Gluten Free Cheddar and Sesame Bread
Wow, I was really glad to give gluten free baking another try. I had invested quite a bit in gluten-free flours recently. They have been sitting in the pantry, waiting their turn!
It took quite awhile to measure out all the different ingredients for this dough. I wasn't sure I would take the time (or expense of making this loaf again. The dough was almost a batter, but looked great in the loaf pan:
I was trying to hold the loaf pan in my right hand, while holding the long-nose watering can of water in my left hand. It's easier for me to add a cup of water to the broiling pan with my designated baking watering can. I didn't think it was going to be a problem....
...until the loaf pan flew out of my hand and onto the floor. OOPS!!! I stared at the dough on the floor for a few minutes, thinking about all the work I did to make this bread.
After considering several options, I decided to bake what was left in the pan. I didn't think it would rise much after the jolt, but gluten-free breads don't rise much anyways.
Here's a picture of what was left to bake. I lost about 2/3 of the dough/batter. It was still wonderful to get a chance to try it.
I tried some of the bread when it cooled slightly, and it was awesome!
My husband came home and he also tasted the bread. He thought it was great! Hard to believe that it's gluten free. The texture is slightly dense. However, I don't know if that's because it's gluten free or the bread lost its rise when it was dropped.
The next day, only a little bit was left. For lunch, I enjoyed it with scrambled eggs I made, using freshly chopped dill from my garden. What a wonderful lunch!
Note to self: Be careful what you wish for, you may get it! I have been baking a lot lately. I wanted to make this bread this week, but was wondering what I'd do with all the bread in the house. Somehow, I have less bread to use up now!!!
Handwise tips: If you have hand pain, tendonitis, or arthritis or any other pain issues and want to make this recipe,
- You might space it out over a few days. Make the stored dough several days before. I bought a brick of my favorite cheese and grated it the day before baking. You could buy pre-shredded cheese or grate it in the food processor, if you want.
- This is a really wet dough, almost a batter. So it's pretty easy to mix and shape. It doesn't seem to need a lot of vigorous hand use! Just make sure that your hands are really wet when you shape the dough into a log. That way, less dough will stick to your hands.
- Soak your tools in your empty dough bucket or a pan when you are finished using them. That way, you can wash them easily later (or tomorrow!) Give yourself the permission of time to clean up much later.
- There seemed to be a lot of measuring of different ingredients in this recipe. If you do a lot of gluten-free baking, you may want to convert the measurements to weight. I don't do a lot of gluten free baking, so I skipped the conversion. But measuring by weight is much faster and easier.
Thanks for stopping by to visit! I hope you will leave a comment below. Maybe you can add a handwise or time saving suggestion that will help others?
About the HBinFive Baking Group
The HBinFive Baking Group, started by Michelle of Big Black Dogs, is baking through all of the breads in the Healthy Bread in Five Minutes book. For more information on the HBinFive baking group, check out The 15th "Healthy Bread in 5 Minutes" Bread Braid.