Garlic Scallion Bread
1 3/4 Cups Gluten Free All Purpose Flour ( I use Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mixes)
Note: If you use another flour that does not have xanthan gum, then you must add it. Using GF Better Crocker flour alone also needs ¼ teaspoon xanthan gum added
1/4 Teaspoon Salt
1/4 Teaspoon Baking Soda
1 Heaping Tablespoon Gluten Free Baking Powder
1/2 Cup Pure Egg Whites
1 Stick of melted Butter ( or ½ cup of oil)
2 Large Cloves of Garlic minced (or 1 Tablespoon of the GF jar minced garlic)
1 small Green Scallion finely chopped
In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, butter, garlic and scallions. Gently fold liquids and flour together until all dry ingredients are wet. Don’t over mix! Cover mixing bowl and store in refrigerator at least 30 minutes.
When you are ready to bake rolls, remove from fridge and prepare yeast mixture below.
1/4 Cup White Granulated Sugar
1/4 Cup Scalded Milk (in microwave about 35-40 seconds)
1/4 Cup Cold tap water
1 Heaping Tablespoon Dry Active Yeast
In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam about 10 minutes. I like to set it near the stove to keep it warm.
Preheat oven to 325*F.
When ready to bake, pour batter into a greased and floured ( with GF Flour) 9×7 inch loaf pan or Baggett pan. I like to brush the dough with melted butter and let it rise in a warm place for 15-20 minutes. Remember to place a 9×13 inch pan half full of water on bottom rack of oven. Place loaf pan on top rack, above the water and bake for 30 minutes. Remove water and bake for another 20 – 25 minutes, or until tooth pick inserted into center loaf comes out clean. Remove from oven and cover with cloth and let cool. Serve warm with butter, or toast and serve with your favorite spaghetti and meatball recipe. Enjoy!