So I've been participating in the Bread Baking Babes challenges as a buddy to stretch my horizons. This month the challenge was a No Knead Hearty Seeded Bread, oh by the way, gluten free as well. Well I suppose that makes perfect sense, you knead to develop gluten and this has none. Although you can also use time to develop gluten, a fun method and great for those with arthritis or carpal tunnel that can't really knead and don't have a machine to do the job. This recipe looked pretty interesting, but I had to do some serious changes to it. It's so fun trying to do gluten free when your children have allergies to the favorite substitutes for wheat flour. Most people don't do gluten free unless they have a health reason, but it's amazing to see what people have come up with out of necessity. Wonderful breads and baked goods and desserts that can rival their gluteny counterparts. I've done some flour free/gluten free desserts and breads before and had results ranging from completely inedible to amazing. You just have to try it out. ☺
Here is the original recipe, posted by Mary at The Sour Dough Breadchick:
(Hers turned out amazing by the way, go check out the wonderful step by step pictures...)
Gluten Free No Knead Hearty Seeded Sandwich Bread
from Nancy Baggett's "Kneadlessly Simple"
1 2/3 cup white rice flour, divided (may need more depending on your dough)
1/2 cup cornmeal or brown rice flour
1/2 cup cornstarch
1/3 cup tapioca flour
1/3 cup flax seed or golden flax seed meal
1 1/4 tsp salt
1 tsp instant yeast
1 1/3 cup ice water
1/3 cup corn or canola oil
1/4 cup molasses (not black strap)
1 large egg, room temperature
1/4 cup plain yogurt, drained of excess liquid
2 1/2 tsp baking powder
3 Tablespoon of mixed seeds (millet, poppy seeds, sesame seeds, flax seeds, etc)
In large bowl, stir together 1 1/3 cups of white rice flour, cornmeal or brown rice flour, tapioca flour, flax seed meal, salt, yeast, and 2 Tbsp seed mixture. In another bowl, whisk together water, oil, molasses and mix thoroughly with flour mixture. If too stiff to blend, add more water to form a barely firm dough. Tightly cover the bowl with plastic wrap. For best flavor, refrigerate dough for 3 - 10 hrs then let stand at cool room temperature for 12 - 18hrs. Dough will stiffen as it stands and it is alright if it doesn't rise very much.
Whisk egg and set aside 1 Tbsp to brush top of loaf. Stir the yogurt, baking powder, and 1/3 cup white rice flour into the remaining egg. Vigorously stir the yogurt mixture into the First Rise dough until completely mixed. If it is too soft, you can add more of the rice flour (white or brown, doesn't matter which). Turn dough into a well greased 9" x 5" loaf pan and brush a little oil on top of loaf. Brush the reserved egg and seeds over the surface. Using a well oiled serrated knife, make a 1/2" deep cut lengthwise down the loaf. Cover the pan with a lightly greased piece of plastic wrap. Let dough stand for 2 1/2 - 4 hrs in a warm room until dough extends 1/8" above the pan rim. Loosen plastic wrap as dough nears top of pan to prevent dough from smooshing down.
15 minutes before baking, place a rack in the lower third of the oven and pre-heat the oven to 375 degrees. Bake bread on the lower rack for 55-60 minutes, until the top is nicely browned. If the top starts to over brown, cover with a piece of foil. Continue baking until a skewer inserted comes out with few crumbs or the internal temperature of the bread reaches 206-208 degrees. Bake for 5 minutes more. Remove bread from oven, and leaving bread in pan, let cool on wire rack for 15 minutes. Remove loaf from pan.
I'm not going to list the changes I made for mine. I had to avoid the rice and corn and there are many different gluten free options. I overbaked mine a little. Gotta be careful about that with so much starch. Overbaked starch is not tasty. Oh well. I can still experiment. Lots of ingredients to play around with...
Submission didn't seem to go through but since I participated on time, I nicked the badge. ☺