Monday, September 14, 2009

My New Favorite GF Bread (Whole Grain)

So I finally found a recipe for gluten-free bread that I like and that is whole grain and tastes like whole wheat-sorta :).

First take:

  • 1 1/2 c. water
  • 1 T. agave nectar (or honey)
Combine. Add 1 T. yeast. Stir. Let sit for 10 mins. Then...

Pour this mixture into bread maker.
Add to the yeast, 3 T. melted butter but be careful to not put it in too hot (I used earth balance), 2 room temperature eggs (place in a bowl of hot water to reach room temp quickly).

Next, mix the following and then pour it on top of the other mixtures
1 c. millet flour
1/2 c. + 1/8 c. (2 T) teff flour
1/2 c. + 1/8 c. (2 T) sorghum flour
1 c. corn flour
1/2 c. cornstarch
1/2 c. potato starch
1-1/2 t. salt
1-1/2 t. xanthum gum

Turn bread maker on to rapid setting and then wait for a few minutes. Check to make sure it's all mixed. If not, use your hands or spatula to mix in the last little bit. Let run. Take out as soon as it is done and let cool on a wire rack. DELICIOUS! Like whole wheat sorta! :) A little crumbly but amazing! Good without toasting and without anything on it!

Inspired by and based of Celiac Teen's 2 Hour Memory Rolls and a few other things I heard and saw. :)


Lauren said...

I'm so glad you figured out a bread that works for you! This sounds delicious =D.

Linda said...

I have some teff flour I haven't used yet. I might give this a try. I'd love to see a picture. :) Thanks for linking up.