Airy FRENCH Sandwich Bread (Gluten Free, Psyllium Free, Dairy Free, Lectin Free Flour Blend) скачать в хорошем качестве

Airy FRENCH Sandwich Bread (Gluten Free, Psyllium Free, Dairy Free, Lectin Free Flour Blend)

No doubt, this is the crustiest and the airiest gluten free sandwich bread of all! Please note, that cooling is the most important step in this recipe. Be patient, follow instructions, and resist the temptation to cut it earlier so that your loaf doesn’t collapse! CHAPTERS 00:00 Introduction 01:14 Dough Mixing & Proofing 04:24 Baking & Cooling Stay tuned for more gluten free sourdough recipes and subscribe to Gluten Free Gastronomist! YouTube    / @glutenfreegastronomist   Facebook https://www.facebook.com/profile.php?... Instagram   / glutenfreegastronomist   Feel free to share recipes and give credit to Gluten Free Gastronomist. Thank you! Gluten Free French Sandwich Bread Recipe (Free of Psyllium & Dairy) Ingredients: 425g of Gluten Free White Flour Blend* 8g instant yeast OR 10g active dry yeast 8g xanthan gum 20g sugar 7g salt 95g egg whites 290g warm water (100F/38C) Method: To activate dry yeast - Mix warm water, sugar and yeast and let it rest for about 10-15 minutes to get bubbly. Skip this step if you are using instant yeast and follow video instructions. Sift and mix gluten free flour blend, add all dry ingredients. Add egg whites and warm water, use electric mixer to make smooth batter. Oil bread loaf pan well and transfer the batter. Flatten top with spoon dipped in water and cover with oiled plastic wrap. Keep in warm place to proof for about an hour or until it doubles in size. Proof time depends on temperature in your kitchen. Preheat oven to 400F (205C). Take plastic cover off and brush loaf gently with some oil. Bake for 55-60 minutes and turn off the oven. Take loaf out of pan and put it back inside the oven. After 1 hour, take it out and cool down on wire rack for 5 hours minimum. Brush top with some oil or melted butter if you like softer crust. For best results, transfer loaf into airtight bag after cooling and cut next day. Be patient and resist the temptation to cut it earlier so that your loaf doesn’t collapse! Loaf pan size 10x5x3 inches (13x26x7cm). Gluten Free White Flour Blend* (Gum Free, Lectin Free) – 425g Ingredients 280g Tapioca Starch 95g Sorghum Flour 50g Millet Flour Follow this link to Gluten Free White Flour Blend video with description of recommended substitutions    • Gluten-Free WHITE Flour Blend (Gum Free, L...   #glutenfreegastronomist #glutenfree #glutenfreebaking #glutenfreerecipies #glutenfreeliving #glutenfreediet #glutenfreebread #glutenfreebreadrecipe #gluten-free #healthyglutenfree #healthyglutenfreerecipes #glutenfreecrustybread #glutenfreefrenchbread #glutenfreefrenchsandwichbread #bestglutenfreebread #bestglutenfreebreadrecipe #glutenfreewhitesandwichbread #glutenfreesandwichbread #glutenfreesandwichbreadrecipe #glutenfreeflour #glutenfreeflourblend #glutenfreewhiteflourblend #frenchsandwichbread #crunchyglutenfreebread #crustyglutenfreebread #airyglutenfreebread #puffyglutenfreebread #whiteglutenfreebread #frenchbread #bezglutena #glutenfree #glutenfrei #senzaglutine #sansgluten #singluten #lectinfree #lectinfreebread #lectinfreeflours #lectinfreeflourblend #lectinfreeglutenfree #lectinfree #lectinfreebread #lectinfreeflourblend #lectinsfreeflours