For a very long time, a forum buddy, Jen, has been talking about this Tom’s Light Bread Recipe that she got from www.celiac.com. It’s been on my to-do list that whole time, and I finally got around to it, LOL!
I made this recipe 2 ways – the way Jen
The European method was recently posted on the Delphi Celiac forum by Mireille, having come from the Better Batter Blog. Essentially, you are letting the yeast meld with the flours and create a sour, more complex flavor.
We did not find any difference in the texture of the two breads, but we highly favored the flavor of the sour one. These breads were baked side by side, for exactly the same amount of time. (The sponge of the sour one had sat on the counter for 27 hours.) Interestingly, the regular version got a really dark crust, though the European method was a light golden brown.
Tom’s Light Bread, European Style
To make the sour sponge (this part to be done the day before):
Mix together in a bowl:
1 1/8 cup chickpea flour (garbanzo bean)
1 cup cornstarch
1 cup + 1 TBS tapioca starch
3 1/2 tsp xanthan gum
Remove half of this mixture and store in a bag.
To the bowl add:
3 TBS brown sugar (make sure there are no lumps)
2 1/4 tsp active dry yeast
Whisk together well, then stir in (gently – does not need to be beaten):
1 1/8 cup warm water
Cover with plastic wrap and place in a warm area for 8 to 24 hours. I placed mine in the microwave (off, of course), after having heated a bowl of water to warm the microwave.
The next day:
In the bowl of your KitchenAid, place:
Sour Sponge (yesterday’s work)
The rest of the flour mixture
1 1/2 tsp salt
1/4 tsp cream of tartar
3 TBS vegetable oil
3 eggs, lightly beaten (before cracking, warm the eggs in a bowl by running warm water over them)
Beat on medium speed for a few minutes (remember to scrape the sides). You may need to add a little warm water to achieve a thick cake batter-like consistency. Place in a greased 9 x 5 loaf pan. Cover with plastic wrap and set in a warm, draft-free place, until the dough has doubled in size.
Bake in a preheated 375° oven for 35-40 minutes, until the bread sounds hollow when thumped. Turn out onto cooling rack and allow to cool. Store in a large ziploc bag or other closed container.