Gluten-Free and Vegan Bread by Jennifer Katzinger

Author:Jennifer Katzinger [Katzinger, Jennifer]
Language: eng
Format: epub
ISBN: 978-1-57061-834-5
Publisher: Sasquatch Books
Published: 2012-11-05T16:00:00+00:00

1. Soak the chia seeds in the ½ cup water for at least 15 minutes. Preheat the oven to 350 degrees F. Lightly grease a 9-inch cake or pie pan.

2. In a large mixing bowl, combine the brown rice flour, tapioca flour, garbanzo bean flour, millet flour, almond meal, salt, xanthan gum, and ½ teaspoon of the cinnamon.

3. In another large mixing bowl (or the bowl of a stand mixer), dissolve the yeast in the room temperature water. Add the olive oil and maple syrup. Just as the yeast begins to foam and feed on the maple syrup, about 3 minutes, add the combined dry ingredients and the chia seeds with their soaking liquid. Mix thoroughly but just until the dough holds together. This will take just a few moments. You can do this by hand with a strong arm and a sturdy spoon, or in your stand mixer with the paddle attachment pulsed on low speed.

4. Generously dust a sheet of parchment paper that is at least 16 inches long with brown rice flour. Turn the dough out onto the parchment paper and with floured clean hands, gently spread into a rectangle that is 16 inches long and 10 inches wide. Spread the maple butter evenly over the dough, and follow with the plumped raisins distributed equally. Lastly, sprinkle the remaining 1 teaspoon cinnamon evenly over the maple butter-and-raisin filling.

5. Now for rolling up the dough! Turn the paper so that the long side of the rectangle is nearest you. Begin rolling, using the parchment to lift the dough and roll it over onto itself. The parchment is a great aid in allowing you to roll up the dough with ease, gracefully turning the rectangle into a snug cylinder. Measure out 1½-inch sections and slice into 10 pieces. Place the slices close together in the prepared cake or pie pan. Bake for 1 hour and 10 minutes, until golden and slightly firm to the touch.

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