Friday, February 17, 2017

Potato Flax Bread - Gluten Free








Flashback Friday -- I have previously posted a Potato/Flaxseed recipe here , but I have been working at improving it to come up with a recipe that is 'fool proof' in that it turns out the same every time and can be depended on to do so. Also to end up with a loaf that has good flavour , a dry crumb (important in gf bread, because the alternative can be moist/slimy), and a nice rise.

I think the following recipe meets those goals ...
  • 1/4 cup potato water (from boiling the potato - if no potato water, just use water) 
  • 1/4 cup water 
  • 1 tsp sugar 
  • 1 1/2 tbsp traditional yeast 
  • 1 tbsp molasses or honey
  • 1/2 cup milk 
  • 3 eggs 
  • 1/4 cup oil
  • 1/3 cup mashed potatoes 
  • 1 3/4 cups Julie's Flour 
  • 1/2 cup flaxseed meal 
  • 1 tsp salt 
  • 1 tsp baking powder 
  • 1 tsp xanthan gum
  1. Boil peeled cut- up potato until fork soft  (either on stovetop or microwave) - or use left-over mashed potatoes to make 1/3 cup.  Save the water.  
  2. Proof yeast and sugar in the 1/2 cup warm/hot water, until doubled
  3. Put potatoes, with eggs , milk, oil and  molasses in blender for a minute or so until perfectly smooth
  4. Pour liquids , including proofed yeast into mixer bowl and blend
  5. Mix together dry ingredients and add all at once to the liquids - blend on low, then beat on high for about 5-7 minutes.  Texture should be soft and fluffy looking - about the consistency of muffin batter. 
  6. Scrape into a parchment (bottom, long sides only) lined loaf pan (I like glass) and smooth top with a wet hand. Cover with plastic wrap (or cover with an inverted pie plate to avoid having to pull plastic wrap off the risen loaf. Let rise in a warm place until dough rounds the top of pan. 
  7. Bake at  400 degrees for 10 minutes, then for 40 minutes at 350 degrees ...  remove from pan and let cool on rack to room temp. before slicing.  It should be a nice rounded loaf without noticeable shrinking.  
  8. This bread is a good keeper and freezes well. 

1 comment:

  1. Thank you for sharing this recipe, Julie! It's been a long time since our family has enjoyed bread. We've tried a couple different gluten free breads from the grocery store, but they always disappoint. This recipe has a great flavor, a nice crumb, and is moist without being gooey. I'll definitely be making this again!
    ~Tammie

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