Creating Your First Gluten Free Bread With Zena's
While gluten free baking is no longer the insurmountable task it used to be, certainly the final frontier is mastering gluten free bread. Gluten free flour producers have mastered the blend in recent years, so gluten free consumers no longer need suffer through tasteless “cardboard,” as referred to by so many.
At Zena’s the magic is definitely in the mix. Mindfully sourced sorghum, tapioca and organic quinoa flours, all non-GMO, create a superbly balanced blend for all applications.
When considering the structure of gluten free muffins, cookies, brownies etc, the flour blend is not as crucial. Of course, taste & texture is important, but can be assisted by strong flavours like cocoa, banana, pumpkin and the structure provided by eggs and sturdy fruits & vegetables. Bread on the other hand, there’s no faking your way through it!
Zena’s freedom bread mix is an excellent base for so many varieties of bread & buns. You need only four ingredients, and whatever accoutrements are inspiring your bread cravings of the moment!
Quinoa Flax Bread (vegan and sugar-free!)
- 2c Zena’s freedom bread mix
- 350ml very warm water
- 3 tablespoons high smoke-point oil (avocado, grapeseed, non GMO canola)
- 1 teaspoon vinegar (any is fine, but be mindful of flavour!)
Measure your bread mix into medium bowl, or into your stand mixer bowl. Measure all wet ingredients into separate vessel. Turn mixer onto low speed, and slowly pour wet ingredients into dry and mix lightly to incorporate. Mix bread dough on high speed for 4-5 minutes. Dough texture should be somewhere between bread dough and cake batter; this dough will be sticky and will NOT look like conventional bread dough!
Add 2 tablespoons flax and 1/4c rolled quinoa flakes (quick oats will do in a pinch!). Mix on high long enough to evenly distribute seeds & flakes. Using a spatula, transfer dough into oiled bread pan. With oiled hands, (disposable gloves work great) punch dough to remove any air pockets and then smooth the top of dough for a nice, even top. Place in a slightly warm area (on stovetop works well) for 15-30 minutes, until dough doubles in height. Pop in hot oven (425F) for 45 minutes. After you remove bread from oven, immediately remove from pan and leave on cooling rack for a full two hours before slicing.
This dough can also be made into burger-size buns...just portion onto parchment, smooth with oiled hands, and bake for 20 minutes.
If you have your own bread recipe you want to try, use ZAP (Zena’s all-purpose) with 1 teaspoon xanthan gum per 1c of zap.