I started off the day with pilates and felt great, as usual, then thought about what I was going to eat and decided that I was more than okay with eating baked bread. In fact, since I was making it, I really saw no problem in eating it, since I knew exactly what would be going into it. So I did. And I must say, I felt GREAT after eating it. My stomach felt full, my energy came back; I was a new person. So apparently, the raw thing can be nice for a while, but my body really just wants to eat warm, baked, and cooked foods regularly (what a crazy concept!). For dinner I created an Indian-inspired dish, but it didn’t really taste all that good, so even though I ate some of it (mostly because it was almost a novelty to eat warm food again!), I threw most of it out. I think I added too much curry and not enough anything else.
Here is the recipe for the bread. I tweaked a few things from the original recipe, which was from Carol Fenster, the queen of gluten-free. I am ready to continue this cleansing adventure sans sugar, processed foods, soy, alcohol, caffeine, chocolate, and most grains, but I am very okay with eating a slice of bread here or there and some warm soup or vegetables.
Gluten-Free Sandwich Bread
2 1/2 t. yeast
1 1/2 c. warm milk (I used hazelnut, of course)
3 c. flour (I used 1/2 c. coconut, 1 c. garbanzo, 1 c. brown rice, and 1/2 c. sorghum)
2 T. sugar
1 T. tapioca flour
1 T. xanthan gum
3/4 t. flax meal
3/4 c. “egg”
1/4 c. vegetable oil
1 t. cider vinegar
1 t. cornstarch
3/4 t. salt
- In a small bowl add yeast to warm milk and let foam for 5 minutes.
- Meanwhile, in a large mixing bowl of a heavy-duty stand mixer, combine all ingredients. Add yeast/milk mixture and mix on medium speed for 2 minutes, scraping down sides of bowl with spatula, if needed.
- Place dough in a greased bread pan. Smooth dough with spatula. Cover and let rise in warm place until dough is level with top of pan (approximately 30-40 minutes).
- Bake in a preheated 375’ oven for 60-65 minutes. Do not under-bake. To prevent over-baking, cover with foil after first 15 minutes of baking. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn out of pan and cool thoroughly on a wire rack before slicing. Enjoy!