CELIAC LIGHT BREAD

The following websites reference this recipe

http://www.livingglutenfree.org
http://www.celiac.com/st_prod.html?p_prodid=1161
http://kathi-gfcf.blogspot.com/2006_08_18_archive.html
http://allergygrocer.com/id979.html
Where to buy Tom's flour pre-mixed; http://www.glutenfree.com/item_detail.aspx?ItemCode=126009

by Tom Van Deman

"This recipe is the property of Tom Van Deman who owns sole rights to it. It is NOT TO BE USED FOR COMMERCIAL PURPOSES FOR ANY REASON WITHOUT SIGNED AND WRITTEN PERMISSION from Tom Van Deman. INDIVIDUALS HAVE THE RIGHT TO COPY AND SEND THE RECIPE TO FRIENDS AND FAMILY WITH THIS MESSAGE ATTACHED ONLY.
Copyrighted by USA standards by right of use and formulation." August 20, 2003

Any questions you may call me at 303-550-0609 or email me at tmvandeman@comcast.net.


1 1/8 cup Chickpea flour /Garbanzo bean flour
1 cup cornstarch (I use Cream corn starch)
1 cup + 1 Tbs. tapioca flour
3 1/2 tsp. Xanthan gum (or guar gum)
1/4 tsp. crème of tartar
(Editorial note: The highlighted items are included in the commercial mix at the Gluten Free Pantry and flour recipe on the Allergy Grocer website. The order of the ingredients in the list was rearranged from Tom Van Deman's original manuscript to show the relationship of the ingredients to Tom’s flour mix.)

1 1/2 tsp. salt
3 Tbs. brown sugar (Make sure there are no lumps)
3 eggs, lightly beaten
1 1/8 cup warm water (uncomfortable to touch but not boiling)
3 Tbs. vegetable oil (I use peanut oil or canola oil)
2 1/4 tsp. active dry yeast


WARNING: Adding more liquids or flours or reducing same could cause the bread to be uncooked thoroughly on the inside or to be too heavy. Also I am at almost 6000 feet altitude in Denver area which might cause your bread to be slightly different than mine. First try it as is and then experiment if necessary.

Bread Machine Method

Combine all of the dry ingredients in a medium size bowl except for the yeast. Mix dry ingredients thoroughly with wire whisk or electric mixer on low.

Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and thoroughly mix with wire whisk or separately in your electric mixer on low. Pour the liquid ingredients into your bread machine bowl (I use my Zoj).

Immediately spoon in your dry mixed ingredients on top of the wet ingredients to make a mound in the center but covering all of the wet ingredients. With a spoon or spatula make a small depression in top of your dry ingredients(must be dry for the yeast) and immediately spoon in your yeast.

Place your bread machine pan in the machine correctly and turn the machine to one-rise-only bread cycle and turn on machine. Do not add any more liquids or flour. The dough will form a sticky ball around the spindle or spindles. With a wet spatula scrape down the sides of machine bowl to make sure all of the dry ingredients get into the kneading dough. As the machine begins the rise cycle, wet your hands and open the door and smooth the top of the dough until smooth, rewetting your hands as needed to keep from sticking to dough.

Lightly spray top of bread and sides of pan with vegetable spray until lightly coated. Bake the bread using the medium crust setting. When finished turn the loaf out onto your wire rack, and while still hot brush on butter, oil or margarine until all six sides are thinly coated.

Allow the bread to cool and slice or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice while hot.) Slice the bread thin with a serrated bread knife or electric knife and enjoy.


Oven Method

Turn your oven to 375 degrees. Make sure that your ingredients, except eggs, are at room temperature before starting.

Combine all of the dry ingredients in a medium size bowl or your mixer bowl including the yeast. Mix thoroughly on medium or low setting.

Mix together the lightly beaten eggs, warm water that is hot enough that you would not want to keep your hand or fingers in it very long, and oil in a separate bowl and whip with wire whisk until all ingredients are mixed.

Pour wet ingredients into the dry ingredients and mix with your mixer on medium speed (Use paddle blade). When sticky ball forms scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more.

Turn your oven off now as you will use it to allow the dough to rise.  Scrape into a 9 x 5-inch lightly greased loaf pan. Cover with plastic wrap, set in warm oven and let rise until at least double size (approximately 45 to 60 minutes).

Remove plastic wrap and turn oven back to 375 degrees. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon.  DO NOT OVERCOOK. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice when hot.)


Tom Van Deman is a member of the Denver Metro Chapter #17 of CSA/USA, Inc. The bread recipe he developed is available as a mix, “Tom’s Celiac Light Bread”, from the Gluten Free Pantry.
Tom has graciously offered this recipe for the personal use of members of this chapter.