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 : email@example.com (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.
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|Serving Size: 1 Serving (4219g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 713 (5%)|
|Amt Per Serving||% DV|
|Total Fat 79.2g||106 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 24.6g|
|Polyunsanturated Fat 27.2g|
|Cholesterol 0mg||0 %|
|Sodium 777.3mg||27 %|
|Potassium 80005.6mg||2105 %|
|Total Carbohydrate 1852.5g||545 %|
|Dietary Fiber 620.5g||2482 %|
|Sugars, other 1232g|
|Protein 1712.3g||2446 %|
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Calories per serving: 14164
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