Gluten-Free Naturally: Portuguese Mesquita Bread

Tuesday, November 26, 2024

Portuguese Mesquita Bread

Naturally Gluten-Free

MESQUITA BREAD/ROLL, (DF)

DRY INGREDIENTS

2 Cups GF Cup4Cup Flour, any brand, extra for dusting

½ Cup Potato Starch

½ Cup Tapioca Flour

1/3 Cup Cornstarch

½ Tbl Xanthan Gum

1 ½ Tsp Salt

3 Tbls Sugar

1 Tbl Active Dry Yeast

LIQUIDS

2 Large Eggs

4 Egg Whites

4 Tbls Oil

1 Tsp Cider Vinegar

1 ¼ Cps Water

DIRECTIONS

Pre heat oven to 375F

For biscuits lightly grease cookie sheet

For bread lightly oil a loaf pan

In a med sized bowl, measure all of the dry ingredients, except the Yeast. Stir or whisk dry ingredients well. Combine liquids in a separate bowl and mix or whisk well. Warm liquids to about 120 Degrees, (20 to 30 seconds in Microwave)

Coat a large cutting board or smooth surface with some additional GF Baking Flour. Be generous, the dough is sticky to touch. Skip this step when making the loaf of bread.

Sprinkle yeast over the top of the dry ingredients and pour liquid mixture over the top and mix with a wire whisk till it thickens, and then use a rubber spatula to finish folding it in 2-3 minutes until it’s smooth. It will be soft and sticky to the touch. With the spatula form the dough into a ball in the bowl you mixed it in using the spatula to slide the dough onto the floured smooth surface. Sprinkle a generous amount of Gluten-Free Baking Flour on top of the dough ball. Use some of the flour on your hands and push down, and smooth out the dough ball to about ½ to ¾ of an inch thick. This does not need to be perfect and you do not want to handle the dough too much at this stage.

For Biscuits - Choose a glass or a plastic cup that has an opening about the size of the roll you want. Use the glass or cup like a cookie cutter and press it into the dough, then place the cut outs on your oiled cookie sheet. Lightly cover the cookie sheet with Saran Wrap to prevent any drafts on the dough. Place cookie sheet in a warm area. Let rise until double in size.

Once the dough has risen, remove plastic wrap from cookie sheet and bake for 15 to 20 minutes. Rolls should be light brown on top surface and crusty when you tap on it. Remove from oven and place rolls on a wire rack to cool. Recipe makes about a dozen depending on the size chosen.

For Bread - Scrape Dough ball into loaf pan, lightly cover with plastic wrap, and let rise to double in size. This takes about an hour. You do not need to coat the dough ball in flour for this method. Bake 40-45 minutes or until lightly browned and it should sound a little hollow when tapped on. If it is browning too fast then lightly place a piece of aluminum on the top. Cool on a wire rack before slicing.

NOTE: Handle the finished dough gently. Do NOT punch down or roll again. Do NOT do a 2^nd rise. Place the finished dough directly into the pan/sheet being used for baking. Too much handling will deflate the rise and GF dough will not rise again.