30 June 2012

Challah Dos

This is attempt number two at vegan, gluten-free challah.  It was too sticky to shape, but it rose like, well, yeast!

Raisin Challah
Modified from http://vegweb.com/index.php?topic=15403.0

2 1/4 teaspoons active dry yeast
1 (reduced from 1 1/4) cup warm water
3 tablespoons agave nectar

1 tablespoon ground flaxseed + 3 tablespoons water

3 tablespoons coconut oil, melted
1 teaspoon apple cider vinegar

3/4 cup teff flour
3/4 cup King Arthur Flour All-Purpose Gluten Free flour blend
3/4 cup King Arthur Flour Ancient Grains Gluten Free flour blend
3/4 cup brown rice flour
1 1/2 teaspoons xanthan gum
1 teaspoon Kosher salt
dash cinnamon

3/4 cup raisins

Grease a 9*4*4-inch loaf pan and set aside. 

In a medium measuring cup, mix yeast, water, and agave nectar and set aside for five minutes or until mixture has foamed.  In a small measuring cup, mix together the flaxseed and water and set aside.

In a large bowl, whisk together the flours, xanthan gum, salt, and cinnamon.  Add the oil and cider vinegar to the flax mixture.  Pour the yeast mixture then the flax mixture on top of the flours.  Mix well until combined.  Fold in the raisins.  Transfer to the pan and smooth out the top.  Place pan in a warm place and let rise for 60-70 minutes or until doubled in size.

Preheat the oven to 375 degrees Fahrenheit.  Bake for 30-35 minutes or until it passes the toothpick test and sounds hollow when tapped.  Remove from the oven, carefully remove from the pan, and let cool completely on a cooling rack.  Store wrapped in foil in the refrigerator.
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