GF Cranberry Pecan Bread

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Ok, this recipe is not in any way paleo.  Not even close.  That said, despite the fact that I have been mostly paleo/primal for the last 2 years this blog gets more traffic from my bread recipes (see here, and here) than anything else.  So, for those that want great gluten free bread that is better than anything you can find in a store, that is moist and tender and doesn’t have a grainy texture or fall apart if you look at it funny, here it is.  This is a slightly sweet bread and is really nice for a change.  I hope you enjoy as much as I did.

Wet Ingredients

3 eggs

1/3 cup expeller pressed melted coconut oil

1/3 cup honey

1 1/3 cup very warm water

1/3 cup dried cranberries

1 T yeast

Dry Ingredients

1 cup sorghum flour

1 cup tapioca flour

1/2 cup ivory teff

1/2 cup dark teff 

1 1/2 tsp salt

1 T plus 1/2 top xanthan gum

1/2 cup chopped raw pecans

Preheat oven to 200 degrees and then turn it off keeping the oven light on.  Heat water (it needs to be pretty hot because when you add it to the eggs etc it will cool down considerably.  After adding the water to your other wet ingredients you want the temperature to end up being about body temperature.)  Add cranberries to soak for a couple of minutes while you get the other wet ingredients assembled.   In the bowl of your stand mixer add the eggs, melted coconut oil and honey and mix well.  Add water and cranberries and yeast and stir until combined. Let it sit so the yeast will proof while you assemble your dry ingredients and prepare your pans.  Using mini loaf pans lightly grease with coconut oil and then line with wax paper.  This doesn’t have to be pretty or exact.  It won’t matter in the end.  Roughly trim the edges of the paper so it doesn’t hang over the sides too far.  In a large bowl sift all of your flours with the xanthan gum and salt.  When your liquid ingredients look all foamy add the dry ingredients with the mixer on medium low.  Mix well.  Scrape down the sides.  Mix on medium speed for 2-3 minutes until well combined.  Add pecans and mix through.  Divide the dough between the two pans.  Coat your hands in melted coconut oil and smooth the tops of the loaves.  Make sure your oven is turned off with the light on and place the pans on the middle rack to rise for 25 minutes.  When the time is up turn on the oven to 350 degrees and set the timer for 38 minutes.  No need to pull the bread out to pre-heat the oven.  When they are done remove from oven and let cool on the counter top, in the pans.  When they are cool enough to touch you can remove from the pans and slice and serve.

I’m Famous For My Bread, AGAIN!

Okay, that may be overstating the case a tad.  I wrote a while ago about how a friend of mine, Stephanie, entered my bread recipe in a gluten free baking contest.  She has CD as does 2 of her 3 kids.  Her only sibling and her father also have it.  Stephanie’s  sister, Kristen, is a dietician.  She was on TV this morning on a local morning news program in Nebraska.  She spoke about CD, symptoms, diagnosis, testing and it’s impact if it goes undiagnosed.  I thought she did an amazing job.  It’s hard to do those kind of interviews and say everything you would like to get said.  I think she did a great job at explaining it and why it is important to get tested.  Here are the links to the clips.  Right at the very beginning she talks about my bread recipe and how it came to be.  In the second clip she shares the bread she made and brought with her to the set.  It of course got great reviews from the hosts.  (The program also left a link to the recipe.  Unfortunately, they called it gluten free whole wheat bread instead of whole grain bread.  I am sure they will fix that since there is no such thing as gluten free wheat.)  There was also a link to my blog at the end.  Pretty cool, hey?!  As I have said before. I am not trying to make money from my blog or my recipe.  I just think it is a great thing to be able to share something with people who need it.  Mostly though, I am incredibly happy to see that Celiac Disease is getting more and more press.  One in 100-133 people have CD.  97% of those people don’t know they have it.  Only 1 in 6 people with CD have symptoms even though their small intestine is being destroyed.  If you have a blood relative with CD there is a 1 in 22 chance you have it.  (I think that statistic is WAY off.  I would bet the number is closer to 1 in 2)  If you have any auto immune disease, such as CD, you are more likely to have another, especially if you continue to eat gluten.  Many doctors still think that it is a rare childhood disorder.  Getting screened is as easy as one little poke!  CD often goes hand in hand with ASD (autism spectrum disorders), Type I Diabetes, IBS, depression to name a few. 

Thanks again to Stephanie and Kristen (and their mom for starting this whole TV thing) for doing such a great job of bringing awareness to CD and to my bread recipe.   You guys are awesome!

 Once again here is the original recipe.   And here is the simplified version.

My Gluten Free Bread Recipe Won First Prize

Last week my friend Stephanie used my bread recipe and entered it in a gluten free baking contest here in Arizona.   It was judged by 3 professional chefs.  There was a fifty point scoring system they used to grade the entries.  My bread received 49 out of 50 points.  Since I wasn’t there (and now I am wishing I had been) I asked Stephanie to do a guest post today on her experience at the competition.  Here is what she had to say.

This recipe is the million dollar recipe of all gf bread recipes! It is the best bread recipe out there, period! It looks like, smells like, and tastes like real bread. (It even beats Udi’s bread). I don’t know how many times I tell people this and they don’t believe me until they taste it for themselves and then the comments start coming flowing. Things like “Wow” and “Oh my God” and “Finally” are heard by Kim and I repeatedly when we have people try this bread. Sometimes tears are seen. I know I cried when I tasted this bread the first time. Anyone who has Celiac Disease knows the taste of gf bread that you buy in the store. It’s hideous. It tastes like styrofoam. I thought the rest of my life was doomed to a fate of corn tortillas wrapped around hot dogs and no bread when I was diagnosed with CD. That was until I had my first taste of Kim’s bread. Then I knew I would be “normal” once again. To validate and tell the world that this bread is truly the BEST gf bread out there, I did something behind Kim’s back. I entered it in a gf baking competition. It was judged by three professional chefs and guess what? IT WON 1ST PLACE!!!!!!!!!!!!!!! Kim is far too modest about her bread recipe to do this so I did instead! I’m so glad I did! I just wish I had videotaped what the judges had said, because it would’ve brought tears to her eyes to hear what they had said. The judging of the entire competition was meant to be a positive experience for all of us who entered. The judges were instructed not to be negative, only positive with their comments. Yet every dish they tasted they had something to add or to suggest. But not on Kim’s bread. They had nothing to suggest or add. Not one thing! I was astounded! One of the chefs mentioned that he had tried a lot of gf bread in his time and it’s always a disappointment, but not this time. He mentioned that the crust was baked right and didn’t need to be cut off (like some people like to do with bread). All three chefs liked the moistness of the bread and the texture of it. The lady chef was impressed with how versatile the bread could be. Meaning that you could make sandwiches out of it, French toast, regular toast, roll hot dogs up in it, and etc. (because it would hold its shape—which most gf bread will not do). In the end all three chefs basically said they were “so impressed” with the bread. If you haven’t tried this bread yet, you MUST! I’ve been making it for about a year now. It is the best thing ever and I count Kim a bread genius for inventing this recipe. If my comments don’t convince you of this, then let the comments of three professional chefs do it!!!!!

 

Thanks Stephanie.  You’re right, I never would have entered that competition.  I am glad you did.  I am not trying to make money with my blog.  What I do want to do is spread the word that gluten free does not have to be tasteless.  Making this bread is easy and the combinations of flours can fit just about any taste.  I make mine completely rice free which is something you won’t find in a gf loaf you buy at the store.  It is made with 2/3 whole grain flours and that is something else you won’t find in a pre-made loaf.  Look at the ingredients in all those loaves at the grocery store.  You are paying big bucks for little else than rice flour and starch. 

Here is the original recipe and here is the simplified version.  Happy baking!

Kim’s Whole Grain GF, DF Bread ~ Simplified Version

Try not to eat the whole thing!

I have been making my whole grain, gluten and dairy free bread for a couple of years now. Last June I finally posted my recipe with detailed instructions. That recipe is far and away my most visited post. That makes me happy! The hardest part of being gluten free is trying to stomach gluten free rice based “bread”. I still make this once or twice a week. But as time has gone by I have started making some changes. The recipe is still basically the same but I have started making it a bit simpler with fewer ingredients. The result is the same. I still end up with the best tasting bread I have ever had. I just made some this morning and for lunch had a slice of it, still warm, dipped in olive oil with minced fresh rosemary, kosher salt and fresh ground pepper. Bliss! Anyway, here is what I am doing now.

Want to try something a little different?  How about GF Cranberry Pecan Bread?  

 
Kim’s GF DF Whole Grain Bread ~ Simplified Version

1 1/3 cup water (heated*** – see note)
1/4 cup coconut oil
1/4 cup honey
3 lightly beaten eggs
1 1/2 tsp salt

1 cup teff flour – ivory or dark (May also use brown rice flour, quinoa, buckwheat, amaranth, millet)
1 cup sorghum flour (May also use 1 cup of millet, buckwheat, quinoa, amaranth)
1 cup potato starch
1 slightly heaping T xanthan gum
2 1/4 tsp – 1 T dry active yeast (Start with smallest amount and if you didn’t get the rise you wanted try more next time)
2 T ground flax seeds

seseame seeds and flax seeds for top

The directions are the same as in my original recipe. I don’t always take the time to sift but you get a better blended loaf if you do. I also add a few more flax seeds and sesame seeds to the top of the batter after I pull the paddle out of the bread maker just to make it prettier although I didn’t do that in the loaf shown.  I am also told that this bread can be done with egg replacer if you are allergic to eggs.  It can also be done completely rice free or not depending on what you want.  The recipe is really flexible.   Try this. Eat and be happy!

*** Most bread recipes tell you to heat your liquid to body temperature for the benefit of the yeast.  If you do that you also have to make sure the rest of your ingredients are room temperature.  I hear of other gf cooks waiting around for their eggs etc to come to room temp before baking.  When I make this bread I do it in approximately 5 minutes, start to finish.  So I heat my water until it’s really hot but not boiling (1.5 minutes in the microwave).  I use eggs right out of the fridge combined with the rest of the wet ingredients and add the water.  I have never had a problem with this method.  By the time the yeast actually comes in contact with the liquids everything is the right temperature.  The possibility of scrambling your eggs does exist though if your water is too hot.

Kim’s Gluten Free, Dairy Free, Whole Grain Bread

I think the most common complaint about being on a GF diet is the loss of wheat bread. If you have ever bought a loaf of gf bread you know what I am talking about. It is hideous. It has a funky texture, you can not eat it if it isn’t toasted, it falls apart, it has to be kept in the freezer and for all that you pay a fortune. On top of all that, it is nutritionally void. it is usually made of white rice flour and tapioca flour. Metabolically speaking, those are nothing but sugar. And fiber…ugh, none. Wouldn’t it be nice to have yummy bread again? Well, here it is. I have been asked several times to post this recipe. It has taken this long because I was going to save it and then figure out a way to market it and then make my millions. 😉 Yes, it’s that good, in our opinion. But since I will probably never get to that here it is. The directions look like this is really involved. It isn’t. I have just added all the little options and possibilities.  

I have posted a revised simplified version of this same recipe. There are fewer ingredients and the result is the same. If you want to combine several flours for a varied nutritional profile then use this recipe. If you want speed use the simplified one.  

Kim’s GF, DF Whole Grain Bread
3 large eggs lightly beaten
1 tsp apple cider vinegar
1/4 cup oil of choice (canola, olive, corn, coconut, grapeseed etc)
1 1/3 cup milk of choice – unsweetened (rice, hemp, almond, cows) warmed to about body temperature
1T +1 t honey
3 T brown sugar
1/2 cup millet,sorghum, quinoa, amaranth or buckwheat flour  (choose one)
1/2 cup second choice of flour – millet, sorghum, quinoa, amaranth or buckwheat flour (choose one)
1 cup multi grain rice flour, brown rice flour or my favorite teff flour
1/2 cup tapioca flour
1/2 cup corn starch (potato starch works too)
3 t xanthan gum
1 1/2 t salt
2 1/4 t dry active yeast
optional add ins:
flax seeds
sesame seeds
sunflower seeds
add in a total of about a 1/4 cup
Directions:
Combine first 6 ingredients in bread maker pan. Sift next 7 ingredients and then add it on top of liquid ingredients. Toss in your add ins. Make a little well in the dry ingredients and add the yeast in to the hole. Start the bread maker. I do not have a bread maker that has a setting for gluten free bread. So during the initial mixing part I help it out a little. I use a soft spatula and scrape down the sides and help everything get all mixed in. GF bread needs less time as there is no need for additional punch downs like with wheat bread. My machine allows me to program in personal recipes so I use the following settings:
No preheat
Knead 1 = 5 minutes
Knead 2 = 15 minutes
Rise = 60 minutes
Bake 50 minutes
Temp 340 degrees

  



  

  

  


This makes about a 1.5 lb loaf and I always used to make this bread on the regular bread setting and it turned out fine. I now use my own program just so that I can speed up the process. It takes about 1 hour less my way. One other thing I do is remove the paddle after the mixing is done. I just don’t like having the hole left in the middle from it. I just wet my hand, reach in and grab it, then smooth the top down, filling in the hole. Just make sure you grab it before any rising has started.
This recipe is really forgiving. I routinely mix and match the flours. I usually make this without any rice flour as I am not convinced that rice is terribly healthy. Besides, if you use much rice flour then you get the typical texture of gf rice bread which I don’t like. Depending on which flours I use it will alter the look and texture as well as taste. We like them all. Often the bread rises really well but by the time it is finished baking and cooling it will fall a bit in the middle which will create an uneven top. We couldn’t care less how it looks because it tastes GREAT. My mom eats gluten and she loves this bread. So much so that the last time she came to visit I baked her a loaf to take home. I have been making this for nearly 2 years and although it looks pretty involved it goes pretty quickly. Recently I bought a loaf of gf bread because I wanted to make turkey stuffing and that was just more convenient. It was approximately $6 per loaf! And it tasted like styrofoam to me. I could not eat it. Not even toasted. And this was the only bread that I used to be able to choke down, best of the best so to speak. My bread can actually be eaten as bread instead of toast. (I could never eat the store bought stuff unless it was toasted.) As with all gf baking, it is best on the first day but it is still good after several days. You could slice and freeze to use as needed but we usually eat it all in 2-3 days.
*xanthan gum: if this is your first time baking gluten free bread, you might not be familiar with this ingredient. This is needed for most gf baking. It is what replaces the gluten in wheat bread. It’s what holds everything together. When you buy this be warned it is kind of pricey but it is essential and it will last a long long time.
**gf flours are expensive. We have found a way around this to some extent. We will buy 25 pound bags of several whole grains and then grind our own flour. We decided to go this route since CD is a lifelong diet change, the grinder etc will pay for itself over the years. We either get the grains directly from the mills online or we get it from our usual health food store. Given a little notice the local store can order it for us and then we get a discounted price from them. It is also safer to do it this way as there is no possibility of cross contamination from those bins and scoops. We use this online company. On their site they also have some great information on nutritional values of the grains they sell. We also bought our grain mill here. They have several different ones available. Another option for buying gf grains is to go to an asian supermarket. The one we have here is incredible. They have every possible flour. They are also much much cheaper than getting those 1 1/4 lb bags of flour from your grocery store. The only problem is that they are not labelled gf. So if that is important to you then you could try online retailers as well as a health food store or grocery store but you will pay a little (or a lot) more for that certification.
Edited July 20/09: I have had several people contact me asking how to make this bread without a bread maker. Honestly I hadn’t tried, until today. I was really winging it with the mixing times, rise times, baking temp and baking time but it turned out perfectly. Like picture perfect. So here is what I did today.

  

I put the first 6 ingredients in the bowl of my kitchen aid. I mixed on low speed for a few seconds just until it was all mixed. Then I added everything else with the exception of the flax seeds, sesame seeds, sunflower seeds and yeast. I mixed that for 2 minutes on medium speed. I added the remaining ingredients and mixed for another 2 minutes while occasionally scraped down the sides. I sprayed a glass bread pan and let it rise in my oven with the oven off but the oven light on. (Although here in Arizona simply leaving it on the counter is sufficient.)I let it rise for 40 minutes. I took it out of the oven and preheated the oven while it continued to rise.

I baked it for 35 minutes at 350 degrees. Here is what it looked like. I wish you could taste this!!!
So, yes it can be done and yes it turns out perfectly. A couple other things I did with this loaf (yes, I am forever playing with this recipe) I omitted the apple cider vinegar, I used whole goats milk, subbed potato starch for the corn starch and used just teff and sorghum flours as the base.