Gluten-free, vegan sandwich bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 to 2 ¼ cups warm water (100 to 110 degrees F)2 teaspoons organic cane sugar or maple sugar2 packages active dry yeast (4 ½ teaspoons)⅓ cup honey, agave nectar, or maple syrup⅓ cup grapeseed oil or extra virgin olive oil1 cup millet flour1 ½ cups sorghum flour½ cup sweet rice flour 1 cup potato starch½ cup tapioca flour2 ½ teaspoons xanthan gum2 teaspoons sea salt
1. Oil a 9 x 5-inch loaf pan.
2. Place 2 cups of the warm water and the sugar into a small bowl (a 4-cup liquid measure works well). Make sure the water is the right temperature. If the water is too cold the yeast will not become active and if the water is too hot it will kill the yeast. Add the yeast and stir. Proof the yeast by allowing it to stand for 5 to 10 minutes. It should become bubbly, if not start over with fresh yeast and water. Then add the honey and oil. Stir well with a fork or wire whisk.
3. In a large bowl, add the millet flour, sorghum flour, sweet rice flour, potato starch, tapioca flour, xanthan gum, and sea salt. Combine the flours with a wire whisk. Pour the wet ingredients into the dry and whisk them together as you are pouring to avoid lumps. Continue to whisk for another 60 seconds or so, or until the batter thickens and becomes smooth. Then use a large spoon and continue to stir for another minute. If the batter seems too thick then add up to ¼ cup more water and mix well.
4. Transfer batter to the oiled loaf pan and gently spread out with the back of a spoon, forming a loaf shape. Place pan in a warm spot (but not too hot) to rise. Let rise for 40 to 60 minutes, or until doubled in size. Preheat oven to 350 degrees.
5. After it has risen, bake for 50 to 55 minutes. Let stand in the pan for about 10 minutes. Loosen sides with a knife and place onto a wire rack to cool. © Alissa Segersten 2009. Source: www.NourishingMeals.com
Serving Size: 24 slices? Tried to make it as low of calories possible--not sure if 24 slices is possible, but the skimpier the better
Number of Servings: 24
Recipe submitted by SparkPeople user WANNABESINGER9.
2. Place 2 cups of the warm water and the sugar into a small bowl (a 4-cup liquid measure works well). Make sure the water is the right temperature. If the water is too cold the yeast will not become active and if the water is too hot it will kill the yeast. Add the yeast and stir. Proof the yeast by allowing it to stand for 5 to 10 minutes. It should become bubbly, if not start over with fresh yeast and water. Then add the honey and oil. Stir well with a fork or wire whisk.
3. In a large bowl, add the millet flour, sorghum flour, sweet rice flour, potato starch, tapioca flour, xanthan gum, and sea salt. Combine the flours with a wire whisk. Pour the wet ingredients into the dry and whisk them together as you are pouring to avoid lumps. Continue to whisk for another 60 seconds or so, or until the batter thickens and becomes smooth. Then use a large spoon and continue to stir for another minute. If the batter seems too thick then add up to ¼ cup more water and mix well.
4. Transfer batter to the oiled loaf pan and gently spread out with the back of a spoon, forming a loaf shape. Place pan in a warm spot (but not too hot) to rise. Let rise for 40 to 60 minutes, or until doubled in size. Preheat oven to 350 degrees.
5. After it has risen, bake for 50 to 55 minutes. Let stand in the pan for about 10 minutes. Loosen sides with a knife and place onto a wire rack to cool. © Alissa Segersten 2009. Source: www.NourishingMeals.com
Serving Size: 24 slices? Tried to make it as low of calories possible--not sure if 24 slices is possible, but the skimpier the better
Number of Servings: 24
Recipe submitted by SparkPeople user WANNABESINGER9.
Nutritional Info Amount Per Serving
- Calories: 141.5
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 190.6 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 1.0 g
- Protein: 1.9 g
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