Tom's Celiac Light Bread

Source: Tom Van Deman, Copyright, 2003

Ingredients:

1  1/8 cup Chickpea flour, also called Garbanzo Bean flour 

1 cup cornstarch 

1 cup + 1 Tbsp tapioca flour

3 1/2 tsp xanthum gum

1 1/2 tsp salt

3 Tbsp brown sugar, (Make sure that there are no lumps)

1/4 tsp cream of tartar

3 eggs, lightly beaten

1  1/8 cup warm water 

3 Tbsp vegetable oil 

2 1/4 tsp active dry yeast

Instructions:

Bread Machine Method

WARNING:  Adding more or less liquids or flours could result in the bread to not cook thoroughly on the inside or to be too heavy.  Also, note that the recipe was developed in area that is almost 6000 feet altitude,  therefore, may require slight adaptations to acheive equivocal results. 

1.   Combine all of the dry ingredients, except yeast,  in a medium size bowl.

2.  Mix dry ingredients thoroughly with wire whisk. 

3.  Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and thoroughly mix with wire whisk. 

4.  Pour the liquid ingredients into your bread machine bowl.

5.  Immediately spoon in dry mixed ingredients on top of the wet ingredients to make a mound in the center, covering all of the wet ingredients. 

6.  Using a spoon or spatula, make a small depression on top of  dry ingredients (must be dry for the yeast) and immediately spoon in your yeast. 

7. Place your bread machine pan in the machine correctly and turn the machine to regular wheat bread cycle and turn on.  (This dough will need two kneadings in order to get its content to proper consistency.)  Do not add any more liquids or flour.  The dough will form a sticky ball.  With a spatula, scrape down the sides of machine bowl to make sure all of the dry ingredients get into the dough ball. 

8.  On the rise cycle, use wet spatula to smooth the top of the loaf, if desired. 

9.  Bake the bread using the medium crust setting.  When finished, turn the loaf out onto your wire rack and allow bread to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice while hot.) 

10. Slice the bread thin with a serrated bread knife or electric knife.

Oven Method

1.   Preheat oven to 375 degrees F.

2.  Combine all of the dry ingredients, including yeast,  in a medium size mixing bowl. 

3.  Mix thoroughly on medium or low setting. 

4.  Combine lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are blended.

5.  Pour wet ingredients into the dry ingredients and combine with stand mixer on medium speed (Use paddle or dough hook). 

6.  When sticky ball forms, scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more. 

7.  Transfer into a 9 x 5-inch lightly greased loaf pan. 

8.  Cover with plastic wrap, set in non drafty warm place and let rise until at least double size (approximately 45 to 60 minutes).  9.  Remove plastic wrap and place pan in preheated oven. 

10. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon. 

11. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice when hot.)