June 13, 2006

Montina Almond Bread - Gluten Free

I returned to working on my flour combination for my tastier gluten-free bread. This is a variant on my previous post on Montina rolls, but much better. Even my kids said it had lots of potential - fancy that!!

This variation is not only gluten-free, but dairy-free too. We have a number of food related issues at our house: lactose & soy intolerant, gluten-free and now an allergy to the nightshade vegetables. Some days it feels like I'm learning to cook all over again.

I used homemade almond milk (1 cup Almonds, 2 cups Water, 1 Tb Agave Syrup) in this recipe. Plus I wanted to try using Agar Agar as the binder rather than xanthan gum. Agar Agar contains iodine and has nutritional value unlike xanthan gum. I used Agave Syrup to keep the glycemic index of the bread down and coconut oil for its contribution of medium chain fatty acids.

Here is the variation on the recipe:

1/4 cup Coconut Oil
1 cup Almond Milk
Not quite 1/4 cup Agave Syrup
1 Egg, beaten
1 cup Oat Flour
1/2 cup Montina Flour
1/2 cup Almond Meal
1/4 cup Tapioca Flour
3 Tb Coconut Meal
2 Tb Agar Agar
2 tsp Baking Powder
1/4 tsp Salt
1 package Dry Yeast

Heat the milk, coconut oil and agar agar until boiling. Cook for three minutes stirring constantly. Then turn down the heat. Add the agave syrup and salt. Stir until dissolved. Turn off the heat and add the yeast. Stir and then allow time for the yeast to begin working. Add the beaten egg and mix together. Then add each of the flours and baking powder and beat until combined. Knead in the bowl for about 3 minutes. Place the batter (it should not be runny) into a parchment lined baking dish. Shape into a loaf and sprinkle the top with whole oats. Place in a warm location to allow it to rise for 1 hour. Bake at 350 degrees for approximately 20 to 30 minutes.

What did we think? Everybody said it was a nice bread, but still a little bland. They want me to try again and beef up the flavor. I agreed with them. How did the agar agar work? It did pretty good. It worked better when the bread wasn't toasted. When toasted the bread was more fragile and broke apart easily.

You can find agar agar in the Asian food section of your grocery store. The brand I purchased by made by Eden Foods.


Michelle said...

Can you explain how you made the almond milk? It seems like a tasty (and cheaper) alternative to buying cartons in the store. And think of the possibilities - chocolate flavored!

Sheltie Girl said...

Michelle - You take 1 cup of Almonds and grind them in a food processor. Then you add 2 Tb of Agave Syrup and Blend. Last you add 2 cups of Filtered Water and blend.

Sheltie Girl