Sunday, January 30, 2011

My Everything GF Bread Dough

     I have long since wanted to have a multipurpose, versatile GF freezer dough.  My supermarket solution is to keep Joan's Italian Bread on hand to make hot dog and hamburger buns when I need to. However, I decided that like most things GF, store bought is more expensive and eventually, I have to find a way to make it from scratch to cut my costs.
     I have come up with this recipe and I love, love, love it.  I love the taste and texture.  What I am not all that fond of is that it is a very sticky dough.  (I think I have texture issues!)  Sticky is the reason I make all my dough in the bread machine. This one is no exception.
     I have used this bread so far to make herb focaccia bread, and my trusty hot dog buns. Next on my list is pretzels, and herb rolls!

   Wet ingredients:
1 cup warm water
1/4 cup sugar
1-1/2 teaspoon salt
2 tablespoons canola oil

Dry Ingredients:
3-1/4 cups Cybele's GF Flour Blend
1-1/2 tsp xanthan gum
1 teaspoon baking powder
1 teaspoon dough enhancer (optional)
2-1/2 teaspoon  yeast

Place the wet ingredients in the order your bread machine suggests.  Before adding your dry ingredients, mix the flour, xanthan gum, baking powder, and dough enhancer thoroughly together.  Add to the flour mixture to the bread machine.  Make a well in the flour and add the yeast.  Set the machine to the dough cycle.  

    Turn the dough out the dough onto a floured surface.  You will see the dough is sticky.  I liberally worked in some flour.  It was still too sticky for me, so I generously oiled my hands and from there I shaped into individual loaves of bread.  
I sprayed the Press and Seal Saran Wrap with cooking spray before I wrapped my loaves and placed in the freezer.  I have successfully frozen this dough for up to a week.   I let it thaw at room temperature before I use it.
 
For Tortillas

Roll the dough thin.  Fry in a lightly greased skillet about 30 seconds, each side. 



     For Flat or Focaccia bread

Just added Wegman's Basting oil, chopped rosemary, and sea salt. Baked at 350 for 15 min.

For hot dog buns
Shaped like a bun; baked at 375 for 20-25 minutes.




2 comments:

  1. Can I make this bread without using a bread machine? Also, I don't have dough enhancer but I have Expandex. Does that work the same? Thanks!

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  2. I haven't tried making it without my bread machine. My texture issues get the best of me! So just for you...I will try to make it without the bread machine this upcoming week or so. I have lots of kids with the stomach flu right now, so as soon as I get over that hurdle, it will be the first thing on my list! (Please don't hold me to exactly a week. I have lots of crazy unexpected days on a norm!)
    As for Expandex, I have never heard of it until you mentioned it. The dough enhancer is optional, so I would omit it. Dough enhancer does have tapioca as well as a few other ingredients, but I can't say with any certainty that it is interchangeable without having used Expandex.
    I will let you know the results when I have them.

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