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Hearty Bread

I've been trying to create a soft, but hearty bread (thanks Geri, for your inspiration), and finally had success today!  This bread has a lovely, light texture, but hearty almost-like-wheat-bread taste.  It does include some rolled oats, so be careful -- if you know you can tolerate them, go ahead, but if not, either get gluten free oats or try using quinoa flakes (for those of you new to this, oats are usually harvested and processed in wheat producing facilities, and thus can't be tolerated by those with celiac.)

Hearty Bread

4 Tbsp butter, melted
3/4 Cup evaporated milk
3/4 Cup warm water
3 eggs
1-1/2 tsp salt
1 tsp vinegar
1/4 Cup agave or honey

Whisk together and put into bread machine pan.

2 Cups basic gluten free flour mix made with brown rice flour (see here for flour mix recipe)
1/2 Cup rolled oats (see note above)
1/2 Cup teff flour
1/4 Cup sorghum flour
1 Tbsp xanthan gum

Whisk together and put on top of liquid in bread machine pan.  Make well in flour mixture and fill with:

1 Tbsp yeast

Choose your machine's white bread setting, medium crust color and press go.  That's it.  Hot, fresh bread on the way!

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