Tracy’s Gluten Free Bread

Ingredients:

• 2-1/2 tsp Yeast, Active Dry
• 1/2 cups Half & Half (heated to 100 degrees)
• 1 cup water (I sometimes use in place of a full cup water, ½ cup water and ½ cup yogurt.
• 2 3/4 cups Bob's Red Mill Gluten-Free All Purpose Baking Flour
• 1/4 cup Teff flour
• 2 Tb Molasses
• 1 Tb Potato Flour
• 1 Tb Xanthan Gum
• 3/4 tsp Lecithin Granules
• 3/4 cup Whole Egg, must measure 3/4 cup* (I do use egg replacer sometimes, see below *)
• 1/4 cup Safflower Oil or butter
• 1 tsp Cider Vinegar
• 1 tsp Guar Gum
• 3/4 tsp Salt

In a small bowl add yeast to warm half and half with the water and the molasses and let foam for 5 minutes.



Meanwhile, in a large mixing bowl of heavy-duty stand mixer, combine all ingredients. Add yeast/milk mixture and mix on medium speed for 5 minutes, scraping down sides of bowl with spatula, if needed.



Place dough in a greased 9 x 5 bread pan.

Smooth dough with spatula. Cover and let rise in warm place until dough is level with top of pan (approximately 30-40 minutes).

  Bake in a preheated 375 degree oven (Make sure the oven has pre-heated for at least 15 minutes) for one hour.  If using a convection oven set the temperature to 350 degrees. The internal temp of the bread should be at 190. Do not under-bake. If the top of the bread starts to over brown, cover lightly with a foil tent. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. (Remember 190 degrees internally) Turn out of pan and cool thoroughly on a wire rack before slicing.

This bread does need to be stored in the refrigerator.

For an eggless option use 3 Tb Ener-G Egg Replacer mixed with 1/2 cup & 2 Tb water.

  Makes 1 loaf (12 slices).

About the Cook:
This recipe was adapted from a Bob’s Redmill recipe by Tracy Bosnian NTP, CH.

Tracy is a practicing Nutritional Therapist and Western Herbalist in Portland, OR.  She has been teaching medicinal herbalism classes since 1995. Her history includes co-teaching Northwest Herbs at the National College of Naturopathic Medicine as well as the Common Roots course in herbal medicine and the co-presenting of the Breitenbush Herbal Conference.

Tracy graduated as a Nutritional Therapy Practitioner in 2005, is a member of the Nutritional Therapy Association's Board of Directors and assists with the Nutritional Therapist Training Program in Portland OR.  She is co-owner of Hula Kitchen selling Coco Yo coconut yogurt and other specialty food and herbal products.  Go to www.HulaKitchen.com or email Tracy@HulaKitchen.com for a complete list of products.

To make an appointment for nutritional therapy, go to www.mynutritionaltherapist.com or call 503-236-2220.