Kim's Gluten free Whole Grain Sandwich Bread
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 large eggs lightly beaten1 tsp apple cider vinegar1/4 cup oil of choice (canola, olive, corn, coconut, grapeseed etc) 1 1/3 cup milk of choice – unsweetened (rice, hemp, almond, cows) warmed to about body temperature (or I heat to hot in microwave & it balances out cold eggs & flour, etc.)1T +1 t honey3 T brown sugar1/2 cup sorghum, quinoa, amaranth or buckwheat or oat flour (grind quinoa or oats in coffee grinder)1/2 cup second choice of flour – millet, sorghum, quinoa, amaranth or buckwheat or oat flour1 cup multi grain rice flour, brown rice flour or my favorite teff flour (I used brwn rice…ground up in coffee grinder)1/2 cup tapioca flour or almond or coconut flour1/2 cup corn starch (potato starch works too)3 t xanthan gum1 1/2 t salt2 1/4 t dry active yeastoptional add ins:flax seeds, sesame seeds or sunflower seedsadd in a total of about a 1/4 cup
Directions:
Combine first 6 ingredients in bread maker pan. Sift next 7 ingredients and then add it on top of liquid ingredients. Toss in your add ins. Make a little well in the dry ingredients and add the yeast in to the hole. Start the bread maker. I do not have a bread maker that has a setting for gluten free bread. So during the initial mixing part I help it out a little. I use a soft spatula and scrape down the sides and help everything get all mixed in. AFTER THE KNEADING IS DONE, WET HAND & SHAPE IT & REMOVE PADDLE. It will be very sticky. GF bread needs less time as there is no need for additional punch downs like with wheat bread. My machine allows me to program in personal recipes so I use the following settings:
Knead 1 = 5 minutes
Knead 2 = 15 minutes
Rise = 60 minutes
Bake 50 minutes at 340 degrees
Serving Size: 16 slices, 1.5 lb. loaf
Number of Servings: 16
Recipe submitted by SparkPeople user KIMROM1.
Combine first 6 ingredients in bread maker pan. Sift next 7 ingredients and then add it on top of liquid ingredients. Toss in your add ins. Make a little well in the dry ingredients and add the yeast in to the hole. Start the bread maker. I do not have a bread maker that has a setting for gluten free bread. So during the initial mixing part I help it out a little. I use a soft spatula and scrape down the sides and help everything get all mixed in. AFTER THE KNEADING IS DONE, WET HAND & SHAPE IT & REMOVE PADDLE. It will be very sticky. GF bread needs less time as there is no need for additional punch downs like with wheat bread. My machine allows me to program in personal recipes so I use the following settings:
Knead 1 = 5 minutes
Knead 2 = 15 minutes
Rise = 60 minutes
Bake 50 minutes at 340 degrees
Serving Size: 16 slices, 1.5 lb. loaf
Number of Servings: 16
Recipe submitted by SparkPeople user KIMROM1.
Nutritional Info Amount Per Serving
- Calories: 146.1
- Total Fat: 6.2 g
- Cholesterol: 12.6 mg
- Sodium: 15.6 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 1.4 g
- Protein: 3.5 g
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