One of the things I crave the most is a sandwich. You name it, and I want it. Sometimes, it's even the ones that I've never liked before, but the fact that it's wedged between two slices of bread...winning.
I've experimented with several of the box options but my favorite loaf has been Namaste Foods Perfect Flour Blend. More importantly, it's also been my boyfriend's favorite loaf (who is not gluten frustrated).
Namaste Foods Perfect Flour Blend has been great for cupcakes, breads, cakes, cobbler...I'm currently manipulating a gumbo recipe.
I really like this flour. I know this because I've been using it since an old roomie mailed it to me as a gift she found at Home Goods, over a year ago. Side note: she's one of my favorites.
Pros: It's on the cheaper end of the gluten-free flour pricing spectrum, which is always an added bonus. Pricing is competitive amongst the internet, so no fears if you don't have a Home Goods around you! AND The diversity...I mean, don't those anniversary cupcakes just look delightfully normal?
They were better than normal, fyi. best. cupcakes. ever. (the heath bar and ganache helped)
Con: (notice I only have one) My gumbo recipe is a bit on the blonde side, and extra thick when at room temperature. Not really an issue to me, though, because it still tastes really good.
Convinced? Cool. Get it here.
As for the recipe I use...
Gather -
3 1/2 Cups Namaste Foods Perfect Flour Blend
1 1/2 cups milk
3 eggs (room temperature)
1 T cider vinegar (apple cider vinegar totally works)
2 T oil (vegetable is what I generally have on hand)
2 T honey
1/2 Cup cornstarch
2 t salt
1 T rapid rise yeast
1/4 C warm water
Steps -
1. Mix yeast in warm water and let sit for 5 minutes.
2. Warm the milk (I've used the microwave - about 30-40 seconds)
3. While that's in the microwave, beat room temp eggs in stand mixer.
4. Add milk, oil, honey, and vinegar to stand mixer.
5. Add yeast mixture.
6. Add dry ingredients to stand mixer. I usually add some, beat it, add some more, etc. Once all the dry ingredients are added, scrape bowl and mix again (do this a couple times until no fluid is resting at bottom of bowl).
7. Grease metal loaf pan, pour dough into pan.
8. Cover loosely with sprayed plastic wrap and let rise for about an hour in a warm place. (30 minutes will work, but the final product is lighter if you let it rise closer to an hour)
9. Preheat oven to 350F.
10. Remove plastic wrap and bake for 30 minutes.
11. Cover with tin foil to protect the top of the loaf, and bake for another 35-40 minutes. *bake for 35, check if dough is done using a toothpick/knife, continue baking at 5 minute increments as necessary*
12. Let cool on a rack before slicing. <-- really difficult, but worth the wait.
I hope you enjoy it!
Check back later this week for my Fried "Grilled" Cheese recipe.
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