From the Kitchen of The Pearl of Seneca Lake B & B
Dundee, NY

Gluten-Free Toasting Bread

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The gluten-free scones I have been making have been good, but still taste like gluten-free baked goods.   I have been using 2 parts white rice flour, 1 part potato starch flour, and 1 part tapioca flour, and I will probably still use this mix to replace wheat flour in some recipes.   But recently I received a new cookbook, The Joy of Gluten-Free, Sugar Free Baking by Peter Reinhart and Denene Wallace.   I have been a follower of Peter Reinhart since I first met him when he spoke on bread baking at a B&B conference in 2004.   The recipes use nut and seed flour, and the recipes that I have made this week have been very, very good.   I really like their bread named “Toasting Bread”.   I love this bread toasted, especially with peanut butter.   The recipe follows:

Gluten-Free Toasting Bread Recipe

Preheat the oven to 375 deg, line the bottom of a 4 ½ by 8 inch loaf pan with parchment paper, and mist with spray oil.

Combine in a smaller bowl:
2 cups brown or golden flaxseed meal
2 cups pecan flour
¼ cup sesame seeds
¼ cup whole flaxseed (optional)
4 tsp baking powder
1 tsp xanthan gum
½ tsp salt

In a large bowl add:
1 ½ cup unsweetened soy milk or other milk
8 egg whites
¼ – ½ tsp liquid stevia

Add the flour mixture to the liquid ingredients and stir vigorously with a large spoon for 2 minutes to make a thick, sticky, slightly aerated batter.   Pour into the prepared pan, filling it to about ½ inch from the rim of the pan.   Bake for 45 minutes, then rotate and bake for an additional 35-45 minutes.   Transfer to a wire rack and let cool for at least 5 min before removing the loaf from the pan.   Cool for at least 15 more minutes before slicing.   Store the bread in the refrigerator.