I discovered white bean flour... which is a little hard to get but some shops that carry gluten-free flours will order it in for you ! Or you can order it on-line from Bob's Red Mill.
So if you are Celiac or are baking for a Celiac, I am soo happy to share my recipe !
Ingredients for White Bean Flour Bread
- 1 cup warm water
- 1 tsp sugar
- 1 tsp unflavored gelatin
- 1 1/2 tbsp. yeast
- 3/4 cup milk
- 3 large eggs
- 3 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tbsp. molasses
- 1 tsp. zanthan gum
- 1 1/2 tsp. salt
- 1 cup white bean flour
- 1 cup Kinnikinnik bread/bun mix (or 1 cup brown rice flour)
- 1/2 cup tapioca flour
- 1/2 cup cornstarch
- optional - add 1/2 cup of raw sunflower seeds
Mix 1 tsp sugar and 1 tsp gelatin stir in the 1 cup warm water , then stir in yeast - let proof.
In heavy duty mixer beat eggs slightly , then add other wet ingredients including proofed yeast.
Sift together dry ingredients and then add to the liquid, beating hard for 3 or 4 minutes . You will see the batter change and become smooth . (Constancy needs to be right.. batter that is too thick will not rise .. too thin it will rise and then fall. If it looks like a too-thick cake batter then it is probably just about right !)
While you are mixing the dough, you will smell a slight beany smell from the 'bean' flour... but this is the only time. When it is baking or you are eating it , it has a very 'whole-wheat' bread smell and taste!
This recipe makes one regular size loaf, but since I have a daughter who is also Celiac I divided the dough into two mid-size pans so I have a loaf for each of us.I line the bottom of the pans with wax paper and lightly oil the pans. Gluten-free baking tends to stick more than regular wheat flour.
To rise I put the pans in the oven with the oven light on....and cover the pans with a towel.
Let rise for about an hour until loaves round over the top of the pan.
Bake for 45 minutes at 350' - or until tops are nicely browned - do not underbake.
This bread keeps well, also freezes well and after the first day is good toasted !
(I adapted this recipe from Bob's Red Mill recipe for bean bread in a bread machine)
PS. Karen asked some good questions in her comment and I thought I would just post the answers here for others who might wonder the same questions !
YES! this bread is great for French toast.... as you can see here......
"have a bite and see!"
This bread stays soft on the counter for several days.. and after toasting does NOT turn to cardboard or cement !
and Yes.. you can use it in casseroles or in your hamburger patties mix if you are used to adding bread, or make your own croutons.