Friday, 19 September 2008

Here it is.

The always requested, awesome, amazing, delicious, and did I say awesome bread recipe that I created. Oh yes, it's all that and then some. :)

Adeena's Gluten free Bread

3 XL eggs
1/4 c. oil
1/4 c. honey
1 1/4 c. almond milk/cow milk/rice milk/warm water (If using water, add 1c. dry milk powder)
1 tsp. salt
1 TBSP xanthan gum
1/3 c. potato starch
1 c. tapioca starch
1 c. brown rice flour
1/2 c. white rice flour
1/2 c. sweet rice flour
1/4 c. teff (optional)
1 slightly heaping TBSP yeast

Mix all ingredients in a KitchenAid. Scrape into bread pan. Let rise, covered with a tea towel, until it looks good - about an hour or so. ;) Put pan into cold oven, turn oven on to 370, for 1 hr 10 min, or until the bread sounds hollow when you knock it. Let cool, then slice. Eat immediately, or freeze. When you're eating it after it's been frozen, it's better heated - either just until warm, or toasted. You can make rolls/bread sticks with this recipe, too. (And pizza crust, if you take out the xanthan gum. Thanks for the tip, Sarah! :) You can make it raisin bread by adding 2 TBSP cinnamon, and 1/2 c. raisins.

This recipe is Gluten free, Dairy free if you use almond or rice milk, and can even be Egg free by substituting 3 TBSP ground flax seed mixed with 6 TBSP water. (Let mixture gel before using.)

Mmmm.... don't you wish you had some butter and the ability to reach through the monitor??

1 comment:

  1. Oh my yes.

    I'd also have to wish for the ability to eat butter without major pain. But if I could reach through the monitor, come on! Something as simple as that? Pasheesh.

    On a side note, we have horses. They are big. They are bay. They are beautiful.


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