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), and a nice rise.

I think the following recipe meets those goals ...
  • 1/4 cup potato water (from boiling the potato) 
  • 1/4 cup water 
  • 1 tsp sugar 
  • 1 1/2 tbsp traditional yeast 
  • 1 tbsp molasses
  • 1/2 cup milk 
  • 3 eggs 
  • 2 tbsps oil
  • 1/3 cup mashed potatoes 
  • 1 1/2 cups Julie's Flour 
  • 1/2 cup flax 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 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 minutes.  Texture should be soft and fluffy looking - about the consistency of muffin batter. 
  6. Scrape into a parchment (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.  Loaf may shrink a little during baking but that is normal.  
  8. This bread is a good keeper and freezes well. 

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