The Dairy-Free & Gluten-Free Kitchen (Ten Speed Press, 2012) features more than 150 richly satisfying recipes, including such favorites as pasta, pizza, pancakes and ice cream, for the millions of people suffering from lactose intolerance and gluten sensitivities. The following recipe for fiber-rich bread comes from the chapter “Yeasted and Quick Breads.”
Gluten-Free Sandwich Bread Recipe
This sandwich bread is absolutely divine. If you hadn’t baked it yourself you would never believe it was gluten- and dairy-free. It’s light and airy, has a good dose of fiber from the flax and dates, and does not contain any refined sweeteners or oil.
Free of: soy, nut, sugar, oil
3 cups Gluten-Free Flour Mix (recipe follows)
2 teaspoons xanthan gum
2 tablespoons ground flax meal
1 tablespoon active dry yeast
1/2 teaspoon salt
2 large eggs
1/2 cup Almond Milk (recipe follows)
1/2 cup water
1/4 cup Date Syrup (recipe follows) or honey
1 teaspoon apple cider vinegar
1. Coat an 8 1/2 by 4 1/2-inch bread pan with cooking spray and line with parchment paper. Set aside.
2. To prepare the dough: Combine the flour, xanthan gum, flax, yeast, and salt in a bowl. Mix together with a whisk until thoroughly blended; set aside.
3. Using a hand mixer set on medium speed, beat the eggs in a large bowl until blended. In a small saucepan, whisk the milk, water, date syrup, and vinegar until blended. Heat the mixture over medium-low heat, until warm but not hot, 110°F to 115°F. Pour the milk mixture into the egg and beat until just foamy. Gradually add the flour mixture to the bowl and beat until combined, scraping down the sides as needed.
4. To bake the bread: Spoon the batter into the prepared pan and smooth out the top with the back of an oiled spoon. Cover the pan with a damp kitchen towel and place it in a warm, draft free location for 50 to 60 minutes or until the dough crests just above the top of the pan. Meanwhile, position the rack in the center of the oven and preheat the oven to 350°F.
5. Place the pan in the center of the preheated oven and bake for 50 minutes, or until an instant-read thermometer inserted into the center of the loaf, without touching the bottom of the pan, reads 206°F to 208°F. Remove the pan from the oven and turn the bread out of the pan. Discard the parchment paper and place the loaf back in the oven, directly on the oven rack, and bake for 5 minutes longer. Transfer the bread to a wire rack and cool completely before slicing. Makes 1 loaf
Gluten-Free Flour Mix Recipe
Use this recipe as an excellent all-purpose, gluten-free substitute anytime a recipe calls for flour. It can easily be doubled or tripled ensuring that you always have gluten-free flour on hand.
Free of: egg, soy, nut, sugar, oil
1 1/4 cups brown or white rice flour
3/4 cup potato starch (do not use potato flour)
1/2 cup tapioca flour or arrowroot flour
1/2 cup sorghum flour or garbanzo bean flour
1. Combine the rice flour, potato starch, tapioca flour, and sorghum flour in a large bowl. Mix together with a whisk until thoroughly combined. Transfer the flour mixture to an airtight container and refrigerate until ready to use. This gluten-free flour mix will keep for 4 months in the refrigerator. Makes 3 cups
Almond Milk Recipe
The satisfaction of preparing your own fresh dairy-free nut milk is both simple and delicious. I am partial to raw almonds and cashews, but this recipe is perfectly suitable for any of your favorite nuts. Start by selecting organic, raw nuts–choose from almonds, cashews, hazelnuts, Brazil nuts, pine nuts, or macadamia nuts. This unsweetened nut milk can be used in any of the recipes in this book. If a recipe calls for a vanilla version or you prefer a slightly sweetened milk, add in the optional ingredients.
Free of: egg, soy, sugar, oil
1 cup raw almonds, soaked for 10 to 12 hours in cold water
4 cups cold filtered water
1 tablespoon Date Syrup (recipe follows), brown rice syrup, or maple syrup (optional)
1/2 teaspoon gluten-free vanilla extract, to taste
1. Using a colander, drain the soaked almonds and rinse under cold running water. In a blender, combine the almonds, water, and optional ingredients, if desired. Cover the blender and whirl the mixture at top speed until creamy, about 1 minute. Line a fine-mesh sieve with a double layer of cheesecloth and place it over a large bowl. Pour the almond mixture into the strainer and allow it to fully drain, about 5 minutes. Gather up the corners of the cheesecloth and squeeze the mixture to extract any remaining liquid. Reserve the pulp for another use. Transfer the milk to a glass container with a tight-fitting lid, cover, and refrigerate for up to 3 days. Makes 3 cups
Date Syrup and Orange Date Syrup Recipe
The high sugar content of dates yields a very tasty syrup that is rich in potassium and a good source of iron, magnesium, copper, niacin, and fiber. Orange pairs very nicely with dates and adds additional sweetness to the syrup with subtle orange flavor.
Free of: egg, soy, nut, sugar, oil
Date Syrup
1 1/4 to 1 1/2 cups filtered cold water
1 cup pitted medjool dates, halved (12 to 14 dates)
1 teaspoon freshly squeezed lemon juice
Orange Date Syrup
1 1/2 cups freshly squeezed orange juice (about 3 oranges)
1 cup pitted medjool dates, halved (12 to 14 dates)
1. To prepare both syrups: In a blender, combine all of the ingredients. Cover the blender and pulse the mixture a few times to break up the fruit. Whirl at top speed, occasionally scraping down the sides, until the mixture is smooth and creamy, about 2 minutes. Transfer the syrup to a glass container with a tight-fitting lid, label it with the date, and refrigerate for up to 2 weeks. Before using, stir the syrup to blend. Makes 2 cups
Also from The Dairy-Free & Gluten-Free Kitchen: Gluten-Free Lemon Poppyseed Muffins Recipe
Reprinted with permission from The Dairy-Free & Gluten-Free Kitchen: 150 Delicious Dishes for Every Meal, Every Day by Denise Jardine, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.
