespoon sugar
1 teaspoon salt
3 eggs
1 (8 gram) envelope dry active yeast
1 cup brown rice flour
1/2 cup millet flour 
1/2 cup quinoa flour
1/2 cup potato starch
1/2 cup tapioca flour
1/4 cup poppy seeds, plus more to sprinkle on top
1 tablespoon xanthan gum

Fit a stand mixer with the paddle attachment.
Place the coconut milk, water, bacon drippings, sugar, salt, eggs and yeast in the bowl of a stand mixer and mix on low speed for a few seconds until well blended.
Add remaining ingredients and mix for 5 minutes on medium speed. (This should have the consistency of a thick muffin batter.)
Coat a silicone loaf pan with hardened bacon drippings, pour the batter into the loaf pan using a sturdy spatula, sprinkle with a bit of poppy seeds and place in a warm draft free place and allow rising for 1 hour.
Place the bread in a preheated 350 degree Fahrenheit oven on the middle rack and bake for 40 to 45 minutes, until loaf is a nice golden brown.
Allow to cool and remove from pan.
Slice and serve.

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