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. :)

Recipe Review #6: 2-hour Memory Buns

Celiac Teen recently posted a recipe for these incredible rolls/buns. Seeing that they were rolls/buns and whole grain I was very excited to try them!

Here's the alterations I made:

• 1 and 1/4 c. + 1 T. water (I used less water because of the agave
• 3 T. agave (Agave is at least 25% sweeter than sugar so I used 1 T. less, and I don't like to use cane sugar)
• I ended up adding about 1/8 c. more teff flour, 1/8 c. more sorghum flour, 1/4 c. more corn flour, and 1/4 c. more millet because the batter was pretty runny.
• I also let it rise, covered with plastic wrap in a 200 degree oven (preheat to 200 and then turn it off. Then place the bread in).
  
• I only had to cook this about 15-20 mins.

They came out a little flatter I think due to the alterations I had to make and more flour. They are very tasty. Mine got more mashed together as you can see and I may just pour the batter if that runny in the future. Still, they tasted great!

In the future, I plan to use less water and also possibly add baking soda/powder to help it rise more. I think they would be great with butter if you can use it instead of oil or as I plan to, I will use Earth Balance next time! I am also thinking of decreasing the total oil amount. I also think it would be a great recipe to convert into a regular bread recipe!
Thanks again Celiac Teen!

Best Gluten-Free “White” Bread

Mmm…finally! I found a good! gluten-free “white” bread recipe. I found it online and did some alterations to fit my tastes and what I did. This is definitely one of my new favorites! It tastes just like “homemade normal gluten-containing white bread”. I even tested it on my picky normal family and they all said it was fine, just a little chewier or moister maybe. Anyway, I’ve tested A LOT of bread recipes out there and this ones sure amazing! Try it and let me know what you think!

Dry Ingredients:

• 2 cups brown rice flour
• 1/2 cup potato starch
• 1/2 cup tapioca flour
• 1/3 cup cornstarch
• 1 tablespoon xanthan gum
• 1 1/2 teaspoons sea salt
• 1 tablespoon honey
• 1 tablespoon Energy-Egg Replacer
• 1 tablespoon active dry yeast

Wet Ingredients:

• 4 egg whites
• 4 tablespoons safflower oil
• 1 teaspoon cider vinegar
• 1 1/4 cups water

For bread makers: Sift and mix all the dry ingredients together. Mix wet ingredients together. Place wet ingredients in your bread maker and then dry ingredients (or according to your bread makers instructions). Select the gluten-free cycle if you have one, or select basic bread/white bread. Cook. Remove from pan immediately when done and allow to cool before slicing.

For those of your doing it in the oven: Grease one bread pan, preferably a smaller one. Set aside. Combine 1/2 cup of the water (make sure its about 110 degrees, warm, but not too hot), 1 T. honey, and yeast. Whisk together. Let sit for ten minutes. While you are waiting, sift together your dry ingredients (except yeast) or whisk them together. In a separate bowl, combine wet ingredients. Add the wet ingredients into the dry, and stir. Add the yeast mixture. Stir to combine. Preheat the oven to 200. Turn it off once it reaches 200 degrees. Knead the bread with a mixer or strong muscles, for about 4 minutes or more. (Or if you have a stand mixer, let it mix a little longer). Scoop dough into prepared pan. Smooth the top of the dough with wet fingertips. Cover with plastic wrap and place in warmed oven. Let rise 20 mins or until the dough is to the top of the pan or close to it. Take the bread out. Preheat the oven to 375 and then take the platic of the dough. Place the pan in the oven. Cook for 40-45 mins or until done. Let cool before slicing (if you can!) Enjoy!

I would love to hear any comments, suggestions, alterations, results etc that you found! Please comment and let us know!

The first gluten-free bread that I actually liked!

Look how high this rose!

True to her word, this bread is nice and soft! Here is a slice of mine, smothered in almond butter and soft enough to eat even with my wisdom teeth just out!

I saw this recipe on Ginger Lemon Girls website. I made a few slight adjustments to make this dairy-free and sugar-free too. Here’s what I did. (It’s almost the same recipe and directions with some interjections that may help you out and to make it dairy-free and sugar-free.)

Dry Ingredients:
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/4 cup millet flour
1/4 cup potato starch
3 heaping tablespoons ground flax seeds
1/2 cup dry soy milk powder
3 teaspoons xanthan gum
1 Tablespoon and 1 t. Sure Jell*
1/2 teaspoon sea salt

Leavening/Proofing Ingredients:
2 1/2 teaspoons active dry yeast
2 teaspoons agave nectar
1/4 cup warm water (110 degrees)

Wet Ingredients:
1 1/4 cup warm water (110 degrees)
2 eggs, room temperature, beaten
2 egg whites, whisked
1/4 cup Earth Balance, melted
1/4 cup agave nectar**
1 teaspoon apple cider vinegar

*I had run out of unflavored gelatin, so I subbed an extra teaspoon Sure jell for the unflavored gelatin. (So you’re welcome to use 1 t. unflavored gelatin instead of the extra Sure jell.)

**I subbed 1/4 c. agave nectar for the 1/4 cup brown sugar but found it made the bread too sweet. Next time I will put either 1 T. or less of agave nectar.

Directions:

1. Proofing the Yeast: Mix together yeast, 2 teaspoons agave nectar, and 1/4 cup warm water. Set this mixture aside to proof. It should become aromatic, bubbly, and appear to be “growing” if it’s proofing correctly.
   
2. In the bowl of your stand mixer whisk together ALL dry ingredients. Whisk or sift ingredients together thoroughly. I whisked together the ingredients after sifting them together. Then I set this aside.
3. In a medium sized bowl whisk together all wet ingredients. Add proofed yeast to this mixture. If your yeast did not get bubbly and aromatic, start fresh with new yeast.
   
4. Using the paddle attachment of your stand mixer on slow speed, gently pour wet ingredients into the dry ingredients. Mix dough on medium speed for 5-8 minutes. If you don’t have a stand mixer (like me) use a hand mixer. I used the dough with the dough hooks for the blender. Occasionally use a rubber spatula to push dough down the sides of the mixer bowl. While your dough is mixing (or after you finish mixing), prepare your loaf. Carrie notes the dough should resemble a VERY thick cake batter, I found mine to be even a bit thicker, almost like glutenous bread.
   
5. Heat oven to 200 degrees and CUT OFF immediately. Spritz loaf pan (or pans if you are using smaller 8 x 4 1/2 pans) with non-stick cooking spray or olive oil.
   
6. Pour dough into loaf pan (or pans — dividing evenly).
7. Spray a sheet of plastic wrap with non-stick spray and gently cover the loaf pan, with the sprayed side facing the dough.
   
8. Place covered loaf pans in the warmed oven and let rise for 50 minutes to an hour for large loaf pan, or 30 minutes for 2 small loaf pans. The dough should have risen to the top of the pans (but be careful not to let them rise too high).GENTLY remove plastic wrap.
   
9. Heat oven to 350 degrees.
   
10. Place risen loaf of dough in the oven. For a large 9 x 5 or 10 x 5 loaf, bake 45-55 minutes. For smaller 8 x 4 1/2 loaves bake 30 minutes. Crust should be light brown in color and a thermometer placed in the middle of the loaf should read around 190 for a finished loaf.
11. Take loaves out of pans and place on cooling rack.
12. Let loaf or loaves cool completely before cutting.
    

I store this bread on the counter for 2 days, if there is leftover bread after that point, I refrigerate or freeze remaining slices. Note I don’t leave it on the counter for more than a day, during the summer, otherwise the chance of molding is much higher.

Frozen or refrigerated bread slices and be made soft and pliable again by microwaving on medium power for 10-20 seconds.

Enjoy!!

I find this bread very soft and tasty. It is very filling. I made little pizzas even with it. It is more whole grain than most gluten-free bread’s I’ve made and it tastes great almost like “homemade white bread” I used to eat.