Gluten-Free Sesame Sandwich Bread

Ingredients for Gluten-Free Sesame Sandwich Bread

• 3 cucharadas de mantequilla sin sal

• 4 cucharadas de semillas de sésamo

• 1/2 teaspoons unflavored powdered gelatin, from 1 (5g) envelope

• 1 cucharadita de azúcar

• 2 1/4 cucharaditas de levadura seca activa, de 1 paquete (5 g)

• 3 huevos grandes, a temperatura ambiente

• 60ml buttermilk, room temperature

• 1 cucharada de melaza

• 60g tapioca flour

• 6 tablespoons chickpea flour

• 30g almond flour

• 30g coconut flour

• 30g amaranth flour

• 30g sorghum flour

• 2 tablespoons yellow cornmeal

• 2 tablespoons potato flour

• 2 cucharadas de maicena

• 1 1/2 teaspoons xanthum gum

• 3/4 cucharaditas de sal marina fina

• Special equipment: 1 (8- by 3 3/4- by 2 3/8-inch) loaf pan

Position rack in middle of oven and preheat to 218°C. Butter loaf pan.

In small saucepan over moderate heat, heat butter until hot but not smoking. Stir in 3 tablespoons sesame seeds and sauté until seeds are golden brown and fragrant, about 4 minutes. Transfer mixture to small bowl and let cool to room temperature.

In small bowl, sprinkle gelatin over 2 tablespoons cold water. Stir, then let stand until softened, about 5 minutes.

In large bowl, stir together sugar and 120ml warm water (41°C to 46°C). Sprinkle yeast over and let stand until foamy, about 5 minutes. Add 2 eggs, buttermilk, molasses, butter–sesame seed mixture, and gelatin mixture, and whisk to combine.

In large bowl of electric mixer fitted with paddle attachment, whisk together tapioca flour, chickpea flour, almond flour, coconut flour, amaranth flour, sorghum flour, cornmeal, potato flour, cornflour, xantham gum, and salt. Add wet ingredients and beat at moderate speed until dough is aerated and holds its shape, about 4 minutes. Scrape down bowl, then beat at high speed for 1 minute. Transfer dough to prepared pan and smooth top with rubber spatula. (If necessary, use a wet hand to smooth completely.) Cover loosely with plastic wrap and let rise in warm place until dough is just level with top of pan, about 1 hour.

In small bowl, whisk together remaining egg and 1 teaspoon water. When dough has risen, lightly brush egg wash over top, then sprinkle with remaining 1 tablespoon sesame seeds.

Bake bread until firm, about 30 minutes, then carefully turn loaf out of pan and continue baking directly on oven rack until bottom sounds hollow when tapped, about 15 minutes more. Transfer to wire rack and cool at least 1 1/2 hours before slicing. (Store bread, wrapped in aluminum foil, 3 days at room temperature, 1 week refrigerated, or 1 month frozen.)

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.