Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- Basic Recipe:
- 2 3/8 ts Yeast
- 1/2 Vital wheat gluten
- 2 1/2 c Other flours
- 1 c Liquid; Plus
- 2 tb Liquid
- 1 1/2 tb Honey or molassas
- 1 ts Salt; (1 to 1 1/2)
- MIXED FLOUR BREAD (using
- Above):
- 2 3/8 ts Yeast
- Dry group:
- 1/2 c Gluten
- 1 1/2 c Kamut Flour
- 14 c Soy Flour
- 3/4 c Oatmeal Flakes
- 2 tb Corn Germ
- Wet group:
- 1 c Water; Plus
- 2 tb Water
- 1 1/2 tb Canola Oil
- 1 1/2 tb Honey
- 1 1/4 ts Salt
- 2 tb Corn Germ
Preparation
Heres one recipe I like a lot. It is for a Breadman 1 1/2 lb loaf, using the medium cycle (2 1/2 hours total): From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : schapin@smiley.mitre.org (Susan L Chapin) NOTES : am allergic to wheat, but not to gluten, and I make many wonderful breads by using 1/2 cup vital wheat gluten and 2 1/2 cups other flours. Flours I use include: brown rice flour, barley flour, teff flour, oat flour, oat flakes, soy flour, amaranth flour, quinoa flour, and many more, including kamut flour. Kamut is a wheat, and I can tolerate it, and I use that as the basis for many of my breads. Spelt is a wheat, also, but I cant tolerate it at all.
