The “Bread Bitch” has been conquered!

I did it! I was successful in making some yummy white bread! So delicious!

I used Gluten Free – Jenny‘s adapted recipe found here: Gluten Free Soft White Bread

SUPER EASY, AND SUPER TASTY! Here are the ingredients and directions taken from Jenny’s post:

  • 1 1/4 cups warm (110 degrees) organic milk
  • 4 1/2 tsp dry active yeast
  • 3 tbsp Wholesome Sweeteners Organic Sugar, divided
  • 1 1/2 cups white rice flour
  • 1 cup tapioca starch
  • 1/2 cup sweet rice flour (plus a little more for the pan)
  • 1 tbsp psyllium husks
  • 3 organic eggs
  • 1 tsp sea salt
  • 1/4 cup melted Nutiva Organic Coconut Oil

Whisk together the milk, yeast, and 1 tablespoon of sugar. Let sit until the yeast has proofed (almost double in size with a head of foam about 1 inch thick), 5 – 10 minutes.

Grease a loaf pan with oil or butter. Sprinkle in some sweet rice flour, coat the pan, and tap out the excess.

Whisk the rice flour, tapioca starch, sweet rice flour, psyllium husks, salt, and remaining 2 tablespoons of sugar. Add the proofed yeast mixture, eggs, and oil, and whisk until smooth and lump free. Batter will be runny, almost cake like.  Pour into the prepared pan, cover with a clean tea towel and let rise in a warm, draft free environment for 20 or 25 minutes or until the batter comes almost to the top of the pan.  Do not let batter rise over the pan.

Preheat the oven to 375 while the bread is rising.

Bake the bread for 30 – 40 minutes or until golden brown. Let cool in the pan then remove to a wire rack to finish cooling.

Here are some pics:

Ingredients

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Proofing

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Rising (I did let it rise to the top, and over! Not on purpose but yea, because I’m a mindless baker lol)

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DONE 🙂

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Me giving the thumbs up! And Romeo waiting for his bite lol

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He approves!

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Breakfast with TOAST…YAY

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Please be sure to link back to Jenny’s post and let her know what you think if you decide to try this recipe!

Xo,

TJ

YES! SUCCESS! Chocolate chip banana bread conquered!

This weekend I bought all the items needed to conquer banana bread.

I used this awesome recipe by Gluten Free-Jenny: Gluten Free Best Ever Banana Bread

Now…I never eat banana bread without chocolate chips. It’s just not the same kinda dessert like, satisfying experience, for me if it doesn’t have chocolate in it.  Well guess what I forgot?

This is me sulking in the kitchen Sunday morning (Don’t you love the pub height chair I use as a stool in my kitchen? They made these cabinets for amazons I tell ya! I’m only 5 feet tall!!).  My wife laughed at me, took the picture, and then went all the way to the supermarket (that’s just across the street! lol) to get me chocolate chips. She says I should tell everyone that I’m spoiled and not try to hide it hahaha

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I quickly set out to beat this bread bitch!

Now this picture requires a correction. In my haste, I left the white rice flour in the pic BUT it’s not for this recipe…not included at all.  I was overly eager as you can tell. Notice the empty ramekin? That was for chocolate chips.

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And WAH-LA…they appeared 🙂

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Here is Jenny’s recipe:

  • 1/2 cup organic butter, softened
  • 4 medium ripe organic bananas
  • 2 organic eggs
  • 1 cup Wholesome Sweeteners Organic Sugar
  • 2 tsp Simply Organic Vanilla Extract
  • 1 1/2 cups sweet rice flour
  • 1/2 cup sorghum flour
  • 1 tbsp ground flax
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 cup chopped pecans or walnuts (optional, I didn’t use) – I also didn’t use nuts, but added chocolate chips

Directions:

Preheat oven to 350 degrees.  Grease 5 x 9 inch loaf pan.
Mash bananas in a small bowl and set aside.

In a large bowl, cream your butter with sugar.  Add in eggs, vanilla and mashed bananas.

In a separate bowl, combine flours, ground flax, salt and baking powder.
Add dry ingredients (about a 1/4 cup at a time) to the wet and beat until combined.

If you add nuts, gently fold them in at the end.
Pour batter into greased loaf pan and bake for 1 hour or until toothpick comes out clean.

SO NOW AFTER POSTING THIS HERE I REALIZE THAT I BAKED THE BREAD ON 375, NOT 350 😦 I’m telling ya, I’m terrible at this baking shit! But it didn’t affect it, or at least I don’t think it did.

Here are my pics:

Mix the wet ingredients

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Then mix the dry ingredients
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This one needs an explanation…I pour half of the batter into the pan and then I take the chocolate chips and chuck them at it one by one…like “BAM”, “POW”, “TAKE THAT”! It’s kinda like a superhero thing…I know, I have issues.

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Then I add the rest of the batter and once again, beat it down with chocolate chips!

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And then, magically, from the depths of my despair…THIS BEAUTY CAME OUT OF THE OVEN! I cooked it about 1 hour and 15 min total.

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Success!

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I did it, I did it, I did it hooray! (OK, my kid is 12, but we loved some shit outta Dora!)

The one thing I would do differently next time is to NOT add the layer of chocolate chips in the middle. It wasn’t necessary and I think it baked a little weird from that level down to the bottom of the pan…seemed more chewy, maybe too much moisture? Not sure! But it tastes amazing!

Thank you Jenny! I’m so happy you found me and suggested your recipes. Next one I’m trying is your Gluten Free Soft White Bread!

Xo,
TJ