Here is another gluten free alternative to a recipe/idea in the archives! This one was submitted by Monica, from The Vintage Hare. Thank you Monica!
Here's a fun gluten free bread idea that can be used for Christmas, Easter or even to adorn a Saint Joseph Altar (Table).
If you don't eat gluten free, you can substitute 3 cups of wheat flour for the rice, sorghum, tapioca, potato starch and quinoa flours. You would also omit the water, xanthan gum and most likely use less salt and maybe only one egg, but with making substitutions, it is good to have some bread-making experience as I've not tried this except as a gluten free bread.
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1/4 cup quinoa flour (or millet or amaranth)
1/4 cup sorghum flour
1 tablespoon flax meal (optional)
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
2 eggs, beaten, room temperature, medium or large size
1 teaspoon agave nectar or honey or sugar
2 tablespoons olive oil
1 cup of milk (you may be able to use a high protein substitute)
1 pkg. baker's yeast
1/4 cup of water + 1/4 cup water (water should be warm) You can substitute warm milk here.
Thoroughly mix dry ingredients in a large bowl. Set aside.
Heat milk and sweetener of choice to 110 degrees Fahrenheit. Remove from heat and stir in baker's yeast. Allow to set 10 minutes. Mixture should be foamy. Mix milk/yeast mixture with eggs and oil in another bowl. Add to dry ingredients. Put a bit of olive oil on your hands and mix the mixture with your hands. It should form a nice, heavy ball. Now add 1/4 cup warm water (or warm milk) Mix and knead dough 2 minutes while it is still in the bowl. Add the second 1/4 cup of water (or warm milk). Mix and knead dough about 2 minutes. The dough should be soft and somewhat squishy and fairly damp but not runny. It should look something like this:
Gluten free bread dough needs to be much more moist than regular bread dough. As you knead the dough, wet your hands with water. The dough should not stick to your hands much if any. Shape into a large ball, a medium ball and two smaller balls:
Spray a baking pan with cooking spray. Shape the large ball into a longish oval shape for the Lamb's body. Shape the medium ball into a triangular shape for the head. Shape the two small balls into ovals and set them next to the head. Wet your fingers and smooth the dough. Water is great for smoothing out the imperfections! Add peppercorns to make the eyes and nose.
Set in a warm place to rise. After 30 minutes the dough should feel dry. Cover lightly with plastic wrap to keep it from drying out too much. Allow to rise another 1- 1 1/2 hours.
Set in a 350 degree oven. Bake 25-30 minutes and then baste with melted butter to brown the Lamb. Bake an additional 5 minutes or so until browned. (Watch it closely so that it does not get over done.) Cool. Using a spatula positioned under the head and partly under the body, transfer to a platter. Add greenery such as rosemary along with cranberries to decorate. (Yes, those are washed and dried fir boughs in my picture!) Serve with butter. Yum!
The bread has a moist texture and a very slight nutty flavor, but it is as close to wheat bread in flavor as it gets. At least according to my own taste buds!
And somewhere along the way, the Lamb of God lost His nose but I gave Him a new one. And then He lost it again...