Posted By Kimberly Turner on Apr 10, 2018 in Baking, Bread Recipe, Breads, Breakfast, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Featured, Fruit & Vegetables, Gluten Free, Healthy, How To Cook, Roots & Tubers, Tiger Nuts, Vegetarian, Veggies |
Basic Gluten Free Tiger Nut Bread Loaf:
Prep Time: 20 minutes
Bake Time: 35 – 45 minutes
Rest Time: 45 minutes – 1 hour
Yield: 1 loaf
Ingredients:
- 1 cup milk
- 1/2 cup water
- 2 1/2 tsp active dry yeast – I use quick-rise yeast.
- 3 – 4 tbsp honey
- 1 1/2 cups tiger nuts flour – sifted
- 1/2 cup arrowroot flour – optional; or another light gluten-free flour
- 1/2 cup chickpea flour – optional; or another light gluten-free flour
- 1 tsp salt
- 4 tsp baking powder
- 1 1/2 tsp xanthan gum
- 1 tsp guar gum
- 2 large eggs – room temperature
- 2 tsp apple cider vinegar
- 1/4 cup tiger nuts oil – plus, enough to grease loaf pan
Instructions:
- Scald milk with water in microwave or on stove top, to heat, but not boil.
- To scalded milk, add honey & yeast. Stir to combine & set aside for 10 – 15 minutes, covered & in a warm area, to bloom.
- Combine dry ingredients, in a small mixing bowl. Stir to combine.
- Using a standing mixer, combine wet ingredients, minus yeast. Once yeast has bloomed, add yeast & quickly combine, before adding dry ingredients.
- Grease a loaf pan with tiger nuts oil or cooking spray.
- Add dry ingredients 1/3 at a time, to the wet ingredients, in the mixer on a low speed. Just combine, before adding additional flour, then turn up to a medium-high speed & let combine for a 3 minutes.
- Scoop dough into greased loaf pan & smooth out the top with wet fingers or using a spatula. Let rise in a warm area, that is not drafty, covered, for 20 – 30 minutes.
- Note: Do not let rising dough crest above pan, before baking.
- Bake in oven on 375 degrees F for 35 – 45 minutes, or until a digital thermometer reads 210 – 220 degrees F, through the center, near the bottom of the loaf.
- Note: If bread is browning too much, cover with a loose aluminum foil tent, while finishing baking.
- Let bread rest for 2 – 3 minutes.
- Using a small, sharp knife, slide around edges of bread to ensure it releases, before turning it out.
- Gently remove baked loaf from pan & let completely cool, on its side, on a rack, before slicing.
This show is brought to you by Tiger Nuts!
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