Best Gluten Free Bread - Variation
Here's a variation on Basic Gluten Free Yeast Bread using a mixer instead of a bread machine.
Add 1/2 cup ground flax, 1/4 cup flax seed, and 1/2 cup sunflower seeds (plus some oil if needed) to add chew and flavour.
Yield: 18 Servings Ready in 3 hours
favorite of 10 people 7 people want to try
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|1 1/8 cupsgarbanzo bean flour|
|1 1/8 cupstapioca flour|
|3 tbspLight brown sugar|
|1 1/2 tspxanthum gum|
|1 1/2 tspSalt|
|1/4 tspcream of tartar|
|1/2 cupwater; warm|
|2 1/4 tspYeast active dry yeast|
|1 tspGranulated sugar|
|1 1/8 cupmilk; warm|
|3 tbspbutter; melted|
|3 Eggs; beaten|
|1/2 cupflax; ground|
|1/4 cupflax seed|
|1/2 cupsunflower seeds|
|2 tbspoil; as required|
Best Gluten Free Bread - Variation Preparation
Combine the first seven dry ingredients and mix to combine in a large mixing bowl. In a two cup measure, mix the 1 tsp sugar into the 1/2 cup of warm water and sprinkle the yeast over. Let rise ten minutes until foaming. Stir the yeast mixture to dissolve.
Warm the milk and melt the butter. Beat in the eggs and when lukewarm, stir in the yeast mixture.
Add the dry ingredients and knead on the mixer for 15 - 20 minutes on slow.
Optional: Stir in the flax and sunflower and add the oil if needed to loosen the dough.
Add other herbs, spices, seeds or nuts to vary the flavour.
Spread into a greased loaf pan and let rise 1 hour. Bake at 350 degrees F, for 50 minutes.
Let cool in the pan for 5 minutes. Turn out onto a rack and cool.
Makes one loaf.
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