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Cheryl Hutchinson just shared another of my recipes with you,
Kirsten's Vienna Bread, but she was unable to get a longer message
to post. I'm giving it a shot now, as I would like to share the
ingredients' source information with you as well, for those of you
who would like to find the ingredients I used or who would like to
know what other ingredients can be substituted. These comments
apply to both recipes, but I'm sharing my ersatz rye bread recipe
below. If you think you may have seen these recipes before, I did
post both recipes several years ago (and I still make them the same
way), but I've provided more food manufacturer contact information
this time around. Enjoy!
BTW, my price on the sweet potato flour is $0.79 per 8 ounce
bag - much less than the prices others had shared with Cheryl. If
you're lucky enough to live in Sacramento, California, USA, the
only place in town which carries it is the Asian Food Center on
Broadway. If you live elsewhere in the US, you may wish to contact
the distributor about their L & W Sweet Potato Flour, L&W Group,
Inc., P.O. Box 14663, Fremont, CA 94539.
Good luck in your baking! -- Kirsten
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From: Kirsten Klinghammer
Subject: Kirsten's "Rye" Bread with Caraway
In addition to a GF Vienna Bread I've been making for some time,
I've come up with an ersatz rye bread as well. It's a substitute for
American "store bought" rye bread, and I have yet to be able to
recreate the lovely, beloved, dense, slightly sour Jewish rye bread
loaves of my pre-gluten free days. However, I have found this bread
to taste good for its type. I am posting this recipe with sources
for unusual ingredients listed below, along with possible substitutions.
I hope that others will enjoy my recipe or their own adaptations
thereof.
BTW, this bread makes excellent toast, and will hold up to
hamburgers and other moist foods without falling apart - and, in my
opinion, it tastes good!
Dry ingredients:
1 1/2 cups sweet potato flour (8 ounce bag)
1/4 cup arrowroot flour
1/4 cup potato starch
1 cup tapioca starch
[1/4 cup brown rice flour - optional]
[1/4 cup quinoa flakes - optional]
1 tablespoon apple fiber
3 tablespoons Just Whites
2 teaspoons Ener-G Egg Replacer
2 1/2 teaspoons Tartex Biobin (unroasted carob bean flour)
1 1/4 teaspoons salt
2 1/2 teaspoons yeast
4 teaspoons whole caraway seeds*
1 teaspoon ground, or coarsely ground, caraway seeds*
* or to taste - this is heavy on the caraway!
Wet ingredients:
1 1/2 cups water to start, add another 1/2 cup or more if needed
2 tablespoons melted butter
1 tablespoons mild honey (for example, orange blossom)
1 teaspoon apple cider vinegar (or slightly more, if desired)
Mix the dry ingredients together. I find that using a whisk in a
bowl gets these ingredients thoroughly mixed fairly easily. If
using a bread machine, add wet or dry ingredients first (as directed
by the bread machine manufacturer), then add the other ingredients,
and start the kneading cycle. Otherwise assemble ingredients in a
mixing bowl, being sure to have pre-mixed the dry ingredients together
first, and begin mixing.
Watch closely to determine the amount of water needed. It is almost
certain to be more, or much more, than 1 1/2 cups, but if your climate
is humid you may need the lesser amount. The correct dough consistency
is that of Marshmallow Fluff (its stickiness makes me think of this)
or of sour cream. You don't want the dough to be soupy by any means,
but it certainly shouldn't be stiff either. Allow the dough to mix for
a while, perhaps 10 minutes or so, then check the consistency again.
If you are using the brown rice flour and the quinoa flakes, these
ingredients will soak up moisture from the dough, so the dough will
become slightly drier. Correct with the addition of small amounts
of water to the proper consistency.
If you are not using a bread machine, transfer dough to greased loaf
pans, mini-loaf pans (nice for hot dog buns), or muffin tins.
Otherwise, choose the final rise (Rise 2 on my Zojirushi) on your
bread machine.
Allow the bread to rise once only. When the dough has tripled in
volume (or possibly quadrupled, if you leave out the brown rice flour
and the quinoa flakes), begin the bake cycle (or put bread into an oven
at 350 degrees fahrenheit). Allow to bake for about one hour (less if
you use muffin tins or mini-loaf pans).
The bread is delicious hot, but it won't slice very well until the
bread has cooled. You may slice the bread and freeze it, as the
frozen bread toasts very nicely. Enjoy!
Important comments (aka, voice of experience):
The above can be made in a bread machine or by hand. If made in a
bread machine, do not add the flours in advance (to start mixing at a
later time), as the starches will get gummy and the dough will be lumpy.
Also, the bread machine should have a manual setting (as does my
Zojirushi - excellent breadmachine, by the way). The dough will most
likely rise much too fast and too high on a regular setting, so the
dough will possibly overflow, and the bread may collapse if not baked
at the right time. If you don't have a large bread machine, you will
want to reduce the amount of dough to allow for rising and expansion
during baking (this recipe makes a large loaf of bread). I have take
n a small quantity of dough out after the mixing has been completed
and have made a mini-loaf in a regular pan which I then baked
separately. You may also reduce the quantity of the ingredients.
As this recipe has many ingredients, I will often make several times
the recipe amount of the dry ingredients, mix them thoroughly, them
divide the mix into ziploc bags for future use. I add the wet
ingredients and the yeast when I'm ready to make a loaf. This also
allows me to make up smaller bags for smaller loaves, if I so choose.
If you add the optional ingredients, your body will be happy to
receive a few vitamins and the small amount of fiber these offer.
I feel the flavor is also better with these ingredients, but the
recipe makes a fine loaf of bread without them too.
Substitutions:
Apple fiber fills in the flavor of this bread well. It may be
possible to use molasses or sorghum syrup to give a somewhat well-
rounded flavor, but these make the bread too sweet for me. Coffee
may also be added in small amounts to give a more complex flavor,
but again it's not to my preference for this bread.
If you begin to play with the other ingredients above, reducing the
amount of tapioca starch does make a dramatic difference, and the
bread will get crumbly. I'm sure that oil may be substituted for
butter, but don't leave an oil-type ingredient out. You can also
probably substitute cornstarch for arrowroot starch. You may increase
the amount of sweetener, as the amount above does not give a noticeable
sweetness (this is not meant to be a sweet bread). Xanthan gum may
probably be substituted for Tartex Biobin, using 2 1/2 teaspoons rather
than the 2 teaspoons listed. Potato flour cannot be substituted for
sweet potato flour; the bread will become very heavy and it won't
taste good. Leaving out either the potato starch or the arrowroot
starch (and adding more of the other) doesn't work well. I'm sure
there are other substitutions which will work, and others which won't,
but these are the ones I've tried or know of so far.
Ingredients:
Sweet potato flour: whitish, slightly gritty-feeling flour;
difficult to find. I use L & W Sweet Potato Flour, address above.
Apple fiber: dry, brown, dense, floury stuff; difficult to find.
I buy it at Sunshine Natural Foods in Fair Oaks, CA. It comes in
bulk, so I'm not sure of the source. This ingredient's flavor is
a strong component of this bread.
Tartex Biobin: listed as "johannesbrotkernmehl", or unroasted
carob bean flour. It is creamy white or very pale tan in color.
I have only found this in Germany. I use it because it doesn't
bother my stomach, and xanthan gum definitely does. It is available
in 100 gram jars in Reformhauses (health food stores) for 10,75 DM.
The company address is Tartex Gmbh, D-81662, Muenchen, Germany. The
German website, http://www.tartex.com/html/biobin.html, gives more
information, but you can't order from that website,nor have I found
anyone who sells Biobin online :-( Regular carob is something else
and can't be substituted.
Ener-G Egg Replacer: contains potato starch, tapioca flour,
leavening (calcium lactate - not dairy derived; calcium carbonate,
citric acid), carbohydrate gum. Found in health food stores in the
USA, the company's contact information is as follows: Ener-G Foods,
Inc.,
5960 First Avenue South, P.O. Box 84487, Seattle, WA 98124-5787 USA
Phone: (206) 767-6660, Toll-FREE 1-800-331-5222 FAX: (206) 764-3398
Email: [log in to unmask], Web address: http://www.ener-g.com/
Just Whites: pasteurized dried egg whites. This is available in
health food stores and more upscale supermarkets. It is distributed
by Deb-El Foods Corporation, 2 Papetti Plaza, Elizabeth, NJ 07207 USA.
Arrowroot starch: somewhat difficult to find. Don't buy the tiny
jars in the spice section of the supermarket, they're way too
expensive. Health food stores should have this or be able to get it
in for you at a cost of $2-$8 per pound. If you, unlike me, your
aren't allergic to corn, cornstarch will probably be a fine substitute.
Potato starch: the fine, silky white powder. This is not potato
flour, which is heavier and more grainy. It may however be called
"potato flour" in other countries (confusing, isn't it?). You can
often find this at a regular supermarket, either in the baking goods
or the Jewish foods section. Asian markets will also carry this,
and it will be fairly cheap there. Health food stores will have it too.
Tapioca starch: another fine, silky white powder. You will
find this in health food stores and Asian markets. The Asian markets
will cost less than 1/4 what the health food stores usually charge.
Quinoa flakes: small, soft flakes of steam-rolled, organic quinoa.
I use Ancient Harvest Quinoa Organic Quinoa Flakes. The distributor's
address is Quinoa Corporation, P.O. Box 1039, Torrance, CA 90505, USA.
I think a number of places carry this product online, but I can get it
locally. This is an optional ingredient, but it agrees with me and it
complements the taste of the bread in the indicated quantity.
****
Kirsten Klinghammer, Rescue, CA, USA
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* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *
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