Gluten-Free Bread Recipe

[Guest guest]

You don't have to use quinoa flour if you can't find it. I live not too far

away from Bob's Red Mill, which has endless kinds of flour of good quality.

You can find their products at bobsredmill.com Soy, Amaranth, and Quinoa

flours all have about 20% protein, and there are other kinds of bean flours

besides Soy at that level too. You can mix your flour as you wish--just no

wheat. If carbohydrates are not a problem in your diet, it gives you wider

range of gluten-free flours to choose from. Xanthan gum or Guar gum IS

necessary, and you should be able to find it at a natural foods store, or at

Bob's Red Mill.

Don't try to do this in a bread machine; it won't work.

GLUTEN-FREE BREAD

Dry Ingredients:

Red Star Active Dry Yeast 3 tsp.

Combination flour:

(1/3 each brown rice flour

amaranth flour, and

soy flour) 2-1/4 cups

Oat or rice bran (oat flour not gluten-free) 3/4 cups

Xanthan gum 4 (or 5) tsp.

Salt 1 or 1-1/2 tsp.

Dry milk powder 1/2 cup

Sugar (I use granular fructose) 3 Tbsp.

Wet Ingredients:

eggs 2 large/3 small

Vegetable oil (I use olive) 3 Tbsp.

Water 1-2/3 cups

Cider vinegar 1 tsp.

I use the mixer method. Bread machine methods never seem to work for me with

gluten-free breads.

Mix together the dry ingredients, then add the wet ingredients. Mix at low

speed with automatic mixer. Even mixing by hand would work but takes some

effort. It's a fairly heavy, very sticky dough. Put in bread pan (I use

glass) and lightly press down and smooth with wet hands. Turn oven to lowest

setting until warm, then turn off. When oven is just comfortably warm, set

bread inside and close the door. Let rise for 1-1/2 hour (it will reach 1/2 -

1-1/2 inch above pan sides. Increase heat to 350 and let bake 40-50 minutes,

until well browned.

You'll find the final product wants to stick to the knife when you slice it,

so what I do is actually butter the knife before slicing. I slice the loaf

and put plastic wrap between the slices, put in a freezer bag, and freeze.

This is a good idea because the bread gets moldy quite quickly--no

preservatives in it. I like it best toasted, but it's tasty any way you eat

it.

lie