Ingredients
- 88 grams Warm Water (90 to 110°F)
- 100 grams Sugar
- 7 grams Active Dry Yeast
- 50 grams Gluten-free Oats
- 250 grams Boiling Water
- 233 grams California Dried Figs Juice Concentrate
- 138 grams Potato Starch
- 100 grams Cassava Flour
- 90 grams Sweet White Rice Flour
- 78 grams Tapioca Starch
- 75 grams Cocoa Powder
- 27 grams Millet Flour
- 34 grams Baking Soda
- 32 grams Psyllium Husk Powder
- 16 grams Fruit Pectin Powder
- 14 grams Baking Powder
- 14 grams Kosher Salt
- 6 grams Xanthan Gum
- 220 grams Light Vegetable Oil
- 170 grams Whole Eggs, beaten
- 28 grams Apple Cider Vinegar
- 270 grams California Dried Figs E-Diced
- 55 grams Chopped Raw Walnuts
- 5 each California Dried Mission Figs Whole, thinly sliced
Directions
Spray two, 2-pound loaf pans with gluten-free cooking spray and line with a 1/4 sheet of parchment paper so that the bottom and 2 sides are covered with paper, and the paper is sticking out of the pan on the two long sides. Fold the paper over the rim of the pan so that the ears of the paper stay open.
Combine warm water, sugar, and yeast in a large mixing bowl. Let it sit for 5 to 10 minutes until the yeast blooms and the liquid is frothy.
While waiting for the yeast to bloom, add the oats to a small bowl. Pour the boiling water over the oats and allow the oats to absorb the water. Add the fig concentrate to the oats.
Combine the potato starch, cassava flour, sweet white rice flour, tapioca starch, cocoa powder, millet flour, baking soda, psyllium husk powder, fruit pectin powder, baking powder, kosher salt, and xanthan gum in the bowl of a stand mixer fitted with the paddle attachment.
Add the bloomed yeast liquid and mix on low speed for a few seconds to combine.
Whisk together the oil, eggs, and apple cider vinegar in a separate bowl and pour into the mixer bowl.
Add the hydrated oats and Figs concentrate mixture.
Mix on medium-high speed for about 7 minutes to incorporate air.
Stop the mixer, add the California Dried Figs E-Diced and the chopped walnuts. Mix on low speed just until combined and the Figs and nuts are evenly distributed.
Turn the dough out into your prepared loaf pans, about 863 grams per pan. Cover pans with plastic wrap, and let it rise in a warm place for 1 to 1 ½ hours, or until the loaves have grown by about 30%.
Preheat a convection oven to 350°F (190°C). Remove the plastic wrap covering the loaves and arrange the thinly sliced California Dried Figs on top of each loaf, pushing them into the dough.
Bake until the internal temperature of each loaf is 185˚F, 55 to 65 minutes. The bread should be dark brown, have lost its wet shine, and sound hollow when tapped on the bottom.
Remove the bread from the oven and cool completely in the pans. Remove from the pan and slice to serve.
Developer Notes:
I use avocado oil for this recipe.
It’s important to take note of the ingredients in this recipe and to avoid making substitutions. Use potato starch, not potato flour. Use sweet white rice flour, not white rice flour or superfine rice flour.
This is fantastic sliced and toasted and spread with a fig jam for more of that figgy flavor, topped with ricotta cheese, a sprinkle of freshly zested lemon, a pinch of kosher salt, and some crushed red pepper flakes!