Steve's GF Bread Flour is produced by blending combination of flours in a ribbon
blender. This blend is processed under strict sanitary conditions, in
accordance with good commercial practice. This product shall be free of
undesirable flavors, odors, visible mold, and insect infestation.
No xanthan or other gums
*One recipe makes a 2 lb 7/8 oz batch of finished dough
542 grams (19.1 oz) Flour Blend
1/4 cup egg white
2 oz. unsalted butter (melted)
1 Tablespoon light olive oil
2 1/4 cups water (warmed 98 to 101 degrees)
1 pkt (7g) yeast
1 Tablespoon sugar
Measure out Flour Blend. Measure out the water. Sponge the yeast in a small cup put the yeast, sugar & 1 teaspoon of the flour blend. Stir well & add 1/4 cup of the warm water. Stir to combine & set aside for the yeast to sponge (5 to 6 minutes).
Whisk egg white till frothy. Add melted butter & whisk until incorporated. Add oil & whisk till blended.
Pour one cup of warm water into the egg white mixture & whisk till blended. Then, place the flour blend into a mixing bowl and add the egg white mixture. Mix at med speed till crumbly & just beginning to come away from the sides of the bowl. Next add the sponged yeast and mix.
Finally, add the rest of the water & mix on medium speed until dough comes together. When dough pulls away from the sides of the bowl & forms a cohesive ball it is ready (Dough should feel silky & smooth). If dough seems sticky, give it a couple more minutes to hydrate & absorb the liquid. It will transform into a silky workable dough. At this point the dough can be formed into desired shapes for breads, rolls, etc. Then put a warm damp towel over the dough and placed in a warm environment for proofing. Approximately 30 to 60 minutes. Brush the top with an egg wash for color and sheen. Optional, sprinkle with sesame seeds or poppy seeds. Bake in preheated 400‘F oven (375‘F in convection ovens) for 45 minutes - 1 hour. (Baking time will vary according to size of loaf).
Shelf Life: 24 months
rice, cornstarch, tapioca, millet, pysllium, cellulose, sugar, salt, monocalcium phosphate,
sodium bicarbonate, potato, asorbic acid