Mesquita Bread, Gluten-Free Artisan Bread from Portugal
2
Cps 1to1 Gluten Free Baking Flour Blend
½
Cp Potato Starch
½
Cp Tapioca Flour
1/3
Cp Cornstarch
1
Tbl Xanthan Gum
1
& ½ Tsp Salt
3
Tbls Granulated Sugar
1
Tbl Active Dry Yeast
LIQUIDS
2
Large Eggs
4
Egg Whites
4
Tbls Oil
1
Tsp Cider Vinegar
1
& ¼ Cps Water
BAKING
DIRECTIONS
1.
In a med sized bowl, measure all of the dry ingredients, except the Yeast.
2.
Stir or whisk dry ingredients well.
3.
Combine liquids in a separate bowl and mix or whisk well.
4
Warm liquids to about 120 Degrees, (20 to 30 seconds in Microwave)
BEFORE
mixing the dry and wet ingredients together:
5.
Lightly grease cookie sheet, use a Paper towel. Wipe off any excess. If making bread then lightly oil loaf pan.
6.
Coat a large cutting board or smooth surface with some additional Gluten-Free
Baking Flour. Be generous, the dough is sticky to touch. Skip this step when making the loaf of bread.
7.
Sprinkle yeast over the top of the dry ingredients and pour liquid mixture over
the top and mix with a wire whisk till it thickens, and then use a rubber
spatula to finish folding it in 2-3 minutes until it is smooth. It will be soft
and sticky to the touch.
8.
With the spatula form the dough into a ball in the bowl you mixed it in using
the spatula to slide the dough onto the floured smooth surface.
9.
Sprinkle a generous amount of Gluten-Free Baking Flour on top of the dough ball.
10.
Use some of the flour on your hands and push down, and smooth out the dough
ball to about ½ to ¾ of an inch thick. This
does not need to be perfect and you do not want to handle the dough too much at
this stage
11.
Choose a glass or a plastic cup that has an opening about the size of the roll
you want.
12.
Use the glass or cup like a cookie cutter and press it into the dough, then
place the cut outs on your oiled cookie sheet. Lightly cover the cookie sheet
with Saran Wrap to prevent any drafts on the dough. Place cookie sheet in a
warm area. Let rise until double in size,
13.
Preheat oven to 375, remove plastic wrap from cookie sheet and bake for 15 to
20 minutes. Rolls should be light brown on top surface and crusty when you tap
on it.
14.
Remove from oven and place rolls on a wire rack to cool. Makes about a dozen depending on the size you
choose. Maybe only 11 if you can't
resist a nice freshly baked roll with butter
TO
MAKE BREAD:
1.
Lightly oil a 9-x-5-inch loaf pan.
2.
Scrape Dough ball into loaf pan, lightly cover with plastic wrap, and let rise
to double in size. This takes about an hour. You do not need to coat the dough
ball in flour for this method.
3.
Pre heat oven to 375
4.
Bake 40-45 minutes or until lightly browned and it should sound a little hollow
when tapped on. If it is browning too fast then lightly place a piece of
aluminum on the top.
5.
Cool on a wire rack before slicing. Or at least cool enough that you do not
burn yourself when eating it off the rack :-)
Carolanne Le Blanc
Email: GlutenFreeInFlorida @ Yahoo.com
FaceBook: http://www.facebook.com/glutenfree.inflorida
Meeting: 4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771
Meeting: 4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771
