Wednesday, November 16, 2011
Flax & Rice Gluten-Free Bread
In a large bowl MIX the following DRY ingredients:
~ 1 cup sorghum flour (try Bob's Red Mill brand)
~1-1/2 cups Brown Rice Flour (I get this in bulk)
~1/2 cup tapioca starch (this item is really cheap at Asian markets)
~3 tsp of Xantham Gum (this is a key ingredient - don't leave this item out, it won't form correctly)
~1 tsp sea salt
~1 Tbsp Yeast (I buy this at Costco where I can get a huge container of this for less than the price of a few little packages at the grocery store. Just be sure to keep it in your fridge.)
In another bowl MIX the following WET ingredients:
~2 Tbsp flax meal with 6 Tbsp water - MIX TOGETHER before adding the rest of the wet ingredients (I just got a giant bag of this at Costco for a great price, but you can buy the flax seeds in bulk and grind your own flax meal)
~2 Tbsp agave syrup
~2 Tbsp flax oil (I got this from Costco too)
~1 tsp apple cider vinegar (I used the Bragg's brand)
~1-3/4 cups water *
*Note, the bread turns out a little doughy sometimes (due to my bread maker). If your bread maker tends to make things more doughy then add a little less water. The bread comes out REALLY moist and toasts up really well.
Add the wet to the dry and thoroughly mix. It will form into a globulous dough.
Get your bread maker ready to go with the basket and kneading paddle in place. Scoop the dough into the basket so that it fills the bottom evenly.
Set your bread maker for GLUTEN-FREE (if you don't have this option, set it for WHITE), 1.5 POUNDS, MED browning. (Your bread maker will knead the dough and bake it, which should take less than 2 hours).