Sunshine Gluten Free Bread
How time has changed! How our perspectives have changed! How relationships have changed! How impressionable we have become! Too much for an opening? Yeah, I know. I am no philosopher nor a thinker and I prefer to be direct rather than giving a big speech with great life lessons, followed by a punch line. I don’t write long posts because I, myself don’t read long stories which sometimes don’t even have anything to do with the post itself so I just go to the recipe directly if it interests me. So lemme lessen my burden of these deep thoughts and go on with today’s post. Those earlier statements are related to the holy month of Ramadan. When we were growing up, we saw a different environment, we were taught that fasting is to get closer to Allah, a time to build our character and to be better Muslims and human beings. There were special programs for all age brackets on TV, very few selected dramas, no songs, no music even for commercials, magazines and newspaper published authentic religious articles, no one was seen eating and drinking in the public, iftar get togethers were simple and mostly family based. Never saw our mothers fretting over freezing food items. And here we are today… Let me be clear that I am in no way judging or criticizing anyone. My point is are we losing the spirit of Ramadan as a nation? Are we concerned only about sehr and iftar food? Pre preparation is an effective time management tool to keep us stress free not the other way around. With all being said, time to move on to today’s recipe.
On a completely random note, WordPress reminded me earlier this month that I have been blogging for the past four years and I was like seriously?? Its only been four years? Surely seems much longer than that. It is like raising a kid who is just not growing up as fast as you would wish for and on his, lets say fourth, birthday you are shocked to notice that what felt like lifetime of agony and struggle was merely a year! Feels like as if you have been betrayed by time and calendar. And I am off track again. Focus, woman, focus.
How lovely is this loaf of bread and what a wonderful ray of sunshine is the slice! Yes it is yellowish from the inside like milky and sweet bread/buns that is why I named it Sunshine bread … there is a method to my madness 🙂 I have been very frank and candid about the gluten free struggle in Pakistan (which you may not find interesting if you don’t have to deal with this dietary restriction but come on, these pics are cute) and Alhamdulillah I am quite content with what little I have accomplished with no help from anyone, I mean print media and internet because 90% of the ingredients in the foreign recipes aren’t available here. I wrote a post about this self learning process which involved countless failed experiments mainly in bread department. I think I was a bit fixated on the idea that if I can’t bake a decent gluten free bread than I can’t move forward and try other things. In some twisted way I made gluten free breakfast my nemesis that I had to beat to move to the next level. Gluten Free White Bread is one of those accomplishments in bread/breakfast category that motivated me to experiment outside my comfort zone and encouraged me to keep on trying.
Why settle for one bread when you can have more taste, more variety and more choices? My husband and my daughter absolutely love this new color and flavor in their breakfast. My daughter who tries to dodge breakfast now eat breakfast twice in the morning, no kidding, once with egg or kebab and an hour later she treats herself with a Nutella toast. Just like Gluten Free White Bread this one is soft, airy and spongy too and has this great bread like texture that holds any kind of filling very well. Instead of rice flour there is chickpea/garbanzo/gram flour which is called baisin in Urdu and is a very common pantry item. This dominant golden color is due to baisin. I found this recipe on Gluten Free on a shoestring and there was a story that a guy named Tom created this master piece and very generously and selflessly shared it with everyone. We are very thankful, Tom!
Honestly I was a little skeptical about this recipe having gram flour/baisin as a main flour because it has its own distinctive taste and aroma which you feel during mixing process. But once it is baked you won’t feel a thing. It is just like a regular bread with no after taste. It toasts well in toaster or in panini press or in the oven, makes perfect French toast, butter spreads and absorbs whether toasted or not. It is a perfect all purpose, all rounder bread you can use any way you want to.
Sunshine Gluten Free Bread
Dream bread for all gluten allergic or celiac patients.Easy to make from start to finish. Flavorful, soft and spongy bread which can be used any preferred way.
- 1 1/8 cup chickpea/ gram flour (baisin in Urdu)
- 1 cup corn flour
- 1 cup + 1tbsp tapioca flour
- 3 1/2 tsp xanthan gum
- 1 1/2 tsp salt
- 3 tbsp brown sugar
- 1/4 tsp cream of tartar
- 2 1/2 tsp instant yeast
- 3 large eggs, slightly beaten
- 4 tbsp cooking oil
- 1 1/8 cup hot water (not boiling)
- melted butter for brushing the top, optional
Grease the base and sides of a 9x5 loaf pan.
In a large mixing bowl combine chickpea flour, corn flour, tapioca flour, xanthan gum, salt, brown sugar, cream of tartar and instant yeast. Stir well with a whisk.
Add eggs and oil to the dry ingredients and mix well using an electric beater fitted with dough hook attachments or mix in a stand mix with dough hook.
Pour in hot water and mix well with the electric mixer on a medium speed for at least 5-7 minutes. This is important because these flours take slightly longer to blend with other ingredients. Even after this long mixing the mixture will NOT look like dough.
Transfer the mixture to the prepared greased pan. This mixture would look more or less like a soft cookie dough. Smooth out the top with a rubber spatula.
Cover loosely with foil or kitchen towel and let it proof for an hour. The mixture will rise about 1- 1 1/2 inches above the sides.
Preheat the oven at 375 F/ 190 C.
Remove the foil or kitchen towel, place the pan in the middle of the oven and bake for 35-40 minutes. (Rotate the pan after first 20 minutes to ensure even baking) The top will be well browned.
Remove from the oven. run the flat side of a knife along the edges of the pan to release the bread and carefully take the bread out of the pan. I prefer taking the bread out quickly so there would be no moisture at the bottom during cooling process.
Brush with melted butter if required. Place on a wire rack and let it cool completely, about 3 hours) before slicing.
It stays well in the refrigerator for 4-5 days. I keep the whole loaf and slice as required.
To freeze, slice and wrap each slice separately.