Tuesday, February 23, 2010

Day 6

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
1 loaf
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
  1. In a small bowl add yeast to warm milk and let foam for 5 minutes.
  2. 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.
  3. 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).
  4. 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!

3 comments:

Wendi said...

Is this the recipe for the bread you gifted to me? That bread was incredibly delicious. We just finished the last of it yesterday and I was very sad to see it go.

Geanna said...

Yes, this is the same recipe. Isn't it amazing? There's something so rich about the bread. I think it's the combination of the fun flours and the hazelnut milk. Yum. :)

Alyssa said...

I"m so with you on the warm, cooked foods. We are still going strong on the no caffeine, sugar, alcohol, processed foods but we definitely have been eating soup and some breads.

And I've been grumpy, hungry, and missing my sugar for a few days now. Arrrrr....can't wait for this to be over. :)

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