The Daley Question

Gluten-free bread at home

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Gluten free bread

Gluten free bread (Bill Hogan, Chicago Tribune)

2 teaspoons kosher salt

3 large eggs, at room temperature

1 1/4 cups hot water, about 110 degrees

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

Baking spray or vegetable oil for greasing pan

1 large egg, beaten

1.Combine the whole-grain flour, all-purpose flour mix, psyllium husks, yeast and salt in a medium bowl. Whisk together until they are one color. Set aside.

2.In the bowl of a stand mixer, whip the eggs with the paddle attachment on medium speed. Add the hot water and butter. Mix until the water has cooled to room temperature, about 5 minutes.

3.With the mixer running on medium speed, pour in the dry ingredients, a bit at a time. Let the mixer continue to run to whip some air into the batter. The final dough will be like thick, yet pourable pancake batter. (If the dough is thicker than that, add a dribble of hot water at a time until your batter is the consistency of pancake batter.)

4.Grease a 9-by-5-inch loaf pan with baking spray or oil. Pour in the batter. Allow the dough to rise until it is nearly at the top of the pan, about 1 hour.

4. Brush some of the beaten egg onto the top of the bread dough. Slide the loaf pan into a 450-degree oven, close the oven door, and bake the bread until the top is brown, the edges of the bread are pulling away from the pan, and the internal temperature registers 200 degrees on a thermometer, 30 to 45 minutes.

5.Take the brad out of the oven. Let it cool in the pan for 20 minutes, then turn the bread out onto a wire rack. Do not slice until the bread has come to room temperature.

Note: To make Shauna James Ahern's all-purpose gluten-free flour mix, combine 400 grams of millet flour with 300 grams each of sweet rice flour and potato starch in a large container. Shake until the flours have become one color.

Portuguese sweet bread

Makes: 1 loaf

A recipe from "Gluten Free Bread" by Ellen Brown. The loaf is slightly sweet and is best the day it's baked, but Brown says it can be refrigerated, tightly covered with plastic wrap, for up to 2 days.

1 tablespoon/12 grams active dry yeast

2 teaspoons/8 grams granulated sugar

2/3 cup whole milk, heated to 110 to 115 degrees

2/3 cup/80 grams millet flour

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