17 hours ago
Tuesday, July 20, 2010
The keys to gluten-free breads are eggs and xantham gum to act as binders. Proportions are also important. This recipe will give you a crusty bread outside but soft inside. Use high-quality parmesan for better flavor.
Gluten-Free Chives and Sour Cream Bread
1 cup white rice flour
1 cup brown rice flour
1 cup corn starch
1 tbs xantham gum
1 tsp salt
2 tbs unsalted butter (room temp)
¼ cup dry milk
2 ½ tsps yeast
1 ½ cups parmesan (separated to 1 and ½)
1 tbs dried chives or 3 tbs fresh chives, chopped
1 cup sour cream
¾ water (warm, not hot)
2 large eggs
1 tbs agave syrup
Mix all of the dry ingredients.
Cut in the butter and incorporate until it has a cornmeal consistency.
Mix all of the wet ingredients and mix. If the dough is dry, add 1 tablespoon of water at a time until it achieves the right consistency. (Mixing by hand will help you feel the dough better.)
Sprinkle a little of the rice flour in a flat surface and knead the dough for about 2 minutes until it forms a ball. Since it does not have gluten, there is no need to spend your morning kneading! Make a large loaf or two small ones and transfer them to the baking sheet previously prepared with non stick oil.
Score the bread twice on top, cover it with a plastic wrap sprayed with non stick oil too, and let the dough rest for about 1 hour until double in size. Sprinkle the rest of the parmesan cheese on top before you put it in the oven.
Preheat the oven at 375 F for at least 30 minutes before you bake the bread. Bake the bread for 25 minutes, remove from the heat, and let it cool in racks.
As much as we like to eat our bread when it is hot, it is best to enjoy it when it has cooled as all the flavors have settled.