WETZEL: A great recipe for gluten-free bread
LIVING AGAINST THE GRAIN
Free Press Health Columnist
One of the things I have missed since going gluten-free is bread. Gluten-free bread, for the most part, tends to be a bit drier than “normal” bread. And making gluten-free bread takes lots of time and ingredients.
Last fall I decided to make a goal: To find a good, simple bread recipe. After trying a few recipes and ending up with gooey messes, I found the following recipe. Not only is it simple, but the bread looks and tastes like real bread!
Gluten Free Beer Bread/Rolls
10 oz. gluten-free beer or carbonated water
3 large eggs
3 Tbsp. olive oil
2 Tbsp. honey or agave nectar
3 cups gluten-free all purpose flour
1 tsp. salt
1 Tbsp. granulated sugar
2 ¼ tsp. rapid rise yeast
Bring all wet ingredients to room temperature. Prepare one loaf pan or 12 muffin tins by oiling lightly with olive oil or canola oil spray.
In a large mixing bowl, whisk together the eggs, oil and honey.
In another large bowl, whisk all dry ingredients except yeast (flour, salt and sugar). With mixer on low speed, slowly pour the dry ingredients into the liquids to combine. Continue beating while slowly pouring in the beer to mix. When incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for four additional minutes.
Pour batter into loaf pan or into the muffin tins.
Cover with oiled wax paper and let rise in a warm, moist place for at least 30 minutes. (An oven preheated to 200 degrees F, then turned off, with a bowl of water in the oven to add moisture, is a good option.)
When the bread has risen, bake at 375 degrees for approximately 35-45 minutes for a loaf or 15 minutes for rolls. The bread or rolls should have rose high above the tops of the pans, and will be golden brown with a nice crust. Remove to cool in the pans for five minutes, then gently remove from the pans and serve warm.
The key to this recipe is to make sure that the wet ingredients, including beer/carbonated water, are at room temperature. Without doing this, the bread won’t rise correctly.
If you’ve been trying to find a recipe for bread that won’t break the bank and won’t take all day, this is it. Watch for more recipes coming your way and if you have a favorite gluten-free recipe, feel free to send it to firstname.lastname@example.org.
Angela Wetzel has celiac disease and is president of Gluten Free Grand Valley, a support group for those with celiac disease and wheat allergies. Contact her at email@example.com or visit Gluten Free Grand Valley on Facebook.
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