We've made it through another year, triumphs, losses, all great lessons learned. I'm grateful for them all, for my family, for the love that we share and the great team that we are. I thank God for all these blessings and wish everyone out there a Happy New Year! So, onto the baking..woohoo!
I have tried many (ha 'many' if that's not the understatement of the year..) recipes and this by far is my very best GFCF Bread creation to date. I must thank my many flops for helping me to sculpt this recipe as well as the Flying Apron GF & Vegan Baking Book for the inspiration. (see my blog post on the review for this book:
http://birdandherramblings.blogspot.com/2010/09/flying-apron-gluten-free-vegan-baking.html )
Thought this would be a good time with the holidays coming to an end along with all things cranberry, it is a great bread and even better the next day as french toast, that blog will come later in the week ;)
GFCF Cranberry Cinnamon Bread
1/2 cup sorghum flour
1/2 cup garbanzo bean flour
3/4 cup brown rice flour
(feel free to use any favorite flour combo here ;))
1/2 cup potato starch
1/2 cup tapioca starch
1/4 flax meal
1/2 cup dried cranberries
1/2 tsp cinnamon
1/2 tsp salt
3/4 tsp xanthan gum
1/4 cup oil
1/4 cup maple syrup
1 cup lukewarm water
1/2 Tb. yeast
1/3 cup pumpkin puree (or sweet potato )
1. Preheat oven to 300 degrees. Lay down parchment paper on a baking sheet, lightly dust work surface for dough with rice flour or other of your choice.
2. Combine in large bowl dry ingredients all the way through xanthan gum. In smaller bowl combine warm water, yeast, oil & maple syrup and allow yeast to proof. It will foam up, takes about 3 minutes or so. Slowly add wet mixture & pumpkin alternately to the flour mixture with a spoon, just until incorporated. I personally like to get my hands in there, so I generally forgo the spoon and lightly combine. Then I turn out onto floured surface and knead with my hands about 5 times, until the dough becomes a smooth, shape into the desired type of loaf. It can be baked immediately, but I like to let it rest and rise a little if you have the time. Sliced the top of the bread to it has room to grow and pop into oven for close to 2 hours, checking for doneness after about 1 1/2 hours. Please enjoy this loaf warm..it is divine ;)
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Comments (2)
Perhaps you didn't just "make it" through another year, perhaps you lived. I'll let this singular beautiful(and tasty looking) creation, as well as your testimony that it took many attempts to perfect it, be evidence to that.
Thanks for sharing, i love cranberries and may try it ; )
@window_seat_to_auschwitz@xanga - thank you for your inspiring words, blessings to you!!