BEST WHOLE GRAIN GLUTEN-FREE BREAD FOR A BREAD MACHINE
We really enjoy this bread - all of us eat it when only my husband has to be gluten free. You can also use the Dough setting and scoop out dough onto baking sheets to make buns. To smooth top of loaf or buns, wet fingers and smooth the dough before it rises.
Provided by Caroline Booy
Categories Bread Yeast Bread Recipes
Time 3h
Yield 10
Number Of Ingredients 16
Steps:
- Mix cornstarch, millet flour, tapioca flour, rice flour, teff flour, ground flax, psyllium husk, and guar gum in a bowl.
- Place eggs, warm water, canola oil, vinegar, sugar, yeast, cornstarch mixture, salt, and milk in a bread machine pan in the order listed, or in the order listed by the manufacturer. Stir gently with a wooden spoon to combine yeast with the rest of the ingredients.
- Run "rapid bake" cycle for 2 hours. Select "dark" crust setting; bake for 50 minutes.
Nutrition Facts : Calories 237.5 calories, Carbohydrate 38.5 g, Cholesterol 38.4 mg, Fat 7 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 400.2 mg, Sugar 7 g
CRUSTY, WHOLE-GRAIN GLUTEN FREE BREAD
Categories Bread Breakfast Side Bake Christmas Kid-Friendly Quick & Easy Wheat/Gluten-Free Dinner Fall Spring Summer Winter
Yield 12 large slices
Number Of Ingredients 12
Steps:
- 1. Combine the molasses, 1 cup of warm water and the yeast. Mix together and set aside to proof (5-10 min) 2. In a high-speed blender, combine chia seeds and buckwheat groats. Process to make a smooth flour. 3. In the bowl of a stand mixer, mix together sorghum flour, potato starch, cornmeal, rice flour and salt. 4. Once the yeast is high and foamy, pour into a large bowl and add the remaining 1 3/4 cup of warm water. Whisk in the ground up chia seeds and buckwheat along with the psyllium husks and olive oil until smooth. Let sit for 1 minute to thicken. Don't let it sit more than 2-3 minutes. 5. With the mixer running, slowly pour the chia mixture into the dry ingredients. Mix well to create a sticky dough. 6. Spoon the into dough a well-oiled bowl. (a narrow, tall bowl works best). Cover and let sit in a warm place for 45-60 minutes or until doubled in size. 7. Preheat your oven to 450F with a large dutch oven inside. 8. Oil a large piece of parchment paper and sprinkle with cornmeal. Very gently remove the dough and roll it (gently!) onto the parchment, taking care not to compact any of the air bubbles in the dough. Moisten your fingers to gently smooth into a loaf shape. 9. Remove the preheated dutch oven from the oven and, carefully, lift the parchment paper with the dough into the hot dutch oven (paper and dough). Brush the top of the loaf with extra olive oil. 10. Cover and place in the oven. Bake covered for 40 minutes. Then remove the lid and continue baking for an additional 15-20 minutes, until the top is golden. 11. Remove the bread from the oven and let it cool for 5 minutes in the pan. Turn the loaf out onto a cooling rack and let cool for 1 full hour, this allows the crust to develop more crunch.
EASY WHOLE GRAIN BREAD
This recipe is my adaptation from the Grant Loaf in the Food Combining book. I use a wholewheat bread flour with flax and sunflower seeds. This is the easiest bread I have ever made, and it is now our everyday bread. There is no kneading required and it only raises once. I bake about 3-4 loaves per week. It's great as toast! If you like more flax in your diet, add up to a 1/2C of ground flax. You may then want more water.
Provided by Aimee88
Categories Yeast Breads
Time 1h40m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine honey, yeast and a few tablespoons of the warm water. Allow to stand until foamy.
- Combine flour and salt.
- Add warm water and yeast/honey mixture to the flour and salt. Stir until combined. The dough will be sticky, but should not be wet. Add additional water, if needed.
- Place in bread pan and let stand, covered, in a warm place for about 40 minutes.
- Bake at 200°C/400°F for 40-50 minutes (50 minutes for a dark, crispy crust).
Nutrition Facts : Calories 154.9, Fat 0.4, SaturatedFat 0.1, Sodium 98.8, Carbohydrate 32.5, Fiber 1.2, Sugar 0.6, Protein 4.5
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