By Mary Capone

Gluten-Free Hawaiian Sweet Bread

MAKES ONE LOAF (16 SLICES)

Photo by Benko Photographics

Similar to Portuguese Sweet Bread (pao doce), this bread has a rich texture and slightly sweet taste. It can be made with egg replacement** with good results (see instructions** below). Makes one 9x5-inch loaf or two 6-inch round boules.

½ cup warm water (105°-110° F)
2 teaspoons sugar
1 package (2¼ teaspoons) Red Star Active Dry Yeast
2 cups brown rice flour
½ cup potato starch (not potato flour)
½ cup tapioca starch/flour
½ cup sugar
1 tablespoon xanthan gum
1 teaspoon salt
3 tablespoons vegetable oil or melted butter
3 large eggs
½ cup warm milk or milk of choice

1. Preheat oven to 350° F. Lightly grease a 9x5-inch loaf pan or two 6-inch round cake pans.

2. In a small bowl, combine warm water, 2 teaspoons sugar and yeast. Stir just until dissolved. Cover with a clean kitchen towel and set aside in a warm area for 10 minutes. Mixture will form a foam head about an inch tall.*

3. Place rice flour, potato starch, tapioca starch/flour, ½ cup sugar, xanthan gum and salt in the bowl of a food processor or heavy-duty stand mixer with paddle attachment. Blend dry ingredients together, about 3 minutes. If mixing by hand, place dry ingredients in a large mixing bowl and whisk together until well combined.

4. In a small bowl, whisk oil or melted butter, eggs and warm milk until blended.

5. Add egg mixture to dry ingredients and combine. Add yeast mixture to dough and mix again until dough forms. If mixing with a heavy-duty stand mixer, this process takes about 5 minutes. With a food processor, about 2 to 3 minutes. By hand, about 10 minutes. Dough will be soft and sticky.

6. Transfer dough into prepared pan(s). Smooth top into desired shape with wet hands or a spatula dipped in water. Place in a warm area to rise for 40 minutes.

7. Score loaf top about ¼-inch deep with a sharp knife and if a shiny surface is desired, brush with an egg mixed with 1 tablespoon water.

8. Place pan(s) in preheated oven and bake for 40 to 45 minutes for a loaf, 35 to 40 minutes for two boules. Bread is done when bottom sounds hollow when tapped and internal temperature reaches 195° to 200° F.

Each slice contains 168 calories, 4g total fat, 1g saturated fat, 0g trans fat, 40mg cholesterol, 164mg sodium, 30g carbohydrate, 1g fiber, 3g protein.

*TIP If yeast mixture does not foam, either the yeast is not viable or your water is too hot or cold. Throw out the yeast mixture and start again with fresh yeast.

**For Egg-Free Hawaiian Sweet Bread, replace 2 eggs with flax gel (combine 2 tablespoons flaxmeal with 6 tablespoons hot water; let sit until slightly thickened). Replace remaining 1 egg by combining 1½ teaspoons Ener-G egg replacer with 2 tablespoons warm water.

Mary Capone (bellaglutenfree.com) is author of The Gluten-Free Italian Cookbook. She is also creator of Bella Gluten-Free allergy-friendly baking mixes. For more on The Gluten-Free Italian Cookbook or to order, click here.