Sastojci: 2 ½ šolje višenamenskog brašna bez glutena, 1 kašičica ksantan gume (izostavite ako vaše brašno već sadrži), 1 kašičica praška za pecivo bez glutena, 10 g brzog kvasca* (instant kvasac), 55 ml ekstra devičanskog maslinovog ulja, 85 g meda (85 g agavinog sirupa ili 85 g javorovog sirupa), 1 kašičica jabukovog sirćeta, 365 ml tople vode (37,7 do 43,3 °C (100-110 °F), 3 velika belanceta (sobne temperature), ½ kašičice soli.
Napomena za sastojke: svi sastojci treba da budu na sobnoj temperaturi.
Priprema:
1. Pomešajte brašno bez glutena, ksantan gumu, prašak za pecivo i instant kvasac u posudi i promešajte da se sastojci sjedine.
2. Dodajte maslinovo ulje, med, jabukovo sirće i toplu vodu u smesu brašna i mešajte na laganoj brzini 1 minut.
3. Dodajte belanca i dodajte so u testo i mešajte na srednjoj brzini 1 minut.
Testo će izgledati kao gusto testo za kolače.
4. Stavite papir za pečenje u kalup za hleb dimenzija 23 x 10 cm (9 x 4 inča). Pomerite rešetku u sredinu. Zagrejte rernu na 175 do 180°C (350°F).
5. Sipajte testo u kalup.
6. Pokrijte gornji deo drugim papirom za pečenje. Pokrijte gornji papir kuhinjskom krpom i ostavite hleb da naraste na toplom mestu 45 do 60 minuta ili dok se ne udvostruči.
7. Stavite u rernu da se peče 30 minuta ili dok ne porumeni.
8. Ostavite hleb da se hladi 10 minuta u kalupu.
9. Izvadite hleb bez glutena iz kalupa i stavite ga na rešetku da se ohladi.
10. Ostavite hleb da se potpuno ohladi pre sečenja. 11. Ostatak hleba čuvajte u hermetički zatvorenoj posudi.
Napomene:
* Ako koristite aktivni suvi kvasac, morate rastvoriti 1 kašiku meda u toploj vodi. Zatim dodajte kvasac i ostavite da naraste 10 do 15 minuta. Brzi kvasac možete odmah dodati suvim sastojcima. Ali, sa aktivnim suvim kvascem moraćete da ostavite testo da naraste duže, najmanje 90 minuta, na toplom mestu.
Najbolji način za merenje brašna bez glutena je metod „kašikom i da poravnate“. Kašikom dodajte brašno u mernu šolju. Koristite poleđinu noža da poravnate po vrhu merne šolje.
Ingredients: 2 ½ cups all-purpose gluten-free flour, 1 teaspoons xanthan gum (leave out if your flour already has it in it), 1 teaspoon gluten-free baking powder, 10 g rapid rise* (instant yeast), 55 ml extra virgin olive oil, 85 g honey (85 g agave syrup or 85 g maple syrup), 1 teaspoon apple cider vinegar, 365 ml warm water (37.7 to 43.3 C (100-110 F), 3 large egg whites (room temperature), ½ teaspoon salt.
Note for ingredients: all ingredients should be at room temperature.
Preparation:
1. Mix gluten-free flour, xanthan gum, baking powder, and instant yeast to a bowl and stir to combine the ingredients.
2. Add the olive oil, honey, apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute.
3. Add the egg whites and salt to the dough and mix on medium for 1 minute.
The dough will look like a thick cake batter.
4. Place baking paper in a 23 x 10 cm (9 x 4 inches) bread pan. Move the rack to the middle. Preheat the oven to 175 to 180 C (350 F).
5. Pour the dough into a pan.
6. Cover the top with another baking paper. Cover the top paper with a kitchen towel and allow the bread to rise in a warm place for 45 to 60 minutes or until doubled in size.
7. Place in the oven to bake for 30 minutes or until golden brown.
8. Allow the bread to cool for 10 minutes in the pan.
9. Remove the gluten free bread from the baking pan and place it on a cooling rack.
10. Allow the bread to cool completely before slicing.
11. Store the leftover bread in an airtight container.
Notes:
* If you are using active dry yeast, you have to dissolve 1 tbsp of honey in warm water. Then add yeast and let it rise for 10 to 15 minutes.
Rapid yeast you can add to dry ingredients immediately.
But, with active dry yeast you will have to leave the dough to rise longer, at least 90 minutes, in a warm place.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, add the flour into the measuring cup. Use the back of a knife to level off the top of the measuring cup.
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