Gluten-free bread (based on Karina's)
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2/3 cup sorghum flour1/3 cup cornmeal1/2 cup millet flour1 cup potato starch (not potato flour!)2 tbsp ground flax seed2 teaspoons xanthan gum1/ 1/4 teaspoon sea salt2 teaspoons dry Ener-G Egg Replacer2 tablespoons honey1tbsp. yeast1/4 c. Almond Milk3 tbsp olive oil1/2 tsp white wine vinegar
First- whisk together your dry ingredients in a bowl and set aside (flours, cornmeal, ground flax, xanthan gum, salt, Ener-G Egg Replacer)
Proof the yeast: heat 1/4 cup almond milk and 1 cup water; Add 1 tablespoon instant dry yeast- or rapid yeast to warm liquid; add a pinch of sugar for the yeast. Wait until slightly foamy.
Add the following wet ingredients to the dry and mix:
proofed yeast with milk/water
3 tablespoons extra virgin olive oil
2 tablespoons honey or raw agave nectar
1/2 teaspoon mild tasting rice or white wine vinegar (or lemon juice)
bake in bread tin (approx 4" x 9") for one hour at 350.
Number of Servings: 14
Recipe submitted by SparkPeople user EMILYNORA.
Proof the yeast: heat 1/4 cup almond milk and 1 cup water; Add 1 tablespoon instant dry yeast- or rapid yeast to warm liquid; add a pinch of sugar for the yeast. Wait until slightly foamy.
Add the following wet ingredients to the dry and mix:
proofed yeast with milk/water
3 tablespoons extra virgin olive oil
2 tablespoons honey or raw agave nectar
1/2 teaspoon mild tasting rice or white wine vinegar (or lemon juice)
bake in bread tin (approx 4" x 9") for one hour at 350.
Number of Servings: 14
Recipe submitted by SparkPeople user EMILYNORA.
Nutritional Info Amount Per Serving
- Calories: 91.8
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 3.7 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 1.1 g
- Protein: 1.7 g
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