Gluten Free Loaf Recipe - Special Ingredients

Recette de pain sans gluten

Name: Gluten Free Loaf Recipe
Prep time: 1 h 27 min
Cook time: 55 min
Total time: 2 h 22 min
Yield: 6
Cuisine: Bread
Ingredients: Oil To Grease; 325g Gluten Free Rice Flower; 75g Corn Flour; 75g Dried Milk Powder; 7g Sachet Fast-Action Dried Yeast; 7.5g Special Ingredients Xanthan Gum; 40g Unsalted Butter, Melted And Cooled To Room Temperature; 2 Large Room Temperature Eggs, Beaten; 1.5g Fine Salt; 400ml Warm Water

Créez des pains sans gluten qui dureront jusqu'à 2 jours avec cette recette facile utilisant des ingrédients spéciaux Gomme xanthane

Filed Under: Bread, Gluten Free, Loaf, Loaves, Xanthan Gum

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Gluten Free Loaf Recipe

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Categorie

Molecular Gastronomy

Cuisine

Bread

Autore:

Special Ingredients Ltd

Servizio

Tempo di preparazione

1 ora 45 minuti

Tempo di cottura

55 minuti

Create gluten free loaves that will last up to 2 days with with this easy recipe using Special Ingredients Xanthan Gum

Gluten Free Loaf Using Special Ingredients Xanthan Gum

Ingredienti

Oil To Grease
325g Gluten Free Rice Flower
75g Corn Flour
75g Dried Milk Powder
7g Sachet Fast-Action Dried Yeast
7.5g Special Ingredients Xanthan Gum
40g Unsalted Butter, Melted And Cooled To Room Temperature
2 Large Room Temperature Eggs, Beaten
1.5g Fine Salt
400ml Warm Water

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Indicazioni

Lightly grease a 900g loaf tin.
In a large bowl mix flours, milk powder, Xanthan Gum, yeast and 1.5g fine salt. Add butter, eggs and warm water.
Beat with a handheld electric whisk for 3min – thick batter will climb the whisk, but persevere!
Spoon dough into a prepared tin.
Use an oiled spatula to spread mixture evenly.
Cover tin loosley with oiled cling film (oiled side down) and leave to rise in a warm place for 1½hr – the centre of the dough will dome slightly.
Pre heat oven to 180°C ( 160°C Fan) Gas Mark 4.
Uncover dough and bake for 50-55min until golden
Remove from tin and cool on a wire rack before serving
To store keep in an airtight container at room temperature for up to 2 days.

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