Tuesday, September 13, 2011

Quick {Sandwich} Bread

Yes I took these pictures outside, and that is a goat in the background :).
A beautiful rise, nice crust and a soft inside are all combined in this simple and quick loaf (that also stays together even without gums!). I think this bread would work very well for sandwiches. We haven't tried that yet, but my brothers and sisters have been toasting it and eating it with homemade goat butter - YUM!!

But, of course, I had to change something in the recipe :). So, you can click the link below to see Nicole's recipe, or my version typed up below.

I've been working on my photography skills lately, and found that taking pictures outside is a good idea.

Quick {Sandwich} Bread (Gluten-free, Dairy-free, Corn-free, Gum-free)
Adapted from Gluten-Free on a Shoestring

2 eggs, separated
3 cups all-purpose gluten-free flour (I use rice)
1 teaspoon sea salt
2 teaspoons baking soda + 2 teaspoons cream of tartar (or 4 teaspoons baking powder, if not corn-free)
1/4 cup oil
1 tablespoon sugar or honey
2 teaspoons apple cider vinegar
1 1/2 cups milk or water

1. Preheat your oven to 375 degrees Fahrenheit. Grease well a 9 x 5-inch loaf pan with oil or cooking spray. Set aside.

2. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites on high until stiff (but not dry) peaks form. Gently scrape the egg whites into a medium sized bowl and set the bowl aside.

3. Again in the bowl of your stand mixer, now fitted with the paddle attachment, combine the flour, salt, soda and cream of tartar. Add the oil, sugar, vinegar, the egg yolks, and milk to the dry ingredients one at a time, mixing well after each addition. With the mixer on low speed, beat until the dry ingredients and the wet ingredients begin to come together. Turn up the speed, and beat until the mixture becomes smooth. (It will be somewhat thick. Mine was like a cake batter.) 

4. Add one third of the egg whites to the dough, and slowly mix using the paddle attachment until the egg whites are incorporated into the batter. Remove the bowl from the mixer, and gently fold the remaining egg whites into the batter until nearly no white streaks remain. It is more important that the egg whites not get deflated than it is to rid the batter of every white streak, so if a few white streaks remain so be it.

5. With a silicone spatula, scrape the dough into the prepared loaf pan. Place the loaf pan in the center of the preheated oven, and bake for about 45 minutes, until the top is lightly browned and a fork or toothpick inserted in the center comes out clean.

Cool for a few minutes in the pan, and then turn out onto a wire rack to cool completely before slicing.

~ Hanunyah

This post is linked to Ultimate Recipe Swap

1 comment:

  1. Hello this looks wonderful. Did you use three cups white rice flour or a blend with rice flour in it? Thanks


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