The small bread on the left is flavored with dried lemon peel, slightly ground caraway seeds and pepper. It was baked in a 5.75" X 3" pan. The unflavored, sandwich loaf on the right was baked in a standard 9" X 5" Pyrex bread pan.
You'll enjoy baking this bread. It makes your house smell really good!
The potato-oat bead is a follow-on experiment from the potato rolls and cinnamon rolls which used potato as an additional ingredient. The two potato breads pictured above were quite edible at room temperature more than 24 hours after the bread came out of the oven. Still, freezing unused portions is advised.
The small loaf was kind of a byproduct. The addition of the potato to what has become a standard bread recipe created a bit too much bread dough and would have filled the bread pan to more than 50%. Accordingly, the excess was seasoned and then transferred to a small bread pan. It may be possible to successfully bake 100% of the recipe in a 9" X 5" (23 X 13 cm) bread pan, but a better choice would be a 29 X 11 X 10 cm French loaf pan. We don't have one, unfortunately.
This bread: (1) can be made dairy-free, although it does rely on eggs, (2) doesn't use exotic or hard-to-get ingredients, (3) unlike many GF breads, the fat level is moderate. The oddest ingredient is sweet rice flour (often called glutinous rice, but it contains no gluten ingredients that would harm someone that is gluten-free), and it can be obtained at Whole Foods Market - but for a much higher price than your friendly Asian food store. This recipe uses a slightly modified version of a GF flour mix on about.com's website. The modified version is shown below. Basically, I omitted the quinoa flour - imparts a sourness - and added 1/2 cup each of millet flour and masa flour (specially prepared corn flour). I've found that the masa flour is very different from "corn flour" which in the US is corn meal that is milled very finely. (Bob's Red Mill sells masa harina, but I purchase mine at the supermarket or at my local and much friendlier Hispanic food store.)
Here is the explanation about the potato. The recipe used 5 ounces (140 gm) of leftover cold baked potato. How much is that? —about 3-1/2" X 2" X 2-1/2" (9 cm X 5 cm X 6 cm). You have some leeway here. If you decide to cook a potato in the microwave and use it, it is likely to be wetter, so start off with 1 cup of water and add liquid by the tablespoonful - or not. Just bake the bread longer. Could you add more potato? Sure, but at some point the bread will become too heavy. Could you add leftover mashed potato? Sure, just reduce the salt in the recipe - or not. Could you use instant mashed potato flakes? Yes, but soften these in a portion of the water you are using for the bread. Don't increase the total amount of moisture of the bread dough.
You will notice a strong resemblance between this recipe and the recipe for (mostly) no fail white bread. The major differences are (1) the flour mix, (2) potato, and (3) the addition of oat flour. You can use packaged oat flour if it is available or make your own from gluten-free oats, which are now readily available at Whole Foods or your favorite nutritional store. Oats are an important source of the type of fiber that is often lacking in a gluten-free diet. Most celiacs can tolerate oats once their body becomes used to the grain. One question that you might have is: The recipe calls for only 14% oats. Can more be added. The answer is that the recipe has been tested with 1/2 cup. You could try 3/4 and then perhaps 1 cup. At some point the dough will become really heavy and won't leaven well.
|About 5.0 (140 gm)||ounces||Baked potato, already cooked and peeled. You can chop the peeling and add that too if you like.|
|3 (12.5 oz - 340 gm)||Cups||Gluten-free flour (see recipe below). Of course you can use your favorite instead.|
|1/2 (1.75 oz - 50 gm)||Cup||Oat flour|
|1/4 (2 oz - 55 gm)||Cup||White sugar. Of course you can use brown sugar or honey of the equivalent sweetness, but then reduce the liquid by the amound of honey you have added.|
|2-1/2||teaspoons||Instant yeast. This is 1 package.|
|1-1/2||teaspoons||Guar gum. It is OK to substitute xanthan gum if you do not have guar gum.|
|1||teaspoon||Kosher salt, fine (Diamond Crystal brand)|
|3 (1.6 oz - 45 gm)||Tablespoons||Melted butter or margarine|
|2||Whole||Eggs - white and yolk separated|
|1-1/4 (10 fl oz - 300 cc)||Cups||Warm water - 110° F|
|Lite olive oil, melted margarine or melted butter for brushing the tops before baking|
The above recipe makes plain, un-spiced bread. If you want to spice the bread, add the following spices to the dough just before placing the dough in the bread pans. Note: you can add more or less to taste. The alteration in taste is subtle but noticeable.
|Amount for one small bread pan||Amount for the entire batch||Ingredient|
|1/8 teaspoon||1/2 - 3/4 teaspoon||Freshly ground black peppercorns (We use a mixture of Szechwan and black pepper corns. You can use any pepper. Szechwan peppercorns are more fragrant than hot.)|
|1/4 teaspoon||1-1/4 teaspoon||Dried lemon peel|
|1/4 teaspoon||1-1/4 teaspoon||Whole caraway seed bruised in mortar and pestle, or hand bruise by rubbing caraway between your palms|
|2||Cups||Brown rice flour (I used Bob's Red Mill)|
|1-1/2||Cups||Potato starch (from my Asian grocery)|
|1/2||Cup||White rice flour (from my Asian grocery)|
|1/2||Cup||Sweet rice flour (from my Asian grocery)|
|1/2||Cup||Tapioca flour (from my Asian grocery)|
|1/2||Cup||Amaranth flour (Whole Foods or your favorite nutrition store)|
|1/2||Cup||Millet flour (Whole Foods)|
|1/2||Cup||Masa harina - dry masa flour for making tamales and tortillas|