Kamut Flour Bread For Bread Machine Wheat Free Recipes

GLUTEN-FREE BREAD IN A BREAD MACHINE

Gluten-Free Bread in a Bread Machine image

Make this gluten-free bread in your bread maker. It's not as good as normal bread, but it's pretty good if you must avoid gluten. The mixture will look more like cake batter than bread dough in your machine, don't worry, it will be okay. The loaf may sink while it's baking, leaving a crusty, crunchy bowl on the exposed end, which you will want to slice off and discard. The finished bread will be quite firm and heavy, and I recommend slicing it thin. It makes good toast, but it toasts slowly. I use my darkest toaster setting and have to run that twice to get golden brown toast.

Provided by Marcia

Categories Bread Yeast Bread Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ cups warm water
2 eggs
1 ½ tablespoons vegetable oil
1 teaspoon cider vinegar
2 ½ cups gluten-free all-purpose baking flour
2 teaspoons xanthan gum
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon active dry yeast

Steps:

Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine. Run Basic cycle and select Light or Medium for the crust.
Remove when cycle ends. Cool completely before slicing.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 34.8 g, Cholesterol 46.5 mg, Fat 5.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 339.5 mg, Sugar 3.1 g

KAMUT FLOUR BREAD FOR BREAD MACHINE (WHEAT-FREE)

Kamut Flour Bread for Bread Machine (Wheat-Free) image

I spent months developing a tasty (and easy) wheat-free bread recipe, and this is my final product. This recipe also works really nicely with spelt flour, but I'm almost as allergic to spelt as I am to wheat and, of course, spelt is not gluten-free. I'm pretty sure kamut is. Please let me know if anyone has success making this recipe with any other alternate grain flours. The xanthan gum is a critical element to provide "slice-ability" without the bread crumbling apart.

Provided by AngiC

Categories Yeast Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 7

Ingredients

4 cups kamut flour
2 teaspoons salt (I think this can be safely reduced, I like salt!)
1/2 teaspoon xanthan gum
3 tablespoons olive oil
1/4 cup honey
1 1/2 cups warm water
3 teaspoons active dry yeast

Steps:

Combine the first three dry ingredients (flour, salt, xanthan gum).
Combine the liquid ingredients (oil, honey, water) in a microwaveable bowl. Warm in microwave using 30 second increments until you can mix the liquids. Do not overheat - warm to the touch is best - hot water will kill the yeast.
Add the liquid ingredients, dry ingredients, and yeast in the order specified by your bread machine manufacturer (mine is liquid on bottom, dry next, and yeast on top).
Use a basic bread and light crust setting.
Enjoy!

Nutrition Facts : Calories 654.7, Fat 41.4, SaturatedFat 5.7, Sodium 4671.9, Carbohydrate 74.8, Fiber 3.4, Sugar 69.6, Protein 5.1

KAMUT® (KHORASAN) SOURDOUGH BREAD

Kamut® (Khorasan) Sourdough Bread image

Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and airy crumb.

Provided by Melissa Johnson

Categories Recipes

Time 1h30m

Number Of Ingredients 17

Ingredients

All Kamut Whole Grain
500 g whole grain Kamut (3 1/3 cups)
400 g water (1 2/3 cups)
75 g sourdough starter (1/3 cup)
9 g salt (1.5 tsp)
40% Kamut Whole Grain
300 g bread flour (2 1/3 cups)
200 g whole grain Kamut (1 1/3 cups)
360 g water (1 1/2 cups)
75 g sourdough starter (1/3 cup)
9 g salt (1.5 tsp)
20% Kamut Whole Grain
400 g bread flour (3 cups)
100 g whole grain Kamut (2/3 cup)
360 g water (1 1/2 cups)
75 g sourdough starter (1/3 cup)
9 g salt (1.5 tsp)

Steps:

Mix the flour and water. Cover to autolyse for 1-2 hours.
Add the starter and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
After the rest, begin a series of stretching and folding every 20-30 minutes. I did six stretch and folds for the all-Kamut and the 40%, and four for the 20% Kamut.
Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature. (My all-Kamut fermented 9.5 hours at 75 F. The 40% fermented 11 hours, 3 hours at 76 F and 8 hours at 64 F. The 20% fermented 10 hours at 72 F.)
Scrape the dough onto a well floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video.
Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose flour, rice flour, or bran flakes.
Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
Let the dough proof 60-90 minutes at room temperature, or 6-10 hours in the refrigerator. I proofed the whole grain loaf in the refrigerator for 7 hours, as the dough was very sticky and difficult to handle. The 40% and 20% doughs proofed at room temperature for 75 and 90 minutes, respectively.
Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside.
Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
500 F for 30 minutes lid on
450 F for 10 minutes lid off
Or until the internal temperature is over 205 F.

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