Gluten-Free Sesame Bread

The Gluten-Free Gourmet Cooks Comfort Foods be Bette Hagman, 2002,    ISBN13# 978-0-8050-7808-4

Dry Ingredients

3 cups Light Bean Flour Mix (recipe below)

2 ½ teaspoons xanthan gum

1 teaspoon salt

1 teaspoon unflavored gelatin

3 tablespoons brown sugar

1 teaspoon Egg Replacer (optional)

2 ¼ teaspoon (1 packet) dry yeast

2 tablespoons sesame seeds

Wet Ingredients

1 egg plus 2 egg whites

4 Tbsp. margarine or butter, cut into pieces

1 tsp. vinegar or dough enhancer

1 Tbsp. molasses

1 ½ cups water (scant)

Light Bean Flour Mix

1 part Authentic Foods Garfava Flour

1 part corn starch

1 part tapioca flour

In a medium bowl, combine the flour mix, xanthan gum, salt, gelatin, brown sugar, egg replacer (if used) and sesame seeds.

Beat the eggs slightly and add the margarine, vinegar, molasses, and water (at temperature suggested by your machine’s manual).

For Bread Machine:

Place in the breadmaker in the following order: For placement in machines, incorporate yeast into the dry ingredients for round-pan models, place dry ingredients in the pan first, then liquids. For square upright or rectangular models, place wet ingredients in pan, then dry. The yeast should be placed in a well on top of the dry ingredients. Use a Medium setting on your bread machine.

For Hand Mixing:

For best results, double the yeast and add two to three tablespoons more liquid to any bread machine recipe.

Prepare three small 3½” x 7¼” pans, or two 4¼” x 8¼” pans, or one large 5″ x 9¼” bread pan as well as several muffin cups, by spraying them with vegetable oil spray and dusting them with rice flour. (This applies to recipes containing approximately 3 cups flour. Adjust the number of pans if using a 2-cup recipe.)

In a medium bowl, place all the dry ingredients except 1 teaspoon of the sugar. Dissolve this sugar in the amount of water called for in the recipe (the water should be lukewarm) and add the yeast. Set aside to foam.

Break the eggs into the bowl of a heavy duty mixer. Add the oil, melted shortening, or margarine, plus any liquid sweetener such as molasses or honey, and vinegar or dough enhancer. Using the heavy beater (not the dough hook) beat lightly on low speed. Add the yeast water. Add the flour mix gradually. (If you dump the flour in all at once, it will be all over the kitchen.)

Beat at the highest speed for 3½ minutes.

Spoon the dough directly into your prepared pans, filling them ⅔ full. The overflow from the large pan will make several muffins.

Let the dough rise until it is slightly above the top of the pan (or has doubled in bulk), 45 to 60 minutes for rapid-rising yeast.

Preheat oven to 400°F. Bake the large loaf for approximately 1 hour, small loaves for 40 to 45 minutes. And rolls for about 25 minutes. Cover with foil after 15 minutes to avoid burning the top. To test the bread for doneness, tap gently with finger. Bread will have a slightly hollow sound. Remove from pan immediately to cool.

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