Fazia algumas semanas que não tirava a máquina de fazer pão do armário mas decidi tirá-la para testar mais uma receita da Carolyn Humphries. Adoro as receitas dela. Desta vez testei o pão de buttermilk que ficou com uma textura bem esponjosa. Quem não encontra buttermilk no supermercado pode fazer em casa mesmo, basta apenas adicionar uma colher de sopa de creme tártaro ou sumo de limão para cada xícara de leite integral e deixar repousar à temperatura ambiente por 15 minutos. O leite fica um pouco talhado. Para quem tem intolerância à lactose poderá fazer substituindo o leite integral pelo de soja ou de arroz.
Quanto a máquina de fazer pão, muita gente tem me perguntado qual a máquina que uso. Eu tenho a Panasonic SD 255, tem uma função especifica para pães sem glúten e um compartimento para frutas secas e nuts. A função sem glúten tem duração de 2 horas (sovar, descansar e assar). Acredito que esse modelo não tem no Brasil.
O pão ficou delicioso ainda quentinho e com um sabor muito gostoso, parece muito com pão de trigo. No dia seguinte porém, ele ja fica um pão mais seco e um pouco quebradiço e então será necessário o uso da tostadeira.
Pão de Buttermilk
Ingredientes:
3 ovos
284ml de buttermilk ou leitelho
75ml ou 5 colheres (sopa) de leite ( pode substiruir por leite de soja, de arroz… eu usei creme de leite fresco mas pode substituir por creme de leite de soja)
10ml ou 2 colheres ( chá) de suco de limão
20ml ou 1 ½ colher ( sopa) de mel
45ml ou 3 colheres ( sopa) de óleo de girassol
1 ½ colher ( chá) de sal
225g ou 2 xícaras de farinha de arroz
¼ xícara de maizena
½ xícara de farinha de sorgo ou soja
½ xícara de fecula de batata
1 colher ( sopa) de goma xantana
1 colher (sopa) de fermento seco para pão
Preparo
Num recipiente misture bem os ovos com buttermilk e leite. Adicione o suco de limão, o mel, óleo e sal.
Misture todas as farinhas e goma xantana e junte a mistura de liquidos. Por último acrescente o fermento para pão.
Coloque no recipiente da máquina de pão e programe na função sem glúten ou básica ( pão de 700g, médio, crosta light ou média).
Quando assado, desligue a máquina e deixe o pão descansando por 10 minutos.
Retire da forma e quando frio, retire a pazinha dentro do pão.
Mantenha num recipiente fechado. Dura ate 4 dias ou poderá cortar em fatias e congelar.
Nota:
Todos os posts e fotos constantes neste blog estão protegidos pela Lei do Direito Autoral e a utilização sem a sua autorização expressa bem como a reprodução com intuito de lucro se constitui crime, sujeito às sanções penais. Havendo a necessidade de publicação em outros sites ou midia, por favor cite a fonte, dando créditos explicitamente ao Delishville Sem Glúten. Qualquer dúvida por favor contatar delishville@hotmail.com. Obrigada
Related Posts :
Pao de soja e sorgo – Sem glúten, sem lactose
Pão sem glúten com sobras de arroz
Pão sem glúten com mistura de whey protein e albumina
Pão sem glúten
Mistura de farinha de sorgo
February 2nd, 2011 at 6:33 pm
Leila, experimentaria agora um bom pedaço com um cafezinho. Receita anotada.
Beijocas!
February 2nd, 2011 at 7:04 pm
Meus pães de máquina sempre são tostados a partir do dia seguinte. Essa máquina é bem diferente mesmo e o tempo de processamento mais curto que o de nossas máquinas. Os mais elaborados levam em torno de 3 horas.
É interessante como as dificuldades (como a intolerância ao glúten) acabam propiciando a degustação de novos sabores.
A aparência do seu pão ficou convidativa.
Bjs.
February 2nd, 2011 at 7:23 pm
Gina, na funcao sem gluten o tempo eh de apenas 2 horas mas nas outras funcoes leva o dobro do tempo.
beijinhos
February 2nd, 2011 at 11:00 pm
Tem óptimo aspecto, a máquina do pão é uma bela auxiliar na cozinha
February 4th, 2011 at 1:00 am
Oi Leila!
Eu fui uma que perguntou pra vc sobre a máquina!
Obrigada pela foto! Infelizmente não temos essa aqui no Brasil, mas a Britânia tá resolvendo bem pra mim viu! Beijos.
February 4th, 2011 at 1:01 am
Ah! O pão está lindo!
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