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Prep Time: 120 Minutes Cook Time: 40 Minutes |
Ready In: 160 Minutes Servings: 48 |
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My own recipe, comes out fluffy and nice and need not be frozen. Healthy and full of nutrition, as opposed to rice flour based breads. Can be vegan* This was the foundation recipe of my cookbook - after all of these (and so many others) fantastic reviews, I was inspired. Please check out my book at Ingredients:
1 1/4 cups gluten-free flour |
1/4 cup garfava flour |
1/2 cup potato starch |
1/4 cup cornstarch |
1/4 cup flax seed meal |
2 1/2 teaspoons xanthan gum |
2 teaspoons active dry yeast |
1 teaspoon salt |
2 eggs |
2 egg whites |
1 cup water or 1 cup milk |
2 tablespoons vegetable oil |
2 tablespoons honey |
2 teaspoons vinegar |
Directions:
1. Combine flours, flax, starches, gum, yeast, salt.
2. In the mixer, combine wet ingredients, then add the dry.
3. Scrape the sides, and mix on medium for 4-5 minutes.
4. Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.
5. Bake at 350F for about 40 minutes.
6. Remove from pan, cool, and slice.
7. *use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.
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