Saturday, August 14, 2010

Gluten Free French Bread and Vegan Pesto



French Bread Mix

3 1/2 cups brown rice flour
14 oz. (one box) tapioca starch (about 2 1/2 cups)
2 TBSP. xanthan gum
2 packets gelatin
2 (heaping) TBSP Egg Replacer (I use Ener-G brand)
1/4 cup organic sugar or Sucanat (browns better than regular white sugar)

Makes 6 cups mix.



French Bread - makes 2 large loaves

DRY INGREDIENTS
3 1/2 cups mix
8 TBSP pea protein powder
1 tsp. sea salt
1 tsp. baking powder
2 scant TBSP yeast

WET INGREDIENTS
3 large egg whites
1 1/2 tsp white wine vinegar
3 TBSP olive oil
1 1/2 - 2 cups warm water

DIRECTIONS
Fold parchment in half the long way, and line french loaf (split for 2 loaves) pan.
In the bowl of the mixer, combine dry ingredients and gently mix them.
Add in wet ingredients and mix. The amount of water will vary, start with the smaller amount and add more a little at a time as needed.
Scrape bowl, and mix for 4 minutes. Batter should be the consistency of smooth spackling paste. Thick, but easy spreadable.
Put half of batter in each side of the pan. Form them with your spatula into 12-14" loaves that are fairly flat on top - don't smooth them too much.
Let rise 35 minutes. (After 25 minutes start pre-heating oven to 425 degrees.)
Cover bread loosely in parchment paper.
Bake for 15 minutes, then uncover bread and bake for another 10 minutes.

Take out of oven and let cool for 30 minutes.




Pecan Pesto

4 cups loosely packed basil leaves
3/4 cup raw pecans
2 cloves of raw garlic
juice of 1/2 large lemon
salt to taste - start with 1/2 tsp. (should be a little saltier than you'd like if you were to eat it straight.)
a large dash (6 grinds fresh) of black pepper
olive oil - enough to make a runny paste

DIRECTIONS
Whir garlic first in a food processor.
Put in basil, pecans, salt, black pepper, lemon juice in that order in the processor.
Put 1/4 cup of olive oil in processor.
Pulse the machine until all ingredients are chopped. At this point you may have to put in more olive oil.
Turn processor on and let it chop until everything becomes a fairly uniform paste. Do not chop too long - you are not making soup.

3 comments:

Mette said...

Thanks for these recipes. We have a friend who is allergic to gluten,and it will be nice to have this bread in the freezer.

Ana said...

It is the closest to actual baguette loaves that we have found yet. And it makes excellent toast as well. I will post my multi-grain sandwich bread soon.

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