Plain Gluten Free Bread
|Cake compressed yeast/1 1/2 teaspoons active dry yeast and 1 teaspoon sugar||1⁄2|
|Milk and water||1 1⁄4 Cup (20 tbs), warm, mixed|
|Gluten-free flour||1 3⁄4 Cup (28 tbs), sifted|
|Dry milk solids||1⁄3 Cup (5.33 tbs)|
Line a small 4 1/2 x 2 1/2 x 1 1/2-inch loaf pan with parchment paper or greased wax paper (or this bread will be difficult to remove from the pan).
Prepare the yeast liquid: mix the compressed yeast and sugar with the warm liquid until dissolved, or dissolve the sugar in the warm liquid and sprinkle in roughage in the form of bran and wholewheat cereals.
The first section isforgluten-free breads, suitablefor children and adults who are prescribed a gluten-free diet.
These are followed by salt-free breads, for those prescribed a salt-restricted diet.
The remaining recipes incorporate such ingredients as wheat germ, soy flour, bran and vegetable oils, ingredients which are readily available from health food stores and for this reason they have been called Health Breads; but, as has been pointed out above, all breads are nutritious and therefore good for your health.
he dry yeast.
Leave to stand in a warm place until frothy, about 10 minutes.
Mix the gluten-free flour with the dry milk solids and salt and rub in the fat, until the mixture resembles breadcrumbs.
Add the yeast liquid and beat well to form a smooth thick batter.
Cover the bowl and allow to rise for 20 minutes.
Beat the batter again thoroughly then turn the mixture into the prepared pan.
Cover and let rise until the mixture comes to within 1/2 inch of the top of the pan.
Bake in the center of a hot oven (425°F) for about 30 minutes or until the center of the loaf feels firm and springy.
Turn out onto a cake rack and remove the paper.
When cold, store in a plastic bag.