Gluten Free Whole Grain Bread
2/3 cup sorghum flour
1/2 cup buckwheat flour
1/2 cup millet flour
3/4 cup potato starch
2 1/4 tsp xanthan gum (or double the amount Psyllium Powder)
1 1/4 tsp kosher salt
1 cup dairy free sweet milk (NOTE)
1/2 cup water
4 1/2 tsp yeast
1 large egg, at room temperature and beaten
4 Tbsp canola oil
2 Tbsp agave nectar (or honey, maple syrup)
1/2 tsp apple cider vinegar
1 Tbsp sesame
1 Tbsp flax seed
1 Tbsp sunflower seeds
In a large bowl, whisk your flours, starches, salt, and xanthan gum.
Combine the sweet milk and water into a microwave safe container (I used
glass) and microwave the mix for about 45 seconds. It should be hot but
not near boiling. Add the yeast and mix in. Note: make sure the
container you're using with the milk and water is rather large – I was
extremely close to having the frothy yeast mix pour over the sides of
the glass container. It just about doubled I believe.
Whisk up the egg in a separate mixing bowl, adding the oil, agave, apple
cider vinegar and finally the yeast mix.
Set up your bread machine. First pour in the wet mix and then cover it
with the dry mix. I set my machine on light yeast bread.
This bread was so easy to slice! I'd recommend slicing the whole loaf
about 15 minutes after you remove it from the machine. It's enough time
to cool it down, but it was warm enough that it was easy for me to cut
it evenly.
NOTE: What is sweet milk? Well, I first about it from Ari over at the
Frugally Rich Life. She took regular cow's milk, added raisins, let it
soak for a few days, and then got sweet milk! I tried it with
unsweetened soy milk and it still worked really well! Because of the
added sweetness, I increased the quantity of milk in this recipe and
then removed some of the agave used in the original recipe.
Posted by: Darlene BC <dsharple@shaw.ca>
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