Bread Baking Babes bake eh bricks?

Of course not!

Mary is presiding our table in her Kitchen of the Month, and she made a really interesting choice for our recipe. I think this is our first no-knead bread but Mary wouldn't be Mary if she hadn't added an extra hurdle: it's gluten free as well! There are more and more people needing to avoid gluten or trying to eliminate gluten in their diet so this could be a welcome addition in your scala of breads.

(By the way... what does it mean when your laptop screen turns to hot pink ? Is it bad? Should I worry? I'm writing black letters surrounded by white on a hot pink screen now. Phew, gone already. Strange!)

Sorry for that.

Back to the bread-that-I-didn't-bake. I should have. I found tapioca, rice flour and planned to grind broken flax seeds into flour but I didn't. See I was looking for another kind of bricks. Our building came to a halt by a lack of matching bricks. Our builder is very picky guy. Very adamant to do it right. Which is a good thing. I really like the guy for not going the easy way. But we're two weeks behind already looking on three. Hum. So.. if you happen to come across bricks of this variation please send them over, we only need a 1000.

Meanwhile, you can go over to Mary's for the recipe and please go and admire the breads my fellow Babes baked this month! If you want to become a Bread Baking Buddy, you only need to bake this bread and leave a comment or shoot Mary an email, details at her blog!!

The recipe she chose comes from Nancy Baggett's Kneadlessly Simple:

Gluten Free No Knead Hearty Seeded Sandwich Bread

1 2/3 cup white rice flour, divided (may need more depending on your dough)

1/2 cup cornmeal or brown rice flour

1/2 cup cornstarch

1/3 cup tapioca flour

1/3 cup flax seed or golden flax seed meal

1 1/4 tsp salt

1 tsp instant yeast

1 1/3 cup ice water

1/3 cup corn or canola oil

1/4 cup molasses (not black strap)

1 large egg, room temperature

1/4 cup plain yogurt, drained of excess liquid

2 1/2 tsp baking powder

3 Tablespoon of mixed seeds (millet, poppy seeds, sesame seeds, flax seeds, etc)

First Rise:

In large bowl, stir together 1 1/3 cups of white rice flour, cornmeal or brown rice flour, tapioca flour, flax seed meal, salt, yeast, and 2 Tbsp seed mixture. In another bowl, whisk together water, oil, molasses and mix thoroughly with flour mixture. If too stiff to blend, add more water to form a barely firm dough. Tightly cover the bowl with plastic wrap. For best flavor, refrigerate dough for 3 - 10 hrs then let stand at cool room temperature for 12 - 18hrs. Dough will stiffen as it stands and it is alright if it doesn't rise very much.

Second Rise:

Whisk egg and set aside 1 Tbsp to brush top of loaf. Stir the yogurt, baking powder, and 1/3 cup white rice flour into the remaining egg. Vigorously stir the yogurt mixture into the First Rise dough until completely mixed. If it is too soft, you can add more of the rice flour (white or brown, doesn't matter which). Turn dough into a well greased 9" x 5" loaf pan and brush a little oil on top of loaf. Brush the reserved egg and seeds over the surface. Using a well oiled serrated knife, make a 1/2" deep cut lengthwise down the loaf. Cover the pan with a lightly greased piece of plastic wrap.

Let dough stand for 2 1/2 - 4 hrs in a warm room until dough extends 1/8" above the pan rim. Loosen plastic wrap as dough nears top of pan to prevent dough from smooshing down.

Baking:

15 minutes before baking, place a rack in the lower third of the oven and pre-heat the oven to 375 degrees. Bake bread on the lower rack for 55-60 minutes, until the top is nicely browned. If the top starts to over brown, cover with a piece of foil. Continue baking until a skewer inserted comes out with few crumbs or the internal temperature of the bread reaches 206-208 degrees. Bake for 5 minutes more. Remove bread from oven, and leaving bread in pan, let cool on wire rack for 15 minutes. Remove loaf from pan and let cool completely before slicing.