I am attempting to make my own Grain Free Bread in 5 minutes a Day recipe. I posted my idea on their website and they told me that if I was successful to come back and let them know how it turned out.
I will say that as my first real attempt that I have been about 95% successful. I think I still need to tweak it just a bit because my first attempt of baking bread came out just a tad flat. This might have been because I had my temperature set too low though. I will need to make a second attempt to be sure. Over all it looks fairly good, the flavor could be improved upon just a bit however.
Now, I have a feeling if I had let the dough rest all night before baking it, it would have turned out just right as far ask the rising and baking goes. I do think it needed a tad more salt to add a depth of flavor.
I have been debating if I should put my recipe on here yet. I am a bit of a perfectionist. But I think it is close enough to make good pizza and a half way decent bread. So here you go. If I improve it, I will add changes as I go.
Grain Free/Gluten Free Cheddar and Sesame Bread
Mix in a large container, then set aside
- 6 C. Cooking Grain Free All Purpose GF Flour ( I WILL POST THIS RECIPE SEPARATELY)
- 1/2 C. Sesame seeds plus some to sprinkle on top
- 1 1/2 Tbs Kosher Salt
In a small second dish mix
- 2 Tbs. Milled Flax/Chia Mix
- 2 Tbs. Hot water
Then add it to
- 1/2 C. Olive Oil
- 2 Tbs. Honey
Then add in
- 2 Tbs. granulated yeast
Scramble eggs in a large bowl and then add in the liquid/dry mixture above
- 4 large eggs
Once eggs and mixture are combined well add it to the flour mixture. Stir well and then add in the cheese.
- 1 1/2 Cups Shredded Cheddar Cheese
This may be difficult to do at this point and you may have to get your hands in there to really distribute everything well.
Lastly, add in 2 Cups lukewarm water and set one cup aside.
- 3 Cups lukewarm water
Mix well, If you find the mix still too dry, add a little more water until you feel it is to the right texture. Remember, the flours will soak up quite a bit of moisture while it rest and even tonight in the refrigerator.
At this point if you have a big mixer with a Bread Hook it could be beneficial to run the dough through it a bit to allow the Flax and Chia seed mix to build up its stretchiness. If not do your best to use your hands to a big spoon and mix very well.
Cover lightly the large container containing all your ingredients and let it rest on the counter at room temperature for 2 hours. Then place in the refrigerator with the lid loosely on. This bread dough will be good for the next 7 days. Don’t forget to mark down when you made it.
BAKING THE SAME DAY
If you plan to bake that day, one it has rested. oil a 9 x5 baking pan and dust with CGF APF, dampen your hands then grab a 2 lb ball of dough forming in into a foot ball shape, this is easy enough then place in the pan smoothing out the edges as best you can. Slice sprinkle on additional sesame seeds and maybe just a touch of Kosher Salt, slash along the top and then cover lightly with plastic wrap that you have oiled, oil side face down and let it rest an additional 40 minutes. 30 minutes before baking preheat oven 400 degrees (375 if baking in a dark pan) with a metal pan on the bottom most rack.
When ready to bake, place bread on lower center rack carefully, and then quickly add 1 C. of HOT WATER to the metal pan and shut the door. Baking the bread for approximately 40 to 55 minutes. You might check on it at 35 minutes if it is starting to look too brown, loosely lay a piece of foil across the top.
When bread is done, take out of the oven and let it rest for 10 minutes then remove it from the pan onto a cooling rack. Bread left in the pan will be too moist on the bottom when you take it out of the pan. Let it cool completely then serve.
I can say however it makes a very good pizza crust.
Now Grain Free/Gluten Free bread dough has a tendency to be a bet wet and a bit doughy. Don’t let this discourage you. You can dampen your hands just a bit to keep it from sticking too terribly bad and what does end up sticking washes off fairly easily.
To use this dough as pizza dough you need to dampen your hands and grab ½ a pound of dough about the size of a softball. Do your best to form it into a ball and then place it on parchment paper on a pizza pan or cookie sheet. Start in the middle and begin pushing out forming a circle as you go. This dough is very forgiving. If you get a thin spot just pull off a piece and cover the spot and form it back into the dough. Super simple. If you have an edge that is not rounded enough and you don’t have the dough to stretch that far, just pull off a piece and place it on the edge and smooth out the seam in between the two pieces. It’s that easy! Keep doing this until the pizza is the size and shape you want.
I like to build up the edges just a bit to hold in all the goodies.
Next, I spoon on a small amount of pizza sauce. To make the sauce, I take a can of tomato sauce and add Italian seasoning until I can see it suspended in the sauce after it has been stirred up. I take my spoon pour it on in the middle of the pizza and smooth it around to the edges. This is a very thin layer of sauce.
Next, I add whatever toppings I want. Here you see zucchini and onions.
Lastly, I sprinkle on a little more shredded cheese and top with more Parmesan cheese.
When you are done it will look something like this.
Now you would have preheated the oven to 425 degrees and made sure you have a rack on the lower/middle position.
Now it is time to cook your pizza. Move the parchment paper directly onto the rack; this will help make sure you have a nice hard crust. Cook for 10 to 15 minutes or until the cheese is bubbly and brown and the sides a slightly brown and crispy. To remove the pizza just place a cookie sheet next to the rack and pull the parchment paper on to the cookie sheet. Cut with a pizza cutter and serve.