Monday, March 7, 2016

Gluten Free Seed Bread from Mary McCartney

I don't often post recipes from other people unless I have tinkered with them to make them suit my palate. But this bread recipe didn't need any tinkering (except that I added a little sugar to proof the yeast and mixed the yeast and water separately from the flours before adding). For those of you who want to make a good Gluten Free Bread - this one is really delicious! This recipe is from Mary McCartney, yes, Paul's daughter, and it uses Potato Starch, Buckwheat Flour and Corn Flour (not Cornstarch or Cornmeal). And it is a yeast bread. I thought that it made wonderful toast and those in this household who are not gluten free loved it too. Thank you Mary McCartney for this delicious bread recipe!

Gluten Free Seed Bread from Mary McCartney

2/3 cup Potato Starch (Potato Flour)
3/4 cup Buckwheat Flour
1 cup Corn Flour + more for dusting the pan - about 3 Tablespoons (I used Bob's Red Mill)
1/2 cup Seeds - Sunflower, Pumpkin and Pine Nuts are good
1 package Active Dry Yeast
1 teaspoon Sugar
1 2/3 cup Warm Water
1 teaspoon Salt
Butter for greasing the pan

Mix the Flours and Seeds in a large bowl. In a smaller bowl, mix together the yeast, water and sugar. When bubbling, mix thoroughly into the flour mixture. Cover with a clean dishcloth and put aside in a warm place to rise for 1 hour.  

Grease a 8 x 4 inch loaf pan and dust with extra Corn Flour.  When dough is ready, pour the mixture into the loaf pan and smooth the top. Cover again with the dish cloth and let rest for another 30 minutes. 

Preheat oven to 425 degrees.  Pour 2 cups of boiling water into a roasting pan and place the loaf pan in it. Put the roasting pan in the oven and turn the heat down to 425 degrees.  Bake for 30 - 35 minutes or until a skewer comes out clean.

Turn the loaf out of the pan onto a wooden board and allow to cool. Cut into slices with a sharp bread knife and freeze after one day and toast the bread as desired directly from the freezer.

Five Element Analysis

This is actually an Earthy bread because both the Potato Starch and Corn Flour belong to the Earth Element. The Buckwheat belongs to the Water Element as it starts as a seed and is dark colored - it is also really good for the intestinal part of digestion and is thought to be good for treating high blood pressure. The Seeds add even more of the Water Element. Yeast is considered Fiery in nature because it bubbles and rises. I served it with Chicken Salad made with Celery  and a big pot of tea to bring in the Wood and Fire Elements.  

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