Gluten-Free Makeovers (8 page)

Preheat the oven to 375°F. Remove the plastic wrap from the dough and bake for 30 to 35 minutes, until the top is brown. Remove to a wire rack and cool for 10 minutes. Invert onto a serving plate. Let cool an additional 10 minutes. Pull apart or slice with a bread knife. The monkey bread is best served warm, and can be reheated in a 350°F oven for 5 to 7 minutes.

Use a commercial bread mix in place of the Delicious Slicing Bread.

Place pecan halves in a plastic zip-top bag and seal. Crush with a rolling pin until coarsely chopped.

Tip
:
Can’t have nuts? Use ¼ cup raisins and spread evenly over the bottom of the pan.

I tasted—OK,
devoured—these awesome sticks at a local gluten-free dinner. They were made by Bob Spector who, with his wife Sue, owns Nature’s Grocer in Vernon, Connecticut. In addition to the best selection of gluten-free and dairy-free products in the area, the store has a full bakery and café. The recipe is reprinted with Bob’s permission.

Line a baking sheet with parchment paper or bread stick pans with lightly oiled aluminum foil.

In the bowl of a stand mixer fitted with the paddle attachment or handheld mixer with beaters, combine the flour blend, chickpea flour, yeast, xanthan gum, sugar, and Egg Replacer. In a separate bowl, combine the warm water, canola oil, honey, and vinegar. Add to the dry ingredients. Beat on low speed until the dry ingredients are moistened, then increase the speed to medium and beat for 3 minutes.

Shape the dough by tablespoonfuls (about 2 tablespoons each) into 8- to 10-inch long sticks. Place 1 inch apart on the prepared baking sheet. Cover with plastic wrap that has been sprayed lightly with vegetable spray. Let rise 20 minutes.

Preheat the oven to 375°F. Remove the plastic wrap and brush the sticks with egg wash or milk. Sprinkle with your favorite toppings.

Bake for 18 to 20 minutes, until golden brown. Remove from the oven and let cool for a few minutes. Serve immediately or cool completely and store in a zip-top bag. Use within two days or freeze for later use.

Tip
:
For ease of handling, roll the sticks on lightly oiled plastic wrap.

Dairy-free

The taste and
appearance of this bread are reminiscent of a whole wheat bread and the mix is full of healthy fiber and nutrients. The flours here can be replaced with equal amounts of other nutritious flours from the same column in my Flour Power Chart (page 14). Don’t be put off by the lengthy list of ingredients. This bread is worth the effort. I make the recipe in my bread machine with great success. If this becomes a staple in your house as it is in mine, you might want to make up a big batch of dry ingredients. I’ve included weight measures to help. (See A Good Blend, page 7.)

Lightly oil an 8½ × 4½-inch loaf pan.

In the bowl of a stand mixer fitted with the paddle attachment, combine the millet flour, Montina flour, teff flour, chickpea flour, cornstarch, tapioca starch/flour, xanthan gum, yeast, salt, and cream of tartar. Sprinkle the brown sugar over the flour mixture and blend to remove any lumps.