The New Year always brings a fresh new perspective. I love that.
I love clearing out the "old" and ringing in the new. I enjoy seeing where that mindset takes me. Here at GlutenFreeGigi.com, we are well into our reNEWal for the New Year... if you haven't yet, please join us!
I also like to see what everyone else is up to. That's why I'm having such fun reading about fresh new ideas over at The Balanced Platter, an all-new site authored by Amy & Maggie.
I love clearing out the "old" and ringing in the new. I enjoy seeing where that mindset takes me. Here at GlutenFreeGigi.com, we are well into our reNEWal for the New Year... if you haven't yet, please join us!
I also like to see what everyone else is up to. That's why I'm having such fun reading about fresh new ideas over at The Balanced Platter, an all-new site authored by Amy & Maggie.
Fun, Fresh, Full of Great Ideas!
Balance is a primary focus here at GlutenFreeGigi.com, so I feel right at home sharing this recipe with them.
Balance was the idea behind this Green Pea Flour Bread. I was looking to improve the balance of protein and carbohydrates in a soft, slice-able, "real" sandwich-worthy loaf of gluten free bread. A loaf of bread that needs no preamble, no apologies. This is it.
One 9x5 loaf yields 18 half-inch slices like these.
Like I usually do, I "made" the recipe in my brain a few times. When the idea was ready to come alive in the kitchen, I made it "for real". It was exactly how I imagined it. It sliced perfectly, even when it was still very warm (I have trouble waiting for fresh baked bread to cool; don't you??).
I invited a friend with a discerning palate who doesn't mind telling the truth about the food I make to come over for a sample.
He said, "This is damn good. This is real bread, Gigi."
I made it twice more, just to be sure everything was correct so I could share it with you.
It slices warm, and stays fresh up to 5 days without refrigeration.
Both times, it was damn good.
I should mention, it's pretty healthy, too. And very filling due to the protein and fiber in the green pea flour. The bread slices thin with no problem, and I recommend that's how you serve it... in thin slices.
There isn't a bean-y flavor, either. Green pea flour is the only bean flour I use because it is so mild in baked goods and doesn't need to be masked like chickpea or other bean flours do.
Enjoy my Green Pea Flour Bread, and enjoy balance in your wonderful New Year!
There isn't a bean-y flavor, either. Green pea flour is the only bean flour I use because it is so mild in baked goods and doesn't need to be masked like chickpea or other bean flours do.
Enjoy my Green Pea Flour Bread, and enjoy balance in your wonderful New Year!
Gluten Free Gigi's Green Pea Flour Bread
(For the brands I use of flours and other ingredients, please visit my FAQ page.)
1 cup Green Pea Flour
1/2 cup warm water (105F)
1 cup coconut milk
2 1/2 teaspoons yeast
2 Tablespoons liquid sweetener like honey, maple syrup, coconut nectar, agave
1 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/4 cup potato starch
3 teaspoons guar gum
1 1/2 teaspoons sea salt
2 eggs (I have tested the bread with real eggs and with pasteurized egg substitute, but not egg replacer, chia, or flax... that's coming!)
2 Tablespoons olive oil (or oil of your choice)
2 teaspoons apple cider vinegar
sesame seeds and red pepper flakes (or any herb/spice of your choice), optional
You will need:
Stand mixer with paddle attachment or hand mixer
small saucepan
large mixing bowl
wire whisk
Greased 9x5-inch loaf pan (I use glass.)
Clear wrap
First, moisten the green pea flour:
In the bowl of your stand mixer, combine green pea flour and 1/2 cup warm water. Turn mixer on "stir" and blend until mixture is thick and smooth.
Next, proof the yeast:
In a small saucepan, warm the coconut milk between 105-110F. Remove from heat, add yeast and sweetener of choice. Allow to proof for 5 minutes.
While yeast proofs, combine flours, starches, gum, and salt. Whisk to blend and break up any lumps.
Next, pour proofed yeast mixture into mixer with green pea flour mixture.
Add eggs, oil, and vinegar. to mixer. Blend, first on "stir", then increase mixer speed to 1 or 2. Blend for 1 minute.
Add flour all at once to mixer. Blend on "stir" for 30-45 seconds. Increase mixer speed to 1 for 1 minute, then to 2 for an additional minute. Stop mixing, stir batter, scraping bottom of mixing bowl to make sure all ingredients are incorporated. Mix for 1 minute more at low speed (1).
Turn on your oven to 375F to preheat, then spoon the bread dough into the prepared loaf pan. Using a wet spoon, spread top of dough smooth. Sprinkle sesame seeds, red pepper flakes, or herb or your choice on top of bread dough. Lightly mist top of dough with oil (or cooking spray), then cover lightly with plastic wrap.
Allow bread to rise for 35 minutes. I place my loaf pan of dough on top of my oven and have great success with rising. You may use a proofing box, proofing basket, whatever you like that works for you.
Bake the bread for 45 minutes. Remove from the oven and allow to cool for about half an hour before slicing.
To store, I cool the bread completely at room temperature uncovered, then wrap it in wax paper and store it in a gallon zipper bag or Tupperware bread keeper. The bread keeps well this way for up to 5 days. You may refrigerate the bread if you like. To freeze, I pre-slice the bread in 1/2-inch slices, place wax paper between slices and stack them, then wrap in clear wrap and/or foil.
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