A bread machine recipe for wheat and dairy free bread. Makes 1 loaf, approximately 14 slices depending on thickness. Bread is firm and slightly springy, and has fantastic heat retention so perfect for toast!
1. In a small bowl combine the flax seed with the 1/4 cup of hot water. Set aside for a few minutes until a gel-like consistency forms.
2. Meanwhile, in a separate bowl, whisk 1 tbsp of the sugar into 1 3/4 cups of hot (not boiling) water. Once dissolved, add the yeast and set aside. The mixture should foam slightly as the yeast proves over the next 5 minutes.
3. In another bowl, whisk together the olive oil and vinegar. Set aside.
4. In a large mixing bowl, combine the flour, xanthum gum, baking powder, salt & remaining tbsp of sugar.
5. Once the flaxseed gel has formed, gently stir in the olive oil and vinegar mixture. Once combined, add this to the yeast mixture.
6. Pour the total liquid mixture into the bread maker pan, before adding the flour mixture. Try to add the flour mixture steadily and with an even coverage of the liquid, for better temperature maintenance. Bake on the appropriate setting for your bread maker (my Panasonic has a wheat free option).
7. Check on the dough's progress while in the mixing/ kneading phase, scraping down the side of the tin with a spatula if necessary. If the dough looks dry or appears to be mixing poorly, gradually add up to 1/2 cup of warm/hot water before the machine moves into the "rise" phase.
7. Allow to cool thoroughly on a rack before storing (it will go stale very quickly if condensation forms in your storage container).
My wheat free flour mix consists of 2 parts white rice flour, 2 parts brown rice flour, 1 part tapioca flour, 1 part potato flour, plus 4tsp xanthum gum. I would also recommend checking on the consistency dough in the machine while in the kneading phase of the baking cycle. Depending on the ambient temperature, the dough has a tendency toward dryness. If the dough requires scraping from the baking tin or simply looks dry, add up to an additional 1/2 cup of warm/hot water to the tin before the end of the kneading phase.
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 24 | ||
Calories from Fat: 16 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 14.5mg | 1 % | |
Potassium 47.2mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 0.7g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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