Gluten Free Stuffing and Bread Crumbs
I make 2 loaves of this bread every couple of months. It is cheaper then the store bought and fairly simple. We used to use it for sandwiches but we hardly do any more. Udi's and Pão de Queijo have pretty much replaced it there. I use it now for stuffing and bread crumbs.
2 1/4 cups AP Flour (I use Bob's Red Mill)
1 cup cornstarch
3 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
3 tablespoons brown sugar
1/4 teaspoon cream of tartar
2 1/4 teaspoons active dry yeast ( I double it here in Florida)
3 eggs, beaten
1 1/8 cup hot (not boiling) water
3 tablespoons vegetable oil
I throw this in my bread maker on the quick rise setting.
If you want to make it in the oven here it is:
1. Combine all dry ingredients in a medium size bowl (or stand mixer bowl), including the yeast. Mix thoroughly on medium setting.
2. In a separate bowl, whisk together the eggs, warm water and oil until well combined. Pour these wet ingredients into the bowl with the dry ingredients, and mix on medium speed (with paddle or dough hook, if using stand mixer). When a (sticky) ball begins to form, scrape the sides of the bowl and mix for 1 additional minute. The dough will still be sticky. It’s fine.
3. Scrape the dough into a greased 9″x5″ loaf pan. Cover with plastic wrap, set in a draft-free warm spot and let rise about 60 minutes, until doubled in size. Near the end of the rise, preheat the oven to 375 degrees.
4. Remove the plastic wrap and place the pan in the preheated oven. Bake for 35-40 minutes, or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out onto a wire rack and cool completely.
I tend to use this for bread crumbs and stuffing. We find it a little heavy; but everyone has different palettes.
After the bread is baked I cut it into small cubes and place them on a cookie sheet. I then put them in the oven for 2 hours or until dried at 200 degrees.
There you have stuffing, well the dried bread for it. I will write up a few recipes I use and post them in a bit.
To make bread crumbs simply throw them in the food processor or in a bag and smash them with a rolling pin.
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