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Thursday, February 4th, 2010 07:38 am
From Living Without

1 cups brown rice flour, preferably super-fine grind
1/2 cup gluten-free oat flour
3/4 cups sorghum flour or millet flour
1/2 cup tapioca starch/flour
1/4 cup potato starch
1/4 cup sweet rice flour
1 package active dry yeast
1/2 tablespoon xanthan gum
1/2 tablespoon salt
2 eggs + 1 egg yolk, room temperature
2 tablespoons maple syrup or amber agave nectar
1/4 cup shortening or non-dairy margarine, melted
1 1/4 cups milk of choice (rice, soy, hemp, nut milk), warmed to 110 to 120 degrees
1 egg white, lightly beaten with a fork (to brush tops of loaves)
1/4 cup gluten-free oats

Combine brown rice, oat, sorghum/millet, sweet rice, and tapioca flours, potato starch, yeast, xanthan gum and salt in mixer. Mix on low until everything is well combined.

In a separate bowl, beat eggs then add maple syrup, shortening, and milk.

Add wet ingredients to dry ingredients. Mix on med-high until well combined. Dough should resemble very thick cake batter.

Pour into a greased bread pan. Let this sit for 40 minutes or until it has risen to approximately twice its original size. Spread egg white on top of loaf, then sprinkle with gluten free oats.

Bake for 40 minutes at 350ºF. Cool in pan for 10 minutes then remove from pan and allow to cool.

On a personal note, this is my favorite bread recipe that I have tried so far.
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Thursday, February 4th, 2010 04:33 pm (UTC)
so I take it that the bread turned out yesterday eh? xoxo