ASIAN RESTAURANTS are havens for those on a gluten-free diet because rice is the major grain used, and most frequently dishes are thickened with cornstarch instead of wheat flour. One exception, however, are fried scallion pancakes, which is one of my favorite treats. When I fry them at home, I frequently add aromatic sesame oil to the pan. That dish is the inspiration for this bread, which I use for sandwiches stuffed with mildly flavored foods, such as chicken or turkey. It’s in those cases that the bread can truly become the star of the dish.
MAKES 1 LOAF
2¼ teaspoons/7 g active dry yeast
2 tablespoons/27 g firmly packed light brown sugar
¾ cup/178 ml water, heated to 110° to 115°F/43° to 46°C
2 tablespoons/30 ml toasted sesame oil
2 tablespoons/27 g unsalted butter
¼ cup/32 g sesame seeds, divided
⅔ cup/80 g millet flour
½ cup/60 g garbanzo bean flour
⅓ cup/43 g cornstarch
½ cup/56 g almond meal
⅓ cup/42 g tapioca flour
1 teaspoon/2 g unflavored gelatin or agar powder
1 teaspoon/9 g xanthan gum
½ teaspoon/3 g fine salt
3 large eggs, at room temperature, divided
4 scallions, white parts, and 4 inches/8 cm of green tops, chopped
Spray the inside of an 8½ × 4½-inch/21.25 × 9.25 cm loaf pan with vegetable oil spray.
Combine the yeast, brown sugar, and ½ cup/118 ml of the warm water in the bowl of a stand mixer fitted with the paddle attachment and mix well. Set aside for about 10 minutes while the yeast proofs.
Heat the sesame oil and butter in a small skillet over medium-low heat. Reserve 1 tablespoon/8 g of the sesame seeds and add the remaining 3 tablespoons/24 g to the skillet. Cook, stirring frequently, for 2 minutes, or until the seeds are brown. Set aside.
Combine the millet flour, garbanzo bean flour, cornstarch, almond meal, tapioca flour, gelatin, xanthan gum, and salt in a deep mixing bowl and whisk well.
When the yeast looks frothy add the remaining ¼ cup/60 ml of warm water, 2 of the eggs, and the sesame seed mixture and mix well. Add the dry ingredients and beat at medium speed until combined. Increase the speed to high and beat the dough for 3 to 5 minutes, or until it has the consistency of a thick but still pourable cake batter. Beat in the scallions.
Scrape the dough into the prepared pan, smooth the top with a rubber spatula dipped in water, and cover the pan with a sheet of oiled plastic wrap or a damp tea towel. Allow the bread to rise in a warm place for 40 to 50 minutes, or until it reaches ½ inch/1.25 cm from the top of the pan.
Preheat the oven to 425°F/215°C toward the end of the rising time.
Whisk the remaining egg with 2 teaspoons/10 ml of water and a pinch of salt. Brush the egg wash on top of the bread and sprinkle it with the remaining sesame seeds. Covering the loaf loosely with aluminum foil after 20 minutes, bake the bread for 50 to 55 minutes, or until the bread is golden brown, the top is firm, and it has reached an internal temperature of 190°F/87°C on an instant-read thermometer. Remove the bread from the oven and allow it to cool for 30 minutes. Remove it from the loaf pan by running a spatula around the rim and invert it onto a cooling rack to cool completely.
The bread is best the day it is baked, but it can be stored refrigerated, tightly covered with plastic wrap, for up to 2 days.
Sesame seeds add more than delicious flavor to foods. These tiny seeds grown in almost all tropical regions are a very good source of copper and magnesium. Copper, which contains many anti-inflammatory components, is known for its use in reducing some of the pain and swelling of rheumatoid arthritis, an autoimmune disease. Magnesium is important in the functioning of both our respiratory and vascular systems. Studies have shown that magnesium can help to lower blood pressure as well as preventing airway spasms for those suffering from asthma.