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Date: | Sat, 20 Dec 2003 10:21:51 EST |
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<<Disclaimer: Verify this information before applying it to your situation.>>
When I sent my recipe for French Bread to Carolyn, I forgot the salt. Here
it is complete. If you try it, I'd love to hear how it turns out, especially
any changes that work for you.
Lois in Boston
3 cups Flour *see below
1 t salt
1T Zantham
1 T or less sugar
1 T cider vinegar
approx 1.6 to 1.8 cups water
1 T yeast
The key to this recipe is that it uses NO MILK, EGGS, OR OIL, like real
french bread.
Flour mixture from Dana Korn's book (for 5 cups)
2-1/2 cups rice flour
1 cup tapioca Flour
1 cup potato starch
1/4 cup bean flour
1/4 cup cornstarch
(can switch the cornstarch and the potato starch, or even replace the potato
starch completely with cornstarch).
Mix the sugar with a cup of water of water. Then I add it along the rest of
the water and the vinegar to the flour, xantham, and salt mixture. Up to a
point, the more water, the larger the holes will be. Shape
bread into three small or two larger bagettes in french baguette pans with
holes, make a number of diagonal slits, and let rise about 70 minutes.
Pre-heat oven to 425 and put a pan in the bottom of the oven. For crusty
bread, just before putting the bread in the oven, add a layer of very hot or just
simmering water to the pan ( this has to be done with great care to avoid
splattering on the glass on the oven door, which could crack). Also use a
sprayer to spray the sides of the oven as soon as you put the bread in the oven.
*Support summarization of posts, reply to the SENDER not the CELIAC List*
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