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-> Recipe Collection
-> Challah and Breads
Tweedy
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Wed, Jun 17 2015, 6:23 am
No sugar or brown sugar please help
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macadamia
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Mon, Jan 16 2017, 9:50 am
HI is this hamotzy?
Yield: 12-16 slices
HONEY AND OAT GLUTEN FREE BREAD
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Ingredients
1 cups brown rice flour
1 1/4 cups oat flour (make sure the flour is certified GF)
2/3 cup potato starch
1/3 cup tapioca starch
2 teaspoons instant
yeast
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum
3/4 cup warm milk
1/3 cup honey
1/4 cup soft butter
3 large eggs
Optional: sprinkle of oats for the top (make sure the oats are certified GF)
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Instructions
Place the flours, starch, yeast, salt and xanthan gum in
a mixing bowl, or the bowl of your stand mixer. Warm the butter and honey in a glass bowl or cup until
the butter is melted. Whisk or stir it together and set aside. Using an
electric mixer (hand mixer, or stand), gradually beat the warm milk into the
dry ingredients. The mixture will be crumbly at first, but once all the milk is
added, it’ll come together. Add the melted butter and honey to the mixing bowl and beat until
thoroughly blended.
Add the eggs, one at a time. Beat the mixture till each
egg is thoroughly integrated before adding the next one. Once you’ve added all
the eggs, beat the mixture at high speed for 3 minutes. This adds air to the
thick batter, which helps take the place of the missing gluten as far as
structure is concerned.
At the end of 3 minutes, the batter will look like thick,
heavy buttercream icing: smooth and silky. The dough will also be very sticky,
and feel a bit gritty if you rub some between your fingers. Leave the batter
right in the mixing bowl and cover the bowl with a light cloth or plastic wrap.
Let the thick batter rise for 60-90 minutes. This batter won’t double in size,
but it’ll definitely puff up.
Gently stir the batter down. Scrape it into a lightly
greased 8
1/2” x 4 1/2” loaf pan. Use your wet fingers, or a wet spatula or bowl
scraper, to smooth the top, eliminating any “wrinkles.” The smoother your loaf
is before you put it into the oven, the smoother it’ll be once it’s baked. Lightly
sprinkle the top of the loaf with oats and press lightly into the loaf.
Loosely cover the pan and let the dough rise till it
barely crowns over the rim of the pan. 45 – 60 minutes, as much as 90. Towards
the end of the rising time, preheat the oven to 350°F.
Bake the bread for 25 minutes, until golden brown. Remove
it from the oven, and turn it out of the pan onto a rack. Lightly brush with
melted butter to help keep the crust soft, being careful not to brush off the
sprinkling of oats. Slice when completely cool. Enjoy!
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JoyInTheMorning
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Mon, Jan 16 2017, 10:20 am
I think there may be two potential problems with this being hamotzi. The first is that rich liquids (eggs, honey, fat, milk) are used, rather than water. According to many (possibly all Ashkenazim) that's enough to disqualify it from being hamotzi. (This is why egg matzah is usually considered to be mezonot.)
The second is that the proportion of the hamotzi ingredient -- oat flour -- is too small relative to the other ingredients (tapioca starch, potato starch, rice flour).
This was discussed in an issue several years ago (2010, I believe) of Journal of Halacha in Contemporary Society. I'll try to find it.
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greenfire
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Mon, Jan 16 2017, 1:09 pm
it's the unusual ingredients that would make me not try this recipe ... wonder how it would come out if we skip the xanthan gum & tapioca starch
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Rosemarie
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Thu, Feb 09 2017, 1:56 pm
greenfire wrote: | it's the unusual ingredients that would make me not try this recipe ... wonder how it would come out if we skip the xanthan gum & tapioca starch |
I know they sound like strange ingredients, but are very neccesary when baking gluten free. When using gluten free flours you must use a binding agent such as xanthan gum or gyar gum. Otherwise your product will come out dense and gummy. I made that mistake this recently, by mistake left out the gum, and the resulting muffins were dense and had a bit of a sawdust texture.
And tapioca starch is not amy different than potato starch, just made from a different base. And in order to get the right texture in gluten free, combinations of different flours and starches need to be used.
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