Tuesday’s Taste Tempters 11.29.11
Posted: Tuesday, November 29, 2011 8:02 pm
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by email at email@example.com.
Today’s recipe comes from the cookbook “125 Best Gluten-free Bread Machine Recipes” (softcover/$24.95; ISBN: 978-0-7788-0238-9) by Donna Washburn and Heather Butt.
Crusty French Baguette
Makes Two 12-inch loaves, 12 slices each
Baguette pan or baking sheet, lightly greased, then lined with parchment paper and sprinkled with cornmeal
2 cups brown rice flour
2/3 cup potato starch
2 teaspoons granulated sugar
2 teaspoons xanthan gum
2 teaspoons bread machine or instant yeast
1 1/2 teaspoons salt
1 1/2 cups water
2 teaspoons cider vinegar
2 egg whites, lightly beaten
In a large bowl or plastic bag, combine brown rice flour, potato starch, sugar, xanthan gum, yeast and salt; mix well and set aside.
Pour water and vinegar into the bread machine baking pan. Add egg whites.
Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. Stop bread machine as soon as the kneading portion of the cycle is complete. Do not let bread machine finish the cycle.
Divide dough in half and form each half into the shape of a French loaf. Place parallel to each other in prepared pan, at least six inches apart. Using the edge of a moistened rubber spatula or a sharp knife, draw three or four diagonal lines, 1/4 inch deep, across the top of each loaf. Let rise, uncovered, in a warm, draft-free place for 60 minutes. Meanwhile, preheat oven to 425 degrees.
Bake for 20 to 23 minutes or until internal temperature of loaf registers 200 degrees on an instant-read thermometer. Remove from the pan immediately and let cool completely on a rack.
Store this bread loosely covered in a paper bag to maintain the crisp crust. Use an electric or serrated knife to thickly slice these loaves on the diagonal.
Published in The Messenger 11.29.11