In college I was good friends with a lady who made Amish Friendship all the time. It was one of the most delicious breads I had ever tasted! I must say it really got my attention when I found out the beginning of its existence was filled with days of sitting out on the counter. Sounded more like a biology experiment to me than making a bread as wonderful as Amish friendship bread.
I love Amish friendship bread, so of course I thought I might try to create a Gluten and Dairy Free equivalent. Oh, as a bonus, it is also yeast free! Thankfully I can report to you today that it was highly successful, delectable, soft, and every bit as good as its wheat counterpart. Of course, I am more than happy to share the recipe with you!
Amish Friendship Bread
Your starter has just been mixed with equal parts flour, sugar, and water. Use 1 cup of the starter for this recipe, save 2 cups to give to 2 friends along with this recipe, and keep the final cup for yourself. (This is day 1 for the final cup. On days 2-4 stir with a wooden spoon. On Day 5 add 1 cup each of Sugar, Flour, and Water. On days 6-9 stir with a wooden spoon. On day 10 add 1 cup each of Sugar, Flour, and Water and make bread again.) This recipe can also be used by wheat lovers too, just using wheat flour in place of the other flours and omit the guar gum & gelatin and reduce soda by 1/2 tsp. So don't hesitate in giving it to non-gluten free people.
Amish Friendship Bread
Your starter has just been mixed with equal parts flour, sugar, and water. Use 1 cup of the starter for this recipe, save 2 cups to give to 2 friends along with this recipe, and keep the final cup for yourself. (This is day 1 for the final cup. On days 2-4 stir with a wooden spoon. On Day 5 add 1 cup each of Sugar, Flour, and Water. On days 6-9 stir with a wooden spoon. On day 10 add 1 cup each of Sugar, Flour, and Water and make bread again.) This recipe can also be used by wheat lovers too, just using wheat flour in place of the other flours and omit the guar gum & gelatin and reduce soda by 1/2 tsp. So don't hesitate in giving it to non-gluten free people.
1 cup Starter
* * * *
1 cup Oil (I like using 2/3 cups pumpkin or Butternut squash
and 1/3 cup oil. Subbing all the oil with pumpkin
seems a little too moist and almost gummy)
1/2 cup Milk (I use rice milk)
3 Eggs
1 tsp Vanilla
* * * *
2/3 cup Sorghum
2/3 cup Tapioca Starch
1/3 cup Rice Flour
1/3 cup Amaranth Flour
1 cup Sugar
1 1/2 tsp Baking Powder
1 tsp Baking Soda
2 1/2 tsp Xanthan Gum
2 1/2 tsp Gelatin
2 tsp Cinnamon
1 (5.1 oz) box of Vanilla Pudding (I use the Jell-O brand Fat and Sugar Free, B/C it is gluten and dairy free)
1/2 tsp Salt
1/2 cup Chopped Pecans or Walnuts (you don't want halves or it will make it tough to slice)
1) Mix all wet ingredients (1st list) in medium Bowl
2) Mix all dry ingredients (2nd list) in a separate bowl
3) Add Starter to the wet ingredients mix, and then add dry ingredients and mix well.
4) Grease and sugar two 9 x 4 bread pans, pour equal amounts of dough in both pans, and bake 325 for 1 hour.
5) Let cool in pan on its side for 10 minutes and then remove from pan and let cool fully.
No comments:
Post a Comment