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)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 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??
Oh my yes.
ReplyDeleteI'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.